The heart of The Peat Inn is the kitchen. The restaurant is consistently rated among Britain's best by the major food guides. Since 1972 dedication has earned David Wilson's cooking an International reputation. He was made a Chef Laureate in 1986 by The British Gastronomic Academy.
The modern cooking reflects the region, imaginatively using the fresh produce from the lush countryside around, the rivers and the sea, supplemented when necessary by other fresh ingredients from the markets. This is not a token gesture to regional policy but a positive attempt to reflect the area around and to encourage local suppliers and growers in providing quality produce how and when it is needed.
Davis Wilson's hobby is wine and that is reflected in the restaurant wine list. Winner of several awards including Egon Ronay Wine Cellar of the Year in 1985. The list offers variety, interest and great value.
The restaurant is formal yet friendly, the staff discreet but attentive. There is a reception lounge with an open log fire and three separate dining rooms providing facilities for private parties if required.