Dining at the Traddock

Open minded as to what makes a fine meal, the Traddock’s award winning restaurant chefs create dishes that are a blend of the traditional and the unfamiliar and pride themselves on using organic, local and seasonal ingredients.

Mouth watering dishes of Dales bred fillet steak with dauphinoise potatoes, caramelised banana shallots and madeira sauce or a roasted fillet of sea bass served with sauce vierge, fondant potatoes and sauteed spinach are often found on the extensive dinner menu.

Popular sweets of honey and brioche bread & butter pudding served with cornish clotted cream or rhubarb compote topped with crumble and served with bay leaf custard have always received the thumbs up from replete and happy guests. A comprehensive wine list of over seventy fine wines, of which many are choices from the New World, are chosen for their value for money and superb quality.