Grace & Savour

Foodie getaway with a green heart

The fact that Chef David Taylor is influenced by the New Nordic style is evident in the interior design and staff uniforms, but above all, on the plate. The ingredients may be super local, but the aesthetics and tastes feel very much like Copenhagen, Oslo, and Stockholm. The combination is irresistible. Here, you’re treated to technically driven cooking using ingredients, often organic and biodynamic, from the restaurant’s surrounding region — or even from the farms within a 10-mile radius of Packington Estate and 4 Acres Farm. Employees are a core focus. A weekly staff meal centers on classic and traditional dishes to teach the history and craftsmanship behind them.

Summary:

• Seasons control the menu

• Close relationships with farmers and growers

• Herbs, flowers, and some vegetables are from their own gardens

• Food waste is carefully monitored through planning, weighing, and tracking how much is thrown away

• A major focus on origins and highlighting the people behind each dish

• Great care and knowledge of what’s on the drinks menu