Following an extensive refurbishment and a newly formed kitchen team, Rowhill Grange is set to open the doors in October and unveil RG’s, its new restaurant.

New executive chef Luke Davies has worked at the likes of The Milestone, The Capital and with Novelli, Chervaux and the Queen Mother.

The aim is for the restaurant to be among the most desirable dining destinations countywide.

Bucking a tired trend of fancy for fancy’s sake, menus will showcase good honest seasonally inspired dishes with priority to source the very best local produce from local suppliers.

Traditional favourites will be complimented by the introduction of modern and imaginative cooking methods and stimulating combinations.

Alongside a succulent grill menu features timeless classics such as Rhug Estate lamb, with dry aged steaks and daily seafood catch completing a delicious transformation.

The bright and freshly refurbished garden terrace restaurant sits under a magnificent glass atrium. Mr Davies said: "I am thrilled to be involved with this exciting development at Rowhill Grange.

"From initial concept, every person involved has proudly aligned their input to match RG’s mission statement to present honest, high quality, traditional food that matches the wishes of today’s astute dining guest and I am excited to be part of this vision."