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While this hotel’s redbrick facade may be somewhat bland, its interior is sleek & modernistic. In the restaurant, a mod-Brit leaning menu is well served by some fine ingredients. Start with
kiln-baked oak-smoked salmon with horseradish creme, then confit of duck with potato rosti & roasted figs, or a wonderfully rustic herb-roasted rump of lamb with cumin-baked pumpkin &
yoghurt dip, & finish with a resolutely old school dessert. Wines take a well-trodden global route.
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