Award winning food

Our Head Chef, Scott Liversedge and his team produce award winning, seasonal menus using the very best ingredients. Scott has managed to achieve a prestigious AA rosette award for his food and retain this for 8 years running.
If you have a favorite food (Dover Sole, Lobster, Avocado and prawns??) that’s not on the menu, don’t despare, give Liz a call.


We are very selective about our suppliers and work closely with them to ensure that our high standards are maintained.

Where possible we source locally – for example partridge, pheasant and free range eggs all come from a ten mile radius. On occasion we serve rare breed red poll beef from our next-door neighbours at Almshoebury Farm. For certain items such as grouse, dover sole and oysters we have to go a little further! We choose to go to Scotland for our Mathers black gold beef and to Northern Ireland for our Finnebrogue venison as we believe both of these meats to be exceptional.

Kitchen garden

As far as locally sourced produce goes, it doesn’t get much closer than our kitchen garden. In the spring and summer our poly tunnel provides the kitchen with herbs, lettuce and tomatoes. Our raspberries, apples, pears, plums and wild blackberries feature regularly in our dishes. In 2011 we extended our vegetable garden to grow runner beans, onions, beetroot, leeks and carrots. We have started expanding already, with a large area getting ready for Dick to plan new beds – ideas also include pigs and chickens… who knows where this will lead!

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