Entitled ‘The Garden Room’, the hotel has hired Graham Noonan-Chatham as the new executive chef to lead the venue’s culinary offering.
The Garden Room’s “daily-changing” menus will centre around the produce grown in the hotel’s own kitchen garden, with an emphasis on “fresh and clean flavours”.
In addition, Down Hall said it will work with “select and sustainable” local producers and growers to source ingredients that cannot be sourced on the property’s ground.
The restaurant which will open on 14 July, is set within the hotel’s 110 acres of landscaped gardens and woodland and seats 60.
Ken Flockhart, general manager at Down Hall, said: “This has been such an exciting time for Down Hall and we are delighted to see The Garden Room finally come to fruition.
“By bringing a contemporary design into our historic building and showcasing the produce cultivated in our new kitchen gardens, The Garden Room will bring the outside in and offer the perfect backdrop for Graham’s hyper-seasonal menus.”
Graham Noonan-Chatham, executive chef at Down Hall, added: “It is such a joy to come on board at a time of change and development and I can’t wait for our guests to see the incredible new restaurant that we have created.
“The team find such inspiration in our spectacular surroundings and that is very much the ethos of The Garden Room – we are championing our landscape and bringing it to the heart of everything we do.”