Our Kitchen
Our kitchen is led by a head chef who champions seasonal, locally sourced produce. From elegant wedding breakfasts to relaxed Sunday lunches in the brasserie, every dish is prepared fresh and served with care.
Our menus change with the seasons. Below is a sample of what you might expect.
Heritage tomato and burrata, basil oil, aged balsamic
Twice-baked cheese souffle, chive cream
Rump of local lamb, dauphinoise, spring greens, rosemary jus
Pan-roasted hake, brown shrimp butter, samphire
Warm chocolate fondant, salted caramel ice cream
Vanilla creme brulee, shortbread
All dietary requirements are happily catered for. Please discuss your menu with our events team.
