'Driven by flavour and dishes with real heritage'
Mark Kempson
Mark Kempson
HEAD CHEF
JACK SCOINES - Our Head Chef Jack Scoines quotes his love of food to his upbringing in Devon and this furthers his belief in a 100% handmade menu where possible. He joins us from Number 97 in Surbiton and was formally at the 3 Rosette hotel The Randolph in Oxford and is passionate about producing spectacular seasonal dishes using only the freshest, local ingredients.
FOOD STYLE
When you look at our menu you’d expect a certain taste. For example: Ale battered cod cheeks, Grilled breast of Cornish red Chicken, South Downs Lamb Rump. It’s all so quintessentially British.
Everything is made from the finest, freshest ingredients supplied locally. But what our menus don’t show you, is the little touch of magic our chefs add. It’s their skill and imagination that add the wow factor to our dishes, so that menus you are familiar with and ingredients that you know, have an unexpected twist. We like to think they are inspired by their proximity to the Palace and its history.
We know that you’ll remember your culinary experience long after you finish your last mouthful. So come and enjoy great food served by warm and friendly staff in a relaxing atmosphere.
And if you want a traditional, seasonal British meal, but cooked exceptionally well, make sure you book a table soon.
