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Why not visit one of our sister hotels:
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Meet the ChefMenus that follow seasons not fashion...... One of our main attractions is the quality of the food we serve - whether in the main restaurant or the bar. Our kitchen team, led by Adam Duebel produce consistently excellent food, with our main emphasis being on fresh and seasonal. Where possible we try and use local suppliers, but we don’t let that restrict what we can offer. The quality of our ingredients is paramount, whether it be venison from the New Forest, or scallops off the islands of Scotland.
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