About The Wollaton
John Molnar is the driving force behind the food ethos at the Wollaton. His commitment to quality and locally sourced, seasonal produce, shines through in the extensive menu.
John has assembled a team of some of the finest local hospitality professionals to ensure smooth running of the Wollaton and the continuation of traditions established at The Larwood & Voce and The Lord Nelson.
A growing tradition...
John’s intention is to convert some of the outdoor space into a mini-small holding with pigs and chickens, not only adding an attraction for families visiting, but ensuring that the produce they use in the kitchen, is fresh and had a happy, free roaming, life!
Poly tunnels and a smoke house will also help them evolve the menu and will play a fundamental part in supplying salad ingredients, herbs and, with the chickens, fresh eggs and much, much more.
Local Produce
Spanning 5 counties, The East Midland’s varying landscape supports a diverse range of farming. From the thriving pork industry in Nottingham to Leicester’s famed dairy production and Derbyshire’s sheep and arable farming, the region is abundant with fantastic produce.
Working alongside local suppliers such as Owen Taylor & Son, butchers for over 10 years, John Molnar knows that having a good relationship with farmers, growers and producers is paramount. Utilizing the knowledge of local suppliers means the menu virtually writes itself and showcases the range of produce currently in season. Molnar’s commitment to sourcing local produce sees The Wollaton embarking on a West Bridgford allotment project where the establishment’s vegetables will be grown within striking distance of the kitchen.
Environmental Policy
Wherever possible we use local, seasonal produce thus cutting our impact on the environment. We recycle all glass and paper goods in specially designated bins. Appropriate food waste is composted in circumstances where it is safe to do so. We aim to cut energy and water consumption wherever possible.
Gallery
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