Elegant, delightful and luxurious are just some of the words to describe the food served at the Grade II listed mansion, Tylney Hall.

Located in 66-acres of classic English landscaped gardens, woodlands and lakes, the independently-owned country house hotel prides itself on aristocratic charm, warmth and generous hospitality.

The Oak Room restaurant has a reputation for serving innovative cuisine with a distinctly British twist and visitors can expect impeccable service from a team of competent and friendly staff.

The dining hall gets its name from the rich oak panelling that creates an opulent ambience and the room is crowned with a domed ceiling.

With beautiful views of the gardens and lawns through full length windows and the fresh scent of flowers filtering inside, dining here is guaranteed to give impressive and enduring memories.

Under head chef Stephen Hine only the best and freshest takes pride of place on the menu and ingredients are carefully sourced either from trusted local suppliers or from the finest outlets in London.

Mr Hine has been in his role at the award-winning restaurant since Tylney Hall opened its doors as a hotel in 1985.

He previously worked as sous chef at Oakley Court and completed his training of five years at the world-renowned, The Dorchester Hotel in London.

The Oak Room’s accolades include two AA rosettes and the RAC Three Ribbon Dining Award.

Mr Hine oversees 22 kitchen staff with his senior sous chef Neil Simpson.

Tylney Hall Hotel, Hook

Mr Hine said: “Hampshire has an enormous amount to offer, asparagus, mushrooms and berries, especially strawberries which are superb and when it comes to cheeses, only those made in Hampshire are served at Tylney Hall.”

With an experienced French pastry chef, Sicilian lemon tart with raspberry marshmallows and vanilla crème brulee and chunky shortbread are two popular desserts.

Made up of seasonal specialities and signature dishes, everything is prepared to order and all dietary requirements are catered for.

A light yet robust starter option is warm salad of wood pigeon with apple, radish, watercress and roasted beetroot. Another highlight is pearly white seared scallops accompanied with a dazzling emerald green courgette relish.

Filleted at the diner’s table, the grilled Dover sole with smoked salmon dill butter and jersey royals is a favourite speciality.

Other main dishes include Chateaubriand, tenderloin of pork wrapped in Parma ham, and Moroccan spiced rump of lamb with broad bean puree and crispy polenta.

A roast joint of the day is also available from the carving trolley.

Greeted with a selection of canapés, courses are then separated with a refreshing glass dish of grapefruit sorbet and finished with a delicate cup of tea or coffee.

Serving 100 covers, the restaurant is open for breakfast, lunch and dinner. During the evening, diners can sit back and enjoy the quiet accompaniment of a grand piano.

If you are looking for an afternoon treat, high tea is served in the hotel’s period lounges. A selection of blended teas, homemade sandwiches, cakes and scones smeared with strawberry jam and clotted cream, are served on fine china.

Afternoon tea is served at 3.30pm with child portions available.