The Cross

The front bar of this charming 19th-century, Grade II listed inn makes a cosy place for a beer, while the pretty, foliage-enclosed rear terrace is great for lunch and drinks on a warm day. For dinner, sit in the back room to watch the kitchen team in action, or in the bright, airy former classroom with its eye-catching wall lamps shaped like hand bells. Chef Adam Bennett creates bold, classically based dishes which champion local produce and have been re-mastered and refined to deliver well-judged combinations of flavours and textures. For the full experience, go for the tasting menu.

Historic Setting

• The Cross is housed in a Grade II listed 19th-century inn, which has been sympathetically restored to retain its heritage while incorporating contemporary touches.

Seasonal and Local Sourcing

• The restaurant emphasizes a culinary ethos that champions exceptional produce from local suppliers, working closely with an organic, low-intervention farm just a few miles away to ensure the freshest ingredients.

Unique Dining Spaces

• The main dining room is a former school room, and another dining area overlooks the kitchen pass, allowing guests to watch the chefs at work, creating an engaging dining experience.

Signature Ingredients

• Local Seasonal Produce: The Cross emphasizes the use of seasonal ingredients sourced from local suppliers, ensuring freshness and quality. This commitment to local sourcing allows the restaurant to create dishes that reflect the best of Warwickshire's agricultural bounty.
• Mill Piece Gardens Vegetables: Collaborating with Mill Piece Gardens, an organic farm nearby, The Cross receives a variety of vegetables, herbs, and edible flowers that are harvested just hours before they arrive at the kitchen, enhancing the flavor and presentation of each dish.
• Creedy Carver Duck: Known for its rich flavor and tender meat, this duck is a staple in many dishes, showcasing the restaurant's dedication to high-quality, ethically sourced proteins.
• Wiltshire Pork Belly: This ingredient is celebrated for its succulent texture and depth of flavor, often featured in main courses that highlight traditional British cooking with a modern twist.
• Hazelnut Soufflé: A signature dessert that exemplifies the restaurant's innovative approach to classic recipes, this dish is crafted with precision and showcases the use of high-quality nuts, adding a unique flavor profile to the dining experience.
• Roast Guinea Fowl: This dish is a testament to the restaurant's focus on seasonal game, offering a rich and flavorful option that is often paired with seasonal vegetables and sauces that enhance its natural taste.