Tudors offers fine contemporary dining in the attractive oak-panelled restaurant that features an open log fire during the winter months.

Lunch and dinner menus offer a blend of excellent British and Tudor cuisine, freshly prepared using the finest locally sourced ingredients. The restaurant is open seven days a week.

The mouth-watering cuisine of our seasonal menus changes regularly and is accompanied by our well-balanced wine list. As featured on Channel 5, make sure to ask about our modern versions of Tudor recipes.

The White Hart bars feature a wide selection of real ales, lagers, wines, spirits and cocktails in the relaxed surroundings of two period oak-panelled rooms that are separated by the central bar. Freshly prepared bar snacks are also available.

The hotel bar and restaurant are open to residents and non-residents.

June 2017 Set Lunch Menu

£9.95 for two and £12.95 for three courses

Available Monday to Saturday 12pm - 6:30pm


Soup of the day

Warm crab and Parmesan dip
with toasted bread

Homemade Scotch egg
with spicy mayonnaise

Crispy deep fried Arancini
with sun dried tomato pesto

Tomato and heritage beetroot stack
with mozzarella, watercress pesto and tumeric oil


Pork roasted pork steak
with mash, spring cabbage with a mustard, shallot and saffron creamy sauce

Warm smoked duck
with mixed leaves, chicory, orange, pomegranate, chili and soy dressing

Chili beef burger
with farmhouse cheddar, fat chips and Harissa mayonnaise

Salmon teriyaki
with stir fried mixed vegetables and steamed rice

Asparagus and mint risotto
with Parmesan crisp and sun dried tomato pesto

Beer battered cod fillet
with fat chips, tartare sauce, minted mushy peas and grilled lemon

Confit corn fed chicken
with bacon and cauliflower hash, cavolo nero cabbage and Diane sauce


Apple, raisin and rum crumble
with vanilla ice cream

Citrus tart
with mixed fruit compote

Banana and apricot sticky toffee pudding
with custard

Coffee creme brulee

Selection of ice creams and sorbets

12.5% Service charge

A discretionary charge which is shared by the staff is added to all bills