[4] The building is a Tudor–style country house set in 107 acres of gardens and woodlands.

[5] In 2005, it was bought by entrepreneur Andrew Brownsword who completed a renovation during 2007, refitting both the restaurant and the hotel, adding another ten bedrooms.

[7] Following this, a number of other chefs took over with Michael Wignall joining as Executive Head Chef from 2016 to 2018, coming from The Latymer at Pennyhill Park Hotel,[8] followed by Chris Simpson from Restaurant Nathan Outlaw.

[14] Susan D'Arcy of Times Online reviewed the hotel and restaurant in February 2007.

[7] In 2010, it was named as the best restaurant in Britain in the first ever Sunday Times Food List, beating The Fat Duck into second place, and Marcus Wareing at the Berkeley into third.