Well located for visiting clergy, bellringers and congregations with business at the nearby Priory Church, Splinters offers a range of eating spaces, including a bistro fitted out in 1960's pine and a more sophisticated area known as the Blue Room. Chef Patron Paul Putt and Head Chef Jamie Hyde use a combination of the old and new and combine their experiences and dexterity at the stoves to come up with unusual combinations as well as more familiar dishes that seldom fail to please.

Choices could include cream of leek and potato soup, flaked smoked haddock and chives, or foie gras, corn-fed chicken and wild mushroom terrine with plum and apple chutney. This could be followed by beef fillet with wild mushroom ragoût, potato and celeriac mash and red wine sauce, and desserts of Splinters death-defying triple chocolate mousse topped with meringue, orange and ginger syrup. The wine list has a reasonably-priced house selection, available by the glass and bottle.