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 Ballingham Hall farm is 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 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, has created delicious, brasserie-style menus with a combination of contempory, traditional and favourite dishes and fresh fish from the market, as well as a mouthwatering Afternoon Tea menu (plus one for children) and a collection of sharing Deli Boards, which he designed and handmade himself!

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

To book call 01432 356321 or simply click here