Welcome to Woven by Adam Smith
September 29, 2022
I feel like my whole life and all I’ve learned along the way has been leading up to the launch of Woven. My aim is to create experiences that will stay with you. More than simply remembering the dishes you ate with us, I want you to remember how we made you feel. The ever-evolving menu is all about classic flavours and techniques, presented in playful and contemporary ways. Come and enjoy a taste of nostalgia from a fresh perspective.
Sense of arrival
We’ve worked on offering a really warm welcome and friendly feel from the moment you enter the restaurant. Our people are what guests appreciate the most, so we’ve looked at ways to introduce a sense of theatre and interactive storytelling. By the entrance, we have an open pantry featuring some of our seasonal ingredients, and a selection of pickles and preserves we’ve made from local produce. You’ll also see a pair of wine-room cellars, showcasing what’s in store from our exceptional selection of wines – all our which helps build a sense of expectation.
Woven by Adam Smith has been many years in the making, and we cannot wait to welcome you and share our new experience with you.
Adam Smith Executive Chef
All in the name
All through the planning process, I kept referring to weaving together ideas designed to surprise and delight. For this organic, multi-layered approach, the name ‘Woven’ became the perfect choice. I really believe that we’ve woven together all of our greatest strengths to offer you the very best of everything – but of course, that’s for you to decide.
Martin Hulbert, the original designer of Coworth Park back in 2010, returned to reinvent the restaurant interior and I couldn’t be more thrilled with the result. Every design detail is inspired by the natural world and sustainability, with tactile fabrics, carefully curated lighting and bespoke artworks creating a dynamic yet cosy feel, whilst still framing the sweeping countryside views. And just wait until you see how we’ve transformed the conservatory into a beautiful private dining space.
We have a forager’s mindset at Woven, carefully observing nature’s calendar to ensure that whatever’s going on outside is being cooked up in the kitchen. This approach brings a seasonal rhythm to our menu and a sense of excitement as we explore new flavours. Depending on the time of year, expect locally foraged mushrooms, hand-picked herbs from our garden, estate-produced honey and edible native flowers. Our homemade syrups, pickles and vinegar also give us incredible flavours we can depend on throughout the year.
I’ve put my heart and soul into Woven to create an experience you have to sample for yourself to truly feel and understand.
Adam Smith Executive Chef
Trip down memory lane
As a kid, I holidayed in Devon and Cornwall, where I absolutely loved crabbing in the rockpools and watching fishermen hauling in their catch. Today, this is something I enjoy sharing with my own children and it has inspired our fish and seafood dishes at Woven. As well as reigniting my own food memories, I hope to do the same for our diners. I adore serving up a mix of nostalgia and innovation – sharing some of the many ideas and flavours that have given me joy over the years – like my nan’s cookbook favourites and my grandad’s sweet treats.
Must-try signature dishes
One of my earliest Christmas memories is the ceremony of serving a dressed crab for the whole family to enjoy. This was the inspiration for my new Cornish crab starter with fermented pickle. Another favourite is the fillet of beef, a creative take on a classic Sunday roast but with a more elevated approach – a great example of what dining at Woven is all about.
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