The food at the Shooting Grounds is a celebration of British exquisite luxury. 

We pride ourselves on working with trusted suppliers to source the very best produce formed around the British Isles. From Scottish shellfish, venison from the Royal Windsor estate, Middle White pork from the Wye Valley, day boat fish from Cornwall and cheese from the Cotswolds, we aim to give our guests a real taste of the finer experiences for each palate.

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 ‘the quality you get from freshly picked produce is unparalleled.’
– Head Chef, Joshua Hunter.

See Our Christmas Menu

 

Joshua Hunter- Head Chef

Having worked at several Michelin starred restaurants throughout London, including La Trompette, Murano and kitchen W8, Joshua took over as Head Chef at the shooting grounds in January 2019.

Sau-Wan Li- Senior Sous Chef

With stellar experience in both fine dining restaurants and event catering, including working as Sous Chef to Antony Boyd, at Michelin starred The Glasshouse in Kew, Sauy joined the team in August 2020.

Our philosophy with the food is to create a real sense of generosity adding some true hospitality for
our guests, whether it is whilst sitting at a table in the restaurant, whilst enjoying elevenses in the
field or for an event, we want people to cherish their Holland & Holland memories.