Stately elegance is the order of the day at Brockencote Hall’s Chaddesley Restaurant. Seasonal British ingredients take pride of place on a menu that might offer seared scallops with pork belly, butternut squash and wood sorrel ahead of, say, breast of Loomswood duck with heritage carrot, rhubarb and spiced sauce or a pairing of local lamb with Harvington asparagus, olive and curd. Desserts such as pistachio mousse with new season’s cherry sorbet aim for dramatic impact, and the food is supported by an aristocratic wine cellar. The sort of place where you’d meet a Mitford sister for luncheon.
The World of Fine Dining
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