Gilbert's Restaurant

Originally Gilbert's billiards room it still carries the evidence of his sense of humour in the flamboyant stone carvings. The fabulous inglenook fireplace, which would once have provided a warm welcome to Gilbert's guests, now plays host to gastronomes seeking the AA Rosette-recommended fare served up by our award-winning chefs.

Head Chef Daren Mason trained under Gary Rhodes and his style is modern British food. His skills have gained recognition from the AA with two rosettes. Our Chefs work closely with the Head Gardener who constantly provides the best the seasons have to offer. The gardens allow us to trial new varieties and know exactly what's in season.

Our Pastry Chef adds some classic French style to our English themed menu from beautifully baked breads to indulgent petit fours to accompany your meal. His simple but perfect lemon tarts, brûlées and soufflés still win most acclaim.