DINING

With Garry Hollihead lending his skills to oversee the restaurant (60 covers inside, 100 outside in summer) the menu will offer many of the Michelin starred Embassy signature dishes such as fillet of venison "Wellington" with truffle sauce, sea bass, lemon thyme and parsley risotto and baby squid with tomato butter sauce.

The unusual layout of the restaurant, split over three inter connecting rooms, one being a fabulous conservatory, gives an intimate warmth.

Retiring to the bar after dinner to laze in an enormous armchair gives the opportunity to meet other guests or to relax in front of the traditional country log fire.