Cuisine

The award winning cuisine is superb. A tempting variety of Classical English and French dishes caters for traditional as well as more adventurous tastes, whilst the cellar is stocked with an extensive selection of wines from all around the world. Everything is carefully prepared under the supervision of the hotel’s Head Chefs Peter Gilbey and Paul Field and their brigade, using locally produced fresh fish and meat and fruit and vegetables delivered from Covent Garden each day. With seating capacity of 70, the stylishly appointed restaurant is the essential complement to the classic style of the hotel. With its crystal chandeliers, fine china, silver cutlery and cut glass it provides the perfect setting for superb cuisine, which has won an AA Rosette.