Hattusa at Berwick Lodge

About

Hattusa at Berwick Lodge, awarded 2 AA Rosettes, is set in 18 acres of woodland and delivers a relaxed and elegant ambience, providing the perfect setting for great food. At the heart of the award-winning Berwick Lodge hotel, Hattusa boasts opulent chandeliers, ionic columns and ornate mahogany furniture, continuing the theme of East meets West throughout the hotel which is symbolic of the owners.

Led by head chef Paul O’Neill, who is the 2013 Roux Scholarship winner, the kitchen serves a range of delicious dishes inspired by modern British cuisine with an occasional Asian twist. Paul and his team delight in dazzling and seducing the taste buds of guests. The regularly-changing Hattusa menu has been designed to offer the freshest seasonal flavours from the finest local ingredients. The menu boasts favourites such as poached and roasted loin of veal served with brioche and shin cannelloni, shallot puree and crispy shallots; tandoori spiced monkfish with coconut, lemongrass and rainbow chard; and partridge served with blackberries, salt baked parsnip, cep and leg croquette. As well as the popular A La Carte menu, Hattusa also welcomes guests for Lunch and Afternoon Tea daily.