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Hambleton Hall

LE15 8TH | View map
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Hambleton Hall, with spectacular views overlooking Rutland Water, is small and personal and more than any other hotel seems to convey the illusion of staying in an immaculately run Victorian country house.

According to all of Britain's major guide books, the hotel is among the very best outside London. Aaron Patterson, Head Chef since 1992, uses a lot of produce from his own kitchen garden as well as local lamb, fish (from the lake), poultry and game to give modern British cooking his own characteristic twist. The restaurant has a splendid wine list, and was awarded Cellar of the Year in 1997 by Egon Ronay.

Daily Mail 'Uninvited Guest' February 2004 Undertaken to Hambleton Hall.
The Daily Mail recently came to dinner and an overnight stay. The result, Hambleton Hall rated 5 out of 5.

Hambleton Hall appeared in the national AA Top Ten Hotels 2003 in no less than four categories: Top Ten UK Hotels, Top Ten Country Retreats, Top Ten Luxury & Great Food Hotels, Top Ten Smaller Hotels.
Financial Times 2004: Voted best lunch nationwide for the fourth year running.
Wine Spectator - Restaurant Wine List Award 2002. In recognition of our efforts to offer Hambleton Hall clients an inspiring selection of the finest wines from around the globe.

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Ratings/Awards: Michelin Star
3 Red Houses
4 AA Rosettes
Good Hotel Guide 2005 'Special Hotel' Award for Memorable Meals & Country House Classics
7/10 in 'The Good Food Guide 2004'
AA First ever listing of their shortlist of Top Ten Hotels 2003
Number of Rooms: 17
Number Ensuite: 17
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Name: Hambleton Hall
Cuisine: Modern British
Chef: Aaron Patterson
Awards: Michelin 1 Star
AA 4 Rosettes
Egon Ronay Cellar of the Year 1997
Wine Spectator, Restaurant Wine List award 2002

For menu click here

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Credit Cards Accepted
Room Service
Disabled Access
Open All Year
Tennis Court
Swimming Pool
TV in Rooms
Satellite TV
Conference/Business Facilities
Garden - Croquet Lawn

Sample Menu:


Hambletons Mixed Salad 12.50
Mixed Leaves, Baby Vegetables & Quail Egg

Mosaic of Chicken, Veal Sweetbreads & Foie Gras 18.50
with Apple & Blackberry Compote

Ballotine of Foie Gras 23.00
with Pain d_pice, Orange Jelly & Foie Gras Ice Cream

Poached Tails of Langoustine 23.00
with Tomato Essence & Tomato Sorbet

Roasted Scallops 23.00
with Shallot Pur_e & Smoked Bacon Velout_

Salad of English Asparagus 17.00
with a Poached Free Range Egg


Assiette of Pyrenees Mountain Lamb (for 2 people) 38.00 each
with a Rosemary Jus

Fillet of Aberdeen Angus Beef 39.00
with a Tarte Tatin of Banana Shallot, Braised Carrot & Petit Chou Farci

Roasted Quail 32.00
with Caramelised Onions & a Grapefruit & Sauternes Sauce

Simply Roasted Suckling Pig 36.50
with Fondant Potato & Prune Armagnac Sauce

Pan Fried Fillet of Turbot 39.00
with a Fricass_e of Wild Mushrooms

Roasted Breast of Poulet de Bresse 33.50
with Wild Mushroom Risotto & Baby Vegetables

(Desserts take up to 20 minutes to prepare)

Assiette of Pineapple 13.50
with Cardamom Cream

Passion Fruit Souffl_ 15.00
with Passion Fruit & Banana Sorbet

Poached Pear 13.50
with Pain Perdu & Caramel Ice Cream

Poached Peach 13.00
with Raspberries & Vanilla Ice Cream

Selection of Sorbets 12.00
with Wafer Thin Crisp Fruit

Coffee & Petits Fours 5.00

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