Bybrook
Seasonal stories to savour
A virtuoso performance is to be enjoyed at Bybrook. The elegance found in the exposed brickwork and timber rafters, luxurious decoration and soft fabrics complement the exemplary service and masterful cookery of a truly world-class fine dining restaurant.
Executive chef Robert Potter is known for extraordinary precision and irresistible flavour – the hallmarks of all seven courses of the tasting menu at Bybrook. Thanks to our flourishing vegetable garden and colourful orchard, Michelin star dining doesn’t get any fresher than this.
Breakfast is also served in Bybrook.
For dinner Bybrook welcomes children aged 12 and above.
Opening Times
Breakfast:
Daily - from 7am to 10.30am
Dinner:
Wednesday to Sunday – with tables available 6pm to 8.30pm
Opening Times
Breakfast:
Daily - from 7am to 10.30am
Dinner:
Wednesday to Sunday – with tables available 6pm to 8.30pm
To secure your table we require card details. Plans do change, so if you have to cancel, give us 48 hours notice and your reservation can be cancelled. If you cancel after this time a cancellation fee of the full menu price per person will be charged.
Menus
Bybrook Dine & Stay
Leaving so soon?
You’ve just escaped to the most picturesque corner in all of England - surely you’ll stay a while?
Add a rejuvenating night’s stay in any of our rooms or suites, including a sumptuous breakfast, and let the world wait until tomorrow.
Read MoreBybrook Dine & Stay
Leaving so soon?
You’ve just escaped to the most picturesque corner in all of England - surely you’ll stay a while?
Add a rejuvenating night’s stay in any of our rooms or suites, including a sumptuous breakfast, and let the world wait until tomorrow.
Read MoreOur Chef
Meet Robert Potter
A champion of seasonal produce, Robert regularly harvests ingredients from Bybrook’s kitchen garden, meaning zero food miles. His dishes are unfailingly beautiful and technically precise — more than earning that Michelin star.
Awards
Recognition for Bybrook
Bybrook won its first Michelin star in 2017, a year after teaming up with Robert Potter. Every accolade validates our core philosophy of fresh produce, masterful preparation and simple presentation.
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