The hotly-anticipated reopening of much-loved Cotswold inn The Frogmill is just around the corner, with new owner Brakspear today revealing details of the delicious all-day dining menu set to delight locals, day-trippers and guests of the hotel once the doors reopen following its extensive transformation on 13th July 2018.
Opening after an 8-month renovation project, the new-look Frogmill will boast a state-of-the-art kitchen alongside a completely transformed bar and restaurant. Aiming to offer a relaxed yet stylish all-day dining destination, diners will be able to unwind with a light bite, hearty feast or sweet treat amongst the inn’s sleek new interiors; the embodiment of rustic-chic with plenty of Cotswold charm, sympathetically nodding to the heritage of the 16th century building.
The Frogmill’s new food offering comes in the form of seasonally-changing breakfast, lunch, dinner and sunday menus, as well as daily specials and a speedy ‘working lunch’ midweek menu. With a Spanish Josper coal-fired oven as the kitchen centrepiece alongside an American smoker, dishes have been designed with quality and provenance in mind, allowing the very finest in quality ingredients to speak for themselves. Native rare-breed meats, all sourced directly from the farm, will be grilled to perfection using the state-of-the-art Josper as part of The Frogmill’s signature ‘From the Grill’ section, with everything from river-fresh salmon to beef tomatoes home-smoked to offer punchy, flavour-packed dishes with a unique twist.
Served daily from 8am – 11am, The Frogmill’s breakfast menu will satisfy hunger pangs with a selection of delicious, brunch-style dishes, as well as freshly-baked pastries, homemade granola and refreshing juices for those in search of a lighter bite. Heartier dishes include classic Eggs Royale - toasted English muffin with golden poached eggs, juniper-cured smoked salmon and creamy hollandaise – and golden Belgian Waffles, topped with with smoked bacon and maple syrup.
Lunch at The Frogmill will offer everyone a tasty, memorable meal no matter what tickles their fancy. Diners can expect to whet their appetite with a ‘morsel’ of Home-Smoked Pork Crackling with Sage Salt and Apple Chutney, followed by a seasonal starter of the likes of Smoked King Scallops with Summer Pea Velouté, or a hearty Venison and Old Spot Pork Scotch Egg. Nutrient-packed salads and quick ‘working lunch’ dishes such as a 16-Hour Slow-Smoked BBQ Brisket Sandwich will offer speedy solutions for those with little time to spare, whilst mouth-watering sides including Maple and Beer-Glazed Cheltenham Carrots and Truffle and Garlic Roasted Flat Mushrooms act as the ideal accompaniment to a perfectly-grilled steak, tuna or juicy short rib from the centrepiece Grill menu.
The perfect destination-restaurant for couples, families or groups in search of a refined yet relaxed evening meal no matter what the day of the week, the Frogmill’s carefully-crafted dinner menu will offer everything from light, healthy bites, to gastro-pub classics and hearty grilled feasts. Alongside a daily-changing specials menu, the seasonal dinner menu features morsels and starters to set the tone of the evening, with highlights including Summer Lobster Ceviche with BBQ’d Watermelon and Jospered Asparagus with Smoked Tomato. Sharer boards will offer groups and couples the chance to feast on charcuterie, vegetables and freshly-baked flatbreads, with a tasty variety of mains including Pea and Asparagus Risotto with Wild Garlic, Parmesan and Truffled Egg, Sesame Seared Yellowfin Tuna and King Prawn and Chorizo Nero Linguine sitting well alongside the signature ‘From the Grill’ dishes.
The Chef Team
Leading the kitchen team will be Head Chef Jonathon Pons, formerly of the celebrated Feathered Nest in Nether Westcote and Cheltenham’s renowned Ellenborough Park. With a 15-year strong kitchen career chiefly in three-time AA Rosette-winning restaurants, Jonathan has put together an enviable, close-knit team of chefs from across Gloucestershire and Oxfordshire to run the busy Frogmill kitchen, working closely alongside Executive Chef Arthur Knights to develop menus which expertly showcase the very best in fresh, seasonal produce.