SEAVIEW HOTEL RESTAURANT
“Don’t miss the food. If you love fish you are in for a treat as the main restaurant specialises in fish and seafood whereas the bar delivers great British classics. The hotel has its own farm – home-reared meat, home-grown vegetable’s, home-laid eggs, while the crab ramekin is an island institution.”
The Seaview Hotel offers, good food coupled with relaxed informal dining. The hotel has its’ very own farm supplying beef, pork and venison as well as fresh vegetables and herbs. They have carefully planted a variety of heritage vegetables, bringing some new colour and flavour to the table. They try to keep their food offerings as ‘local’ as possible and work with a multitude of Island suppliers, for example it’s not unusual for our head chef, Bruce Theobald, to know when our fish was caught, by whom and on which boat.
‘Newclose Farm pork is simply the best I have ever tasted. The animals are reared respectfully and sustainably by our farmer Adrian Lax.’ – Bruce Theobald
The main restaurant features our Focus on Fish menu showcasing fresh fish and seafood. Working with local fishermen many of the fish are landed within sight of the hotel and could be on your plate within hours of being landed.
‘Being able to work with such fresh ingredients is a real treat and we endeavour to bring sustainability to the table by supporting local fishermen and sourcing responsibly.’
Bruce Theobald began his career in the Michelin starred kitchens of the Grosvenor House and the Capital Hotel. He has worked alongside many talented chefs including Richard Corrigan, Philip Britten and recently Billy Reid at Danesfield House. Bruce aims to deliver skillful yet refreshingly simple food.