The Calcot Collection flagship unveils refurbished restaurant

The Calcot Collection has revealed that its flagship property Calcot and Spa Following has completed the next phase of its refurbishment with the unveiling of its new restaurant, The Brasserie, and day-to-night café lounge, The Hive. Serving breakfast, lunch, dinner, afternoon tea and Sunday lunch, The Brasserie overlooks the surrounding gardens and rewilded grounds beyond. The Calcot said that executive chef, Richard Davies, and his team bring “extensive experience” to make the “very best of the freshest ingredients – sourced seasonally and locally”. Starters including Westcombe cheddar souffle with truffle cheese sauce, dressed crab, and pig's head croquette with a caper, raisin and apple gribiche sit alongside mains such as Wiltshire lamb with Janssons potato galette and Jerusalem artichoke, Cotswold white chicken with gnocchi, red cabbage and a peppercorn sauce, Cauliflower risotto with smoked beetroot and Perl Las cheese, and a grill menu. Another brand-new addition to the hotel is The Hive – a café lounge designed for coffee and throughout the day, which turns into a spot for pre-dinner cocktails and after dinner drinks. It will serve brunch, nibbles and grazing boards to share, afternoon tea, fine wines and a list of classic and creative Cotswold-inspired cocktails. The renovation of The Brasserie and the launch of The Hive represents the latest in the Calcot Collection’s ongoing investment plan, ensuring that Calcot and Spa. The group said later this year the Calcot and Spa will add a brand-new gym and fitness studio, complete with its own café, workspace, and a regular programme of classes and wellbeing talks, offering enhanced facilities and services for members and guests from January. A revitalisation of the Spa will follow, with additional treatment rooms. Executive chairman of The Calcot Collection, Richard Ball, said: “These additions to The Calcot Collection mark an exciting new phase in our offering to guests and locals alike. With the advent of more flexible working, we have found that the way in which our guests are using our hotels’ spaces have changed; people want the ability to switch between leisure and work time more readily, and to dine in an adaptable way that suits differing wants, needs and groups coming together for work or play. “Operationally, we are working with a close-knit team that allows us to be nimble and accommodate this evolving guest demand.”