Michael’s

Michael Wichmann is an accomplished exponent of the modern European style – his skills are rooted in classical French cuisine, acquired at the Michelin-starred La Truffe at the Park Hotel in Frankfurt, as well as London hotels such as the Savoy & some top venues in the Middle East. Now firmly established in his own gaff, he is grafting some finely honed Gallic flavours & techniques onto British raw materials. Centrepieces on his regularly changing menus might range from roast rump of lamb with leek & potato gratin, lentil & Jerusalem artichoke stew to mustard-crusted salmon fillet with wild rice, sugar snaps & beetroot sauce. You might begin with confit duck & warm potato salad or smoked haddock risotto with minted pea sauce, & conclude with a Black Forest sundae or bread & butter pudding glazed with apricot.