Stonehouse Court in Gloucestershire is set to unveil a Cotswold-inspired continental breakfast, with the arrival of a new breakfast chef, Mark Vaughan. Mark, who was previously the Head Chef at Calcot Manor in Tetbury, has designed a breakfast menu showcasing sustainably sourced meats, cheeses, jams, honey, and freshly baked artisan breads and pastries.
Kate Adams, the Head Chef at Stonehouse Court, expressed her excitement about Mark joining the team, noting his experience and passion for sustainability. Some ingredients for the new breakfast will be sourced from Frocester Fayre farm shop, just over four miles away from the hotel, emphasizing the hotel’s commitment to reducing food miles and promoting local produce.
Mark emphasized his eagerness to engage with the local community and highlighted the importance of sourcing ingredients from nearby suppliers to reduce environmental impact and showcase the Cotswolds' fresh, seasonal produce. The hotel’s management stated that the new breakfast offering aligns with its eco-conscious initiatives, such as reducing energy consumption and supporting local agricultural economy.
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Stonehouse Court’s new buffet breakfast is now available for guests, providing a unique dining experience that combines traditional elements with a farmhouse-inspired twist. Those interested in experiencing the new breakfast can find more information or book a stay at Stonehouse Court by visiting their website.