A passion for ingredients
Head Chef Paul Napper is passionate about everything he does, whether that’s achieving culinary excellence in The Garden Room, or turning out delicious British favourites in The Potting Shed.
“I prefer old classics you can trust, although I do adapt this to fine dining,” he says. “I like to use cuts of meat that need work to enhance the flavour: braising beef, for instance, or cooking pork belly ‘sous vide’ for 24 hours.”
The Dormy House kitchen sources ingredients – wherever possible – from a 20-mile radius. For instance, The Potting Shed menu includes the famous 12-mile sausage: made with pork that has travelled only 12 miles from field to fork.
Paul works closely with his suppliers, selecting professionals who care about their produce.
One of these is Rhys Humm of Holywell Malvern Spring Water. This small family firm rescued the Malvern Water brand from Coca-Cola, who had bought and abandoned the ancient business. (Malvern Water was originally the subject of a covenant by Elizabeth I and was also a great favourite of Queen Victoria.)
“Holywell Spring Water is a natural choice for customers at Dormy House” says Gareth Coles, Food & Beverage Manager. “It is a great natural product from Malvern, which is on our doorstep.”