Our kitchen is run by Daniel Perjesi (The Capital, Club Gascon, The Hambrough). His food philosophy is simple, to only cook with local ingredients that are hours fresh, 95% of which either live or grow within 15 miles from us. In 2014 the restaurant was included in Square Meals 'Top 100 UK Restaurants' and The Sunday Times 'Top 100 UK Hotels - hotels for food'. Our menus are delicious, honest and unfussy, always seasonal, handmade from scratch and cooked with a belief that less is more when using the best possible ingredients from local suppliers. All our fish is caught within 48 hours of you eating it, often a lot less.