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Glasshouse | The Grove
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Opening May 2019

Strikingly redesigned, The Glasshouse will soon be opening its doors again. An impressive glass conservatory will provide unparalleled views across The Grove’s manicured formal gardens and beyond. Inside, art installations and sculptures will add to the magic of this incredible light and airy space. To match the striking new interiors is the exquisite cuisine, where a range of mouth-watering dining stations invite guests to experience an array of innovative, international flavours, using fresh produce from our very own kitchen garden and carefully selected suppliers.

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or call 01923 296010

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Executive Head Chef

Stephen Wheeler

The supremely talented executive chef, Stephen Wheeler, has drawn upon his extensive travels around the globe to create the new dishes at The Glasshouse. Having spent many years in Asia, chef Stephen witnessed first hand the incredible appeal of luxury food hall-style dining, and has used this inspiration to execute a special and memorable experience at The Glasshouse.

The Design Concept


The Glasshouse’s new extension sees an impressive triple-height, glass conservatory added to the main building – a calm and tranquil space, similar to an orangery, that brings the outside in. Views of the garden and terrace are now fully available from the restaurant, and the main dining room has been completely remodelled to allow diners to move freely throughout the food stations.

The new design also creates the impression of sunlight filling the space – even on the darkest days! Guests are invited to come pull up a chair at the brand new bar area, with its glittering glass extension that also connects to the terraces and garden.

The Dining Concept


Fresh, varied and seasonal food is at the heart of The Glasshouse’s new concept, where guests can sample dishes inspired by the variety of cooking styles and cuisines from around the world.

From Italian to Indian, Asian to British and much, much, more, The Glasshouse is a one-stop-dining experience catering to all palates and preferences. The live cooking stations create an interactive experience, where guests are invited to select a range of ingredients for chefs to prepare food to order.

Sample Dishes


We’re sure that whatever you fancy eating, The Glasshouse has it covered, with fantastic freshness and quality. Meat lovers will rejoice, whilst vegetarian and vegan guest are very well catered for, too. A snapshot of just a few of the dishes includes:

From the Robata Grill

Grilled Fillet of Loch Duart salmon, marinated in garden herbs, lemon and olive oil

Madagascan tiger prawns with chilli, lime and coriander

Hickory rubbed beef ribeye steak with mustard butter

Spatchcock baby chicken with garlic, rosemary and preserved lemon

From the Stone Oven

Baked flatbreads with a selection of toppings, including:

Plum tomato, mozzarella and garden basil

Pulled beef brisket, dill, cucumber and fontina cheese

Hot smoked salmon, crème fraiche and rockette

From the Live Pasta Station

Lobster ravioli

Pappardelle pasta with slow cooked beef cheek, lemon and parsley gremolata

Potato gnocchi with garden basil pesto, toasted pine nuts and shaved parmesan

From the Asian Noodle Station

Build your own soup base – chicken miso / vegetable broth / Thai coconut / Pho and more

And add your own toppings – bok choy, tofu, coriander, chilli, fish, meat, chicken, egg noodles and more

From the Tandoor Oven

Fenugreek and ginger spiced chicken with curry leaves

Masala and coriander marinated tiger prawns with lime and roasted chilli

Cauliflower, baby squash and potato skewers with cumin, turmeric, fresh lime and mint yogurt

From the Dessert Station

Toffee and buttermilk pannacotta

Mousse of lemongrass and passionfruit with passionfruit meringue

Hazelnut whip with chocolate cremeaux and toasted hazelnuts

Warm pear and apricot crumble with ginger custard

A build-your-own ice cream station includes a range of sundae toppings as well as a free-flowing chocolate tap

From the Robata Grill

Grilled Fillet of Loch Duart salmon, marinated in garden herbs, lemon and olive oil

Madagascan tiger prawns with chilli, lime and coriander

Hickory rubbed beef ribeye steak with mustard butter

Spatchcock baby chicken with garlic, rosemary and preserved lemon

From the Stone Oven

Baked flatbreads with a selection of toppings, including:

Plum tomato, mozzarella and garden basil

Pulled beef brisket, dill, cucumber and fontina cheese

Hot smoked salmon, crème fraiche and rockette

From the Live Pasta Station

Lobster ravioli

Pappardelle pasta with slow cooked beef cheek, lemon and parsley gremolata

Potato gnocchi with garden basil pesto, toasted pine nuts and shaved parmesan

From the Asian Noodle Station

Build your own soup base – chicken miso / vegetable broth / Thai coconut / Pho and more

And add your own toppings – bok choy, tofu, coriander, chilli, fish, meat, chicken, egg noodles and more

From the Tandoor Oven

Fenugreek and ginger spiced chicken with curry leaves

Masala and coriander marinated tiger prawns with lime and roasted chilli

Cauliflower, baby squash and potato skewers with cumin, turmeric, fresh lime and mint yogurt

From the Dessert Station

Toffee and buttermilk pannacotta

Mousse of lemongrass and passionfruit with passionfruit meringue

Hazelnut whip with chocolate cremeaux and toasted hazelnuts

Warm pear and apricot crumble with ginger custard

A build-your-own ice cream station includes a range of sundae toppings as well as a free-flowing chocolate tap

Glasshouse | The Grove