Local, fresh, simple and seasonal food is offered in the restaurant - not complicated at all, but very tasty. There is loads of choice, great service and a fun atmosphere - no starch or presumption. Just very friendly.
Head chef Phil Kent joined the team in Stamford for the opening of The Bull & Swan in 2010. Phil shares our passion for using locally sourced ingredients and is keen to make his menus simple yet enticing.
He made a serious reputation for himself as Head Chef at The Bull & Swan for the consistent quality of his dishes (not least for his famous scotch eggs!) before bringing his imaginative flair and expertise to bear at The William Cecil.
Phil loves cooking Game. In fact, he won the title of Professional Game Chef of the year 2015 following a live cook off at the CLA Game Fair!
Suppliers to the restaurant at the William Cecil range from Grasmere Butchers, Hambleton Bakery, Coles of King's Lynn and the Burghley Estate.