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| Coworth Park Restaurant |
Starting today, Wolfgang Puck’s popular Cut restaurant will be serving up classics of California cuisine — with a British twist — at Coworth Park, the Dorchester Collection’s country retreat near Ascot. Cut first debuted at 45 Park Lane in London in 2011 as the chef’s first restaurant venture in Europe. To quote The Financial Times “How to Spend It”: “The grand reinvention of a steak house proved a huge hit – a carnivorous twist on the lobster tank, with number-one cuts of globally sourced steak produced at the table for diners to see before they savour.”
Called “Cut in the Country,” this pop-up restaurant will occupy Coworth Park’s main restaurant until March 6. The menus (brunch, lunch and dinner) have been created by Wolfgang Pack and David McIntyre, executive chef for CUT in London. The idea was to translate the classic Puck dishes for a rural English setting; think organic chicken and black truffle pot pie; lobster cobb salad, and an Australian wagyu and black angus burger. Note that Wolfgang Puck won’t be in attendance, but you can choose from a number of Californian wines to go with your meal.