The UK’s most ambitious independent hospitality group led by chef Andrew Sheridan will take over a farm-to fork fine dining restaurant in Worcestershire.
Open Restaurant Group (ORG,) owned by award-winning chef Andrew Sheridan and his business partners Sam and Emma Morgan, will reopen Pensons on the Netherwood Estate close to Tenbury Wells.
Pensons, which has its own kitchen garden, has previously held both a Michelin Star and Green Star – recognising its achievements in sustainable gastronomy.
The new restaurant will be called ‘Sow’, and Andrew will work with new head chef Curtis Winstone, formerly of Da Terra in London and Lucknam Park near Bath, on menu development with a strong emphasis on farm-to-fork dining.
Andrew said: “We are absolutely delighted to be taking over Pensons – this place is unreal, and we can’t wait to get started. We will be focusing on the farm-to-fork dining and the abundant ingredients available in the restaurant’s kitchen garden.”
Welcoming Curtis to the team, he added: “Curtis worked with us when we had 8 in Birmingham, and it is great to have him back on the ORG team.”
A spokesperson for the Netherwood Estate said: “We are really looking forward to welcoming ORG to the Netherwood Estate and we wish them all the best with the reopening of the restaurant and rooms.”
The team expects to open Sow in mid-May. The acquisition takes the number of restaurants owned by the fast-growing group to eight. This includes Andrew’s flagship 3AA Rosette restaurant 8 by Andrew Sheridan
in Liverpool; OXA in The Wirral; and Dishes in Prestatyn. Other ORG restaurants include The Bracebridge in Sutton Coldfield; and Black & Green, and Cofton on the Green in Barnt Green, Worcestershire.
The ambitious restaurant group recently announced it also has its sights set on opening in a site in Dubai.
