We managed to grab 5 minutes of our new (and very busy) Head Chef Malcolm’s time to get the scoop on his new winter menu, being served from today!

The Man Behind The Menu

Malcolm Seabright has been chef-ing in some capacity for over 25 years; he’s taken on all kinds of cooking roles from hotels to cafés and Michelin star restaurants and tells us he’s made “everything from a bacon roll to sushi.”

The Menu

We asked him what his vision was for this menu and what impact he thought it might have on our guests, Malcolm is incredibly passionate about what he does, he says he simply wants each guest to leave with a full belly of great food and a smile on their face.

“Old school traditional dishes done well”

He has made a few key changes to the menu structure and options, changing back to complete dishes which offer guests the full meal with sides already included and value for money.  He wants to take the manor “back to its roots” and establish a variety of hearty, homely, classic meals which people will love and recognise on first sight.  Also, being situated in Essex, we are surrounded by water so it was important to include a good variety of fish dishes sourced from the local area.

“Gourmet food at affordable prices”

Our hotel offers beautiful surroundings and good service, and to a lot of our guests we are more like a second home than just a hotel, it’s so important that the food is top notch too. Malcolm wants to provide a service which people will travel for and will want to share with their friends and family, we are a little out of main Brentwood town so he wants to make sure people have a worthwhile journey.

“I want guests to want to try everything”


Head Chef Recommendations

We quizzed Malcolm on his favourite menu options, so if you’re stuffed for choice then perhaps try one of these…

STARTER: Bread & Dips

“This might seem like a simple dish, but a lot of work goes into the preparation as each of the dips are handmade. I just love sharing platters as I believe food is a sociable thing and should be shared and enjoyed together.” M

Hummus, beetroot pesto & red pepper tapenade with ciabatta bread.

MAIN: Lamb Stew & Dumplings

“I’m from Irish descent and this is one of my Nan’s recipes so it’s a dish which means a lot to me, plus when it’s cooked right – it’s seriously good.” M

Braised lamb shoulder in a thick vegetable gravy topped with herb dumplings.


MAIN: Pork Chop 

“I think this is an underrated dish, it’s a real hearty meal with plenty of meat and flavour, and again when it’s done right it’s an outstanding meal.” M

Ridiculously thick cut pork loin chop with chorizo & potato hash & rich roasted red pepper purée.

DESSERT: Apple & Berry Crumble

“Crumble has been eaten by families over the years and reminds everyone of something, my Nan and Mum used to make it for me and it always takes me home. With seasonal berries, it’s tangy, sweet and homely all at the same time.” M

Poached apples & winter berries topped with cinnamon crumble & served with vanilla custard.

Stepping Up To The Plate

We asked ‘what do you want to bring to the role of Head Chef?’

Malcolm: “Stability, team morale, team involvement and mutual respect for everyone… plus (of course) to deliver great food which people will enjoy.”

Malcolm was chosen for the position not only due to his skill as a chef but because he is a real team player who sees everyone’s worth, encourages their development and continues to uphold a positive atmosphere in what can be a high stress environment, we wish him every success in the role and with his first De Rougemont Menu.

Booking A Table

Fancy a taste of the new menu? Book your table today!