The story
At The Warwick at Mallory Court near Royal Leamington Spa, head chef Stu Deeley applies a meticulous approach to modern British cooking. A MasterChef: The Professionals 2019 winner, Deeley has returned to a classical culinary foundation while introducing careful innovation. His kitchen operates with an obsessive focus on provenance, pulling produce directly from the hotel’s own kitchen garden alongside impeccably sourced regional suppliers. This dedication to fresh, local materials anchors every plate he designs.
The menu balances creative presentation with time-honoured techniques across the broader modern British repertoire. Guests might start with a delicate crab, butternut squash and pecorino tart finished with smoked pumpkin seeds, or opt for a classic chicken liver parfait served alongside toasted brioche. Main courses highlight precise heat management, such as perfectly timed monkfish paired with vibrant greens, or tender beef rump cap accompanied by slow-cooked ox cheek and purées of Jerusalem artichoke and pickled pear.
Inside, the dining space presents a straightforward, wood-panelled room that contrasts with the property’s stately, ivy-clad exterior. Staff maintain a relaxed atmosphere defined by personable humour and genuine courtesy rather than formal stiffness. This grounded hospitality aligns with the restaurant’s recent recognition in the Good Food Guide Readers Recommend awards for 2026. Visitors can also explore the immaculate grounds, which feature a Grade II-listed rose garden and indoor swimming pool.
Recognition
Details
History
It may seem rather grand with its stately, ivy-clad good looks and immaculately maintained gardens (including a Grade II-listed rose garden), but Mallory Court doesn’t lord it – just the opposite, in fact. The whole place is run with a mix of personable good humour and common courtesy – no furtive tiptoeing or doffing-of-caps pomposity here – and it comes with a full complement of modern facilities, including a spa and indoor swimming pool. However, you could be forgiven for thinking that the bland, wood-panelled dining room would inspire a sleepy version of country-house cooking, but sights are trained higher than that. It's early days yet, but Stu Deeley (winner of MasterChef: The Professionals 2019) has returned to the classical focus of his earlier career (which included a stint here at Mallory Court). As you might expect, his cooking is innovative and executed with the keenest attention to detail. He is obsessive when it comes to ingredients (impeccably sourced and frequently grown in the hotel's kitchen garden), and he blends fashionable creativity (a crab, butternut squash and pecorino tart with smoked pumpkin seed, for example) with a proper grounding in the old ways (classic chicken liver parfait with brioche). We were impressed by the delicacy of perfectly timed monkfish lifted by a gentle lick of heat and vibrant greens, and the depth of flavour that exuded from tender beef rump cap with slow-cooked ox cheek and accompanying purées of Jerusalem artichoke and pickled pear. The wine list, too, is a work in progress. Pairings are available with the eight-course taster, but the sommelier gives good advice if you have plumped for the fixed-price carte.
3 Rosette Award for Culinary Excellence
Location
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