The West Park Hotel has launched a new seasonal menu, marking the start of what it describes as "a new culinary chapter".
Diners can now explore a refreshed selection of dishes developed by the restaurant’s new Head Chef.
The menu aims to celebrate British produce and seasonal flavours, with an emphasis on sociable, shareable dining.
The autumn line-up includes a variety of small plates, sharing dishes and returning West Park favourites, many featuring ingredients sourced from Provenance’s kitchen garden at Mount St John.
Speaking about the launch, the Head Chef said:
“As the leaves have begun to fall and the autumn chills arrive, we wanted to embrace the change of season with dishes that bring people together.
"This menu is designed for sharing – for slowing down, socialising and enjoying food that feels both comforting and exciting.”
Among the new small plates are hand-cut British venison tartare, crab martini and steamed duck wontons.
New main courses include a ballotine of Duncombe Park partridge and an Indian dry-rubbed monkfish dish.
Desserts feature creations such as the Mount St John apple sphere and a dark chocolate and orange delice.
Some of the restaurant’s well-known classics, including the Provenance luxury fish pie and Sunday roasts, remain on the menu.
A rotating selection of daily specials – from kitchen garden soups to fresh seafood and pasta dishes – will also be introduced.
The menu launch is accompanied by a refreshed cocktail list designed to complement the seasonal dishes.
Anthony Blundell, Commercial Director of Provenance Collection, said:
“We’re super excited to launch what we truly believe is our best menu to date, and we can’t wait to welcome guests to experience it.
"Please book early to avoid disappointment - this is one you won’t want to miss."
For more information and to view the full menu, visit thewestparkhotel.com/food-drink.
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