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

Chic and elegant, our 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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Christmas & New Year

Our award-winning 4 star luxury hotel is an ideal location to celebrate over the festive period.

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What's cooking

Pan fried scallops with crispy pancetta, sweetcorn, roasted cherry tomatoes & courgette noodles Read the Recipe
Head Chef

Arron Jackson

  • Scallops

  • 2 medium size scallops
  • Salt
  • White pepper
  • Knob of butter
  • Sweetcorn puree

  • 200g of sweetcorn (can be frozen)
  • 150ml chicken stock
  • Knob of butter
  • Salt
  • Pepper
  • Double cream
  • Courgette

  • 1 courgette
  • 1 lemon
  • Salt
  • Pepper
  • Butter
  • Tomatoes

  • 50g of cheery vine tomatoes
  • Pinch of maldon salt
  • 1 clove of garlic
  • Olive oil
  • Crispy pancetta

  • 3 thin slices of pancetta

Pan fried scallops with crispy pancetta, sweetcorn, roasted cherry tomatoes & courgette noodles

Scallops method:

  • Season your scallops with salt and pepper, meanwhile get your frying pan hot with a splash of cooking oil.
  • Put your scallops on and leave it for a minute to get them golden brown and crispy.
  • Flip it on the other side and do it again but add a small knob of butter, and take it off from the heat. 

 

Sweetcorn puree method:

  • Bring chicken stock to boil, add sweetcorn, simmer for about 20 minutes until stock being reduced to minimum.
  • Add your butter and splash of cream, leaving on for another 5 minutes.
  • The whole mix should be mushy and soft.
  • Put it in to puree blender and blitz it until almost smooth, add your salt and pepper.
  • To get perfectly smooth texture pass it using fine sieve.

 

Courgette method:

  • Wash your courgette under cold water.
  • Using a mandolin slicer or knife cut it into long thin noodle shape strips.
  • Before frying it, season the courgette with salt and pepper.
  • Get your pan hot to get perfect sautéed courgette.
  • Put noodles in and start cooking, when courgette will start going soft add your knob of butter and squeeze half of the lemon to get complement taste of courgette.

 

Tomato method:

  • Wash your tomatoes before using them, meanwhile chop your garlic finely.
  • Cut your tomatoes in half and put them in to bowl with garlic and rest of the ingredients.
  • Mix it gently all together and leave it to rest for 10 minutes. Put tomatoes on a baking tray with parchment paper on it and bake it for 30 minutes at 90°C.

 

Pancetta method:

  • Put pancetta between 2 baking trays with parchment paper and bake it until golden brown and crispy.

     

Presentation:

  • Spread your hot sweetcorn puree on the plate.
  • Place scallops in the middle with noodles on top of it.
  • Break your pancetta in pieces and sprinkle it on top of it.
  • Place your tomatoes next to the scallops.
  • For the garnish use some pea shoots and chargrilled corn.
  • Keep your dish in the middle of the plate clean, that will make your dish look tidy. 
  • Enjoy!

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