Open year-round, seven days a week, Inn the Park is a restaurant for all seasons. In the spring and summer, the trees blossom, the flowers bloom and Inn the Park simply buzzes with activity. Autumn and Winter is the best time for British food and Inn the Park become more tranquil making for relaxed and convivial dining.

The food is simple; the service relaxed and friendly; the prices are accessible. Walking through the park you can ‘grab & go’, picking up a hot drink, a sandwich, a slice of pie or an ice cream. Pausing for a while, enjoy a leisurely lunch with colleagues or unwind after a long day’s work with a hearty supper or a relaxed drink overlooking the lake.

Whilst it’s taken as a given that a good restaurant will source good produce, head chef, Gillan Kinsgtree, takes it one step further. Working with the best ingredients and foraging for seasonal ingredients, Gillan is dedicated to bringing out the best from his raw materials. For example, he cures all his own meats, from duck ham and fennel salami to whole cured lamb legs. Cucumbers, salt beef and eggs are all pickled in his kitchen whilst crab apple jelly is made from apples he has picked from the park. Gillan has also started to butcher his own animals from cows and sheep to game birds, ensuring the diner gets the very best cuts and those not readily available in other restaurants.

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