Go dine review
Langberrys is the restaurant of the stylish 4-star Kettering Park Hotel and Spa with its beautiful gardens, and has a beautiful airy feel with plenty of character. The venue has many alcoves and private areas including high backed single sofas and a beautiful fire place to sit and relax before or after your meal.
Serving modern British and European cuisine the restaurant well deserves its AA rosette and maintains an admirable ethos of favouring local fresh produce, with menus changing daily according to the best available ingredients. Head Chef, Stephen Robinson, grew up with a love of food and has a definite passion for British shellfish. He is planning a Fruit de Mer for the summer months to really show off the nations finest. He has chosen an excellent selection of local suppliers: Hudsons, a family run business, supplies fresh fruit and vegetables all year round; Potters of Stanwick are famed for their reputation for sourcing the finest local meat; Cryer and Stott are outstanding cheesemongers; and Bleikers Smokehouse for the best smoked salmon.
The team at Langberrys is headed by Tony O’Neil the Restaurant Manager who ensures a friendly and cheerful atmosphere, and who has worked in many fine restaurants after falling in love with food when growing up at his parents gastro-pub. The restaurant is happy to welcome children and all dishes can be ordered in smaller servings especially.
Specialities include roasted Partridge with smoked garlic, honey figs and bacon complete with King Edwards and sautéed Curly Kale and Pan fried Fillet of Sea Bass with Whitby crab and spring onion risotto.
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