The decision to relocate the San Benedetto’s restaurant to Northgate House Hotel was driven by the opportunity to create more space for diners while also providing improved facilities for the kitchen, allowing for a fuller and more expressive menu. The new setting supports a relaxed, comfortable dining experience without compromising on craft or quality.
The menu draws on Italian inspiration alongside English seasonal cooking, shaped by a strong sense of provenance. Wherever possible, ingredients are sourced from the surrounding estate and trusted local suppliers. The estate produces a range of chutneys, jams and honey, which feature throughout the menu where appropriate.
The restaurant will also showcase produce made on site by the monks, including ales and cheese produced in collaboration with Sharpham Dairy, reinforcing the kitchen’s close relationship with its surroundings.
Executive Head Chef John Hughes has been instrumental in shaping the new restaurant and in sourcing John Griffiths, who will lead the cooking in the new space, bringing a shared focus on seasonality, quality produce and flavour.
Overlooking the Abbey, the restaurant enjoys views across the historic setting, and diners are encouraged to allow time for a walk around the spacious grounds before or after their meal. The restaurant is open every evening and welcomes both hotel guests and local diners, offering pre-concert menus for those enjoying one of the many concerts throughout the year at the Abbey.
