Nestled in the heart of Rozel Valley, and set in seven acres of woodland, the beautiful Grade II listed Château La Chaire Hotel offers an instant sense of escape.

Indeed, the hotel’s setting was one of the factors which attracted Tony Brazendale to apply for the role of head chef – a position he took up in January.

‘It is a stunning location,’ he said, ‘and my goal is to ensure that the food matches the quality of the setting and represents the beautyof our surroundings. In keeping with the building and the environment here, I would describe the food as fresh and vibrant. The cooking is simple, with an emphasis on flavour, but with little modern twists that modernise and elevate recognisable dishes to a fine-dining level.’

ChâteauLaChaire_CMYK.png
ChâteauLaChaire_CMYK.png

1ST COURSE

Butternut Soup
crispy cheese, seeds, Jersey honey 

 

2ND COURSE

Jersey Scallops
parsnip, leek, chicken 

 

3RD COURSE

Smoked Ham Tortellini
white beans, carrot, apple, parsley sauce

 

4TH COURSE

Red Wine Poached Brill

roasted hispi cabbage, lentils, bacon

 

5TH COURSE

Lamb Rack & Braised Neck

lyonnaise potato, peas, minted lettuce

 

6TH COURSE

Peaches & Cream

roasted almond, lemon verbena

 

7TH COURSE

Local Duck Egg Chocolate Tart

sour cherry, amaretto

£75 per person