Great food in grand surroundings

A visit to The Clockspire is like stepping into a bygone era, thanks to its 19th-century school building setting of vaulted oak-beamed ceilings, polished stone floors and candelabras hanging from the rafters.

In the kitchen, head chef Luke Sutton (who started his career at Michelin‑starred L’Ortolan in Berkshire) creates elegant modern British dishes that benefit this opulent setting.

Smoked chicken thigh with sweetcorn, girolles and leek oil, and beef tartare with wild garlic and pickled shallots, are a snapshot of the starters on off er, while mains are centred around hero ingredients such as Creedy Carver chicken and Cornish bass fillet, often paired with foraged finds from the surrounding countryside.

Special occasion? Gather a group and opt for the tasting menu, aptly named A Taste of the Clockspire, for a memorable evening of exceptional wining and dining.

For those who like to start the evening with an aperitif, there’s a sleek marble‑topped bar on a mezzanine level over the main restaurant. It’s a lush setting for enjoying a pre‑dinner glass of Champagne or seasonal cocktail.

Trencherman’s tip: On the last Thursday of each month, The Clockspire hosts jazz sessions for those who fancy a side of bebop with dinner.