This iconic four star property is an amalgam of several buildings the oldest of which dates from circa 1630. A trade directory from 1890 lists No59 Old Elvet as Plews & Sons – wine and spirit merchants – providing inspiration for our ‘Plews Pudding’ recipe. The restaurant was formerly known as the County restaurant and has been recently renamed as part of the hotel’s back to the future repositioning, which emphasises the unique history of the site and highlights a proud tradition of hospitality and service that stretches back almost 200 years.
The recently refurbished restaurant exudes warmth and charm though the use of rich vibrant, tasteful colours, whilst high backed chairs and Wenge-stained oak flooring emphasise the restaurant’s classical roots. Artwork adorning the walls and bold milk glass give the restaurant a contemporary edge. In the evening, overhead lighting is dimmed and lanterns are lit to add warmth and to create an intimate atmosphere.
Head chef James Marrron and his team have created a menu that features steaks, and seafood and includes signature dishes such as hot Craster Smokies with sourdough chards, lamb rump, caramelised shallots and a Wensledale blue cauliflower cheese and claret jus and a Plews Pudding – Black Sheep ale bread and butter pudding classic crème angliase.
Our beverage selection includes a range of and contemporary martinis which are shaken and poured at the tableside. 30 white and red, rose and sparkling wines with 11 served by the glass; Black Sheep bitter on draft and premium spirits such as Grey Goose Vodka.
The tableside interaction between servers and customers is one of the qualities that set us apart from other restaurants.
|2016 (1 Jan 2015 - 31 Dec 2016)|
* Open for lunch daily, 12:30-14:30.
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