The kitchen is overseen by Head Chef Craig Van der Meer and his team.
Craig cooks seasonal, contemporary, British food, created with quality, locally sourced ingredients. The kitchen garden grows soft fruits and vegetables all year, from figs to beetroots. Each and every dish uses an element from our own garden.
There are a variety of different dining options available across the hotel, from a fine dining experience within the award winning Garden Room Restaurant
, Afternoon Tea
on the hotels terrace, a light meal in the Garden Bar
, a picnic in the gardens to Full English Breakfast in Bed.