Spring at the Glasshouse

Spring has arrived at our multi-award-winning Glasshouse café, with vibrant new menus, fresh, seasonal flavours and reimagined favourites carefully curated to surprise and delight. Whether you're joining us for a spoiling brunch, delicious lunch or elegant afternoon tea, our new spring menus are a joyful celebration of the season.

Over on the farm, our pedigree herd of Herefords – which spent the winter in airy barns – have been turned out in the lush, green pastures they've grazed for generations. Visit our showrooms, and you'll see mothers and their calves playing in the fields in the spring sunshine.

Lighter days and warm, spring sunshine mean our Kitchen Garden is finally springing into life after a very wet winter. Down in the polytunnel the raised beds are full of herbs – which Chef Dave is artfully turning into pestos, garnishes and adding to our burgers – and the vegetable seeds we planted are poking through the rich soil.

The orchards are awash with blossom, promising a bumper crop of apples and pears come late summer. In the woods, carpets of wild garlic are filling the air with heady scent. And we've a raft of incredible local food and drink producers who keep us in Suckley honey, award-winning English wines, home-cured bacon, Old Spot sausages and homemade sourdough to name a few. It's a fabulous time of year for food, and we're lucky here to be surrounded by so many artisans.

The Glasshouse – the Cotswold Life Café, Coffee or Teashop of the Year 2025, and featured in the Telegraph – gets busy, particularly at weekends. It's always advisable to book a table.

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Brunch

Brunch at the Glasshouse is a feast for the senses. Until 11.30am, dine on new seasonal plates like whipped smoked mackerel pâté with pickled cucumber and crispy capers on Peter Cooks Bread sourdough. Go all out with the Glasshouse Full Veggie – which tempts veggies, vegans and meat-eaters alike thanks to houmous made from the Kitchen Garden's bounty, balsamic-roasted tomatoes, polytunnel herb pesto and toasted seeds for crunch.

Go classic with Eggs Royale, laden with Macneil's Smokehouse smoked salmon, or Eggs Benedict packed with crispy Knightwick Butchers home-cured bacon. 

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Granola Goodness is new to the brunch menu this month: irresistible clusters of dates, oat, fruit and nuts crumbled over Greek yoghurt, seasonal berries and drizzled with Suckley honey. While Shakshuka is a morning pick-me-up of baked hens' eggs in a rich, roasted tomato and pepper ragù finished with whipped feta, coriander and chilli and served with Lamings of Bromyard toast.

Lunch

While our signature Glasshouse tarts are still a staple on our new spring menu, a raft of new dishes are an homage to the glorious days of early spring.

A punchy Panzanella is filled with heritage tomatoes, focaccia and whipped feta, dressed with a zingy tomato and sherry dressing. Or try a classic Caesar salad, with or without a grilled, free-range chicken breast, Macneil's smoked salmon or Knightwick bacon, spiked with anchovies and generous shavings of Pecorino.

BOOK FOR LUNCH

Beef from our Hereford herd is, as ever front and centre. This month, shin braised low and slow is stirred into a rich, roasted tomato and pepper ragu and served with rigatoni and pesto made from our polytunnel herbs. Smashed patties make up our new burger, piled high with little gem, beef tomato, mature Cheddar, homemade burger sauce and kitchen pickles.

Or try our new Minted Pea & Chickpea Burger – the perfect marriage of flavours, fresh with Kitchen Garden houmous and homemade pickles. Smoked haddock fishcakes are a flavour – and colour – bomb with sag aloo, a deliciously sunny coconut and mango sauce and sliced spring onions, chilli and coriander.

Puddings

No, we can't resist pudding either, and we're very happy to be tempted. Rhubarb & Custard is a joy – poached rhubarb and apple compote, set vanilla custard and a gingernut crumb spells spring on a plate – while new Coconut Parfait, with mango coulis, toasted coconut and lime meringue is light and fragrant. Chef Dave is busy each morning making his own ice cream – do try it when you next come in. It's incredible.

Afternoon Tea

There are sweet and savoury treats a-plenty when you take afternoon tea at the Glasshouse. Bring friends and catch up in the Palm Room, our private dining space, with tiered cake stands and homemade sandwiches, cakes and brownies, mini puddings and macarons. Gift vouchers are available for the experience, with or without a chilled glass of bubbles.

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Wines & Beers

Two new English vineyards – 1276 in Ledbury and Two Beacons in Mathon – join the world wines on our wine list. We love the sparkling pinot noir with our fish dishes, while the pukka pinot noir is excellent with our Hereford herd beef. 

Jolly-sounding Gasping Goose Cider and Panting Partridge Perry from nearby Newton Court Cider join Hop Shed craft beers and gin from the Cotswolds Distillery on the beer and cider menu.