"Fifty Two at Rudding Park. Seriously. This is an experience and a half.

It's not dinner out. It's an experience that's like having your best mate, who happens to be a genius cook and access to the best local bits, have you over for a dinner party and show you the garden beforehand.

It's not cheap, but it's not a cheap experience either. The food is exceptional, the service is genuine, and it's all just pretty much perfect. The table next to us was alcohol free the the drinks pairings they had were just stunning and thoughtful in the flavours in the same way our various drinks were matched.

Only one sitting. 7pm. Only one menu. Just let them know if you have dietary needs or non-alcoholic drinks etc. They're very accommodating.

This is a different level from Horto, another restaurant at three hotel. Partly due to the setting and partly due to the food. Fifty Two is more along the lines of the original Fat Duck in Marlow way back, but less bonkers than Heston used to be. With a maximum of twenty covers, the food can be, and is, meticulously prepared and thoughtful. The passion for flavours, texture mixes and using ingredients from the garden is just spot on. Horto didn't allow for the degree of precision that Adam the chef can get with Fifty Two.

It is more expensive, for sure. But it's a good price for the quality of food and experience."

Kate Driskell

"A thoroughly wonderful meal for my wife’s birthday. When the restaurant’s name comes from the 52 beds of the kitchen garden next door, you know you’re eating food of good provenance and almost zero food miles. That the food is cooked with highest skill by Great British Menu chef Andy Degg and his team and the fact that they want to create the atmosphere of eating in their home made it an exceptional yummy yet relaxed meal. I won’t spoil the surprises but rest assured the food tastes as good as it looks (look at my photos)"

Yee Gan Ong

"We are so spoilt for choice in the number of amazing restaurants in Yorkshire. Over the years, l've been to some fantastic places showcasing seasonal produce.
So when I came across this restaurant in an article in the Yorkshire Life magazine, we couldn't wait to try it. They are aptly named for the 52 vegetable beds in their garden kitchen. So produce is very seasonal and sourced locally, and on their doorstep!
There's no menu as the ingredients change daily! When we arrived, we were warmly welcomed. The team were very engaging throughout the evening. Adam Degg, the Head Chef set off the evening and introduced each dish, and the chef team served the plates. We were blown away by the flavours, the presentation, and provenance! The drinks pairing was delicious too! They have just received an entry in the Michelin guide and no doubt will gain a star pretty soon!"

Elisa Winstanley