The Glass House at Wynyard Hall launched its new spring menu on 18 March, introducing a fresh selection of seasonal dishes to its dining offer.

Set within the Wynyard Hall estate, The Glass House has built its reputation on relaxed, informal dining with a plot-to-plate approach that champions estate-grown produce and ingredients from local suppliers. Part of the wider 400-acre estate, the restaurant offers a laid-back setting for gathering with friends and family over good food.

The new spring menu reflects that approach, with a line-up of starters, mains, sharing dishes and desserts centred on fresh seasonal ingredients and simple, balanced flavours.

Among the new starters are whipped goat’s cheese and beetroot salad with walnut and elderflower vinaigrette, crispy calamari with lemon aioli, and salmon fishcake served with peas à la française and a poached egg. 

For mains, the spring menu includes rump of lamb with courgette and basil purée, Jersey Royals, pea and bean fricassee and red wine jus, alongside lemon sole served with brown shrimp and caper beurre noisette, baby turnips and tenderstem broccoli asparagus. 

Other dishes include roasted chicken supreme with hassleback potatoes, mustard sauce and pancetta crisps, braised short rib with creamed potato and beef fat carrots, and the Glass House Burger with Monterey Jack cheese, coleslaw, smoked bacon and seasoned fries.

Vegetarian and plant-based diners are catered for too. Options include harissa roasted cauliflower steak with chickpea and tahini, spinach and pomegranate seeds, and gnocchi with roasted tomato sauce, black olive crumble and basil.

Desserts continue the seasonal feel, with choices including lemon tart with Italian meringue and lemon sorbet, burnt Basque cheesecake with berry compote, and forced rhubarb crumble with vanilla ice cream. Pistachio also runs through the dessert offer, with both a pistachio affogato and brownie served with pistachio ice cream available. 

The menu also includes snacks and sharing plates designed for more relaxed occasions, from homemade focaccia with olive oil and balsamic to cured meats with marinated olives, house pickles and bread, reinforcing The Glass House’s position as a welcoming dining destination within the estate.

Kelly Moorby, Operations Director at Wynyard Hall said: “This new spring menu is all about fresh flavours, seasonal ingredients and giving guests even more reasons to visit The Glass House. We wanted to create a menu that feels relaxed and approachable while still offering dishes that feel special, whether you’re joining us for a long lunch, dinner with friends or a family meal.”

From 18 March, guests will be able to enjoy the new menu at The Glass House, with dishes suited to everything from midweek lunches to weekend gatherings and special occasions.

The Glass House is open from Wednesday to Saturday, with Sunday dining also available. Booking is recommended. To reserve a table, visit wynyardhall.co.uk/the-glass-house.