A LEADING Forest of Dean vineyard has appointed a new head of tourism who will also take charge of its restaurant as part of plans to enhance the visitor experience.

Three Choirs Vineyards, based near Newent, has announced the appointment of chef Newstead Sayer, who will oversee the vineyard’s tourism offering while leading a new direction for the restaurant.

Mr Sayer brings a wealth of culinary experience to the role, having trained at the prestigious French restaurant at Glencot House before becoming a head chef at the age of 22. Within two years, he had secured two AA Rosettes and later went on to lead kitchens at gastro pubs including The Seagrave Arms in Weston Sub Edge and The Star & Dove in Bristol.

As part of his new position, Mr Sayer will shape the vineyard’s food, drink and visitor experience, with a focus on modern British cuisine inspired by local produce and seasonal ingredients.

The new menu celebrates familiar flavours and classic dishes while highlighting the best ingredients available across Gloucestershire and neighbouring counties.

Three Choirs said provenance and seasonality will be central to the restaurant’s offering, with close links to local farmers and artisan producers helping to showcase regional food.

The vineyard itself is also expected to play a key role, with dishes influenced by the surrounding vines, wines and natural landscape.

Current menu highlights include warm duck pie, Wye Valley asparagus, aged Herefordshire beef, Gloucester Old Spot pork chop and grilled spring cabbage. Diners can also enjoy desserts such as Gloucester Tart served with Three Choirs brandy-marinated prunes and almond cream.

The restaurant serves an à la carte menu from Wednesday to Sunday evenings, sharing plates on Saturday lunchtimes and traditional Sunday roasts.

With seating limited to 30 guests, the venue aims to provide a relaxed dining experience alongside a range of wines produced at the vineyard.