Oatlands Park Hotel

The Broadwater Restaurant at Oatlands Park, part of which dates from Henry VIII's reign, is a large, traditional-looking room with ornate ceilings, well-spaced tables and views over the grounds. The cooking has a degree of ambition and elaboration and the kitchen team displays genuine confidence. Start with foie gras terrine lined with truffle butter and served with duck rillette and warm apple chutney, followed by tournedos sauced with wild mushrooms, served with oxtail ravioli, rösti and spinach. The food generally follows modern European conventions, but there are also eastern influences at work: a starter of seared scallops with coconut and coriander risotto, Thai cream and mango salsa, for example. Successful desserts include vanilla pannacotta with cinnamon doughnuts and raspberry syrup.