Food and Drink

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

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Dining in The Eaterie

Boasting a number of award-winning chefs in our kitchen, the chic and elegant Eaterie has been awarded 2 AA Rosettes for its superb modern British cuisine.

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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.

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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. 

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Private Dining

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

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What's cooking

Pear Tatin Read the Recipe
Head Chef

James Carn

  • Ingredients

    16 x Pears

    1 x Block of Butter

    2 x Cinnamon Sticks

    1 x Vanilla Pod

    250g Caster Sugar

    Puff Pastry

Pear Tatin

Method

In a heavy based pan press down the butter to completely cover the bottom of the pan.

Cover with all of the sugars

Peel & half the pears and core them

Line the pears around the pan, starting from the outside of the pan working your way round. Make sure they are standing up and facing the same way.

Start cooking in the pan on a medium heat until caramelising

Cut the puff pastry in to a circle, place it around the pears and tuck the sides in. Be very careful as the pan will be extremely hot!

Place in the oven at 160 degrees for 25-30 minutes and until golden brown.

Turn out of the pan and leave to rest, then serve.

Enjoy!

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