Wynyard Hall’s Glass House brings the outdoors in with its perfect botanical theme and menu inspired by ingredients grown in the garden.
Diners at the new addition to the venue can see everything from carrots and beets to the herbs that go into their dishes growing right outside in the vegetable patch, which was carefully cultivated during the lockdown.
This is a major new development in the iconic private estate of Wynyard, with the main lobby and its former Wellingtons restaurant now operating exclusively for the rental of exclusive rooms.
While guests at weddings and other functions can enjoy the opulence of the Main Hall, The Glass House, which stands out from the Londonderry family’s former stately home in the walled garden of the vast estate, has a much more ambience. relaxed and aimed at everyone from dog walkers who can have a drink in the bar area to families for lunch and those looking for a high quality evening meal.
During its first six weeks of trading, The Glass house, which created 20 new jobs, has already proven itself to its customers thanks to its concept of plot restoration.
Chef Kleo Tabaku says it’s a “dream” to have so much fresh produce on your doorstep to prepare your menus.
“For a chef, it’s a dream job,” he said. “Customers can see the chefs in the garden, picking their herbs, carrots, beans or other ingredients. You rarely see this when you eat in a restaurant. We even have our honey from our bees and it’s nice. to see them gathering nectar from the garden.
“The food is stylish, healthy and vibrant. We have worked really hard to create the right feel and the right ambiance and we feel that The Glass House is unique in the North East, there is nothing wrong with it. other like that. “
He added: “I am from Albania and grew up on small farms where we ate what we took from the ground, so having a restaurant like this is a childhood dream. The garden dictates what is on the menu and sometimes that can change everyday, depending on whether a snail has eaten something etc. this is a very adaptable menu.
In addition to utilizing the wealth of produce grown on the 120-acre estate, The Glass House uses local suppliers where possible, such as Hodgson’s fish in Hartlepool, Parlor cheese Made in County Durham, produce dairy from Acorn Dairy in Darlington, wheat from Craggs & Co in Sedgefield and meat from Broom House Farm in Durham and R&J butchers near Ripon. Ultimately, the goal is to create a 25 mile menu.
The Glass House had previously been used as a store and for cooking classes, but customer feedback showed people would like to see it used as a restaurant.
Wynyard Hall hasn’t even advertised the restaurant yet, but word of mouth has seen reservations skyrocket at the 70-seat restaurant, full for the next three Sundays for a traditional roast dinner.
Kleo said: “In six weeks no plate has returned to the kitchen with food, which is unreal. Some people have come back six or seven times, that’s what we want. It is a very accessible and relaxed restaurant and everyone is welcome.
He added: “The lockdown has been a very difficult time, but it has given us time to rethink the direction of the business, which is important to Wynyard Hall and what is important to the locals.”
* La Maison de Verre is open Wednesday to Sunday from 11 a.m. to 9 p.m.
What is on the menu
The menu changes regularly, but a few examples of dishes you can expect to find are: small plates such as garden vegetable soup and homemade focaccia (£ 6); Cauliflower, cumin and spinach fritters with mint yogurt (£ 7) and local spiced lamb kofta with tzatziki and garden salad (£ 9).
Main courses include fettuccine with broccoli and walnuts (£ 14), duck leg confit with green beans and garden okra (£ 19) and steamed halibut with sea vegetables and cream of fish (£ 21).
Desserts include an apple and blackberry pie with vanilla ice cream (£ 6) and a Parlor Made cheese board (£ 12).
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