Living Like Dowager Duchesses
Who knew a mocktail fuelled dinner could be so boozy? Well it can be if you opt for Monkfish Scampi in Curious Beer batter followed by Annabel’s Strawberries compressed with Henners Brut. Last time we were in Duke’s Hotel restaurant was for breakfast 12 years ago. Back then it was Restaurant 36: pale walls covered in prints, peach chairs and white linen table cloths. Now called Great British Restaurant, the interior is five shades of grey with wraparound banquettes and tinted mirrors. Same chef; different concept. Longstanding Executive Chef Nigel Mendham continues to thrill with his intoxicating culinary expertise.