The French Restaurant

This busy hotel complex is set in 550 acres of countryside & is geared up for top-level golfing, leisure & international conference needs, offering a range of eating options to cater for all tastes. In pole position is the French Restaurant, which scores with cooking that is of a consistently good standard, mixing fashionable classics such as sweet slow-braised Packington free range pork belly with sautéed Savoy cabbage & Granny Smith apple, with more modern ideas like fillet of red mullet, celeriac purée, orange vin blanc & fennel crisp. Roast loin of venison & hot-pot, buttered Savoy cabbage, spiced fig & juniper jus, or fillet of John Dory, apple & celeriac gratin, wild mushroom fricassee & crisp pancetta, are typical mains, while with warm chocolate fondant, blood orange sorbet, Satsuma curd, poached orange segments makes a good finish.