Drakes

Chef Steve Drake proudly claims to be an “artisan” chef. There’s no question that, as the word suggests, he’s a skilled craftsman. Holder of the prestigious title of Roux Scholar, he’s trained with the best in the business including Marco Pierre White and cult French chef Marc Veyrat. Beautifully presented and involved dishes such as langoustine ravioli, orange braised chicory and langoustine vinaigrette or crispy pork belly, cheek cooked in white Port, roasted carrot purée and seared scallop show exactly where all that skill goes. Many of the well spaced, linen covered tables in the recently refurbished dining overlook the restaurant’s kitchen gardens which are the perfect spot for a pre-dinner drink.

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