Michelin Green Star Chefs: Sam Griffiths, Henry Robertson Dining Room

Sam Griffiths is the Head Chef of Michelin Green Starred The Henry Robertson Dining Room Restaurant

Sam has recently commenced his role at The Henry Robertson Dining Room Restaurant within Palé Hall Hotel. Sam's style can seen as classical with a light fresh touch.

The Michelin Green Star awarded Henry Roberston Dining Room celebrates their on-site hydro-electric plant, the team wear uniforms made from recycled plastic, and they have an incentive scheme for innovative contributions to reduce their carbon footprint.

The kitchen garden grows organic herbs, vegetables and fruit using their own compost.

Henry Robertson Dining Room Restaurant continue to build relationships with local farmers, growers, fishermen and food producers.

Their

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menus at Palé Hall Hotel will allow diners to discover some of the finest food from their region, always fresh, seasonal, naturally delicious and, of course, responsibly, humanely and organically produced.

Sam is joined by Declan O’Driscoll as Deputy Head Chef and Robin Evans in pastry. Both have worked at The Simon Radley Restaurant and therefore work to the highest standards.

Henry Robertson Dining Room Restaurant is set within an impressive Victorian hotel. The elegant restaurant is named after the industrialist-cum-MP the property was built for.

Views over the garden are enjoyed as guests dine on one of two tasting menus, where attractively presented dishes reflect the seasons and keep the local larder to the fore.

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Michelin Green Star Chefs: Sam Griffiths, Head Chef, The Henry Robertson Dining Room Restaurant

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