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Trout Travels with Richard Allen

This summer Orangery Executive Chef, Richard Allen made the long journey down to the iconic River Test in Hampshire to visit one of his key suppliers, Chalk Stream Foods.

Why is it important to visit suppliers?

 ‘I think it’s absolutely key to visit suppliers to see what that they do. To see their philosophy on their product and to just see how it is from grass roots up. They’ve been doing this for a long, long time now and it’s great to see the passion that they bring to not only their product but us as chefs’.

When did you discover Chalk Stream Trout?

‘My friend Tony from the Rockingham Arms in Bournemouth introduced me to Chalk Stream Trout. I visited him one day and tried it on his menu and was absolutely blown away by the product.  We got in contact with Chalk Stream Foods and got our first sample fish and we’ve not looked back. It’s absolutely stunning.’

Why do you use Chalk Stream Foods?

‘We use Chalk Stream because they’re specialists at what they do. They’ve got this amazing environment in which to bring up the fish. Where else can you get a product like this?’

Can you tell the difference between normal trout and Chalk Stream Trout?

‘You can tell the difference between Chalk Stream Trout and normal trout because these are chalk fed rivers. It’s very clean and there’s a great mineral content to the flesh, you can definitely taste the difference.’


Click here to view the video of Richard's visit to Chalk Stream Foods >>


Chalk Stream Trout features on the menu at the 4AA Rosette Orangery restaurant. To find out more or to make a booking please call 01325 729999 or email