The sprawling Pennyhill Park hotel sits within 123 acres of grounds and boasts one of Europe’s best spas – and tucked away in one of the oldest parts of the house you’ll find this culinary oasis. The part-timbered rooms are dimly lit, with low ceilings and an elegant, slightly contemporary edge, and the team smoothly balance friendliness with formality. Head chef Steve Smith has plenty of experience working in top restaurants and his maturity shows through in every dish. Cooking centres on classic combinations refined and reworked in a creative modern style, and the use of numerous techniques show his skills to the full. Dinner is the main event, with a surprise tasting menu creating excited anticipation for each course to arrive. Flavours, textures and temperatures show wonderful balance and everything is on the plate for a reason.
- MICHELIN guide inspectors
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