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- Viande, the French name meaning simply “meat”, is not only in line with the hotel’s, but also a statement of culinary direction. “Viande will be country-style with a nose-to-tail menu,” says Pete. Special attention will be given to local produce with the existing herb garden expanded with vegetables to provide a “proper kitchen garden”. The restaurant will be enlarged to accommodate around 90 guests and occupy the entire floor of the hotel’s familiar main building. The traditional reception moves into the hotel itself. “The chandeliers will remain,” declares Pete of the stunning collection that has become part of the experience along with the anchoring fireplace. Viande will be open for breakfast, lunch and dinner, with Sunday brunch on the cards as well. A new cocktail bar will become the hub for the after-work slow-down, serving innovative tapas alongside an expanded range of drinks.
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