Once owned by the third Lord Derwentwater, this pleasing Georgian house provides the prospect of genuine relaxation in its charming gardens, comfortable lounge or adjacent library.
Fixed-price five-course menus make good use of locally sourced ingredients and could run along the lines of baked avocado filled with goats' cheese on a bed of mushrooms, then a soup or sorbet, before poached rainbow trout with dill cream sauce or sauté pigeon breast cooked in a gin and juniper glaze before desserts like ginger cheesecake or crêpes suzette.
The wine list is an impressive tome running to over 250 bins.
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