Red Carnation Hotels

PRESS ROOM

Tatler Restaurant Guide 2008

03/03/2008

Chef Steve Titman, who used to be at the Relais & Chateaux White Barn Inn in Maine, wears the whites and rumour has it he will earn the restaurant a Michelin star this year. He does loin of Dorset lamb and grilled Casterbrigde beef and altrhough the accent is definitely on 'finedining2, the atmosphere in the restaurant and its adjoining conservatory, both overlooking the front lawn, is never stuffy.  Sommelier Eric Zwiebel is a redoubtable Alsatian with an unimpeachable pedigree.

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