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On the 29th January 2016 Hand Picked Hotels sold The Priest House Hotel in Derbyshire. For more information please call The Priest House on 01332 810649 or email enquires@thepriesthouse.co.uk
The Bridge Restaurant

The Bridge Restaurant

New Hall’s gastronomic philosophy is to offer contemporary British dishes where the flavour of the ingredients is given pride of place.

There is no great secret to our food. In fact, we mirror the ethic handed down by successive Earls of Warwick by living off the land, with menus changing to match the season. We simply take the freshest regional ingredients and construct quality British cuisine with creative passion and flair. The 2 AA Rosette restaurant has an intimate atmosphere where fine dining is an experience to truly savour. Here you will find superb food and an extensive selection of wines to complement each course: the perfect choice, whether you are looking for Sunday lunch, elevenses or private dining in Birmingham.

PRICE: from £39 per person

Breakfast: 7-9.30am Mon - Fri, 8-10am Sat, Sun and bank holidays

Lunch: 12-2.30pm Sundays only

Dinner: 7-9.45pm all week

Matthew Warburton

Matthew Warburton

Head Chef

Dining Enquiry

    • DATE
    • TIME

This is a reservation request service. We will respond to your request with a confirmation as soon as possible, usually within the same day.

Sample Menu

  • Starters

    • Butternut squash & sage risotto, hazelnuts, hazelnut oil (v) £10
    • Goat's cheese & beetroot tart, pickled red onion, beetroot jelly, blue cheese beignet (v) £10
    • Carpaccio of beef fillet, baby vegetables, horseradish cream, parmesan £12
    • Curried monkfish, caramelised cauliflower, golden raisins, spiced onion fritter, curry oil £12
    • Sweet corn panna cotta, crab bon bon, sweet corn chilli salsa, coriander £12 

    Main course

    • Hhoney roast duck breast, celeriac, orange, wild mushroom fricassee, red wine jus £28
    • Ballotine of guinea fowl, pancetta, Savoy cabbage, artichoke £28
    • Buttered lemon sole, Thai infused broth, fresh peas & bok choi £30
    • Stilton & leek Pithivier, spiced poached pear & walnut salad, ruby port reduction £23
    • Crispy hens egg, charred baby leeks, parmesan, truffle gnocchi (v) £23 


    • White chocolate parfait, pistachio olive oil cake, raspberry & lemon £10
    • Apple strudel tart, compressed apple, caramel, vanilla ice cream £10
    • Crème brulee, poached rhubarb, meringue, rhubarb sorbet £10
    • Dark chocolate torte, honeycomb, chocolate sorbet £10
    • Local cheese selection £10

    Dinner, bed and breakfast supplement cost is £15 per person

  • Starters

    • Celeriac and apple soup, horseradish crème fraîche (v) 
    • Ham hock terrine, piccalilli, toasted brioche
    • New Hall fish cake, samphire, tartar sauce
    • Heritage tomato salad, Staffordshire organic cheddar, balsamic and shallot dressing (v)
    • Goats cheese panna cotta, marinated beetroot, candied walnuts (v)  

    Main Course

    • Grilled sea trout fillet, spiced cauliflower, Israeli cous cous, toasted almonds, golden raisins
    • Pan roast chicken breast, fondant potato, roasted root vegetables, chasseur sauce
    • Slow cooked blade of beef, creamed potato, caramelised shallot, chestnut mushroom and bacon jus
    • Beetroot risotto, blue cheese beignet, watercress (v)
    • Pan fried potato gnocchi, charred broccoli, pine nuts, spinach cream (v)   


    • Vanilla panna cotta, raspberry & elderflower
    • Sticky toffee pudding, vanilla bean ice cream
    • Vanilla crème brûlée, shortbread biscuits
    • Hot chocolate fondant, banana ice cream
    • Local cheese selection 

    Two courses £30

    Three courses £39

  • Staffordshire Organic

    Traditional farmhouse cheddar, made with cow’s milk, vegetable rennet. Produced by David Deaville, Acton, Staffs. 

    Bosworth Ash

    Pasteurised goat’s cheese rolled in ash, made with vegetable rennet. Made by Innes, Statfold, Tamworth.

    Warwickshire Bard

    Made from cow’s milk with animal rennet, this pasteurised organic cheese is creamy and fresh tasting. Produced from Fowlers cheese company, Earlswood. Warwickshire.

    Oxford Isis

    Unpasteurised cow’s milk vegetable rennet, washed in honey mead. Produced by The Oxford Cheese Company, Oxford.


    This is an unpasteurised sheep’s milk cheese. Made by Neal’s Yard, Ram Hall, Warwickshire. 

    Blue Monday

    This is a soft, medium flavoured blue cheese with vegetable rennet and pasteurised milk. Produced by Ewenlode Partnership, Highland Fine Cheese Ltd, Scotland.

All ingredients may not be listed for menu items. If more information about allergens is required, please ask a member of the team

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