Local seasonal produce from known and trusted suppliers is at the core when we are creating our menus. This means we have very few food miles and a lower carbon footprint.  

Our family has farmed at Ballingham Hall for over 300 years. Just 8 miles from the hotel, we are passionate about what we grow and farm there.  Whether it is rearing our pedigree herd of Hereford Beef or growing fruit, vegetables, herbs and interesting varieties of salads for the hotel menus in our extensive kitchen garden, our guests and customers can be sure that what is served on their plate does not get more local.  A veritable Farm to Fork story.

Our Head Chef, Gabor Katona, creates delicious, seasonal menus with a combination of contempory, traditional and favourite dishes and there'll always be fresh fish from the market and a vegetarian option. An ardent baker, Gabor's makes all his scones and cakes.  

Check out all Gabor's menus which may be found on our restaurant page.

To book call 01432 356321 or simply click here