Chapters Restaurant

What a phenomenal experience! My husband brought me here for dinner on my birthday. Course after course of beautiful and delicious food. The pork was amazing, and the vahlrona chocolate dessert was unbelievable. Usually at fine dine places we notice that the dessert is lack luster, but here it was the star of the show. Also love how sustainably they run the kitchen, and how simple they’ve kept the interiors. Amazing service as well.

Most important tip, MAKE RESERVATIONS!!! The food, service, and atmosphere are fantastic and as expected from a Michelin restaurant! The only issue is really a benefit for customers who have made reservations. There are only 5 two top tables and 2 four tops, so space is exceptionally limited but makes for a very homey feel and experience. If I could only give more than 5 stars!!! Highly recommended!

Outstanding meal at this intimate restaurant for our first wedding anniversary. The tasting menu really showcased the local ingredients, many of which are foraged from the local area, our favourites being the carrot crisps, the goats cheese salad and of course the Lamb dish. A warm welcome, friendly service, incredible food and still very good value for money, this is what fine dining should be like. We'll certainly be back (if we can get another table!)

I am a self proclaimed fussy vegetarian but have always wanted to experience a restaurant like this. I was so please to see their was a veggie option and that they would share the menu beforehand. My husband (a regular carnivore) and myself had such a good experience. The atmosphere was lovely and relaxed, not at all pretentious, and the food... well I sum it up as sublime. We both had a parsnip veloute to start. Then my husbands fish course was scallops and I had roasted cauliflower with pickled samphire. Next was venison for him and spelt gnocchi for me. Then finally the dessert which was rhubarb and hogweed streusel. All was divine. I don't usually like rhubarb but it was gorgeous. It is hard to describe how amazing it all was because when you describe the ingredients it sounds so accessible and that is the beauty of their food. They take humble ingredients and make them special.