The dining experience begins from the moment guests take their aperitif in the hotel bar or by the fire in the oak panelled Drawing Room.

 

From here the experienced waiting staff guide guests, starting with a selection of seasonal canapés, with enticing flavours and contrasting textures that might include a fois gras mousse with redcurrant jelly and hazelnut croutons or a poached quails egg with smoked eel and kipper foam.

Moving through to The Dining Room, the actual meal begins with a pre-starter, such as 'Cepe Cappuccino with Parmesan Bon Bon and White Truffle Oil', accompanied by the homely comfort of freshly baked bread.

A choice of starters includes succulent 'Hand Dived Scallops' with a dazzling green parsley foam or a series of 'Snails', each one individually served and topped with red wine sauce and infused with veal kidney.

Main courses provide a choice of well balanced and seasonal dishes including loin of wild boar, from the Real Boar Company located in the Cotswolds. This is tenderly roasted, dressed and braised with belly of pork and sweetened with cauliflower puree and braised Grelot onions.

Alternatively, local Beef Fillet is roasted and dressed with braised shoulder, crusted with bread crumbs and caramelised onion tatin. Pre-desserts cut through any richness and refresh the palette with a zing of lime and yoghurt mousse and a hazelnut ice cream.

The dessert menu also offers a series of surprises, including Lemon ravioli served with pink grapefruit, lime jelly and topped with vanilla foam or pink rhubarb soufflé is lightly dressed with glazed strawberries and crème fraiche ice cream.