lortolan picL’Ortolan, located in the beautiful village of Shinfield, is Reading’s only Michelin starred restaurant. Head Chef Tom Clarke is passionate about his cooking, and ensures that the same quality of interpretation extends right through the whole of the L’Ortolan experience. The L’Ortolan team work hard to ensure that passion is as integral to the wine selection, the service and the style of the environment as it is to Tom’s food.

In addition to the main restaurant, L’Ortolan has three private dining rooms for you to choose from, each with their own unique style. For larger parties the Main Restaurantlortolan cuisine and Glass Room are available together on an exclusive use basis.

With its magical atmosphere and beautiful location L’Ortolan is the perfect choice for every dining experience from a relaxed lunch to celebrating a special occasion.

Simpsons Restaurant Birmingham

Stage at the Michelin starred Simpsons Restaurant set in a beautiful Grade II listed building in Edgbaston, Birmingham.  For almost two decades the restaurant has  enjoyed a reputation for refined cooking and outstanding service. It has held its star since 2004.Simpsons in Edgbaston

Led by chef director, Luke Tipping, Simpsons has earned a reputation for offering one of the best dining experiences in Birmingham.

In recent years, the restaurant has undergone a transformation in terms of design resulting in a bright, modern dining space inspired by the colours and shapes of nature.

Driven by seasonality and provenance Luke is renowned for producing stunning flavours. Luke says his cooking is inspired by the very best of what’s in season.

In 1999, Luke was awarded the first ever Midlands Chef of the Year Award. He received a Professorship of Culinary Arts by University College Birmingham in October 2010, in recognition of his efforts in promoting the next generation of kitchen stars.

The Pipe and Glass

Stage at the famous Pipe and Glass in Beverley. Dating back to the 15th century, the Pipe and Glass Inn stands on the site of the original gatehouse to Dalton Park, still the residence of Lord Hotham.

James MackenzieJames Mackenzie took over The Pipe and Glass Inn in March 2006, and refurbished completely: the bar has kept a country pub feel, while the restaurant is warm, welcoming and airy, with a conservatory which looks out over the garden and has a spectacular long table for up to 28 people. Upstairs, the Hotham Room is available for private dining for up to 10 people, and has its own separate lounge and demonstration kitchen. There is also plenty of room for dining outside in warmer weather.

The Pipe and Glass Inn was awarded East Yorkshire’s first and only Michelin star in 2010,and has retained it ever since. Last year, it won the Pub and Bar Award in the Cateys, accolades voted for by industry insiders.

It is the Good Food Guide’s County Dining Pub of the Year 2014. In both 2013 and 2014, it was placed at number 4 in the Morning Advertiser/Budweiser Budvar Top 50 Gastropubs Awards, making it the highest placed pub in the north.

Kong Hans Kaelder

kong hans1Since the birth of Restaurant Kong Hans Kælder in 1976 the restaurant has aimed to be among the finest and best in Denmark. The vaulted ceilings give a unique and intimate atmosphere with solid wooden floors and romantic light from candles. The idea from the beginning was to create a classic luxury restaurant without being pretentious and snobbish.

thomas rode kong hansLocated in the oldest building in Copenhagen, Kong Hans Kælder -meaning King Hans’ Cellar – has held a Michelin star for many years. Current Head Chef Thomas Rode Andersen serves elaborate Franco-Danish food to guests under the gothic arches of the elegant dining room. Staff will eagerly tell you this is the place that H.C. Andersen wrote Love in Nicolai Tower.

An open kitchen invites guests to observe the brigade while they craft such signature dishes as Roasted Black Lobster served with delicate white Asparagus, accompanied by an Asparagus-Lobster Mousse with a superbly light and frothy Asaparagus sauce. Classic French cuisine has been paired down to respect a new found desire for simplicity. Superb ingredients such as the freshest Shrimp from the Fjords or Turbot from the North Sea speak for themselves.

Lords of the Manor

An established culinary destination and a much sought-after fine dining Cotswolds restaurant, at Lords of the Manor we combine excellent service and decadent dishes to deliver a truly special dining experience.

Listed in the Sunday Times’ Top 100 restaurants in Britain, and named as one of the Top 20 Mostlords of the manor Romantic Dining Rooms by The Times and consistently recognised by the Good Food Guide, you truly don’t want to miss out on experiencing the finest restaurant in the Cotswolds.

Under Head Chef Charles Smith and his dedicated brigade, it’s clear that the passion and creativity of the kitchen truly forms the heart and soul of the hotel. Charles’ career is described by The Good Food Guide as ‘one of the blessed’ due to his stints at Thomas Keller’s Per Se (New York) and Alyn Williams’ The Westbury. Indulge in exquisite dishes that utilise Chef’s passion for sourcing the best producers.  The cuisine combines French influence and Cotswold terroir, there’s no competition when it comes to our restaurant in the Cotswolds.

Lucknam Park

Executive Chef, Hywel Jones has held a Michelin star at the restaurant since 2006 and along with restaurant manager, Christopher Kidd, offer their guests an unforgettable dining experience.

lucknam foodAwarded Hotel Chef of the Year at the 2007 Hotel Catey Awards, Hywel has created superb menus in both the Michelin starred Restaurant Hywel Jones and more recently in the stylish and contemporary Brasserie.  In his quest for perfection Hywel uses the finest ingredients to ensure the fullest flavours and where possible sources from local suppliers. Herbs are picked fresh from the extensive kitchen garden at the Hotel which helps enhance the subtle flavours of the cooking. He has built a personal relationship with his local suppliers ensuring high quality ingredients that are always reflective of the season.

Hywel Jones took part in the May 2011 BBC 2’s, Great British Menu representing Wales; he competed against two other Chefs, one of which was the winner for Wales from last year’s series. Hywel saw off the competition with his four great dishes and was crowned the Welsh Champion, he then went on to represent Wales in the series Final.

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