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Enjoy a winter lunch at Danesfield House as part of Good Food Guide Restaurant Month
Marlow's Danesfield House & Spa invites guests to embrace the winter season with an indulgent lunch offering exceptional value. Served in The Orangery, with panoramic views across the Chiltern Hills and the hotel's historic grounds, the new winter lunch menu showcases the talent and vision of executive chef Matthew Edmonds. Designed to be comforting yet refined, the menu proves that luxury need not be reserved for special occasions.
Running until the 13th February, Danesfield House Hotel & Spa will also take part in The Good Food Guide's inaugural Restaurant Month, a nationwide celebration of dining out that brings together more than 350 exceptional-value menus at some of Britain's most respected restaurants. The campaign highlights outstanding cooking and accessible luxury, placing Danesfield House alongside celebrated names such as Paul Ainsworth at No.6, River Café and Timberyard.
Priced at £30 for two courses or £35 for three, Danesfield's winter lunch menu presents a thoughtfully curated selection of seasonal dishes, crafted using premium ingredients and elegant techniques. Highlights include citrus-cured sea trout with dill and sourdough, glazed shin of beef with truffle-creamed potato and bone marrow crumb, and indulgent desserts such as salted caramel tart or carrot cake with cream cheese and spiced carrot.
"January can feel long and uninspiring," says executive chef Matthew Edmonds. "This menu is about slowing down, enjoying beautifully balanced flavours and offering our guests a sense of comfort and indulgence at a time of year when it's most welcome."
Whether escaping the post-Christmas gloom, enjoying a midweek treat or rediscovering fine dining at a relaxed pace, Danesfield's winter lunch delivers luxury on the plate, outstanding choice and genuine value — all in one of Buckinghamshire's most elegant dining rooms. The winter lunch menu forms part of The Good Food Guide's Restaurant Month.
https://danesfieldhouse.co.uk
