Main
Roast Herdwick Lamb
Rosemary jus, charred hispi, pressed potato
The Restaurant
A Table Set With Care
Seasonal menus from the estate kitchen, an award-winning cellar, and the unhurried hospitality of a private dining room.
Signature Dishes
From the Estate Kitchen
First
Hand-Cut Tagliatelle
Black truffle, aged parmesan, brown butter
Main
Wild Sea Trout
Cucumber, dill, horseradish cream
Dessert
Cavendish Soufflé
Grand Marnier, vanilla crème anglaise
Chef de Cuisine
"We change the menu with the season, never the standard. Every plate leaves the kitchen the way we would serve it at our own table."
Sommelier
"Our cellar holds 4,200 bins, with a particular depth in Bordeaux, Burgundy and the Rhône — but we follow great winemakers wherever they make."
Pastry
"Bread and pastry are baked on the premises from 5am. Nothing comes from a commissary."
Hours
When We Serve
Breakfast 7:00 – 10:30
Lunch 12:30 – 14:30
Afternoon Tea 15:00 – 17:00
Dinner 19:00 – 22:30
Reservations
Reserve a Table
Members and their guests may reserve in the Restaurant, the Library, the Verandah, or one of two private rooms.