Rutland Hall is a lakeside hotel and spa resort set in 70 acres with sweeping views of Rutland Water and direct shoreline access. Guests can stay in smart rooms or self-catering lodges, then drift to Four Roots Wellbeing with its 22m indoor pool and gym before breakfast, lunch, afternoon tea or dinner at Blossoms. The health club and restaurant are open to non-residents too.
Blossoms Restaurant sits at the heart of the resort and feels relaxed and spacious: a loungey bar for casual grazing, a smarter dining room with booths for celebrations, and a sunny terrace that looks across the water. Talented head chef Lee Clarke (pictured) – previously of Prévost and Parker’s Tavern – cooks modern British dishes that balance comfort with craft and a strong sense of place.
Menus change with the seasons but expect snacks like Lavinton Lamb merguez with honey and pickled mustard seed dressing, cod cheek scampi with parsley mayo and Norfolk Mardler cheese twists. Starters might include chicken bone broth or cured chalk stream trout. From the grill come dry-aged sirloin and Lavinton lamb chops, alongside a Rutland cheeseburger crowned with smoked Lincolnshire Poacher. To share, order slow-cooked beef, Oakham Ale and marrowbone pie or a grilled rib of beef with mac and cheese. Veg-forward plates such as BBQ pumpkin with spiced cashew sauce and roasted cauliflower with spiced lentils keep everyone happy.
Sunday roasts are a weekly draw. Afternoon Tea runs daily – try the family-friendly Jurassic version where children ice their own dinosaur biscuits. Local sourcing shines: Lavinton Lamb, Grasmere Farm pork, Mee Blueberries and Ashby Asparagus.
