The project is being led by the Dorchester Collection-owned property’s executive chef Adam Smith.
The new kitchen is completely open and features a large grill. Often based around ingredients from the Coworth Park estate, the seasonal menu will feature takes on British classics encouraging ‘a convivial, relaxed style of dining’.
Dishes will include scallop crudo with elderflower vinaigrette, Hereford côte de boeuf (to share); Spatchcock quail with rosemary and lemon; and a selection of day boat fish from Cornwall that can all be served either grilled or beer battered.
On Sundays, guests will be able to enjoy ‘perfectly executed’ traditional roasts, with starters such as prawn cocktail followed by Waterford roast sirloin of beef or whole roast Devon White chicken (to share), served with all the trimmings.
The dessert offering will feature 'decadent British classics' with options including sticky toffee pudding and apple; and cinnamon crumble with custard and ice cream.
There will also be a kid’s menu, designed to include young guests in The Barn’s 'ingredient-led relaxed approach to dining'.
A Roux Scholarship winner, Smith joined Coworth Park in 2016 and brought a Michelin star to its flagship restaurant a year or so later.