Restaurant Coworth Park showcases a modern outlook on classical British dishes and a commitment to quality ingredients and depth of flavour, offered in a contemporary and elegant setting.
Featuring the unique Best of ....
A leading light in the world of gastronomy
An enchanting riverside setting... elegant surroundings, with a relaxed, unpretentious atmosphere... effortless, yet impeccable, service... and of course, exquisite cuisine, ....
The Hand and Flowers was opened in March 2005 by Tom and Beth Kerridge.
The original idea was to open a business where both Tom and Beth would like to go to on their days off. A casual and informal space but with no ....
Midsummer House is located in the heart of historic Cambridge, this Victorian Villa encapsulates Daniel Clifford’s vision for culinary perfection and is home to some seriously stylish food.
Over the years the style ....
Michelin starred Pied a Terre is located in Fitzrovia, the heart of the West End.
Since opening in 1991, the restaurant has won some of the highest accolades possible and continues to impress diners with beautifully ....
Kitchen W8 opened in October 2009. The space has been designed with comfort in mind and the food and wine are guaranteed to revive your spirit.
Kitchen W8 puts its ingredients at centre stage. We believe that our suppliers ....
Perched at the top of South Place Hotel, the Michelin-starred Angler restaurant showcases sustainable seafood from British waters, paired with the best seasonal and local produce.
Executive Chef Tony Fleming’s accomplished ....
The West House is tucked away in one of the pretty Flemish weavers' cottages stretching along the High Street in the quaint village of Biddenden, Kent.
Bursting with character, the dining room has everything you would ....
Exquisite Fine Dining Establishment. Awarded a Michelin Star & 5 AA Rosettes for its exquisite flavors.
Head Chef Steve Smith uses only the very best sustainably sourced and seasonal ingredients. You'll find the ....
Andrew is the driving force behind our commitment to culinary excellence and has been the Executive Chef at Chapter One since March 2000.
As well as creating inventive menus that harmoniously blend fresh, seasonal ingredients ....
