Matthew Aldred and Henry Glynn
Luxury Cheltenham golf club The Naunton Downs Estate is breathing new life into its food offering thanks to the appointment of new executive chef Matthew Aldred.
Bringing 15 years’ experience to the role, Matthew sports an impressive resume, having worked at top Argentinian steak restaurant Gaucho and award-winning London fine dining restaurant Chapter One where he was part of the team that secured the restaurant a Michelin star.
Matthew also helped to launch The Ivy in Cheltenham, while more recent years have seen him heading up his own food venture where he served up his take on rustic dishes made with high quality seasonal ingredients – an approach he’ll be building on with his new role.
To introduce the new offering, which will see a focus on seasonal local produce sourced from farmers and growers across the Cotswolds, Matthew has launched a new Cheltenham Festival Week menu of gastronomical delights which will be available from 11 – 14 March.
Commenting on the new offering, Matthew Aldred said: “Support for local produce and seasonal ingredients has always been a passion of mine, and that’s something I’m really looking forward to channelling into the new menu options at The Naunton Downs Estate. Its location right in the heart of the stunning Cotswolds countryside means we have a whole wealth of beautiful produce right on our doorstep, and I’m really excited about celebrating that through every dish we create.”
Highlights on the new Cheltenham Festival Week menu include treacle bread with miso butter; comforting asparagus and white bean soup served with whipped feta and a bread roll; hazelnut gnocchi served with grilled baby leeks, garlic and herb pesto and pea shoots; and tomahawk steak to share accompanied by fries, caper and parsley salad, sprouting broccoli and peppercorn sauce.
Meanwhile, to finish, sweet-toothed diners can choose from the likes of chocolate fondant with peanut brittle and clotted cream, as well as coconut pannacotta accompanied by compressed pineapple, chilli and toasted coconut. The team will also be serving up a Gold Cup Day special menu which will come with a glass of champagne to start. This will be followed by dishes such as salmon mousse with crème fraîche dressing, salmon roe and sourdough crostini to start, as well as a range of mains including roasted cod loin served with mussels, seaweed salad and curry sauce.
Matthew added: “For me, it’s about being true to each and every ingredient, minimising on waste, and creating elevated honest food that’s high-quality and packed full of flavour. So, whether it’s pie and mash, steak or pasta, it’s about ensuring it’s the very best it can be.”
In addition to the new limited-edition Cheltenham Festival menus, Matthew has also introduced a new Sunday lunch and regular lunch menu.
The new Sunday lunch options include Todenham Manor Farm beef, served with Yorkshire pudding, rich red wine gravy, roast potatoes, and seasonal vegetables, as well as melt-in-the-mouth pork with golden crackling, burnt apple puree, rich red wine gravy, roast potatoes and seasonal vegetables. In addition, non-meat eaters can indulge in a light puff pastry parcel filled with roasted beetroot and walnuts, served with tender seasonal greens.
Meanwhile, for those looking for a delicious lunch after a round of golf, they’ll be able to choose from a range of elevated gastropub classics. These include a cheese and ham Ploughman’s featuring a traditional selection of cheeses and honey roast ham, served with crusty bread, chutney, pickles and salad, or a grilled steak sandwich served in a warm ciabatta with caramelised onions, rocket and horseradish mayo, along with a choice of salad or fries on the side.
2023 marked a new era for The Naunton Downs Estate thanks to an ongoing project to refine and refresh its offering. Matthew’s appointment is the next stage in that progression, allowing the estate to elevate its visitor experience even further.
Explaining more Henry Glynn, general manager of The Naunton Downs Estate, said: “The appointment of Matthew marks just one of a range of ambitious plans for The Naunton Downs Estate, with even more exciting news still to come over the coming months. It really does mark a new era for us, one which allows us to put our customers and the experience we offer them centre stage. Having been based in the heart of the Cotswolds for three decades now, we’re really passionate about support for the local area, and Matthew’s new approach is really well aligned with that. It will allow us to shine a light on the wide range of fantastic farmers and produce we have across the region.
“We’re staying true to our roots of great food served in a stunning environment, but this is about building on that, and offering all our visitors even more reasons to spend their day with us.”
The Naunton Downs Estate will be serving food from 8.30am – 4.00pm from Monday to Sunday. However, during Cheltenham Week, the team will be extending its ours to serve food from 8.00am until late.
To find out more about The Naunton Downs Estate and its new food offering, visit https://www.nauntondowns.co.uk/
