Welcome to Broadway and the Cotswolds
At the heart of England, The Cotswolds is the largest of 40 Areas of
Outstanding Natural Beauty (AONBs) in England and Wales, known
and appreciated by people from all corners of the world.
The beautiful and historic village of Broadway is a memorable
place to stay and a perfect base from which to tour the
Cotswold towns, villages or enjoy the stunning walks.
| THE GREAT HALL, THE LYGON ARMS HOTEL, BROADWAY Please note the following opening times for the Great Hall:
For a sense of sheer drama and occasion then
look no further than the Great Hall, a stunning dining room and one which in
its history has been decorated by almost every publication for its food,
ambience and service. Here flawless attention to detail will ensure that every
occasion is memorable. The room lives up to its name with an imposing
barrel-vaulted ceiling, 17th century Minstrel's Gallery, and polished oak
panelling. The hotel is proud to use only local produce, where possible and
Head Chef Chris Lelliot, (formerly of the Waterside in Bray) is fortunate in
that the property is close to some of the UK's top local suppliers. Cuisine of the highest quality is served and our restaurant takes pride on its 2 AA Rosettes for excellence and warm friendly service of the utmost standard.Lunch: Sunday to Friday: 12.30pm-2.00pm Dinner: Daily: 7.00pm - 9.30pm
SAMPLE DINNER MENU A LA CARTE Starters Potato & goats cheese soup, finished with truffle oil & chervil. Terrine of duck rilette, lentils, shallots, red wine and shallot dressing. Pan-fried wood pigeon breast, petit pois a la francois. Light salt cod mousse, smoked salmon, french beans, tomatoes & shallot salad. Sautéed foie gras, sweet shallot mash, brandy & raisin jus, crispy cabbage. Seared tuna, pickled vegetables and lime soy. Main Courses Nage of red mullet, Savoy cabbage & caviar. Fillet of sea bass, spinach, creamed potato & lightly curried mussel's. Braised fillet of halibut, fennell & red wine jus. Roast breast of guinea fowl, ballotine of guinea fowl leg, fondant potato, french beans. Fillet of beef, glazed sweetbreads, mushroom creamed spinach and red wine jus. Best end of lamb, minted pea puree, sauté new potatoes & baby leeks. Roast saddle of venison, celeriac puree, honey roast root vegetable, port & redcurrant jus. We also offer a Table d'hôte Menu and a Vegetarian Menu.
The Lygon Arms | |||||
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