|
 |
| Dine
Join us for a relaxed breakfast in the conservatory, a light lunch with a chilled glass of wine or enjoy our fine foods and wines in one of our six restaurant areas. |
|
|
|
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
| "The biggest Aga in the world."
The Hoste kitchen is 'host' to the 'biggest Aga in the world!'. It was designed specifically for the Hoste Arms kitchen by Paul Whittome, Andrew McPherson and CEO of Aga`s commercial division; Falcon, Tim Smith. It has several features that are unique including built-in smokers and high temperature planchas. |
|
|
 |
|
 |
|
 |
|
 |
|
|
Aaron Smith, Executive Chef  |
"I came to The Hoste Arms in 2001 as Chef de Partie. Since that time I have worked as Head of Pastry for one year, then back into the main kitchen as Junior Sous. I finally realised my ambition in May 2008 when I was appointed Executive Chef.
"In my time at The Hoste, I have worked closely with Paul Whittome on his books, assisting in writing the recipe sections. This has afforded me the opportunity to travel to some of the world’s finest restaurants. I believe that you can see this experience in the imaginative menus, which I base on fine local produce.
"Come and sample my menus and see for yourself!"
Aaron Smith |
|
|
|
|
Gemma Arnold, Senior Sous Chef  |
|
Lisa Buchanan, Head Pastry Chef  |
