Food and drink
Long famous for our traditional British cooking, Head Chef Mark Bradbury is drawing on his international culinary experience to introduce contemporary international trends that complement the very best of British flavours.
A strong advocate of local suppliers and seasonal ingredients, Mark is delighted to have his own kitchen garden to plunder for vegetables, herbs and fruit. It is also a great source of inspiration for new menu ideas. Of course Woolley Grange is not all fine dining; as part of Luxury Family Hotels there is always a very warm welcome for young diners.
The most important meal of the day is served in the Orangery from 7.30am. This is very much a family experience and our youngest guests are positively encouraged to help themselves from a range of cereals, yogurts, fresh fruits, pastries and croissants and hot food from their own menu. With small tummies satisfied, parents can indulge in the continental buffet selection and then enjoy a traditional cooked, plated breakfast. The most important meal of the day is guaranteed to fortify you, ready for a day of exploring.
Lunch is very informal at Woolley as we know many of our families like to go out and about during the day. We offer a lighter menu for parents and a children's menu is available in the Orangery; we are always happy to prepare purées or heat your own baby food. In the summer, dining spills out onto our sunny terrace for alfresco meals from leisurely lunches to indulgent afternoon teas.
Sunday lunch is a much more traditional event, offering a three course lunch menu featuring roasts. Half portions are available for children. This is very popular with locals and we always recommend booking in advance.
For our very young guests, children's high tea is served in the Orangery at 5.30pm every day. Please order your child's meal in the Reception before 4.30pm. Older children can choose from their own menu for tea from 6pm in the Orangery. This is the perfect time for the whole family to sit down together – parents can relax with a drink whilst children enjoy a hearty tea. We also offer our Early Evening Menu for parents or older children so families can dine together.
The restaurant at Woolley Grange offers 2AA rosette fine dining in the evening as a grown up experience – the relaxed ambience is complemented by an excellent wine list, fabulous menus and discreetly attentive service. Our talented team of chefs have an enthusiastic commitment to food and are always very happy to cater for special dietary requirements.
Woolley is a perfect venue for celebrations – whether it is a dinner party for friends, special birthday celebration, christening or wedding, the ambience and food combine to make it a wonderful location. With a number of private dining rooms varying in size, we can cater for up to 40 guests. The grounds are perfect for outdoor drinks. Please see our Celebrations page to find out more about private dining and weddings. Alternatively, e-mail or phone Vicky on 01225 864705, or firstname.lastname@example.org
About our Chef
Mark Bradbury (the only Luxury Family Hotels chef who smiles in photos) has travelled the world gaining experience as a Chef but the South West has become his base in recent years and now Woolley Grange is delighted to have him in place as Head Chef.
This is Mark's first role at the helm, but with experience gained alongside some of the great chefs such as Anton Mossiman at the Dorchester, Michael Croft at Mirabelle and 11 years at The Royal Crescent, the opportunity at Woolley was perfect for him.
One of the early lessons Mark learnt was to keep food simple and cook in such a way that the flavours come to the fore; using the very best ingredients, less is always more! Woolley Grange has always had a strong ethos when it comes to using local suppliers and seasonal produce from the organic kitchen garden on site, and this is one of the things that attracted Mark to the role.
One of the reasons that Mark has settled in the South West is the abundance of great quality suppliers; his time at The Royal Crescent has ensured he has all the inside local knowledge on where to get the best meat and fish and of course he knows many of the local chefs.