REVIEWS OF THE RAVEN HOTEL
The front entrance of The Raven, a traditional seventeenth century coaching inn, opens up to a comfortable and modern interior. Although still firmly placed in the twentieth century, the decor of the venue boasts both traditional and contemporary components that blend together in perfect harmony. On entering we were led through to the bar area, which oozed a warm and homely decor with sumptuous drapes and an impressive fire crackling away – in fact, in total I saw no less than three lit fires – the perfect welcoming touch.
Head Chef Steve Briggs has been at The Raven for eight years and one of the things he prides himself and his team on is the amount of homemade fare that comes out of the kitchen; from freshly baked bread every morning to deliciously crafted homemade petit fours, plus the quality of local produce used by the chefs is second to none.
My biggest regret after my recent mid-week evening meal at The Raven Hotel was that I wasn’t staying over. After a plethora of delicious homemade dishes, all boasting the freshest local ingredients available, I was ready to retire to my room with a glass of wine and reflect on what gastronomic glories I had just sampled. I had to make the journey home; but rest assured next time I’ll be making a weekend of it.
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