The Garden Cafe Pop up Restaurant
What is it all about?
We are opening The Garden Café as a Pop Up Restaurant! Our inspiration was to team up with top quality local chefs to offer something totally different in the unique environment of The Garden Cafe at Miserden greenhouses. We are pleased to announce the latest set of chefs who will be cooking up culinary delights in our popup restaurant. Book your table now to avoid disappointment!
Book Your Table
As we’re just getting started it will be ‘Bring Your Own Booze’, so you can enjoy a bottle of your favourite tipple. Menus are usually £35/head for three courses. If you have any specific dietary requirements please let us know when we confirm your booking.
~ Ruben Leon-Acosta
~ Jonathan Richardson
Who Is Appearing?
Private Event – 23rd Feb
If you would like to hire The Garden Cafe for a party or special occasion please get in touch with the Estate Office on 01285 821303 or email firstname.lastname@example.org
Ruben Leon-Acosta – 2nd & 3rd March
I was Born in Havana (Cuba) but have been in the UK for the past 20 years and have attended cooking schools in Thailand, Vietnam, Morocco. I have cooked with Michelin stared chefs David Thompson and John Campbell and at restaurants such as Ottolenghi in Islington and The Vineyard, to name but a few. I like to experiment, resulting in a spontaneous, rustic menu based around constantly changing, but always the best and most interesting ingredients. Dishes have a Thai feel with exciting modern twist. Check out Ruben’s menu here.
Soushi – Brett Mills – 9th March
I first fell in love with food when I was a wash-up aged 12. Watching the chefs perform their magic, I knew then I was going to be a chef. I spent the majority of my teen years working in the multicultural vibrant mecca that is Brisbane, Australia. When I was 19 I moved to Port Douglas (far North Queensland) searching for my mojo which I very much found in the shape of a Thai restaurant. The head chef was Japanese and over the next 3 years taught me the ins and outs of Thai and Japanese cooking. In 2002 I embarked on a worldwide journey travelling extensively across South East Asia and Continental Europe picking up local knowledge and recipes. My inspiration comes from clean, fresh food made beautifully, I’m a firm believer that we eat with our eyes. Hence working at Soushi was a perfect match, food doesn’t get much fresher than sushi. I believe every dish I prepare has the influence of those early days working in the Thai kitchen. Crisp, clean and abundance of flavour and looks the bomb…
The Camp Kitchen – Rory Baxter – 16th & 17th March
Rory is a Michelin trained professional chef who works privately across Europe and is based in Gloucestershire. Driven by a passion for food Rory has developed a modern approach to traditional food while training under professionals with similar ideas and styles.
He started out at the Ballymaloe Cookery School in Ireland where, after completing the initial 12 week course he stayed on for a further 12 months, honing his skill and immersing himself in the kitchen gardens, the farm and really learning how fresh seasonal produce can make all the difference to the food you cook.
He has also worked under Gordon Ramsey, Raymond Blanc, Fergus Henderson and Mark Broadbent.
Rory caters weddings and events, he’s an artisan food producer www.pottedgame.com and private chef.