Our main menu card is supplemented by a specials board which gives Paul our chef the opportunity to show off his culinary talents with fresh seasonal produce such as game, fresh fish and often an additional vegetarian option.
Where possible we use predominately local produce. Local Aberdeen Angus beef where we specially have our steaks thick cut are one of the house specialities. Most of our fruit and vegetables come local farms via our supplier in Ross while some of our speciality produce comes direct from the markets in France. Game is from […]
Our Chef Paul Haywood as a talented young chef of 21 became sous-chef at Michelin starred Lords of the Manor at Upper Slaughter under Clive Dixon where he remained for several years. Before coming to the Wellington 11 years ago he was head chef at The Mill House, Kingham. At the Wellington, he provides a […]