Trevor Hambley joined us in middle of 2011 and has overseen the progression of the kitchen, the focus on our sourcing principles and the quality of the food we aspire to serve to our customers.

He has spent almost half his cooking career behind the stoves working alongside Marco Pierre White and Jean Christophe Novelli. He is classically trained and like us, doesn’t really get the move towards the chemistry class that some chefs seem to be heading.

His cooking is very much in the traditional style, letting the quality of the ingredients speak for themselves.

To cook in this style we try and source only the best fresh ingredients, the very large majority of which are sourced from within a short van drive from the hotel, from suppliers we know on first name terms.

Our menus aren’t exhaustive but we like to think they are well balanced and of a consistent quality, reflecting both the limits to what we can locally source and the size of our kitchen.  We hope you like them.