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. 


Private Dining

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


What's cooking

Passion fruit curd pavlova Read the Recipe
Head Chef

James Carn

  • Pavlova:

  • 3 egg whites
  • Pinch of salt
  • 5g corn flour
  • 1tsp white vinegar
  • 210g caster
  • 1x vanilla pod bake at 100c
  • Yoghurt sorbet

  • 375g yoghurt
  • 125g milk
  • 50g procrema
  • 50g caster
  • Passion fruit curd:

  • 300g puree
  • 300g sugar
  • 5g agar
  • 300g egg
  • 250g butter
  • Passion fruit ice:

  • 250g puree
  • 50g water
  • 1 lemon juice
  • 25g sugar
  • You'll also need:

  • Flaked toasted almonds
  • Fresh passion fruit
  • Coriander shoots

Passion fruit curd pavlova

First make the pavlova, combine all the ingredients except the sugar into a Kitchen Aid with the whisk attachment fitted. Whisk until soft peaks and then add the sugar in 4 stages and whisk again, until stiff enough to hold over your head.

Shape onto your greaseproof paper and bake in a preheated oven at 100c for 1 hour, then remove and allow it to cool.

Next, make the yoghurt sorbet by combining all the ingredients and churn in an ice cream machine.

For the curd, add all your ingredients except the butter to a heavy based pan, and cook to 80c constantly moving with a spatula so that the mix does not begin to stick or scramble. Then, whisk in the butter, pour into a plastic container and allow to cool and set.

Once set, add it to the Kitchen Aid and whisk on high until a piping consistency has been reached and then transfer to a piping bag until required.

For the passion fruit ice, add all the ingredients, then whisk well and freeze on a tray scarping with a fork every hour.

Assemble the dessert, and finish with toasted almonds and coriander shoots, along with fresh passion fruit.