Pecks has long been renowned for its dramatic style of presentation, turning the restaurant into a “Theatre of Food”
and providing a unique and complete dining experience.

Menus change each month to accommodate the very best seasonal produce, with many ingredients sourced from
the surrounding verdant countryside, grown and reared by trusted local suppliers.

All our dishes are freshly prepared by a kitchen brigade led by Head Chef Les Wassall – a Pecks veteran of eight years
– highly skilled in complimenting classic British cooking with innovative and assured modern touches.

Dinner service offers a set five courses with choice on Tuesdays and Wednesdays or a spectacular seven-course dining experience on Thursdays, Fridays and Saturdays.

Guests continue to relish Pecks renowned seven-course gourmet “Dinner at Eight” programme. Diners are invited to arrive at 7.30pm to experience the staging of our theatrical cavalcade of the culinary delights that await them. Sample dishes from each course are presented at the table by waiting staff who describe the ingredients, cooking techniques and flavours; no one needs to be disappointed by their choice.

Booking is essential and for special times like the Christmas season,
Mothers’ Day and St Valentine’s Day, months in advance.

The restaurant is fully licensed and offers a wide selection of beers, spirits and quality wines, a number of which are available by the glass. Pecks Dinner at Eight welcomes guests who wish to bring their own wine on Tuesdays, Wednesdays and Thursdays only and we do not levy a corkage charge.

The restaurant is now open as a relaxed and sophisticated lunchtime venue Tuesday – Saturday from noon to 2pm when light meals or more substantial choices from our
a la carte menu are available.
On Sundays we offer a Plat du Jour menu of two or three courses between
noon and 3pm.