Our Approach to
Many restaurants liberally apply the terms local produce and seasonality to their menus, but in the case of The Four Seasons Restaurant, the kitchen has a 100-acre larder on the doorstep. The Victorian walled garden produces an abundance of organically-grown vegetables and herbs as well as a wealth of soft and hard fruits, providing a veritable feast of pickles, preserves, jams and jellies. The 45-acre private deer park contributes first-class Sika venison for the restaurant and estate-reared lamb and hogget courtesy of a small flock of rare-breed Manx Loagthan sheep. Thereafter, the Chef sources the best regional produce from local farmers and specialist food suppliers.
We were delighted to receive a third rosette from the AA in January 2015 making us the first restaurant to win this accolade in Staffordshire since 2002. We are also proud that the Four Seasons Restaurant has been a regular winner in the Taste of Staffordshire Awards and in the Staffordshire Tourism Awards. The restaurant is open for both lunch and dinner Tuesday to Saturday and offers a five and nine-course Tasting Menu and Vegetarian Tasting Menu as well as an a la carte menu.