Food for thought

• When it comes to our hotel food, we believe it's best not to go the extra mile for our ingredients.

  • We support local and regional suppliers, working with them and their expertise to offer you menus that reflect the season's finest.
    
    
  • We believe in the traditional kitchen skills - there's more to cooking great food than the art of presenting food on a plate, and we are proud to offer an environment where young Commis chefs can train and develop their skills and learn the science of cooking.
    
    
  • We employ and develop Chefs who love to cook - the average length of service for our Head Chefs is over 10 years - so they must be happy in their kitchens.
    
    
  • Our style is based on taking the freshest, in-season produce that we can find - and preparing it for you in essentially quite simple ways that bring out the best flavours of all the ingredients.

  We also know that it's the overall experience that counts when you dine out and you can trust us to deliver every time. We're keen to offer you choices - not just in the menu, but in where you want to eat as well - the informality of the bar, the occasion of the restaurant, the comfort of your guestroom.
  
  We hope that you'll choose to dine with us next time you stay at one of the hotels.
  
  
  
  Mike Haddow
  Group Executive Chef