RESTAURANT

 

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.

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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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