Dining at Grim’s Dyke
Our award winning kitchen offers exceptional dining using only quality ingredients sourced locally and from our kitchen gardens whenever possible. All our food is freshly prepared and whether you are dining in our Gilbert’s Brasserie & Grill, Library Bar, enjoying an Afternoon Cream Tea or dining on our terrace, expect a modern outlook on classical food with a commitment to quality ingredients and depth of flavour. For us, great food is not just about accolades, it is about consistently producing fabulous food from the best ingredients.
We are seeing price rises in food, fuel and energy that are too much for us as an independent business to absorb so unfortunately we are having to pass on the full cost of these rises to the customers. These increases will be in the coming weeks and months. We will not be reducing our quality or portion sizes.
Our Head Chef, Daren Mason and Patisserie Chef William Girouard have been creating their delicious signature dishes for the past 15 years. Their skills have gained recognition from the AA and have retained AARosettes for over a decade. Everything from our beautifully baked breads to our petit fours are prepared in our kitchens from scratch.
Our restaurant team select our wines based on our seasonal menus. It is a paramount focus at Grim’s Dyke that we have an extensive and continually updated wine list encompassing exciting New World Wines, along with the traditional firm favourites from the better known wine vineyards.

Of all the Restaurants in the area we are one of the few open for non residents 7 days a week for breakfast, lunch, superb afternoon teas and dinner. We have been passionate about food since opening in 1996 and when dining at the Grim’s Dyke, be sure you will always receive a genuine warm welcome from our friendly team.