But after the closure of not just one but two Michelin star restaurants at the Netherwood Estate, I began to feel uncertain. CHEERS: A glass of wine shared in the SOW waiting area. TO SHARE: Stout load with cultured butter alongside a courgette flower stuffed with ricotta to be dipped in tomato velouté. In the dessert department, the honey-based dessert with ice cream and burnt gooseberry was made heavenly with a dollop of geranium. But what I do know is that I, for one, hope this farm-to-fork restaurant leaves a longer lasting legacy than its predecessors.