we are closed for our WINTER BREAK until September 2015
The kitchen at Overgaauw Restaurant is owned and run by chef Jason Comins, one of the original cooks from The Table at De Meye which won Eat Out’s Award for best Country Style Restaurant in 2011. Trained at Ballymaloe Cookery School by Darina Allen, his cooking is simple and straightforward, relying on the quality of seasonal ingredients sourced as locally as possible, from small producers and farmers.
Jason is cooking in a space that was once the farm’s vinegar room. Here barrels of vinegar were made using an original ‘mother’ dating back to the 1940’s, and wine from the working cellar. It is situated in the original stable – the first building to built on Overgaauw in 1905 by the current farmer’s great grandfather. The weathering of the walls and exposed hand-made clay bricks have been preserved in a sensitive conversion by the farmer; David van Velden.
Every week, Jason looks around and phones suppliers to see what’s in season or what’s available from his little network. He then constructs a 3 course set menu based on a protein like beef, lamb or chicken, coming up with accompaniments based on the seasonal produce. There are always products like cheese or charcuterie from local artisans featured too.