We are thrilled to be opening The W restaurant after a major refurbishment. This is an exciting addition to the growing and diverse offering at Low Wood Bay Resort & Spa, complete with the appointment of a new restaurant Head Chef.
The restaurant is full of vibrant colours, a bright and eclectic mix of artwork as well as comfortable seating. The effect is very pleasing on the eye and creates a warm and welcoming atmosphere that we believe will delight our guests and visitors.
Sam Rees, Head Chef, has moved across from the resort’s Blue Smoke on the Bay restaurant. He will be working with a team of eighteen to deliver a brand new British and continental menu served up in contemporary, colourful, and classy surroundings. New additions to the menu are a 50-mile cheese trolley, and signature dishes such as Turbot Meuniere and Chicken Scallopini.
Head Chef Sam says: "The W offers diners an array of new signature dishes including fillet of Beef Wellington, starter classics such as Coquilles St Jacques, and of course the famous Low Wood Bay sticky toffee pudding.”
“And we continue to source and promote local produce wherever we can, with the 50-mile cheese trolley featuring artisan cheese makers all within a 50-mile radius of the Lake District."
Head Chef, Sam Rees (L) and Restaurant and Banquetting Manager, Craig Harrison (R)
Newly appointed restaurant and banqueting manager at Low Wood Bay Resort & Spa Craig Harrison adds: “Attention to detail and innovation has been a key part of the refurbishment. We’re using state-of-the-art wine refrigeration and preservation technology so we can provide an extended list of international wines served by the glass at exactly the right temperature.”