Introducing Our Spring Menu at The Dining Room
As the days grow longer, our head chef has crafted a new spring menu celebrating the very best of the season's produce.
Spring has arrived at Beresford House, and with it comes a brand-new seasonal menu from our head chef, James Hartley. Drawing inspiration from the gardens surrounding the estate, the menu showcases the finest spring produce from our network of local suppliers.
Highlights include a starter of Jersey Royal potato and watercress soup, a main of slow-roasted lamb rump with spring pea purée and wild garlic oil, and a dessert of rhubarb and elderflower panna cotta.
The spring menu is available from Friday 14th March for dinner service, Tuesday through Sunday. Reservations are recommended.
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