Description
This rather luxurious establishment used to have far more prosaic employment as a paper mill until converted a few years ago. Antony Morgan is the chef/proprietor, and cooks with great flair and imagination. The set menu changes monthly, but leek and ginger broth with couscous and Staffordshire barbary duck with polenta, roasted tomatoes and pesto give you an idea of what he's about. The three course fixed dinner menu is about £25, but some dishes (like wild venison) carry a supplementary charge.