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The Oak Room at Danesfield House is the hotel’s gastronomic pride at joy, but there is also much more to be had at this
full-frontal gothic pile with its sparkling white castellated walls, chimneys, battlements and turrets. In particular, resident chef Billy Reid has re-launched the menu in the casual Orangery – a
delightful light-filled venue with floor-to-ceiling windows and a pretty terrace offering spectacular views of Danesfield’s landscaped gardens and the river Thames. Simple brasserie classics are
the kitchen’s brief, from starters of foie gras parfait with brioche or oysters ‘au naturel’ to treacle tart with clotted cream or crème brûlée with raspberry sorbet. In between, expect anything
from linguine with mussels and saffron to grilled beef sirloin with chips and all the trimmings. Breakfast and afternoon tea are also dreamy, civilised calls in this lovely retreat.
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