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A Warm Welcome to Jethro Lawrence, Our New Head Chef

A Warm Welcome to Jethro Lawrence, Our New Head Chef

We are delighted to welcome Jethro Lawrence as the new head chef at Woolley Grange Hotel. Jethro has over 16 years’ professional kitchen experience, was quarter finalist in the BBC’s Masterchef: The Professionals, and has worked as head chef at The Muset and The Cowshed restaurants in Bristol.

His most recent experience is with renowned chef Simon Rogan in his 3 AA Rosettes Rogan & Co in the Lake District. Here he enjoyed working with the highest standard of produce, picking and gathering from the restaurant’s own farm and foraging in the local countryside. He worked alongside the chefs of Simon Rogan’s two Michelin-starred sister restaurant L’Enclume.

Says Jethro: ‘I am passionate about fresh food and flavours and am really looking forward to working at Woolley, using produce from the garden and foraging locally. I look forward to welcoming staying guests, spa members and local residents into the restaurant and hope to delight everyone with our fresh food and delicious dishes.’ 

A bearded chef.
A male chef and a woman pick cabbages from a veg patch.

Kitchen and Garden Working in Harmony

Jethro will work alongside our equally passionate garden team, headed by Eliza , to ensure our food only travels wheelbarrow yards rather than food miles wherever possible, to preserve both taste and the environment.

Our Menus

We’re already seeing Jethro’s influence on our menus (see link below) with delicious additions to our lunchtime menu, including wild mushrooms on sourdough and minute steak sandwich with caramelised onion and Stilton.

On the fixed-price Sunday lunch menu you’ll currently find dry-aged beef striploin, smoked bone marrow, Yorkshire pudding and veal jus served with our garden vegetables; as well as  pressed winter truffle and celeriac, lovage, hen of the woods and girolles served with salt-baked beets and Rosary goats’ curds.

A date for the diary: Jethro is planning a Gourmet 'Tasting Menu' Dinner on Thursday February 1st 2018. This is £55 per head. Please see menu below and if you'd like to come, call us to book.