Hotel Riviera

The story

Hotel Riviera Sidmouth: AA 2 Rosette Modern British Dining on the Esplanade

The Executive Chef and Local Sourcing

Hotel Riviera in Sidmouth has built its reputation on a disciplined British kitchen that prioritises regional supply chains over imported ingredients. The Executive Chef designs rotating menus that blend international techniques with straightforward English cooking, a practice recently recognised by two AA Rosettes for culinary excellence. Fresh catch arrives daily from local day boats while poultry and vegetables travel directly from Crediton producers and Goosemoor Foodservice.

Bay View Dining and Seasonal Menus

Guests sit across an elegant bay view dining room where the a la carte list shifts with the morning tides. The menu highlights Dover sole and brill alongside house smoked fish sourced from Loch Fyne in Scotland. This steady focus on seasonal British cooking defines the Modern British cuisine served at Hotel Riviera, offering everything from four course Sunday roasts to lighter table d’hote luncheon options.

The Regency Bar and Wine Selection

The refined dining space connects directly to the recently refurbished Regency Bar, where a resident pianist provides evening entertainment until midnight. Guests often pair their meals with selections curated by independent merchant Christopher Piper Wines. Light refreshments move to the outdoor terrace during warmer months, creating a relaxed environment for unhurried conversation.