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.

Mallory Court

The Dining Room at Mallory Court Hotel & Spa is a beautiful, oak panelled restaurant, boasting a Food-at-Mallory-2number of accolades and awards for refined cuisine, including 3 AA Rosettes.

With stunning views from its terrace over the gardens and the Warwickshire countryside beyond, Mallory Court’s multi award-winning Dining Room is the region’s most celebrated restaurant.

Menus are bursting with fresh, contemporary flavours combined with a modern British flair. Dishes showcase the best seasonal produce available from respected local suppliers in the agricultural heart of England, while others are inspired by the bounty of our established kitchen gardens.

Menus change daily according to the pick of the produce available. Apply below to stage in this fantastic kitchen.

Le Manoir aux Quat’Saisons

le manoir belmond1984 saw the opening of Le Manoir aux Quat’Saisons, combining breathtaking surroundings with gastronomic excellence. The restaurant swiftly earned 2 Michelin Stars, which it has held for a staggering 29 years.

le manoir belmondRaymond Blanc and Executive Head Chef, Gary Jones, are passionate about utilising seasonal, organic produce. When sourcing food for the restaurant, they make sure to know everything about its provenance. Rarely can a chef tell you exactly where the milk in your breakfast came from.

With dedicated gardeners, Belmond Le Manoir has cultivated herb beds in which 70 traditional and exotic varieties thrive. A 2 acre vegetable garden produces over 90 types of vegetable. A muchroom garden sprouts around 20 edible species, and an orchard brings in beautiful apples, pears and quinces.

le manoirRaymond Blanc champions an ethical approach to cooking and is devoted to energy efficiency and recycling. Belmond Le Manoir is viewed by many in the hotel and restaurant industry as the model to aspire to.

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.

Whatley Manor

download (1)Food at Whatley Manor bursts with flavour and originality with a choice of two dining experiences and two bars; perfect for an aperitif before lunch or dinner. The style is classical french with a modern interpretation using the very best ingredients. Both restaurants are overseen by 2 star Michelin chef Martin Burge.

 ‘The Dining Room’ delights all senses; deeply impressive from the tiny amuse bouches through to the plates laden with decadent petit fours, with multiple courses in between – every mouthful is utterly delicious.

Martin BurgeSince the opening of Whatley Manor Martin has achieved numerous accolades, attaining his first Michelin star in January 2005. In September 2008 the AA awarded ‘The Dining Room’ four AA rosettes and in January 2009 Michelin awarded Burge a second star for his acclaimed cuisine. This was swiftly followed in June 2009 with the BMW Square Meal award for ‘Best Out of Town UK Restaurant 2009’ and in November of the same year The Independent voted Burge ‘Chef of the Year’. In August 2010 The Good Food Guide listed ‘The Dining Room’ in the top 20 restaurants in the UK with a fantastic rating of 8 out of 10. TV Credits; Martin has participated in the semi-finals of ‘MasterChef; The Professionals’ 2010 and has appeared as a judge in the finals since 2008.