Owners of rural fine dining venture expand catering and events operations

Joe & Keeley Evans, owners, Crumplebury

The owners of a farm-to-table restaurant in rural Herefordshire have expanded their business with the launch of a unique events venue with rooms on the same site.

Joe and Keeley Evans realised a dream seven years ago when they returned from living abroad to open Green Cow Kitchens on the family-owned Whitbourne Estate.

Starting out as a pop-up in a converted pigsty, the venture has become a popular 36-cover fine-dining restaurant open four days a week and its menu features dishes made from ingredients sourced exclusively from the estate.

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But now they have expanded the empire by launching ‘Crumplebury’, an events space with 11 boutique rooms on the same site.

While weddings and celebrations are anticipated to be a major driver of revenue for the business, it is keen to utilise its premium catering offer and secluded setting to target corporate customers seeking an alternative location for events, board meetings and product launches.

Mr Evans said the plan is for the new business to run side-by-side with its existing kitchen operations, led by executive chef Chris Short.

“Green Cow Kitchens will continue to offer tasting menus using locally sourced and foraged ingredients and its strong belief in food provenance, seasonality and sustainability will be reflected in the carefully-curated menus offered at Crumplebury,” he explained.

Crumplebury officially opened this weekend following a £3m build project that has been two years in the planning and a further one year of construction by contractors Harper Group.

The name ‘Crumplebury’ is taken from the old farm buildings on the estate.

Tags : CrumpleburyeventsGreen Cow KitchensHotelskitchens
Andrew Seymour

The author Andrew Seymour

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