Our beloved Ballihoo restaurant at Lower Mill Estate has seen some exciting new developments this October and we are extremely excited to share them with you.
The long-anticipated Ballihoo restaurant extension is now open! This wonderfully light and airy space makes for the perfect environment for diners to enjoy our delicious new A la Carte menu, which showcases seasonal and locally sourced produce from passionate suppliers. The restaurant has solar panels on the roof for an efficient energy supply and corten steel cladding and glass doors for a sustainable design with a beautifully modern finish.
Also recently opened is a fabulous new Pizza Shack! Behind its stylish copper counter, you will see our chefs preparing and spinning the pizzas, before cooking them in the rustic wood burning oven.
We are super pleased to welcome Matt Siadatan to the group, as our new F&B Manager. Matt has an established history in the hospitality industry and believes in fresh, honest cooking. We are excited to see Matt putting his experience into practice at our new-look Ballihoo restaurant.
Another exciting addition is Ballihoo Market, our brand-new zero waste shop, built from sustainable cross laminated timber. The shop offers food grown and foraged on the estate, alongside items from local producers, which include honey from a Wiltshire bee-keeper, cured meats from the ‘Cotswold Curer’, and goat meat from ‘Just Kidding’, whose livestock roam the estate and keep the grass grazed in an eco-friendly way.