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’. This new break has been created to encourage guests to take a trip to Gloucestershire and sample the delights of 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, aims to recognise 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 culinerary 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, pickled shallots and puffed spelt.
“I’m 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 being sourced from producers within a 20-mile radius of the hotel, who also share his passion for home-cooked, seasonal food.
Tudor Farmhouse’s Winter Foodie Break
The hotel used to be a 13th century working farm and is now a restaurant with 20-rooms, suites and cottages set 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.
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 such as pan-fried stone bass with crab, cabbage and pickled celeriac, or a dessert such as Earl Grey and caramel parfait with dark chocolate, hazelnut and bergamot sorbet with some different courses post-Christmas.
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 map, for guests to take advantage of the region of natural beauty and visit local suppliers and farm shops during their stay.
After dinner guests will retire to one of the 20 unique rooms, all individually styled with a ‘farmhouse theme’ running throughout complete with roll-top baths, monsoon showers and Nespresso coffee machine.
There will also be a lunchtime tasting menu running after Christmas between 12-2pm including five courses and tea/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 for the 2-night Winter Foodie Break, running throughout December, January and February, starts from £230pp based on two sharing a Hatchling Room. This price includes two-night’s accommodation, 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 course for £7.50.
For reservations please go to www.tudorfarmhousehotel.co.uk or call 01594 833046.