Dining
The menus are prepared under the supervision of Peter Jones MBE, Academician of the Academy of Culinary Arts. They feature regional specialties and modern cooking using locally sourced fresh produce.
- Special diets and vegetarian options can be provided on request.
- Tea and Coffee is brought to your bedside each morning.
- Breakfasts are buffet style based on a continental breakfast with a freshly cooked English option.
- Afternoon tea is served with a selection of pastries and cakes.
- Dinner is proceeded by canapés and the three-course dinner 'le menu' is served with the house table wine or soft drinks.
- Tea and coffee is made available to guests as required.
