Situated in the picturesque town of Oakham in the East Midlands, Hambleton Hall is one of Britain's most successful country house hotels. With its pristine gardens, comfortable Victorian decor and spectacular views of Rutland Water – one of the largest artificial lakes in Europe – Hambleton Hall is a haven of luxury and sophistication, and the venue’s Michelin-starred restaurant has been a major factor in its continued success. Converted into a hotel in 1979, Hambleton Hall won its star just three years later. In 1992 head chef Aaron Patterson joined the restaurant, maintaining its star ever since and serving sophisticated, seasonal food with the finest local produce.

A graduate of the kitchens of Raymond Blanc and Anton Mosimann, Aaron is one of Britain’s most respected chefs. Not one to self-congratulate, he lets his food do the talking, with a menu designed to showcase his supreme technical ability. Describing his food as classic cooking with a modern twist, Aaron regularly changes the menu to match the season. In the autumn, guests can expect plenty of locally-sourced game, a particular favourite of the chef and his loyal customers. If that isn’t to your taste then the vegetarian, à la carte and tasting menus offer plenty of alternatives. Dishes such as Seared tuna with tofu and miso, Colwick cheese tortellini with pumpkin velouté and Smoked eel with leek, potato and watercress velouté reflect the chef’s varied influences and seamless ability to shift between modern and classical cookery.

In keeping with its decadent surroundings, the restaurant's dining room is tastefully styled with classical paintings, grand pleated curtains and spotless white linen. Guests will feel completely relaxed as the attentive serving staff take care of their every need. Head sommelier Dominique Baduel and owner Tim Hart have curated a magnificent wine cellar, which is home to over 500 labels. This includes a selection of reasonably priced wines, but also a number of rare varieties not typically found elsewhere.