Dining Rooms
FOOD IS OUR BEATING HEART the whole farm is an outdoor and indoor kitchen & dining space & experience
Where all the ruddy family around
Or sigh with pity at some mournful tale, 20
And learn the luxury of doing good.
The Traveller, Oliver Goldsmith (1700s)
Special Events
APRIL OPENING WEEKEND
Friday 31 March • Saturday 1 April • Sunday 2 April
A cloud and a rainbow’s warning;
Suddenly sunshine and perfect blue
An April day in the morning!”
Friday 31 March
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Saturday 1 April
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Sunday 2 April
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Monday 3 April
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EASTER WEEKEND
Good Friday 7 April - Easter Monday 10 April
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Non Residents
The Happerley Dining Rooms are prioritised for residents and members. Any additional availability will be posted here. Please subscribe to the Dining Club to keep in touch.
Please note: this is a secure private venue and no guests without a confirmed booking will be admitted.
Residents
KITCHEN
Serving breakfasts, morning coffee, light bites throughout the day, lunches, afternoon tea and dinner.
Serving breakfasts, morning coffee, light bites throughout the day, lunches, afternoon tea and dinner.
BAR
The Cobney Bar is open daily 12- 11 serving an impressive collection of artisan beers, ciders & spirits, with Gloucester Brewery beer & lager on tap.
We also maintain an English wine cellar. cocktail & smoothie bar
deli counter
PICNICS, BBQ FOODS, TAKE-AWAYS
We offer a whole range of seasonal fruit, vegetables and salads, meats, dairy, farm cheeses, bakery, slaws and farm made pickles and sauces.
Guests may pre-order from our welcome pack
From meat BBQ packs to our freshly dug carrots to local milk to a chilled drinks selection on ice for you. They will be waiting for you.
8-8 SEVEN day
RESIDENT'S MENU
Our menu is served to the clubhouse, pavilion, perry pool, shrubbery and to your camp. The bar is open from 8am for hot, soft and freshly juiced smoothies until close (alcoholic drinks from noon)
MENU TASTER
8.30 - 10 BREAKFAST
Join us for our English buffet spread. Fresh fruit, cereals, freshly baked pastries, yogurt, jams, cold ham, cheeses, breads, toast, jams, eggs to boil. Juices, tea & coffee (cooked platter available at weekends). (£12/£8 - complimentary for our luxury yurt guests).
Options include croissants and coffee to camp, hot rolls and fruit salad take-aways, or even a BBQ breakfast menu for a delivery to your camp table by 8.30 complete with everything you need, from plates to sauces to cook up your own.
12 -8
PICKS, PLATTERS, PIZZAS & SALADS
Pick a treat like our butternut, sage & hazelnut quiche served with a small salad £7, share a platter - showcasing a range of farm cheeses, rare breed meats or seafood £18. Choose delicious toppings, like damson jam and welsh goats cheese for your stone baked 12" pizza with sour dough made by the Hobbs Brothers, mozzarella made in west wales and our own passatta. £16/£9
12 - 2 / 6 - 8 LUNCH & SUPPER SPECIALS
Pedigree Gloucesster slow cooked beef bourguignon WH Cooked in red wine, served with curried parsnip mash, sprouts & peas £22 Kale pesto pasta salad WH, V, GF our kale & walnut pesto tossed up with sun dried tomatoes & broccoli £13 chicken or smoked salmon add £4
12 - 8 SHARE THE CAKE
We offer a range of home made cakes and biscuits and scones. We will be launching the first truly Gloucestershire afternoon tea. Our fancies include Ruth’s chocolate brownie warmed with our brandy butter or local cream.
For the children
Children's prices & portions available on most items
Pick n mix sweet shop, Marshfields ice creams, marshmallows, home made cookie jars etc.
Ethos
TASTE THE
AUTHENTIC
The launch of the Happerley Dining Rooms marks the culmination of three years' preparation.
We believe you are what you eat and every meal has a journey of impacts that you, the diner, deserve to know.
STORY ON A PLATE
We involve the whole supply chain in celebrating the best ingredients we can grow, rear or discover from named farms, boats and the best of artisan producers. Our recipes then celebrate these ingredients and you can explore the journey of your food, and the producers behind it, using the Happerley app.
HOW DO WE DO IT
We prepare ahead (and have already been busy) using sous vide, pickling, conserving, juicing, freezing, baking, saucing and preserving to lock in seasonal gluts. We involve the Willow Hill team and our suppliers in the process, alongside our kitchen garden and rearing plans.
taste the
PROVENANCE
Our ethos is simple - to be a beacon of menu transparency and honesty too often lost along with true provenance.
We work with Happerley accredited suppliers and technology to turn dining into an experiential experience.
Download the app on arrival and use the QR codes. Over 80% of the food and drink you consume will be from Happerley Gold producers – scan the QR code and you will see instantly the journey from seed or birth.
What does this mean – we can name the farm! More than that, we will introduce and explain the producers behind your food, whether Rod Adlington’s chicken, Clifford Freeman’s beef, or indeed Jack Chase behind our range of Chase gins, or Simon Weaver behind the brie.
History
"Returning to the family farm, I was appalled by the lack of engagement and truth connecting the consumer to the provenance of their food. I launched Happerley, a pioneering technology and movement to empower all of us to know the journey of our food. This generated a groundswell of support from farmers and producers and enlightened retailers, like Midcounties Coop. Its success was rooted in the need and want for consumers to be fed truth and transparency.
"Covid disrupted our commercial strategy. Back in 2019 we planned and invested alongside others in Happerley England in Banbury's former BHS as a UK destination venue championing food and drink provenance opening in 2020.
"I have since distilled the Happerley ethos back to its essence, and we are entering the second year of transforming the farm in to a commercially sustainable beacon of my vision; to be an engaging and inspiring hub & showcase for Happerley, and to initially focus here on championing the best of food & drink producers.
Thanks
"I thank all of you who have continued to support me in the Happerley journey I am committed to. I also thank all those guests who have stayed here during our 2021 covid pop-up and this last year. Like life, it is a never ending journey.
"We are excited for 2023."
Matt Rymer, December 2023
