South Shropshire News
Ludlow Kitchen Now Open
27th March 2013
Ludlow Kitchen will open seven days a week and will also offer an evening service until 9pm from Wednesday to Saturday. With 140 covers inside and a further 80 covers in a new courtyard garden, Ludlow Kitchen is one of the largest all day restaurants in the region.
Manager Ben Crouch says,‘We were having to turn people away from our old cafe because it only had 60 covers and this showed us that demand for real local food was on the rise. We were lucky to be a situation where we could take advantage and in just three months we have opened a brand new restaurant.’
Ludlow Kitchen replaces the Conservatory Barn Cafe but many of the original features from the barn still remain. Mr Crouch and Food Centre Managing Director Edward Berry have been keen to keep the comfortable and inviting feel to the restaurant. Two extensions have been added to the old Conservatory Barn creating a large open space that includes a new restaurant area, conservatory and a superb open kitchen.
Mr Crouch says, ‘We want to show people that we are only using the freshest, local ingredients and our chefs want diners to see the skills being exhibited in the kitchen. This new restaurant is all about fresh, local and seasonal food without being pretentious or complicated.’
Head Chef, Damien McNamara, has a wealth of experience of using local ingredients inventively and sympathetically throughout his menu. He has gone to a few extremes when developing the new menu including sourcing his fish locally even though Shropshire is many miles from the sea. On the menu is fresh, local trout from just over the border in Cheshire. However, this is as far as the food miles extend because Ludlow Kitchen is aiming to serve an almost entirely estate sourced menu.
Mr McNamara explains, ‘On our estate we rear our own beef, lamb , Gloucester Old Spot pork and we have a wide selection of game. Lady Windsor’s walled garden can provide vegetables in winter and fruit in summer. Ludlow Food Centre with its dairy, butchery, preserves kitchen, bakery and coffee roasting room can provide pretty much everything else. In short we are serving straight from our estate to your plate.’
Ludlow is renowned for its foodie credentials and stills boasts a large number of Michelin recommended restaurants including the Michelin starred Mr Underhills. Ludlow Kitchen aims to uphold this by filling the gap between good local pub food and fine dining. Dishes on the menu include rabbit terrine with a leek and mustard leaf salad, short rib of beef with seasonal vegetables and spiced rice pudding. This shows Ludlow Kitchen’s commitment to locality but also a desire to give customers variety with little twists in every dish.
For more information see www.ludlowfoodcentre.co.uk