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Part of aristocratic Brocket Hall’s corporate hospitality and leisure package, this drop-dead gorgeous converted hunting lodge beside an ornamental lake has its own velvety gloss. Following the
departure of Phil Thompson, the kitchen now benefits from the attention of ex-Hibiscus head chef Marcus McGuinness and Arbutus co-founder Anthony Demetre (culinary consultant) – a partnership that promises great things. Their new menu keeps it casual and modern, so
expect starters such as foie gras parfait accompanied by roast and pickled peach, Szechuan granola and thyme brioche, ahead of plaice with cauliflower, crab and sea vegetables or pork belly teamed
with roast squid, turnip, barbecued apple purée and cobnuts. Desserts are equally memorable ideas such as a Pimm’s terrine with strawberry sorbet, crushed meringue and cucumber gel. Waiting staff
make all the right moves, and the 750-bin wine list is a real blockbuster.