The Finch's Arms

The story

The Finch’s Arms Oakham | Award Winning Modern British Inn

The Kitchen and Local Provenance

The Finch’s Arms in Oakham builds its modern British cooking around fresh, locally sourced ingredients gathered from the Rutland peninsula. Executive chef Liz Grisaitis oversees a brigade that includes chef de cuisine Matteo Capon and pastry chef Angie Walsh. Their approach prioritises seasonal availability over rigid tradition. This commitment to regional produce earned the establishment a second AA Rosette for culinary excellence.

Standout Plates and Wine Pairings

The dinner menu highlights butter poached chicken served with fondant potato and confit carrot alongside a roasted whole plaice accompanied by nori potatoes and king prawns. Heavier plates feature a fourteen ounce cote de pork paired with charred hispi cabbage and plum paprika fries. Sweet finishes lean toward sticky toffee pudding dressed in miso toffee sauce or a white chocolate mousse topped with peanut tuille. This approach to regional British fare pairs easily with a curated wine list featuring Chablis and Gigondas.

Historic Interiors and Waterfront Terrace

Originally established as a seventeenth century country inn, the building retains its original beamed ceilings throughout the main structure. Patrons gather near roaring log fires during cooler months while warmer days shift activity to the sun soaked terrace overlooking Rutland Water. The elegant dining room offers a quieter alternative to the bustling bar area, which maintains a relaxed atmosphere with cask ales on tap. Both spaces frame uninterrupted views of the surrounding lake and woodland paths.