The Abbey Restaurant

Since graduating first in the rankings of German Youth Masters of Cooking in 2001, Michael has honed his skills, working in distinguished Michelin starred kitchens across Europe and Britain.

He describes his cooking as “classic French with British influences and a scattering of inspiration from around the Continent”.  Michael Riemenschneider is determined, first and foremost, to create an inspiring environment for an exceptional dining experience.

Summarising, Michael said: “The ingredients will quite simply be the best available in the country, from the best producers, the best butcher, fishmonger, greengrocer and wine merchant.”

Michael’s reputation has enabled him to recruit a team of stars in their own right.  Maitre d’Luke Richardson has come from the Lygon Arms and the acclaimed Trinity Restaurant in London.  Pastry chef Nicole Riechert worked with Michael at the three Michelin Star Restaurant “Vendome” in Cologne, and Sommelier Romaine Petitcolin was at Bernard Loiseau’s world renowned Côte d’Or in Saulieu, Burgundy.

The menu will be a tour de force of choice and interest.  As well as A La Carte, the team will offer a “Menu Surprise”. The surprise?  Michael himself does not know what he will be cooking until Luke has ascertained individual likes and dislikes and reported back.