A hint of spring at Murrays Restaurant, Whittlebury Park

Whittlebury Park’s award-winning two AA-Rosette restaurant, Murrays, is launching its new spring menu featuring locally sourced produce transformed into unforgettable dishes by their award-winning Head Chef. Diners can experience the Modern British Menu at Murrays which is located in its own stunning dining room inside the hotel for the ultimate fine dining experience. The restaurant serves both an à la carte as well as a six-course tasting menu with every dish imaginatively created and plated with meticulous attention to detail.

Murrays Head Chef, Harvey Lockwood, was recently awarded Chef of the Year at the Northamptonshire Food and Drink Awards with the restaurant itself achieving runner-up in the Restaurant of the Year category. 

What inspired your new spring menu?
As with all of my menus, I like to bring modern influence on classic dishes. The Northamptonshire Blue Cheese starter with a twist of pear and hazelnuts is a new dish that I am launching with the spring menu as is the wild turbot main course with cauliflower, mussels and parmesan. My aim is to always show off all that our county has to offer and so most dishes will have links to Northamptonshire where possible. 

Are there any new local ingredients being used?
As well as the Northamptonshire Blue Cheese, our diners can also look forward to the new season of asparagus which we will be adding to the menu as soon as it is available, and we also use Farrington’s oil which is made in Northamptonshire. Sourcing local produce is really important to me and I am always researching new suppliers to work with.

What’s your favourite dish on the menu and why?
I don’t really have a favourite! I find inspiration from everything, and so every time a new dish is developed, that is the one that I focus on the most. At the moment this is with the new Northamptonshire beef main which again, has a great local connection and we use the whole animal, not just one cut, which is something we do across the entire hotel.

What can we look forward to on the next menu?
As always, every ingredient will be seasonal and locally sourced as much as possible. My ethos is to think of new ways to give classic combinations a modern twist, and as we want everyone to return in the future and recommend us to their friends and family, we regularly change the menu to achieve this. Something that our diners can always rely on is an intimate dining experience with an extra special focus on the finer details of the food that they are served as well as the attention they receive as our guest. 

Are there any trends you would be keen to include in the current or future menu?
Personally, I don’t create new dishes based upon trends. Every chef will launch a new menu with what they feel is right for their customers. The guests that we serve at Murrays expect a seamless dining experience and so my main focus is to provide this every time with classic flavour combinations combined with my modern interpretation. The first-class experience in the restaurant itself delivered by our fantastic team, which is consistently commented and reviewed as outstanding by our diners. 

For more information, and to view the menu at Murrays visit whittlebury.com/murrays