Our talented brigade of Chef’s are totally dedicated in their quest to produce the finest dining experiences to you, our guests, whether it be a slice of cake with our fantastic coffee or a fabulous evening meal. You can rest assured that the team will be working incredibly hard to produce the finest dishes, using the best possible ingredients.
We source our produce from across the UK with an emphasis on local suppliers as much as possible. From our Edwards of Conwy steaks at The Castle Hotel to the vegetables grown at Willoughby Road Allotments in Boston at The White Hart, we use the finest and most sustainable products possible.
Our wines are carefully selected from some of the most desirable vineyards and vintages in the world. We strive for a mix of young fresh wines to those with a more depth of flavour that comes with expert ageing techniques. Each wine owns its place on the menu, and sits in a category that allows our guests to taste recognisable names, or to be a little more adventurous and try something they might not have tasted before. Wine should be an enjoyable and approachable experience and the eclectic mix of wines we offer provide the perfect drink for every occasion.
In order to stock some of the best spirits, liquers and wines we use Matthew Clark as well as a range of local suppliers for gin and ale. You’ll find Fuddy Duck gin at The White Hart in Boston, Mason’s Yorkshire Gin at The Old Bridge in Holmfirth and Chase Gin at The Feathers Hotel in Ledbury.
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