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.

Christmas Day Menu

5 courses £99.00 - half price for children below 12

Amouse bouche

Trio of canapés


Veloute of curried swede, honey, deepfried lime zest, pine nuts

Steamed egg with spinach, sundried tomato, toasted bread and salad

Crab and cucumber, salmon caviar, avocado, pickled cucumber and mango

Ham hock and pig cheek terrine, apple and grape chutney with sourdough bread

Goats cheese pannacotta, beetroot textures and crisp honeycomb

Pan seared scallops, cauliflower puree, pine nuts, raisins and pancetta


Blood orange, impala mango and mandarin of Sicily

Main course

Hanrox farm free range turkey, cooked to perfection with all condiments

Lamb rump, two way cooked sweetbread, ricotta and spinach croquettes, black pudding and jus

Curried cauliflower, aubergine caviar, grilled leeks and black garlic

Cod wrapped in pancetta, pea puree, mussels and fish broth

Warm honey glazed pear, salad leaf, edible flowers, walnuts and blue cheese


Tudor Christmas pudding with traditional brandy sauce

Specially selected English cheeses with chutney, biscuits and bread

Chocolate s'mores cheesecake, creme brulee ice cream and chocolate sauce

Traditional banoffee pie with bananas, caramel and cream, topped with chocolate on a biscuits base, with vanilla ice cream

Chocolate and caramel pavlova, rum panacotta, with frozen mango and passion fruit mochi