Nick Wentworth is a rarity among modern English cooks. He prefers the kitchen to the television studio and sourcing genuine local ingredients to celebrity book signing. Nick’s passion is not fame but presenting food that is filled with its own flavour. Bringing out the best in local meats and game, seasonal fish and seafood and the
freshest of vegetables is his deceptively simple art. Working closely with local suppliers and Julian Pughe, who has cared for the hotel’s traditional potager garden for more than twenty years, Nick’s cooking starts with the finest of ingredients. His skill is not to add flavour but to release the true taste of fine, fresh food itself.
Originally part of the team at the Michelin-starred Chesil Rectory, Winchester and afterwards the award winning Greyhound gastro pub in Stockbridge, he has come into his own as part of the family business that is Howard’s House.
Working in an intuitive partnership with General Manager, Noële Thompson, he takes pride in presenting a table that is essentially English, in tune with the seasons and in harmony with the best sustainable practices.
Not only will you find an ever-changing choice of table d'hôte and à la carte dishes on our menu, Nick is also very happy to produce particular favourites on request and can source the best of English produce in its own season to order.
For those who enjoy eating with the seasons, we recommend the tasting menu and the 'chef's daily choice' dish, which will reflect the very best of fresh seasonal produce, sourced locally.
Surrender to the warm and genuinely knowledgeable attention of Restaurant Manager Simon Greenwood and enjoy the unhurried pleasures of the ever-changing seasons.
We are open 7 days a week.
Our restaurant takes lunch orders between 12pm and 2pm, and dinner is served between 7pm and 9pm.