The Dining Room
From the typically English to the totally cosmopolitan, Head Chef Simon Addison, Executive Head Chef Luke Matthews and their talented brigade create fine dining at its finest.
We’re not great at blowing our own trumpet, so we’ll let the judges at The Tatler Restaurant Awards do it for us. “The menu is utterly delicious and thankfully avoids the sometimes tortured ‘cleverness of country-hotel dining.”
And if you’re concerned about food miles, you won’t be disappointed to discover that many of the ingredients we use have travelled less than 100 yards from our own kitchen garden.
DISH & WINE PAIRING OF THE MONTH - MARCH
Roast Fillet of Brill
Baby Gem Lettuce, Chargrilled Sweetcorn, Clam Chowder
Burgundy-France, Louis Jadot Bourgogne Blanc ‘Couvent des Jacobins’