Find this smart restaurant - originally the dining room of Sir Edward Ansell, when the hotel was his private house - overlooking Moor Hall golf course.
Chef Lee Romilee heads a kitchen team that has built up a network of top-quality producers, many of them local; and his menu's concentrate on modern versions of classic dishes. The food miles 'travelled' by many of the main ingredients are listed on their menus.
An early summer snapshot brought 'Local Asparagus with Free-Range Egg Hollandaise Sauce'; 'Warwickshire-Shot Wood Pigeon with Creamed Artichoke & Pancetta Crisp'; 'Black Country Faggots with Thyme Mash & Ale Gravy' and 'Potted Duck Liver Paté, Cherry Jam & Herb Bread' among the starters.
'Local Canon of Lamb with Crushed Peas, Baby Turnips & Fondant Potato'; 'Loin of Cornish Cod with Asparagus & Buttered New Potatoes'; 'Shropshire-Bred Medallions of Beef, Thyme Mash & Confit Shallot' and 'Corn Fed Chicken with Broad Bean Salad & Cured Bacon Crisp' listed among the mains.
Desserts maintain the high standard, with perhaps 'Chocolate & Raspberry Mousse with a Griottine Syrup'; 'Bread & Butter Pudding with Ginger Ice Cream' and 'Lemon Parfait with a Chocolate Brownie' among the offerings.
Vegetarians have their own interesting menu.
- Food Style: Modern British
- Lunch: a less formal Carvery Restaurant operates all week; £12.25 (2 courses), £13.75 (3 courses); set L Sun £19.50
- Dinner: Mon-Sat 18.00-21.00; mains about £15 to £26
- Wine: a lengthy, and well-chosen, list travels the world, and has modest mark-ups
- Children's portions: Yes, when possible
- Wheelchair access: Yes, including lavatory
- Nearest station: Four Oaks Rail
- Directions: See the map at the top of the page
- Outside eating
- Rooms available