Three Choirs Vineyards has appointed Cotswolds tourism head

Newstead Sayer, who trained at Glencot House’s prestigious French restaurant, will also lead a new chapter for The Three Choirs restaurant.

Spokespersons from the vineyard said the appointment aims to enhance overall food, drink, and visitor experiences on offer.

Sayer, who is known for his contemporary British cuisine, has previously served as head chef at 22, earning two AA rosettes in two years.

He also ran The Seagrave Arms in Weston Sub Edge and The Star & Dove in Bristol.

Focusing on seasonal and local produce, Sayer works closely with local farmers and artisan producers to showcase the area’s best offerings.

The vineyard itself will be crucial, inspiring many of the dishes on the menu.

Current options include starters such as warm duck pie and locally sourced Wye Valley asparagus.

For the mains, aged Herefordshire beef and Gloucester Old Spot pork chop feature on the menu, as well as grilled spring cabbage.

Dessert options include the Gloucester Tart, prepared with Three Choirs brandy and vanilla marinated prunes and almond cream.

The restaurant’s menu options vary, with à la carte from Wednesday to Sunday evenings, a sharing plate menu on Saturday lunchtimes, and traditional roasts on a Sunday lunch.

Maximum occupancy is at 30 covers, with tables accommodating up to six people, ensuring a relaxing atmosphere with personal service.

Diners can select from a wide range of wines produced by Three Choirs Vineyards, known for turning out approximately a quarter of a million bottles per year.

Popular selections include Classic Cuvee, Coleridge Hill, Rose, and Bacchus.