The Bite Magazine - Autumn/Winter 2023 - Issue 34

biterestaurant In 2015, Nick and Julia Davies, management consultants living in Shoreditch, London, bought the hotel. They commissioned London-based interior design studio Nelson Design to redesign the entire property in an extensive three-part renovation pro- gramme. It consisted of The Main House with a family room, a 2 AA Rosette restaurant, bar and lounge, seven bedrooms, a restored Beech Cottage with four bedrooms, the Coach House with 19 eco-friendly bedrooms and a 25-seat all-season out- door covered terrace. The hotel was rebranded The Cottage in the Wood Malvern in 2021 with a newly updated website, manicured grounds and a fresh and seasonal menu in 1919 Restaurant (named after the year The Cottage became a tea room) courtesy of new head chef Rob Mason. The following year, the hotel refurbishment project was completed with a new kitchen for the chef and his team to create magical dishes for guests and diners. Since his first experience cooking in a pub, where a passion for ingredients and flavours developed, Rob has worked at many exciting places and made his way up the ranks in some of the UK’s most innovative establishments. Before he joined The Cottage in the Wood Malvern, he worked at Peel’s Restaurant at Hampton Manor and was part of the team that acquired a Michelin star. “All my experiences have givenme the confidence to create and innovate with the menu at 1919 Restaurant.” His move to head the kitchen at the restaurant came when he felt ready to create his mark. “Working at The Cottage in the Wood Malvern has given me the freedom to find my voice and create menus that fit my vision and personality,” he revealed. “It was also a unique opportunity for me to build my team. I take great pleasure and pride in developing some incredible talents, and my current team has been with me for over 18 months and counting.” He added the dishes are all about the ingredients and produce he uses. “I strongly believe in ‘less is more’, and when creating a new dish or menu, I let the ingredients speak for themselves. I never want to overcomplicate things, and the quality of produce is key.” He likes working with his team in the kitchen to get differ- ent visions and inspiration. “All of us have the freedom to express ourselves through our cooking and create innovative dishes.” Rob’s cooking style is simple yet innovative and tasty. “I always use high-quality ingredients, and the idea is to make them shine. At 1919 Restaurant, we are lucky to work with some incredible local producers and suppliers.” His culinary style also includes pickling and fermenting techniques to preserve food, utilis- ing the abundance of nature to enhance the flavours of locally sourced ingredients. “Foraging has led to a significant discovery - wild garlic, which has become a key ingredient in the kitchen.” Over 50% of the food and drink served at the hotel is sourced lo- cally. “If it’s not local, we try to make sure it’s at the least from the UK.” The restaurant has created strong partnerships with pro- ducers from local regions such as Malvern, the Cotswolds and Herefordshire. “Some of our collaborators are Mays Eggs, Dale Butcher from Cumbria, Arthur David for fruits and vegetables, and Harvey & Brockless for cheeses. Bread is either made on-site or sourced from a local baker in Ledbury, while the bar stocks Cotswolds and Wye Valley Cider, along with beer from the near- by Bewdley Brewery.” 1919 Restaurant’s concept is simplicity and the highest quality of ingredients. “We offer a desirable mix of laidback elegance, incredible food, and intuitive service, all served with a view. We also make it our mission to cater to different tastes and dietary requirements - at a price people can afford.” Rob admits he likes to take risks in the kitchen and try new combinations, exper- imenting with flavours, textures, and techniques and pushing boundaries to develop new and exciting dishes. The young and dynamic team rely a lot on their instincts. “We are driven by creativity and passion for quality, making us a strong