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Red Carnation Hotels
PRESS ROOM
PRESS ROOM
Tatler Restaurant Guide 2008
03/03/2008
Chef Steve Titman, who used to be at the Relais & Chateaux White Barn Inn in Maine, wears the whites and rumour has it he will earn the restaurant a Michelin star this year. He does loin of Dorset lamb and grilled Casterbrigde beef and altrhough the accent is definitely on 'finedining2, the atmosphere in the restaurant and its adjoining conservatory, both overlooking the front lawn, is never stuffy. Sommelier Eric Zwiebel is a redoubtable Alsatian with an unimpeachable pedigree.
