Rob Cox, head chef at Tudor Farmhouse, a restaurant with rooms in the heart of the village of Clearwell in the Forest of Dean, has won the South West Chef of the Year Award, just as the hotel launches a new Winter Foodie Break, designed to encourage holidaymakers to the Forest of Dean during winter months and sample Cox’s award-winning cuisine for themselves.
The South West Chef of the Year competition, launched by Michelin-starred chef Michael Caines MBE in 2004, recognises talented chefs and cooks throughout the South West of England and aims to provide a platform from which chefs can learn new skills and highlight their culinary talent.
Cox not only took home the South West Chef of the Year title, but also returned home with ‘Best Menu’ and ‘Best Dish’ based on his starter of Cured Brill, scallop tartare, smoked bacon hollandaise and pickled shallots with puffed spelt.
He commented, “I’m so thrilled to receive this recognition for my cooking and it’s an honor to represent not only Tudor Farmhouse, but also our beautiful region. The Forest of Dean and Wye Valley are packed full of amazing produce and dedicated suppliers which makes our job of sourcing great local produce an absolute joy”.
Prior to joining Tudor Farmhouse in October 2015, Cox worked for Michael Caines as an executive chef in his Manchester branch at Abode.
Cox is totally committed to quality and locally-sourced ingredients, with most sourced from producers within a 20-mile radius of the hotel, who also share his passion for home-cooked, seasonal food.
The boutique hotel, which used to be a 13th century working farm, is now a restaurant with 20-rooms, suites and cottages, just a stone’s throw from the Forest of Dean. In addition, the restaurant is also the proud owner of two AA Rosettes; an award based on excellent cuisine.
Tudor Farmhouse’s Winter Foodie Break:
The new Winter Foodie Break offers a two-night stay with dinner, bed and breakfast. Guests are given the chance to indulge in Cox’s renowned six-course tasting menu on one night, with courses from pan-fried stone bass with crab with cabbage and pickled celeriac to desserts such as Earl Grey and caramel parfait with dark chocolate and hazelnut and bergamot sorbet.
Also included in the break is a basket of some of Tudor Farmhouse’s favourite local goodies and even a specially-designed food and drink trail; perfect for guests looking to visit local suppliers and farm shops during their stay, whilst taking advantage of the region’s natural beauty.
After dinner guests will retire to one of 20 rooms, all individually styled with a ‘farmhouse theme’ and complete with roll-top baths, monsoon showers and Nespresso coffee machines.
There will also be a lunchtime tasting menu running during winter (after Christmas) between 12-2pm- including five courses plus tea and coffee. This menu also uses fresh local produce, and includes slow-roasted Gloucester Old Spot pork belly, smoked apple puree, queen scallops, turnip and vanilla jus as one of the mains with spiced rice pudding, whisky soaked prunes and caramalised walnuts for dessert.
Prices:
2x night Winter Foodie Break (available throughout December, January and February) is available from £230pp based on two sharing a Hatchling Room including breakfasts, dinner and Cox’s 6-course tasting menu. There is an option to add six carefully selected wines to each course for an additional £30pp. The lunchtime five-course tasting menu is priced at £40pp between 12-2pm after Christmas with the option to add a cheese and biscuits for £7.50pp. www.tudorfarmhousehotel.co.uk/winter-foodie-break
For reservations please go to www.tudorfarmhousehotel.co.uk or call 01594 833046.
