County Kitchen

Not just a Hotel Restaurant but a destination venue. We have recently won an AA Rosette. Our Chefs produce an extensive ‘A la Carte’ menu.

We care deeply about good food and good cooking and when we sent our young chef off to work in two of the best restaurants in the country it paid off. Soon after his return we were awarded an AA rosette for culinary excellence.

The County Kitchen is the very heart of our hotel and people come from miles around to eat here. It´s unpretentious and great value.

We always do our level best to obtain the freshest, locally sourced produce and even have our own fisherman who lands his line caught catch in Wivenhoe and brings it straight from the dock to our Kitchen. That is hard to beat.

The County Kitchen's Opening Times: Lunch: 12.00 - 2.30pm, Dinner: 6.00 - 10.00pm.


Opening Hours

Lunch: 12.00 - 2.30pm

Dinner: 6.00 - 10.00pm

Restaurant Enquiry

Either  call us on (01245) 455700 or fill in the details below and we will contact you within 24 hours. Thank you for completing this enquiry form.

All enquiries are handled by the sales office which is open 8-4 Monday to Friday (not Bank Holidays).

If your booking is for this weekend, please telephone direct on (01245) 455700 to make your booking, thank you.

Autumn Menu


Seasonal soup, homemade bread £6

Grilled fillet of mackerel, fine beans, beetroot and radish £7

Rabbit terrine, roasted carrot ,with toasted hazelnut £8

Slow roasted Banana shallotts, watercress, goat’s cheese (v) £7

Lobster raviolo, spinach, £10

Celeriac and potato cake, celeriac crisps (v) £7

Roasted breast of pigeon, puy lentil cassoulet, pancetta £8

Iberico ham, grilled artichokes, blushed tomatoes, olives, toasted focaccia £8

Sunday Lunch

Sample Menu

Please note this menu is not available on Easter Sunday or Mother's Day

2 courses @ £16.95  l  3 courses @ £22.95

to start

Spring roll of caramelised red onion, Somerset brie & leek, on wilted greens [v]
Rabbit rillete, armagnac & raisin dressing, warm green bean salad
Ham hock & sage terrine, balsamic reduction, apple compote
Stuffed baby squid, chilli and tomato sauce
Butternut Squash, spinach and gorgonzola tart, toasted pumpkin seeds [v]

to follow

Roast Rib of Beef, Horseradish tomato, Yorkshire pudding, pan juices
Roast Loin of pork, apple compote
Roast pheasant, redcurrant jus, game chips
Wild mushroom, courgette gnocchi, crème fraiche & basil [v]
Fillets of Sea Bream, salad of watercress, caper berries & sweet potato, herb oil