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Sopwell House has reopened The Brasserie after a refurbishment, introducing a new menu focused on locally sourced ingredients.
The restaurant, located within the countryside hotel, has been redesigned to offer a “contemporary yet comfortable” dining experience. The refreshed menu, developed by executive chef Gopi Chandran and brasserie head chef Marilena Ungureanu, will feature updated takes on British classics, with an emphasis on seasonal produce.
New starters include chicken liver parfait with apple and blackberry chutney, baked scallops with a bacon crumble, and goats’ cheese croquettes with roasted red pepper sauce. Mains range from Cornish cod with crushed garden peas to a braised lamb shoulder pie and slow-cooked beef cheeks.
The grill menu will offer 28-day dry-aged Hereford prime steaks, and ribs of beef cooked on a Mibrasa charcoal grill will be available for sharing.
On Sundays, the menu includes a traditional roast with options such as 28-day aged Angus striploin of beef and Gloucester Old Spot pork belly, served with roast potatoes, vegetables, Yorkshire puddings, and gravy.
Desserts feature British-inspired options like Bakewell tart, blueberry cheesecake, and an artisanal cheese board. In addition, the drinks list includes a selection of wines, beers, and spirits, with some premium wines available by the glass through the Coravin system.
The restaurant’s redesign incorporates natural light, blue and amber tones, patterned tiling, and “modern” pendant lighting. Seating arrangements now include custom-built banquettes for group dining and smaller tables for “intimate” meals.
