Relax and enjoy a taste of history in the dining room or down in the dungeons

Let the attentive waiting staff take care of your evening, serving a delectable range of traditional fare, or more contemporary cuisine with an international flavour. Pick up the wine menu, and Thornbury Castle's expert sommelier can help you select exclusive vintages from the cellars or the finest of New World wines.

For hundreds of years, the kitchen garden has provided much of the food used at Thornbury Castle and, under the enthusiastic skills of the head gardener and groundskeeper, the vegetables, edible flowers and seasonal fruit used by the chefs are just about as fresh and flavoursome as you can get.

The new Head Chef, Stuart Shaw, began his career in London starting out as a chef in Boodles in St. James in London, where he had the honour of preparing Hors d’Oeuvres for HM The Queen Mother. After this, he worked for several years under Marcus Wareing at the Savoy Grill in London. His career then progressed to working with Raymond Blanc at Le Manoir aux Quat’ Saisons where he truly learnt about great flavour and the execution of great cuisine. After this, he worked in Lancashire at Northcote Manor.

More recently he has worked at The Manor House in Castle Combe for over seven years and was present when the restaurant earned their Michelin star. He is very fastidious about the presentation of food and totally passionate about every dish he creates and produces. He is widely travelled and always keen to pick up new ideas wherever he goes. He is dedicated to buying the freshest ingredients as locally as possible and always creating a modern twist to all of his dishes to make them tasty and innovative.

History is as infused in the kitchens as it is in the entire castle: Thornbury has a dazzling food heritage, particularly since the ‘70s, where it became the place for international stars such as Sophia Loren and Laurence Olivier to wine and dine in salubrious style. Senior Waiter, Pepe Gomes Rivas, now aged 68, tells great tales of the extravagant parties and visiting celebrities, in an era when Patron Chef, Kenneth Bell, became the first chef outside of France to earn a Michelin star.

You can be sure to get the best wine and food advice from Sommelier, Manuel Ribeiro, or from Food and Beverage Manager, Bernard Dos Santos, who both have a passion for customer service, wine and food. Add to that one amazing team of discreet yet attentive waiting staff, and you get a truly high-class dining experience!

"Excellent chef; the food was superb - actually one of the best dinners we had during our visit to the UK."

Clarence Gowen, VA, USA