Lussmanns has launched a new restaurant in Woburn, housed in a beautifully restored Grade II listed Georgian building.
Founder Andrei Lussmann collaborated closely with builder Michael Rhodes, his long-time partner in restaurant renovations over the past decade, to bring this seventh establishment to life. It joins the group’s five locations in Hertfordshire and the latest addition in Highgate, North London.
Lussmann said: “I hope that our customers will, first and foremost, feel a really warm welcome when they come and eat with us at Woburn. I also hope they get a real feel for the history of this beautiful building with its heritage as family home, draper’s shop and antiques centre.
“We’ve worked tirelessly to make the very most of the existing brickwork, fireplaces, and flooring as well as installing new features like the bar at the front which, for those who look closely, will notice is decorated with the legs from the tables left behind by the previous tenants.'
“Just as we take huge care to source the best ingredients lovingly farmed, fished or produced with the environment in mind, so we’re committed to creating a classy restaurant with a minimal impact.”
The restaurant features a unique bar adorned with table leg decorations, where Hertfordshire's Mad Squirrel beer will be served on tap. Towards the rear, a striking feature wall showcases upcycled oak tabletops, adding a distinctive touch.
The first floor boasts two private dining rooms, perfect for hosting business lunches, family gatherings, or special celebrations, accommodating groups ranging from six to 24 guests.
By summer, guests will have the option to dine al fresco in the restaurant's expansive 70-metre garden.
Lussmanns' menu highlights organic, high-welfare meat from Devon, sustainably sourced seafood, and predominantly British fresh fruits and vegetables.
The menu evolves eight times a year to highlight the finest seasonal ingredients at their peak from the British larder. The current menu features dishes such as the slow-roasted organic West Country shoulder of lamb with creamed mash and red wine jus, whole Cornish sole with lemon, caper, and shallot butter, and a Jerusalem artichoke and chestnut mushroom fricassee.
The restaurant will open daily from 10am, offering coffee, lunch, and dinner, with plans to introduce breakfast on weekends and a traditional roast on Sundays.
