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A group of locals of all ages gathered outside with pints in hand between two restored steam traction engines on a bright spring day

Established 2005 · Family owned · Quorn

Independenthospitality

No head office. No regional manager. The people who decide are the people who are here — which is the whole point.

We would rather be judged on the Sunday lunch than the chandeliers.

01Our story

21 years, family owned, run like it

We opened in 2005 and have been here ever since — 21 years of buying as locally as we can and cooking it ourselves. We are a family with a real love of this industry, and we have built a team who feel the same way about it. Everyone here has a say in how the place is run, so when something can be done better we can act on it the same week.

It is why we can buy from a supplier down the road rather than a national contract, why the kitchen makes things by hand that would be quicker to buy in, and why the person who greets you is likely to be the person who remembers you next time.

02The people

A business with faces attached to it

The chefs, the front of house team and the family behind it all are the reason a place feels like somewhere rather than anywhere.

A chef in the kitchen holding a wooden crate of ice with a whole turbot laid on it, dressed with lemons, tomatoes, watercress and thyme
Six members of the front of house team standing together in Manor House branded shirts and aprons, service cloths over their arms
Front of house
A member of the front of house team in a Manor House polo shirt carrying two plated dishes out of the kitchen, smiling at the camera
A chef in a striped apron working at the stove, photographed in black and white, pans going beneath the extraction hood
The kitchen
A chef in Manor House whites and a striped apron lifting a tray of warm chocolate brownie from the oven and portioning it into rows of white bowls laid out across the pass
The whole team gathered together behind the bar for a photograph, a dozen of them, in front of the optics and the hand pumps
All of us
Three members of the team standing together in the Pavilion, photographed in black and white, laid tables behind them
The events team
A member of the bar team pulling a pint at the hand pumps, tilting the glass under the tap, the bar and its optics behind her
Behind the bar
03Food & suppliers

Bought close, made here

Where we can buy well locally, we do. Where something is better made from scratch in our own kitchen, we make it. Neither is a marketing position — it is just how the food ends up tasting better.

Who we buy from

  • Glenn LewinMeat · Sileby
  • Owen TaylorMeat · Alfreton
  • St Martin's Coffee RoasteryCoffee · Leicester
  • Charnwood BreweryBeer · Loughborough
  • Winterton Butchers, Graziers & DelicatessenLonghorn and Welsh Black beef · Mountsorrel
  • The Veg FactorVegetables · Barrow upon Soar
  • Sunrise FarmFree range eggs · Seagrave
  • Julia's BakeryBread · Ashby de la Zouch
  • Long Clawson CreameryCheese · Long Clawson
  • Manor Farm DairyDairy · Thrussington
  • Ferneley's Dairy FarmMilk · Leesthorpe, Melton
  • Belvoir FarmPresses and cordials · Belvoir
  • Bradgate Park TrustVenison · Bradgate Park
  • Nice Tubs Ice CreamIce cream · Hamilton
  • Direct SeafoodsFish · Colchester
  • Câr-y-MôrRegenerative ocean farming · St David's, Pembrokeshire

Among many others. The list grows as the seasons change.

Three seared scallops with crisp bacon, set in a ring of bright green pea purée on a long white plate, lit by a shaft of low sunlight beside a glass of white wine
Two butchers in white hats and red striped aprons behind a full counter of meat, sausages and pies in their shop
A chef in the kitchen holding a wooden crate of ice with a whole turbot laid on it, dressed with lemons, tomatoes, watercress and thyme
A crème brûlée being caramelised with a blowtorch on the pass, further desserts plated and waiting behind
04Community & responsibility

Part of the village, not just in it

01

Community

We are a village business. Our regulars are neighbours, our staff live nearby, and a good deal of what happens here — christenings, birthdays, wakes — is local life passing through the building.

02

Responsible sourcing

Buying locally where we can shortens the journey food takes to reach the plate and keeps money in the area. We would rather do this quietly and well than turn it into a slogan.

03

Practical steps

The unglamorous work — reducing waste in the kitchen, using what we buy properly, cutting down on single-use packaging. Ordinary things, done consistently.

We have not claimed to be carbon neutral, zero waste or fully sustainable, because we have not measured it. If and when we do, we will publish the numbers rather than the adjectives.

05Who we back

Our name on a shirt, a scorecard and a race car

Being a village business means putting something back into the village. We sponsor clubs and people from around here — the ones our regulars play for, coach and turn out to watch.

  • Football

    Quorn Football Club

  • Football

    Quorn Juniors

  • Cricket

    Woodhouse Imperial

  • Golf

    Rothley Park Golf Club

  • Hockey

    Beeston Hockey Club

A golf clubhouse in black and white timber seen across a wide green fairway, framed by mature trees
Rothley Park Golf Club
Steve standing beside his blue and yellow GT racing car in the paddock awning, the Manor House name on the bodywork
Steve, and the car carrying our name

We support a good number of local charities through the year, LOROS among them. Some of it is organised, a lot of it is not — a raffle, a quiz night, a table at a fundraiser. It comes with being part of a village.

06Sustainability

Doing rather better than talking about it

We are proud of our sustainability efforts so far, but we believe sustainability is a constantly improving desire — to encourage not only our team but the environment near and far to become more sustainable, and to protect the environment around us.

Ripe red cherries hanging in clusters on the branches of a cherry tree, surrounded by green leaves
Our own cherries. There is a kitchen garden at the back of the site, with plums and apples too — picked here and carried about forty yards to the kitchen door.

Accredited 2023

The Green Initiative Accreditation

Earned in 2023, and treated as a starting point rather than a finish line.

  1. 01

    We recycle as much as we possibly can.

  2. 02

    We source our products locally wherever we can.

  3. 03

    We buy from businesses with a robust sustainability statement of their own.

Planning permission granted

We have planning permission for a solar farm, which goes in over the next year.

2027

07Reputation

Judge us on what guests say

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Come and find out

Dine

A table in the restaurant, or a drink on the terrace.

Stay

Boutique bedrooms, booked direct for the best rate.

Celebrate

Weddings and the occasions that deserve more.