Head Chef John Paul Lappin heads up the kitchen with a menu featuring the best of classic style dishes presented in his own inimitable contemporary style. The menu focuses on seasonal and, wherever possible, locally sourced products.
Typical dishes includes simply grilled lemon sole with citrus crème fraiche; Pistachio custed lamb rump; lightly spiced mackerel steam in foil; followed by decadent desserts; brie de meaux, Fourme D'Ambert, Cantal, Sainte-Maure De Touraine; Orange & Mascarpone creme brulee & eton mess cheesecake
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