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Behind the mock-Tudor exterior of Chapter One hides a stylish, contemporary restaurant, serving a modern European menu of cutting-edge dishes that taste as good as they look.
Well-mentored by Chef Andrew McLeish, the kitchen team understand the importance of high quality and consistency. The sublime presentation prompts many diners to comment on how they can't believe they are eating so well for so little. At prices designed to appeal to diners looking for a regular eating haunt, you could start with the jugged hare, followed by slow roast belly of Rhug Estate organic pork, and finish with pave of valrhona chocolate. All meals can be complemented with French, Italian and New World wines.
As well as its coveted Michelin star, Chapter One is one of 20 restaurants to hold four AA rosettes and it also picked up the 'AA Restaurant of the Year Award' for England in 2004.
Text supplied by third party.