For our a la carte menu, our chefs create seasonal dishes inspired by the land, showcasing pasture-fed Lincoln Red beef, estate-reared game and produce harvested from our Kitchen Garden.

Much of what appears on the plate is grown or foraged across the Doddington Estate, from fruit and vegetables picked in our walled Kitchen Garden to wild ingredients gathered seasonally.

Central to our Wilder Doddington project is our herd of rare-breed Lincoln Red cattle. Grazed on pasture at a low stocking rate, they play an important role in restoring biodiversity and storing carbon in soils and vegetation. Our beef is dry-aged for a minimum of 28 days, resulting in exceptional flavour and tenderness.

We also work closely with trusted local farmers and producers across Lincolnshire and neighbouring counties, reducing our food miles and ensuring every ingredient is fresh, British-grown and responsibly sourced.

Our carefully curated menu is complemented by an extensive wine list and a tempting range of cocktails.