Traditional charm with a dash of contemporary style marks the ambience of the restaurant at The Queens Hotel, inviting guests for an evening of modern cuisine, and a range of British classics for Sunday lunch. The restaurant can seat up to 220 diners.

Dinner consists of a four course table d'hote menu which changes daily. There is also a selection of à la carte meat and fish dishes. A sampling for dinner could include avocado and prawn salad with cherry tomatoes, fresh carrot and coriander soup, roasted marinated lamb rump with red onion chutney, tender breast of chicken filled with spinach mousse and baked aubergine with goat's cheese tian. Dessert offers fresh strawberries with crushed meringue, Bailey's torte and vanilla pannacotta with raspberries. For Sunday lunch guests can enjoy oak smoked Scottish salmon, roast rib of prime beef with Yorkshire pudding, crisp roasted Aylesbury duckling and baked spiced apple crumble with custard. The bar offers a choice of wines, beers and spirits.