The restaurant is set within a large open dining space, which the kitchen at one end and light flooding in through double-aspect imposing, industrial floor-to-ceiling windows. The restaurant is set around a sheltered courtyard where guests are able to have an aperitif outside when the weather allows.
As Herefordshire and Worcestershire are land-locked counties, the team source their fish and shellfish from the west Cornish coast and the north-west coast of Scotland. In addition, rich and diverse produce is available from a network of local suppliers.
The interiors, designed by Peta Darnley, accentuate the natural light that floods into the building through the double-height former wagon-openings. The decoration is deliberately understated to allow the natural beauty of the many varied textures of the building to shine. The natural textures and colours of the wood, brick and stone are complemented by a palette of slate blue, soft grey and ecru. The team have worked with local artisans for furnishings and bespoke pieces. Fabrics have been made in the weaving mill on the Estate itself, by Netherwood Textiles, a collaboration with Daniel Harris, founder of London Cloth Company. Similarly, renowned basket-maker and artist Jenny Crisp has created unique lampshades made from willow harvested on the Estate and around Herefordshire.