The Lord Dudley has revamped its dining quarters to create a new glass encased atrium restaurant known as the Garden. With a central marble bar, a fireplace and exposed sandstone walls the garden plays off the pub's British heritage, with head chef Paul Medcalf developing a decidedly English menu.
Starters include cured salmon blinis with pickled onion, horseradish and crème fraîche; and duck rillettes with cornichons, crostini and chervil, while mains like the Dudley pie of the day and specials will change.