Oak Room at Danesfield House Hotel & Spa, The

This fine 19th century country house, built on heroic lines, was converted in 1991 from a country mansion house into the magnificent country house hotel it is today; it provides the setting for the Oak Room restaurant, which is 'Buckinghamshire Restaurant of the Year' in The Good Food Guide 2007. 

The hotel has appointed Adam Simmonds as Head Chef, Oak Room.  Adam, 35, joins Danesfield following three year's at Ynyshir Hall in Wales, where he earned a Michelin Star, received an  8/10 rating in the Good Food Guide 2007 - one of only 11 restaurants to achieve this, 4 AA Rosettes and the accolade Best Restaurant in Wales 2006.

Adam's appointment at Danesfield House demonstrates the hotel's on-going commitment to provide an award-winning level of cuisine and service in its Oak Room restaurant, which has an elegant interior design, created by Anouska Hempel.

Adam's culinary style is essentially Modern British but his cookery is rooted in French classic cuisine where he's taken the basis of French classic cuisine and applied modern techniques to give it a more contemporary and innovative edge. Seasonality, flavour, and the combining of flavour and texture to create the best experience are essential elements within his cuisine. The à la carte menu is available at £55 for three courses whilst a seven course tasting menu priced at £70 is also available, accompanied by an option of a series of wines specially chosen by the sommelier to accompany each dish.

The Oak Room also offers a three course lunch menu, Thursdays to Saturday, which is  excellent value at just £29.50 for 3 courses. The lunch menu features dishes chosen by Adam on the day according to what's best in season.  The Oak Room's light interior makes it a lovely setting, particularly when combined with a pre-luncheon or dinner aperitif on the terrace or a stroll around the hotel's beautiful gardens.

To find out more about this unique spot, so close to London, do visit their Website.