Messums Wiltshire are thrilled to announce the launch of their new evening restaurant concept, under the leadership of Head Chef Chris Warwick. Following the successful relaunch of the daytime offering, Chris will open the restaurant on Thursday, Friday and Saturday evenings from Friday 12th August 2022, with a new, refined menu. Chris joins having worked in Michelin-starred kitchens with the likes of Marco Pierre White, Jason Atherton and Philip Howard.
With a new look interior design curated by Johnny Messum and Emily Pinsent, the space features new chairs, white table linen, a 19th-century antique mirror and artwork from the gallery adorning the walls. Selected works include those by Stevie Petiffer, Rose Hilton, Francesco Poiana and Makoto Kagoshima. Fabrics have been sourced from the Cloth Shop on Portobello Road in London, as well as Volga Linen and Makoto Karogshima for Christopher Farr. Each window alcove features beautiful Little Hintock lights from Sylvie by the Woods. A new range of restaurant crockery has been sourced from a long-term friend of the gallery John Julien with a selection of specially created pieces thrown and glazed in-house by Messums Creative pottery studio.
The restaurant will have 35 covers and will serve a four or six-course menu with optional wine pairing. The menu focuses on Chris’s passion for British independent suppliers by putting them at the centre of his menu creation.
In another first for the gallery, the opening hours will be extended, meaning the gallery’s exhibitions will stay open until 7.30pm Thursday - Saturday. Diners will be able to enjoy a glass of champagne and a peruse of the latest exhibitions before they sit down for dinner.
The restaurant will feature a four-course evening menu from £55 which will be dictated by the fisherman’s catch or the crop reports and move accordingly with the seasons and Chris’s network of personally sourced suppliers. Sample menu below but will change frequently:
On the Table
Sourdough bread with Ivy House Farm butter
First courses
Lancashire Seddon leek and smoked haddock soup with bantam egg and crumbled bury black pudding
Ormskirk, Bury, Grimsby
OR
Clay baked Crapuadine beetroot with Cornish crab, lavender honey emulsion, toasted rye crumbs
Cornwall, Yorkshire
Main course
Cornish cod with confit Cheshire tomatoes, summer beans, courgette, rosemary and seaweed butter sauce
Cornwall, Cheshire
OR
Roast Castlemead chicken flavoured with lovage braised barley, English peas and broad beans, Wiltshire truffle and roasting juices vinaigrette
Somerset, Evesham, Wiltshire
Dessert
Burnt Cambridge cream with Ansty farm strawberries, iced elderflower and vanilla olive oil
“Wiltshire”
“Great British cheese”
There will also be a vegetarian and plant-based partner menu including dishes such as:
Globe artichoke with Cheshire tomato marmalade, buckler sorrel, lemon salt
“Hampshire & Cheshire”
British polenta with bubble and squeak flavours, Lancashire bomb cheddar, and Wiltshire truffle
“Lancashire & Wiltshire”
