In January 2019 we opened Pensons in partnership with Lee Westcott, one of the rising stars of his chef generation. The restaurant is located in some previously derelict farm buildings that have been beautifully and imaginatively restored.
It is the perfect home for Lee’s modern and imaginative, yet unpretentious approach to cooking. With its own kitchen garden, bee hives, animals, game and endless foraging opportunities in the woods, where possible we source produce from the Estate, as well as other carefully selected local suppliers. Lee is very excited about the provenance and quality of the ingredients that encapsulate his ‘Estate to Plate’ approach.
Our menus are inspired by the variety and quality of local seasonal ingredients, offering an a la carte and tasting menu based on the produce which is at its peak on the Netherwood Estate, or from growers in the local area. This means that our dishes change on a regular, even daily basis.
This tasting menu is outstanding, from Marmite butter to the Venison and Vanilla Panna Cotta – amazing.
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