Review on Kitchen by Dominic Chapman at The Feathers Hotel
'Possibly the finest country town hotel in the kingdom,' was the Evening Standard's verdict on the Feathers - a gem of a place and the ideal basecamp for anyone visiting Blenheim Palace (its gates are just a stroll away from the hotel). Built during the seventeenth century, the original inn has absorbed several neighbouring townhouses over the years, and the rambling layout is part of its charm.
The restaurant is now called Kitchen by Dominic Chapman, who was previously Head Chef of Heston Blumenthal's Michelin-starred Hinds Head in Bray, as well as Michael Parkinson's Royal Oak and is also Chef Patron of the critically acclaimed Beehive in White Waltham. Diners can look forward to dishes in the shape of linguine of Cornish crab with samphire, chilli, garlic and mint followed by a main course of Black Angus fillet of beef, chips, buttered spinach, persillade tomato and peppercorn sauce. Desserts rack up the comfort factor in the shape of steamed butterscotch pudding or apple and blackberry crumble with custard.
Kitchen by Dominic Chapman at The Feathers Hotel is also featured in: Michelin Guide, AA GuideRate this Restaurant
Modern British / European
Dominic Chapman and Gareth Howcroft
Restaurant Opening Times
Lunch: 12.30 - 2.30pm Mon-Sun
Dinner: 6.30 - 9.30pm (6.30 - 10.00pm Fri & Sat)
Accepted credit cards
Visa, Master Card, American Express