The whole hotel revolves around the various dining rooms, whether it be the delicious breakfasts (still cooked by Baba), relaxing lunches or great dinners accompanied by a serious selection of wines, originally set up by the late Denis Hine and his particular friend, the late Bill Baker, and now overseen by son Giles and Manager Gilles.
We are exceedingly proud of our Cellar, as we are of our Kitchen. Both have won numerous awards, and are much loved by our guests from near and far. Talented Chef Martin Kinahan, now in his seventeenth year at Corse Lawn, having trained with Baba during his early years here, runs the Kitchen with continued success, producing delicious food day after day.
Everything is made in the kitchen, from the canapes and breads to the petits fours, and we use local and sustainable produce with the help of our loyal suppliers, many of whom we have dealt with for nearly thirty five years! You can also see our extensive wine list awarded by both the AA restaurant guide and the Good Food Guide.