Restaurant

Bright and welcoming, our restaurant overlooks the hall’s beautiful gardens and offers guests the opportunity to enjoy excellent cuisine and attentive service in a relaxing atmosphere.

The restaurant and informal lounge area, serving a wide selection of light meals and hot drinks, are open all year round to both hotel guests and non-residents

Our head chef, Chris Ireland, and his team pride themselves on providing visitors to Broxton Hall with an exceptional menu of fine cuisine, using locally sourced produce wherever possible.

Our style of cuisine is English with a European influence and is complimented with extensive wine list.

The restaurant is open for lunch 12pm. to 2 pm. and dinner from 6.30pm. to 8.30pm. We also welcome guests for morning and afternoon tea.

For reservations please call 01829 782321.

With our unique setting and tranquil atmosphere, Sunday Lunch is always popular with local residents. On Sunday’s we serve traditional Sunday Fayre complemented by alternative dishes, with changes each week to reflect the availability of the best local produce.

Planning a special event or party?

If you would like to hold a special occasion at Broxton we are happy to provide set menus to meet your budget and taste. Please contact us to discuss your event and we will endeavour to meet your requirements.

Example Menu

An example menu from our acclaimed Head Chef, Chris Ireland.

Starters

Seared Curried Scallops with Confit of Duck Leg, Duck Crackling and Lentil Vinaigrette
Earl Grey Smoked Pigeon Breast, Pomegranate Jelly and Rocket
Poached Salt Cod, Potato Puree and Garlic Cream
Consomme of Duck
Broxton's Home Cured Salmon with Blinis and Creme Fraiche
Lamb's Kidneys with Fried Egg and English Mustard 

Main Courses

Rosemary and Gruyere Crusted Rack of Lamb  with a Pea and Carrot Potato Pie
Monkfish with Creamed Cabbage, Smoked Bacon and a Potato Galette
Haunch of Venison with Celeriac Puree and Ox Tongue
English Pheasant with Crushed Potatoes, Root Vegetables and Bread Sauce
Ribeye Steak with Snails, Confit Tomato and Wild Mushroom Risotto and Herb Butter
Fillet of Red Mullet with Oxtail Potato Cake and Carrot Puree