The Ballroom at Hoar Cross Hall

The story

The Ballroom at Hoar Cross Hall, Burton upon Trent | Modern British Dining

The kitchen and its craft

Modern British cooking takes centre stage at The Ballroom at Hoar Cross Hall near Burton upon Trent. The executive chef builds every plate around regional suppliers, pairing familiar foundations with contemporary technique. Seasonal produce drives the rotation, so the evening menu shifts regularly to reflect what arrives fresh that week. Diners can expect precise execution across starters like seared king scallops or honey truffle goats’ cheese, moving through to mains such as slow-casseroled blade of beef or tandoori monkfish.

Seasonal selections and regional produce

The Modern British cuisine here prioritises locally sourced proteins and heritage vegetables. Roast tenderloin of Packington pork sits alongside breast of Staffordshire chicken and a daily market catch delivered from Brixham Harbour. Hearty accompaniments like triple-cooked chips and glazed heritage carrots ground the heavier courses. Desserts follow the same regional ethos, featuring apple and elderberry mousse or a dark chocolate preparation finished with salted caramel ice cream.

The drawing room reimagined

This dining space originated as the grand drawing room when architect Henry Clutton completed the estate in 1871. Visitors sit beneath a distinctive wedding cake ceiling and beside marble mantelpieces that once framed portraits of the Meynell family. Original William Morris wallpaper still lines the walls, lending a quiet historical weight to the British kitchen output. Two AA Rosettes recognise how the culinary team balances this heritage setting with refined plating and attentive service.