'Refined and original combinations'

The Michelin Guide


Dinner at our house is more than just a seat at the table. It’s an invitation to settle in for the evening. Come early to sample something new at the Maker’s Table then unwind in the Parlour with a drink in hand. Pick a sofa and we’ll bring chef’s snacks to you before we take you through for the main event in Peel’s Restaurant. After dinner let the evening linger fireside with a nightcap in Fred’s Bar, the cosiest room in the house.


'Cutting edge tasting menus'

The AA guide


Single Leaf

Our Victorian walled garden has inspired the approach we bring to our menus. Local lad, Rob Palmer, was among the first chefs to join our team when we opened.  He took charge of the kitchen at Peel’s Restaurant at 27, and a Michelin star and fourth AA rosette followed. He is rigorous in his approach to flavour and committed to the main ingredient on the plate.

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'Wines that bring you closer to the vineyard'

Wine Freedom


We champion small production winemakers who handcraft wines that are true to the vineyard and sensitively made. Good soil makes for great wine which is why organic and biodynamic winemakers take centre stage on our list. We’re also proud to introduce you to the pioneering wine makers of England and Wales. All our dishes are carefully paired with wines that can be served by the glass.

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'Show stopping tasting menus'

The Lonely Planet


Our most sought after table in the house brings you into the heart of the action offering both privacy and theatre. An opportunity to see our chefs at work from the comfort of your own private dining room. Reservations for 4-8 guests.


The Garden Restoration

Single Leaf

The Manor’s walled garden was completed in 1891. Designed by Thomas Mawson, the first President of the Landscape Institute, it marked a way of life that had flourished in the Victorian Era. We let the garden to plate philosophy shape the way we develop our menus. Our vision is that, in the coming years, we will be able to bring an abundance of home grown produce to the table. Between now and then there is a huge amount of work to do, to bring it back to its former glory. Follow the story on our blog.

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