The restaurant is located on the ground floor of the grade II listed hotel building and has 50 covers. It serves a menu of ‘modern British cooking’ put together by Dugan, who previously worked with Richard Corrigan at Lindsay House and more recently at Amberley Castle and Café Royal.
Seasons at Stoke Place also hosts a wine cellar with wines from around the world which has been recognised in the AA Notable Wine List for the past three years.
Seasonal and British
Duggan’s menu reflects his passion for seasonal, local produce to create a menu of ‘simple, flavoursome’ dishes. There is also kitchen garden outside the restaurant which Duggan intends to grow ingredients in to use in his dishes the following spring.
Dishes on the menu include Cornish lamb dumpling and beans ‘n’ toast for starters, and main courses such as roast partridge and heritage beef fillet.
A seven-course tasting menu is also available with an optional flight of wines to accompany it. Duggan has also put together a separate bar menu of light bites including home versions of Scotch egg and sausage roll, and a traditional Cotswold chicken caesar salad.
The hotel restaurant is also available for events, weddings and private functions, where Duggan will put together a menu to cater for guests.
Stoke Place also offers 39 bedrooms featuring bold wallpapers intermixed with ‘earthy’ paint colours and different ‘luxury’ fabrics. There are six different room types, Standard, Garden, Executive, Cottage, Junior and Deluxe Suites, each of which has an en-suite bathroom.
The hotel is close to London and is surrounded by 26 acres of parkland, with cycling and walking routes nearby.