AN acclaimed Herefordshire farm-to-table restaurant has launched a thrilling new dining concept.

The Chef's Table at Green Cow Kitchens, based at Crumplebury Farm in Whitbourne, near Bromyard. 

At one long table, dressed with homegrown flowers from the cutting garden, guests can feast on five seasonal courses created from the produce on the estate - organic Whitbourne beef, pork and lamb and game, fruit and vegetables from the kitchen garden and foraged ingredients from the hedgerows and woodlands.

New executive chef, Kevin Barron has joined from Glenapp Castle, a five-star Relais & Chateaux estate in Ayrshire, following a career in renowned hotels and inns in the Cotswolds, and several years in Kenya opening major luxury hotel chains.

As diners settle in for delicious, homemade cocktails and aperitifs, Mr Barron greets the guests, explaining the provenance of each dish and the way each element is prepared and cooked.


“Chef’s Table is a new take on the success of Green Cow Kitchens,” said Mr Barron.

“It’s a way of helping our guests connect with the landscape and, amongst other things, the organic meat we produce here – our Shorthorn, Hereford and Saler cattle, flock of Lleyn ewes and our Tamworth and Gloucester Old Spot pigs.

“We want the animals on our home farm to be front and centre of all of everything we do here, and our guests love to meet them as they drive down the long, winding track to our front door.”

In season, Chef’s Table will also feature game from the historic Whitbourne Shoot – partridge, pheasant, duck and venison.

The kitchen is supplied with seasonal fruit and vegetables, from kale, leeks and carrots to onions, salad crops and heritage beetroot and tomatoes.

Meanwhile, the hedgerows and woodlands yield wild garlic, damsons, puffballs, pine and wild plums.


“It’s a hugely exciting time to be in Herefordshire with the wealth of local produce, and I’m looking forward to discovering the incredible producers we have in the county,” added Mr Baron.

“I’m excited to create some truly memorable foodie experiences here.”

The Chef’s Table in Green Cow Kitchens runs alongside Crumplebury’s new casual dining experience, the Drinking Trough bar and grill.

With the same seasonality and minimal food miles at heart, menus feature pub classics from Whitbourne Estate steaks to Crumplebury lamb, Wye Valley asparagus and Crumplebury gin-cured chalk stream trout.

You can book your table at or call 01886 821632 for late availability.

Joining the Crumplebury Members Club, you can enjoy priority access to all cultural and foodie events, from classical concerts to Chef’s Table bookings and spectacular Woodland Feasts. Find out more at