Rustic chic dining… With a local flavour
Award-winning Redcoats Farmhouse Restaurant
Guests can choose to dine in the bright and contemporary Conservatory or in any of the older parts of this charming 15th century farmhouse (depending on availability, of course). Whether you want a quick bite, a lazy lunch or to celebrate a special birthday or anniversary, the whole team will look after your every need in a relaxed environment.
The Redcoats Farmhouse is known locally as one of the best in the area where the menus change regularly with the seasons. Our Head Chef Anthony has a wealth of experience working in some of the best kitchens in London and will delight you with some of his modern rustic creations.
We use local produce where possible. In fact, as far as locally sourced produce goes, it doesn’t get much closer than our KITCHEN GARDEN. In the Spring and Summer, it provides the kitchen with herbs, lettuce, tomatoes and many types of fruit, such as raspberries, apples, pears, plums and wild blackberries. We are also planning to expand and grow runner beans, onions, beetroots, leeks and carrots. There has been talks about chickens and pigs… Who knows where this will lead?
Some of the game, pheasants and partridges in particular, come from our own estate and feature strongly in our menus whenever possible. On occasion, we also serve rare breed poll beef from our next door neighbours at Almshoebury Farm.
We use the local community and local suppliers whenever possible; our Wobbly Bottom goat cheese is made in Hitchin and we also use Mrs Maynard’s dairy products, made in Biggleswade.
For specific items such as grouse, Dover sole and oysters, we have to go a little further, however we always try to fly the ‘Best Of British’ flag! For example, we have chosen to go to Northern Ireland for our Finnebrogue venison, as we believe this meat to be exceptional.
In every case, we are very selective about our suppliers and work closely with them to ensure that our high standards are maintained at all times. They also share our commitment to the highest levels of quality, provenance and animal welfare.