Chapter 6: Cheshire Farm Dairy ce CreamThe Fell family has been creating award-winning Cheshire Farm Ice Cream for nearly 30 years. As the business started to grow, people would visit the farm in order to purchase the delicious ice cream and

with growing numbers the Ice Cream Farm tourist attraction was born. The farm is only 10 miles from the hotel and attracts over half a million visitors a year to see their amazing Ice Cream Dairy.

Chapter 5: Neve Fish, FleetwoodSourcing fish responsibly is a paramount to their business. They passionately believe

in promoting the most sustainable products, buying from local fishing vessels at local auction and only shipping fish across the country if they are not available locally;

minimum food miles means maximum freshness.

Chapter 4: Buccleuch BeefBuccleuch Beef is different from what you may have experienced in the past. The first thing you will notice is the rich colour – a result of the maturing process and a sign of superior flavour.

The beef is traditionally matured for a minimum of 21 days to your specific requirements, giving it the unique Buccleuch attributes of flavour, tenderness and undeniable quality. The prime cuts boast a little more fat, helping infuse them with natural juices during cooking, giving an intense succulence synonymous with Buccleuch meats.

Chapter 3: Snowdonia Cheese CompanyNestled within beautiful North Wales amidst the fresh sea air and the

flowing waters, the Snowdonia Cheese Company was established in 2001. This award-winning company has gone from strength to strength winning

many national accolades. It is now regarded as one of the most renowned cheese makers in the country.

Chapter 2: Springs' SmokerySprings are master smokers for a reason. Using traditional kilns and 100 year

old artisan techniques, the salmon is expertly sourced, meticulously hand filleted and smoked using logs of Sussex oak, scoured from the forest around Arundel. Only

whole logs are used, as they flavour the salmon more delicately than chips or shavings and they smoke for up to 30 hours, that’s three times longer than many commercial smoked salmon

producers. The resulting salmon is infused with a subtle smoked oak flavour.

Chapter 1: Woodall's CharcuterieFor eight generations, the Woodall’s family has been innovating using traditional methods. It all began at the family-run butchers in rural Waberthwaite in The Lake District. Today, Woodall’s products represent the very best in British Charcuterie. They carefully select and butcher the perfect cuts of British meat for our products. They work closely with Colin Woodall, the Master Curer and 8th generation Woodall, to maintain the family's traditional recipes and curing skills.

From land, sea & garden, we source only the very best, and where possible, British ingredients in creating our dishes. Here are just some of the best of British suppliers

we source our ingredients from and the stories behind the food we prepare.

The Provenance of our Suppliers

SIDESCrispy French fries 3

Chilli fries 3

Aioli fries 3

Chunky chips 3

Truffle and

parmesan chips

3½

Garden salad 3½

Tomato, red onion, basil &

burrata salad

3½

Mixed vegetables 4

Seasonal greens 4

Roast garlic flatbread 4½

Roast garlic flatbread

with cheese

5

Roast garlic, tomato

& basil flatbread

5

BUCCLEUCH BURGER & FRIES 8oz Buccleuch Scottish beef burger on a

brioche bun with smoked bacon, Snowdonia

Black Bomber Cheddar, relish & fries

14

FISH & CHIPSBeer battered haddock with mushy peas &

homemade tartare sauce

13

COBB SALADMixed leaf, Swiss cheese, grilled chicken,

sun-blushed tomato, Gorgonzola, bacon,

red onion, avocado & boiled egg

10½

CHORIZO RISOTTO Chorizo, sun-blushed tomato & basil risotto

with goat’s cheese & courgette fritter

14

WOODLAND MUSHROOMWoodland mushroom risotto with truffle

14

MIXED SEAFOOD Seafood risotto with garden herbs &

caramelised lime

15

PENNE ARRABBIATA Penne arrabbiata with red chilli pesto

10

SIRLOIN STEAK 8oz sirloin steak, tomato confit, flat

mushroom, fries & herb butter

19

SEA BASS NIÇOISEGem hearts, baby potato, French beans,

black olive, boiled egg & crispy anchovies

16½

HALF ROAST CHICKEN Simply done with pan gravy & aioli fries

15

SUPERFOOD SALADBeetroot salad with pomegranate &

pistachio, roasted beetroot, mixed leaf,

feta cheese with a pistachio &

pomegranate dressing

10½

TOMATO SALADHeritage tomato, red onion & basil

salad with torn burrata

9½

MUSHROOM TAGLIATELLE Tagliatelle with creamed woodland

mushrooms & garden herbs

11½

PAPPARDELLEPappardelle with slow braised beef, tomato

sauce, rocket & parmesan

14

CHILLI & CRAB LINGUINEChilli & white Scottish crab with ginger,

coriander & lemongrass

18

Add chargrilled chicken breast 4

SALMON & CRAB FISHCAKE Salmon & crab fishcake with seasonal

greens, caper lemon & dill butter sauce

14

BASIL CRUSTED RACK OF LAMBBasil crushed rack of lamb with fondant

potato, ratatouille & a tomato & garlic jus

22½

Basil & garlic Marrakech olives, olive

oil & focaccia

4½

Mini Ploughman’s with pork pie,

balsamic onions & Snowdonia Black

Bomber Cheddar

7½

English heritage tomato & burrata

bruschetta with basil

6½

Garden vegetable & tomato broth

with parmesan rolls

6½

Pressed duck terrine with beetroot,

apple chutney & brioche

7

Seared scallops, slow cooked pork

belly, pea purée & Madeira jus

10

Salt & pepper squid from the plancha 8

Chicken satay skewers, spring

onion & chilli

7

Tiger prawns with coriander, chilli &

garlic from the plancha

10

Trio of Scottish salmon – smoked

gravlax & beetroot-cured with potato

blini, cucumber & horseradish

7½

Roast garlic flatbread 4½

Roast garlic flatbread with cheese 5

Roast garlic, tomato & basil flatbread 5

SMALL PLATESTo begin or as tapas style

DOUBLETREE CLASSICS

RISOTTO & PASTA BOWLS

LARGE PLATES

Food allergens and intolerances: please inform your server before ordering if you have a food allergen or intolerance. All food is prepared in an area where allergens are present. All prices are inclusive of VAT at the current rate. All items are subject to availability and all weights are approximate uncooked weights.Any discretionary gratuities will be distributed in full to our team members.

PIZZASAll pizzas are hand stretched &

cooked to order

THE CLASSIC

Tomato, basil & mozzarella

10

THE SUPREME

Tomato sauce, Cumbrian ham,

chicken, mushroom & mozzarella

13

THE GARDEN

Tomato sauce, mozzarella, charred

courgettes, red peppers & pesto

12

THE CAPRINE

Tomato sauce, goat’s cheese, red

onion jam, parmesan & rocket

12

THE WOODLAND

Tomato sauce, woodland

mushroom & blue cheese

12

THE HOT SMOKEY

Tomato sauce, chorizo, cured

beef, sun-blushed tomatoes,

red pepper & chilli oil

13

Oil and Dressings

Chilli oil, basil oil, roast garlic oil,

lemon oil, balsamic & pesto

EXTRAS

Mushrooms, jalapeño,

red peppers, olives, chicken,

red onion, Cumbrian ham

& sun-blushed tomatoes

1