Named after the Duke of Wellington, a regular visitor to the Hall, The Wellington Restaurant is the perfect venue for any occasion. With its warming red tones, roaring log fires, soft lamplight and luxurious fabrics, it creates a wonderful dining experience.
Recently awarded two AA Rosettes for food and service, the restaurant is open daily for all to enjoy. Our talented chefs use only the finest, freshest ingredients, sourced locally wherever possible. This results in a splendid modern cuisine with a refined and creative touch. An extensive wine list and attentive staff will make any occasion special, be it an intimate dinner for two or Sunday lunch for all the family. Enjoy pre dinner drinks in the Library or on the beautiful terrace overlooking the lake.
Smoked chicken liver & foie gras parfait | Waldorf salad
Trout mi cuit | Celery & apple veloute
Pressing of French rabbit & tarragon | Rabbit liver & foie gras mousse | Variations of beets & orange
Potted Whitby crab | Breakfast radish | Wild rocket puree & sourdough
Curry scented sea bass | Cauliflower bhaji | Israeli cous cous | Cumin veloute & golden sultanas
Poached & roasted herb fed chicken | Bacon & truffle macaroni | Wild leek | Onion ash & chicken tea
Saddle of local lamb | Broccoli & wild garlic | Potato & brilliant savarin cannelloni | Spring vegetables
Monkfish | Sweetcorn | Chorizo | Seaweed gnocchi | Preparations of clams | Jambón crumb | Red wine essence
Grand reserve beef | Slow braised oxtail | Pearl barley quinoa | Black pudding & walnut crumb | Parsley root puree