“My resourceful and imaginative international team with its strong classical foundations and light modern touches, creates delicious dishes to tempt and satisfy you. Whether a nutritious and light salad at the spa or a special celebratory meal in the restaurant, we hope you will have an entirely gratifying experience. We collaborate with local producers to find the very best that the region has to offer. There can be fewer places in England where such an enormous variety of delicious food has to travel such a short trip to arrive in our kitchen – including from our own garden!”
Menus 35-170 GBP s.n.i. Carte 56-71 GBP s.n.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Summer Lodge is much more than a beautiful setting: in 2019 its restaurant was recognized by the UK's Sustainable Restaurant Association for its cuisine, resulting in it being awarded its highest, 3-star, Sustainability Champion status.
Summer Lodge’s restaurant has a comprehensive approach to sustainable cuisine. Here, chef Steve Titman varies his menus according to the rhythms of the seasons and harvests. The lodge’s own kitchen garden supplies its vegetables, fruits, and herbs, and the restaurant makes its own pickles and chutneys. All coffee grounds and food waste are either composted in the garden or sent to be recycled into biogas at a site a few kilometers away. For foods that can’t be produced on site, the chef has carefully selected suppliers from within a 100km radius. The restaurant's suppliers work to strict ethical and ecological standards, with most recognized by organizations that certify sustainable agriculture or livestock farming.