Hotel Christmas Breaks

The Wellington (Restaurant)

Our open kitchen invites you to watch our chefs at work, with everything made on the premises. We use British produce whenever possible.
Dishes such as 'Smoked mackerel fillet on potato stovie with spicy tomato chutney', 'Coq au vin (whole poussin)' and to top it all 'Chocolate biscuit & fruit cake with cream'.
We pride ourselves on our excellent wine list, complied by Tate Galleries sommelier, Hamish Anderson, colomnist and author of wine book, Vino.
Homemade desserts, 'illy' coffee and 'Just T' teas.
Tables on a first come, first served basis. The only night that you can book a table is Valentine's night and New Years Eve.