The kitchen, under the leadership of Head Chef Steven Blackshaw, produces food that has been recognised by the AA at two rosette standard for 10 years and Michelin have listed us as a particularly quiet and relaxing hotel and restaurant for three years
We have a kitchen garden at Goldstone where Nick Huxley, our Head Gardener, produces lots of vegetables, masses of herbs and fruit. Whenever we have produce ready to harvest we will use it in your menu. Our potatoes are grown on the neighbouring farm by Eddie Cartwright except February through to April when stocks may be low. We source and exclusively use asparagus and strawberries from Hungersheath Asparagus and Fruit Farm from May to the end of the season. Buttercross Farm, near Market Drayton, pride themselves on rearing best quality pork and we are very pleased to source our pork and bacon from them.
The challenge is to create a menu from the different menu options with a choice for your guests on the day of:-
Six canapés, Three starters, Three main courses, Three or four desserts
These would then be followed by cheeses, tea and coffee
