We chat to Phil Hase, the man in charge of our newest Hotel du Vin Bistro.

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A member of the Frasers Hospitality Group

With almost a decade of experience, Phil has honed his craft in Hotel du Vin’s Henley on Thames, and Newcastle hotel bistro:

“We were considered as one of the top three hotels in Newcastle. It taught me that you have to provide the best product you can to keep the customers returning."

“After so many years with Hotel du Vin I really understand how valuable the guests experience is.”

His time at these two busy locations helped Phil develop his style, and attitude towards great, restaurant quality food, He describes his style of cooking as:

“Effective, simple and seasonal. I have always been confident with good ingredients”.

Assiette De Charcuterie ÔÇô Perfect Pre Theatre Food

Rich cured meats lay across a wooden board next to deep glass of red wine – perfect pre theatre food in our new Stratford upon Avon restaurant.

Chateaubriand Steak With Fries And Tomato ÔÇô A Classic French Meal

Thick cut tenderloin steak stacked across a slate with French fries and grilled tomatoes.

As you can see from these shots of our spring menu, the simplicity and great ingredients Phil talks about are key to the food his kitchen will serve.

Expect a relaxed dining experience from breakfast and brunch through to lunch and evening dinner service when Hotel du Vin opens on Rother Street, Stratford upon Avon in May.

Tarte Au Citron ÔÇô A Beautiful Dessert

A beautifully light lemon tart sits next to a vivid red scoop of ice cream – a refreshing finish to any three course dinner in Stratford upon Avon.

The Cheese Trolley - A Real After Dinner Treat

Fine cheese, chutney, figs and other fruits laid out on a wooden board – A perfect indulgence for friends dining in our new Stratford upon Avon restaurant.

Phil’s favourite dish will also make an appearance on the menu for special occasions:

“My favourite dish would be the lamb Gignot with minted Jersey royals, I really enjoy cooking and preparing different cuts and with the British Jersey royal potatoes, I think it’s a winner.”

He also gave us a tip for great food outside of Stratford upon Avon:

“Tommy Banks (The Black Swan) is the man of the moment for me. He has an unbelievable amount of talent, hence why he is Britain’s youngest Michelin starred chef.”

We're now taking bookings for the finest French restaurant in Stratford Upon Avon. Bon appétit.  


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