The Hinch family and staff invite you to browse Greetham Valley’s range of sample menus and are confident that you will enjoy whichever dishes you choose. Head chef Andy Winter and his excellent team take the greatest care in selecting the best and freshest of local ingredients to prepare your meals.
Many of our ingredients are grown or raised at Greetham Valley: our own sweet, juicy strawberries when in season, a wide variety of our own home grown herbs, succulent salmon and trout are caught in two of our lakes and our homemade ice creams and sorbets are simply divine!
Our family farm in Greetham village supplies our free range eggs, whilst asparagus travels just a few miles from nearby Rutland Water as does trout when our own fishermen have let them get away! Bread is baked in the local market town and all our fruit and vegetables are sourced from the nearest counties.
Ray Camplejohn from Leicestershire has been supplying our meat for 19 years and sources our melt in the mouth steaks specially for us. A highlight of dining at Greetham Valley is our scrumptious Friday Steak Night menu which features Ray’s superb steaks, including a whopping 28oz T bone – not for the faint -hearted! In addition, the famous Greetham Valley Black Rock Grill - a wonderful piece of theatre in the dining room - is included in the winter season’s Restaurant menu, which has some very innovative takes on preparing deliciously wholesome food ! The chefs have also been having fun with some ideas for a fresh new Lounge Bar menu - enjoy browsing!