Latymer

Tucked away inside the luxurious Pennyhill Park Hotel is this little culinary oasis. The tasting menu comes in a surprise format, but you can expect top-notch produce like Brixham sea bass and Aynhoe deer to be on there. These fine ingredients are crafted into dishes that use classic combinations which have been refined and reworked in a creative modern style. Flavours, textures and temperatures show wonderful balance and there's nothing superfluous on the plate.

• An adults-only, tasting-menu room tucked inside Pennyhill Park, aimed at long, unhurried dinners rather than quick pre-theatre turns.
• A surprise-format menu built around high-end British produce, with French technique and modern seasoning cues, including ferments and spice.
• Pairings are treated as a headline part of the experience, with both a house pairing and a higher-tier “Icon” pairing listed alongside the menus.

• Brixham seafood, including sea bass, crab, and the occasional razor clam garnish in a main-course pairing.
• Aynhoe venison, used as a headline meat course.
• Newlyn John Dory, treated as a centrepiece fish.
• Squash and pumpkin, used in early courses alongside truffle and black garlic.
• Koji, used as a ferment-forward seasoning note in savoury courses.
• Bee pollen and citrus, used to sharpen and lighten pre-dessert.

Tasting menu, surprise format

Latymer runs as an adults-only tasting-menu restaurant inside Pennyhill Park, with a dinner service that’s designed to take around three hours. The tasting menu is described as a surprise format, but the kitchen’s own sample menus give a clear sense of the style.

Sample pricing (from current sample menus)

• 6-course tasting menu: £175 per person.
• 4-course tasting menu: £130 per person (not available on Saturdays).
• Wine pairing (6 glasses): £135 on the 6-course menu, £95 on the 4-course menu.

Example dishes and flavour cues

• Delica pumpkin with spenwood and truffle, Crown Prince pumpkin with black garlic.
• Yellowfin tuna with caper and lemon, Brixham crab with vadouvan, cucumber and sansho.
• Newlyn John Dory with onion, koji and sorrel.
• Aynhoe venison with beetroot, parsnip and hibiscus, or Brixham sea bass with cauliflower, grapes and razor clams.
• Desserts that lean into chocolate and citrus, including Tulakalum with caramelised popcorn and key lime, and a Hukambi and chestnut choux.