Peterborough fine dining restaurant to elevate to a whole new level

Known for its progressive modern British cuisine, and a favourite of all the major food guides, Prévost is now housed in the stunning orangery at Wansford’s historic Haycock Manor Hotel overlooking one of the restored landscaped gardens and its new walled kitchen garden.

The restaurant occupies part of the multi-million-pound restoration of the magnificent Grade II* listed buildings.

Lee, who also launched Clarke’s in the city centre a decade ago before breaking away to set up Prévost in 2016, is well known for his imaginative creations which form the signature ‘tasting’ menus.

Now his highly skilled brigade includes head chef Sam Nash, who previously spent six years honing his skills at the Michelin starred L’Enclume in Cumbria with Simon Rogan.

Together the team are committed to elevating Prévost to sit amongst the finest in the country and to create a truly unique dining experience.

Lee, who has never hidden his desire to bring a Michelin star to Peterborough, said: “Since opening Prévost in 2016 we’ve really come a long way. I’m so proud of our accolades but most importantly, I love our loyal customer base.

“The revitalisation of the Haycock Manor Hotel has provided me, with my expanded team, the opportunity to re-design and elevate what we offer to a whole new level.

“We are looking forward to providing a unique experience for those loyal clients as well as seeing many new clients discover and enjoy what we do. We have such an amazing, beautiful space together with an amazing new state of the art kitchen so we can’t wait to be sharing it with them.”

Guests of Prévost will be greeted with a welcome drink and snacks at the chef’s table in front of the open kitchen before moving to their table in the redesigned 40-seater glass-panelled orangery.

They can select a tasting of either five courses (£65) or eight courses (£85) and each comprises seasonal dishes using ingredients from meticulously sourced artisan producers and, of course, produce grown in the hotel’s kitchen garden.

Example dishes include carrot tartar, white chocolate and Petrossian Royal Osetra caviar; Norfolk quail, pork jowl, morel and peas; and a signature pre-dessert course: the Prévost lime honey pot.

To compliment the food, sommelier Elena Serban has created a unique, eclectic wine list. The amazing English sparkling wine, Gusbourne, sits alongside the best Champagnes, together with a fantastic selection of organic wines and sake which complement her choice of the world’s best.

Elena grew up and trained in Romania, but her extensive experience includes the Japanese powerhouse Hakkasan, where she extended her knowledge and love of sake.

The new vision at the Haycock, which is striving to compete with the very best, has proved such a great fit for Prévost.

General Manager Tom Wortley says: “Fine dining should be an amazing gastronomic delight but we want to combine that with a relaxed sense of fun. Elegance with playfulness - that’s the combination we are looking to create and Prévost fits with that perfectly.”