The Lodge Restaurant

A short walk from the main hotel building, this smart dining room with its high backed leather chairs, linen clad tables and feature stone fireplace offers views of the grounds and lake (in the summer you can eat al fresco). There's more than a whiff of modernism in the short but adventerous menu. You might start plump hand dived Dartmouth scallops served both roasted and as a marinated ceviche with young alexanders (a flowering plant) textures of parsley root and garlic croutons followed by a tender loin of fallow deer from the nearby Wyre Forrest served with the Neck slow cooked to melting tenderness, Salt Baked Beets, Celeriac and more of those textures, this time of the prune variety. Chocoholics will not want to miss the singular creation that is Tanzania chocolate spiced tangerine, with dark chocolate, aerated chocolate and cardamom ice cream