Eat and Drink
We have some really talented chefs in the kitchens of our 13 Hotels and Associate Hotels in the Classic Lodges Groups, and each one of them is passionate about making sure you enjoy dining with us. Where possible we use locally-sourced produce and each hotel produces seasonal menus, all different and all designed for your pleasure. Our sommeliers too pride themselves on choosing great value wines to enjoy when you dine.
Here's our latest food news:
In just a few short months since opening Allium Brasserie at The Abbey Hotel in Bath, Chef Patron Chris Staines has been awarded Best Newcomer in the Bath Good Food Awards. It's no surprise really - Chris has an impeccable pedigree (he won a Michelin Star at Foliage Mandarin Oriental before heading west to Bath) and his menus, including a very reasonable two-course set menu at £14.95, are nothing less than excpetional. Don't take our word for it though. See what the TripAdvisor reviewers have to say.
The Queens Head Inn Steak Break
The steaks we served at The Queens Head Inn, on the banks of the River Nene, feature what many believe to be the best steaks in the world. Choose from Wagyu, regarded by many as simply finest beef money can buy (and selling in most London restaurants for more than £70 per steak), sweet and succulent Nebraskan Black Angus, and a selection of other 32-day aged steaks from Derbyshire.
Our Steak Lover's Offer includes a three-course meal of your choice from the à la carte menu, overnight accommodation in a Classic double room followed by a full English breakfast. £65 per person based on two people sharing a twin or double room. This offer is valid 30th April 2013 (except 24th to 31st December 2012) and is subject to availability. Click here to book.
Pie in the Sky
Under the very charismatic Lebanese head chef, Imad, Hamilton’s Restaurant at The Grovefield House has earned itself two coveted AA rosettes and a very loyal following of fans who love his Mediterranean-inspired style of cooking. But he is no novice to great British cooking too and for Spring 2013, he has created a very special seasonal pie. Enjoy it at the hotel, and if you love it as much as we do.
Create a delicious, refreshing cocktail that’s a Classic Lodges favourite:
Take a Champagne flute and drop in a sugar cube dashed with Angostura Bitters. Pour in 25ml Remy Martin and top up with good Champagne.
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