Food and Drink

Our award winning selection of food and drink, including our chic and elegant AA Rosette Eaterie serving superb modern British cuisine.

Book A Table

Dining in The Eaterie

Chic and elegant, our Eaterie has been awarded 2 AA Rosettes for its superb modern British cuisine.

Book A Table Explore

Afternoon Tea

The perfect treat if you're taking time out from a hard day's shopping, meeting friends, or simply need that extra something between lunch and dinner.

Book A Table Explore

Wingspan Bar

Decadently curious and located in the 12th Century vault under the hotel, the Wingspan bar is the perfect location to meet with friends, for pre-dinner drinks, or simply to relax after a long day. 


Private Dining

Our newly re-designed contemporary private dining experience, The Green Room.


What's cooking

Lamb rump, with crispy salsify, nettle puree, garlic and red wine sauce Read the Recipe
Head Chef

Arron Jackson

  • Nettle puree

  • 250g stem nettles
  • Knob of butter
  • Salt
  • Garlic puree

  • 200g white garlic
  • 500ml water
  • Knob of butter
  • Salt
  • Salsify

  • 100g salsify
  • 500g oil (for frying)
  • 2 whole lemons
  • Lamb

  • 1 lamb rump (6oz)
  • Salt
  • Pepper
  • Knob of butter

Lamb rump, with crispy salsify, nettle puree, garlic and red wine sauce

Nettle puree method:

  • In a pan bring some water to boil and add salt.
  • Meanwhile, pick the nettles leaf. Add your nettles to the water and cook for 3 minutes.
  • Cook the nettles and add to blender, and blitz with butter until a smooth puree is produced.


Garlic puree method:

  • Get your garlic and water, bring it to boil, and cook it until almost all liquid been reduced.
  • Blitz it in blender until smooth.


Salsity method:

  • Wash salsify under cold running water, peel it and put in cold water with your lemons. Otherwise, the salsify will go brown.
  • Cut all of it in 10cm sticks and blanch them in your oil. Make sure the oil isn’t hotter than 140°C for 4 minutes. Leave it to cool down before frying again.
  • Get your oil to 180°C and fry until crispy golden brown.


Lamb method:

  • Season your lamb with a lot of salt and pepper, put on the cold frying pan skin side down. This way your lamb skin will be crispy.
  • Add a knob of butter.
  • Put it in the over for 9 minutes for medium rare. After cooked leave it to rest for 10 minutes.
  • Enjoy!