The Back Garden will launch on 13 February in the hotel’s main dining area, offering a “no gimmicks” menu using locally-sourced produce, and eventually ingredients from its developing kitchen garden.
The more formal MO restaurant will open on 27 February and serve a £90, regularly-changing seven-course tasting menu for 12 guests.
It marks the second major project for Burge since he joined Farncombe Estate as culinary director in 2017. He previously spent 13 years as head chef and later executive chef at Whatley Manor, during which time the hotel restaurant won two Michelin stars.
Burge also oversaw the launch of seafood restaurant Hook at The Fish hotel on the Farncombe Estate last year.
“This is an exciting time for us, says Burge. “With the Back Garden we have created a menu which takes the estate’s concept of fresh, local ingredients to a new level. Many of the ingredients will have travelled from the kitchen garden the restaurant overlooks.
“The inspiration for MO – whilst also celebrating the very best ingredients – was to stay on the front foot of our guests. With a growing demand for multisensory dining using the very best ingredients we really scrutinised over our offering. We wanted to create a place that celebrates the ingredients but where guests can have a fun, engaging experience that takes food at Farncombe to a new level.”
The 400-acre Farncombe Estate is privately owned and is home to three hotels.