Welcome to Curious Kitchen

Creating seasonal dishes full of exciting ingredients is the focus of this new venture. Executive Chef Marc Payne has brought in a range of new techniques to expand on the expertise already shown in the kitchen. The team smoke, cure, pickle and preserve in-season meaning all year round the produce is at its best. The hotel showcases these new skills in masterclasses held every Saturday, were the chefs showcase their talents and share expert advice with guests.

The team have a big passion for creating as much as possible from scratch and taking pride in showcasing incredible dishes. You’ll see the fantastic craft every night when your meal is brought to your table.

A brand new menu will change four times every year to keep up with the changing seasons and ingredients. A chef recommendation to try is the scallop starter. It’s a new delicious interpretation on a classic dish, while the lamb neck is a seasonal delight. Don’t forget about afters and the homemade egg custard tart or the rhubarb and ginger beer — the perfect way to finish a meal.

Head Chef Jacob sets challenges for the team of chefs to push their skills and create some out-of-this-world dishes. This month a member of the team, Charlie, is looking into pickling and investigating what other seasonal pickles can be introduced. While Eliza, who was recently awarded the Young Chef of the Year, is researching new concepts for the brunch menu including making pancetta!

The Curious Kitchen has an eclectic feel with all dishes being full of flavour with many nods to the current season and executed with skill and tenacity. If you’re looking to try something new and exciting, celebrate an occasion in our private dining area or thinking about somewhere different for the next date night, Curious Kitchen is the place to dine.