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 Gilbert’s, 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.

Fresh Baked Bread

Of all the eateries 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.

  • homegrown-port-1-850x600
  • homegrown-port-2-850x600
  • homegrown-port-3-850x600
  • homegrown-port-4-850x600
  • homegrown-port-5-850x600
  • homegrown-port-6-850x600

Homegrown Produce

We have extensive orchards and vegetable gardens in the hotel grounds and wherever possible head chef Daren Mason and his team include seasonal fruit and vegetables in dishes for the restaurant menu. The hotel grounds are home to 30 fruit trees including plums, cherries, peaches and pears and 20 soft fruit bushes including red, black and white currants, gooseberries and raspberries.

In the orchard itself there are a further 50 specimens of apple and plum including some rare species of apple, some of which date back to the early 1700s. Among them are Ribston Pippin which was a favoured dessert apple in the Victorian era and Warner’s King, a late season culinary variety which originated in Kent again in the early 1700s.

The main crops grown in the vegetable gardens are fennel, carrots, beetroot, leeks, potatoes, courgettes, pumpkins, kale, chard, purple sprouting broccoli, french beans, runner beans, broad beans, turnips, rocket, oriental greens, jerusalem artichokes, tomatoes, chiliies, cucumber and lettuce.

There is also a herb garden that grows basil, parsley, lovage, thyme, sage and chervil mint. The herb garden also supplies the bar with mint for Pimms & Mojitos!

Homegrown Produce

We have extensive orchards and vegetable gardens in the hotel grounds and wherever possible head chef Daren Mason and his team include seasonal fruit and vegetables in dishes for the restaurant menu. The hotel grounds are home to 30 fruit trees including plums, cherries, peaches and pears and 20 soft fruit bushes including red, black and white currants, gooseberries and raspberries.

In the orchard itself there are a further 50 specimens of apple and plum including some rare species of apple, some of which date back to the early 1700s. Among them are Ribston Pippin which was a favoured dessert apple in the Victorian era and Warner’s King, a late season culinary variety which originated in Kent again in the early 1700s.

The main crops grown in the vegetable gardens are fennel, carrots, beetroot, leeks, potatoes, courgettes, pumpkins, kale, chard, purple sprouting broccoli, french beans, runner beans, broad beans, turnips, rocket, oriental greens, jerusalem artichokes, tomatoes, chiliies, cucumber and lettuce.

There is also a herb garden that grows basil, parsley, lovage, thyme, sage and chervil mint. The herb garden also supplies the bar with mint for Pimms & Mojitos!

Make a Reservation – Call: 0208 385 3100

Booking for Afternoon Cream Tea is essential and booking in our Restaurant is advised.

Make a Reservation

Call: 0208 385 3100

Booking for Afternoon Cream Tea is essential and booking in our Restaurant is advised.