Set within a beautiful Grade II-listed building, complete with a beamed ceiling, Georgian wallpaper and thatch and dormer windows, The Chubby Castor at The Fitzwilliam Arms offers haute cuisine, minus the pretension. Envisioned as a restaurant where guests are afforded friendly, professional service and a relaxed environment in which to enjoy expertly prepared British dishes, The Chubby Castor has proved popular among locals and visitors alike since opening in 2017.
Chef patron Ade Adeshina started his career under Gordon Ramsay, and spent six years applying his trade at Ramsay’s three Michelin-starred restaurant. Adeshina then developed his skills further under acclaimed Michelin-starred chefs Marcus Wareing, Philip Howard and Eric Chavot before deciding to branch out on his own – a venture that has paid off.
At the heart of The Chubby Castor is a commitment to providing seasonal menus crafted with passion. Whether guests choose to dine à la carte, from the set menu, Sunday lunch menu or the seven-course tasting menu, they can expect beautifully presented dishes designed to bring out the maximum amount of flavour from the fine ingredients used. The menus change according to the seasons, but the kinds of dishes one can expect include the likes of fresh handpicked steamed crab lasagne, roasted squab pigeon with sand carrots, giblets and vegetable pithivier, and confit shoulder of Newark lamb with cabbage and smoked bone marrow.
Desserts such as caramelised figs with pistachio sponge, almond flakes and pistachio ice cream, and baked pumpkin tart with cinnamon meringue and candied ginger are worth ordering just to photograph, while the afternoon tea offering is the ideal treat for special occasions. The recently refurbished terrace is an added bonus for fine days. It allows for alfresco dining for up to 30 people who are looking to enjoy full waiter service while being seated outdoors in comfortable surroundings.