The Rosette award for this establishment has been suspended due to a change of chef. Reassessment will take place in due course under the new chef. This place may look like a medieval castle, but the numeric in the restaurant's name denotes the year this mightily imposing building was finished, straight out of the imagination of a wealthy Victorian gent. Today's hotel and wedding venue does justice to the lofty ambition of its originator, with pampering treatments, events, luxe bedrooms and a host of outdoor activities on hand. The 1851 Restaurant has made the hotel a dining destination, too. The slick and stylish dining room matches the modern thinking in the kitchen, with a shimmering wall of wine bottles as you enter. There's a sense of fun in the naming of dishes - cheese on toast, for example, is a simple and clever construction of whipped Cheshire cheese, sourdough, grelot onions and a piquant brown sauce. Regional produce is used to good effect with Goosnargh chicken and local rabbit prime examples. Main course Hereford beef is a fine fillet, cooked just right, and served with rib pudding, or go for Loch Duart salmon cooked at 44° and cured in beetroot. Finish with a creative zesty lemon number, or a lasagne of Valrhona dark chocolate.