“A gastronomic hotspot. I certainly ate the best rack of perfectly cooked lamb (from the estate) I think I’ve ever tasted”

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“Immaculate is the best way to describe this beautifully restored 19th-century property”

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“Chef Jordan Taylor is one to watch, allowing his flavours to shine and turning every dish into a celebration of modern British cooking. His chef’s selection of nibbles is worth the visit alone, but combined with starters of estate game terrine, port and onion chutney and house treacle bread, you’re in for something special.”

“Jordan Taylor's CV takes in Restaurant Gordon Ramsay and Moor Hall and that high-end pedigree is evident in a menu that celebrates produce from the estate and other local suppliers. Our meal produced a visually stunning terrine of estate game - layers of breast of pigeon, pheasant and partridge surrounded by a chicken mousse flavoured with dried apricot, fermented cep and tarragon - and tasted as good as it looked. And we enjoyed a generous loin of estate hare wrapped in cabbage, served with celeriac fondant, purée and remoulade, plus roasted hen of the woods and a copper pan of leg ragu on the side.”