The idyllic landscaped gardens of the four star-awarded MacDonald Berystede Hotel & Spa provide a fi tting backdrop for the hotel’s newly opened Acanthus Restaurant. Acanthus is beautifully designed and innovative in every sense; the team behind this new restaurant venture has succeeded in creating a destination gastrodome that delivers both outstanding gourmet fare and delectable lighter bites that hotel residents and visiting diners can enjoy at any time of day.
Every aspect of this stellar modern European restaurant has been carefully considered and seamlessly executed. Menus – the result of collaboration between Berystede head chef Ramneek Chugh and MacDonald Group executive chef Keith Shearer – comprise the very best of modern European cuisine. A supporting cast of stellar British produce – such as beef from Scotbeef, locally sourced lamb and pork, and fresh wild fish – uplifts a bill of fare that offers something for all tastes and appetites, and provides a fresh take on classic cuisines.
Inside, elegant, contemporary design features mirror the beauty of Berystede’s stunning natural surrounds, while large windows flood the interior with natural light and bring a sense of the beautiful outdoors inside. The restaurant dining room centres around a striking ornamental tree and seats up to 90 diners, while the snug is perfect for private functions and the terrace is where sun-seeking guests can opt to dine al fresco when the weather allows.