Lussmanns have opened a new restaurant in Woburn, housed in a beautifully restored Grade II listed Georgian building. Founder Andrei Lussmann worked closely with builder Michael Rhodes, his longtime partner in restaurant renovations over the past decade. It joins the group’s five sites in Hertfordshire and the latest addition in Highgate, North London. Lussmann said: “Most of all, I hope our customers feel a really warm welcome when they come to dine with us in Woburn. I also hope they get a real sense of the history of this beautiful building and its heritage as a family home, fabric and antique center. “We’ve worked tirelessly to take advantage of the existing brick, fireplace and floor coverings as well as installed new features such as the front bar, which those who carefully look, notice that it is decorated with table legs. left by previous tenants. “Just as we make sure to source the best ingredients that are farmed, fished or produced with the environment in mind, we are committed to creating a stylish restaurant with as little impact as possible.” The restaurant has a unique bar decorated with table legs, where Hertfordshire’s Mad Squirrel beer is served on tap. A feature wall to the rear showcases reclaimed oak table tops that add a distinctive look. There are two private dining rooms on the first floor, which are perfect for hosting business lunches, family gatherings or special parties and can accommodate groups of 6-24 people. By summer, customers can dine outside in the restaurant’s extensive 70-meter garden. Lussmanns’ menu highlights organic Devon meats, sustainably sourced seafood and predominantly British fresh fruit and vegetables. The menu evolves eight times a year to highlight the best seasonal ingredients from the prime British food pantry. The current menu includes slow-roasted organic West Country lamb with cream sauce and red wine jus, whole Cornish sole with lemon, caper and shallot butter, and ground artichoke and chestnut mushroom fricassee. The restaurant opens daily from 10 a.m. serving coffee, lunch and dinner, and there are plans to offer breakfast on weekends and a traditional roast on Sundays.
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