Tresham Restaurant

Rushton Hall dates back to the 15th century and is everything you want from a country house hotel, with delightful public rooms, landscaped grounds and wonderful period details. The restaurant (named after the original owner, Sir William Tresham, who fought with Henry V at Agincourt) is an elegant space dominated by the large fireplace, with walls in dark blue and old photos of the house that chronicle past glories. Smartly dressed tables have crisp cloths, candles and fresh flowers, making for a calm, soothing atmosphere. You’ll find a seasonal tasting menu on offer here, and high-quality produce is treated with respect in straightforward, modern British dishes. Bread comes with excellent butter, flavoured perhaps with blood orange and thyme, lovely clear flavours and a great start to the meal. You might follow this with duck liver parfait, placed on a fine pain d’épice crumb and topped with Sauternes jelly. Poached rhubarb batons provide a good contrast of flavour. A beautiful Orkney scallop comes with a vibrant pickled fennel brunoise. Next up, a neat fillet of halibut with a black truffle crust and small pieces of smoked eel, before a neatly presented dish of tender duck breast, cooked pink, with confit leg and a smooth and velvety Jerusalem artichoke purée. Then it’s on to Hereford beef fillet, cooked pink, with slow-cooked sticky glazed short rib and a sweet burnt onion purée. The beef fat fondant potato is an indulgent delicacy. Dessert might be a bitter chocolate soufflé, or coconut mousse served in a cigar with a pineapple tuille, along with coconut sponge biscuit and basil gel.

Awards, accolades & Welcome Schemes

3 Rosette Award for Culinary Excellence