This Friday we will be lighting the fire and spit roasting ducks.

Half a Duck with apple puree, gravy and dry sage seasoning along with dauphinoise potatoes and french beans £20.00 or Deep fried Dublin Bay Prawns chips and minted peas £20.00.

Available for takeaway this Friday between 6pm and 8.30 pm.

Please email orders to and have a look at the retail wines available you might like a bottle or two.

The Restaurant and Hotel are now closed until further notice.

If you have made a reservation through a travel agent, please contact them directly to cancel your booking.

We look forward to seeing you when COVID-19 has been defeated.

Chef, Kitchen & Dining Room

Our Head Chef, Josiane Diaga has cooked in many of the best Michelin-starred restaurants in London (including The Waldorf) and in France (The Negresco in Nice); and prior to joining us was Head Chef at a restaurant in America. Josiane has the French passion for using the best seasonal produce. She always cooks with the diner in mind, never losing sight of their enjoyment.

Walk through to our dining room with Michael or Elaine and you usually catch sight of Josiane and her team hard at work in the open kitchen.

Our restaurant at The French Horn has superb views of the grounds, down to the tree-lined river.

The light is absolutely stunning during the day, and at night guests can enjoy looking across romantic, floodlit gardens.

On warm days, the terrace is the perfect place to enjoy a drink before your meal. We have a smaller dining room, seating up to twenty four guests – ideal for a more intimate party, a special occasion, or an elegant place to hold a business meeting.

As well as the dining room we have a traditional old British bar, with a roaring fire in winter, and ducks roasting on the spit – the most wonderfully welcoming sight and aroma that you could possibly imagine.