Food and drink
Fine dining with a classic touch. The team make use of a fine crop of local produce, and use top quality ingredients such as pigeon breast, scallops, lamb, goats’ cheese and turbot. Head chef Neil Griffiths is a credit to the small team at the hotel – but don’t just take my word for it, give your taste buds a workout as soon as you can.
I’m still talking about my starter following a recent visit. It was a hot and delicious asparagus veloute, delivered in a jug and poured at the table over a ball of creamy parmesan ice-cream which swirled as it melted – heaven!
A bit hushed for my liking; a typical top hotel restaurant level of noise. But it’s perfect for a cosy dinner.
The restaurant, and hotel, is all about top-notch service. From the greeting, to drinks, canapés and ordering from the menu in the lounge, and right up until the last drops of coffee have been supped, the suited and booted staff are professional, courteous and friendly.
At the [node:167248] in Hoole Road, a 25-minute walk from the city centre.
Afternoon tea costs £15, or £25 if you wish to indulge with a glass of Champagne. You get 50 pence change from £25 for a three-course Sunday lunch, and a la carte mains average £22 (starters and desserts around £10). If you’re hungry, nine courses will be served up for a rather reasonable £60.
- Seasoned travellers
- Special occasions