The Bite Magazine - Spring/Summer 2023 - Issue 33

biterestaurant following the death of William Pitt the Younger. Charles died several months after Pitt from a hardened liver. His estate was managed by neighbour and friend Sir Jo- seph Mawbey until he died in 1817, after which his son-in-law, John Ivatt-Briscoe, a lawyer and local MP, bought the area known as Fox’s Hill and France Farm. He commissioned architect George Ba- sevi to build the current Manor House to reflect the spirit of the new Victorian age in its restrained charm and elegance. The estate eventually became a 400-acre golf club in 1975, owned by Aer Lingus. Foxhills was purchased by Pam and Ian Hayton in 1983, with their son Marc tak- ing over as Managing Director in 2010. The sporting facilities were extended beyond a simple golf course to become a multi-award-winning, family-friendly country club and resort catering to the diverse interests of its members and vis- itors. Today, you can relax in the spa for the day, book afternoon tea or a sump- tuous evening meal, or stay overnight in one of the luxury bedrooms, suites, or apartments. The Fox Dining Rooms is located in the heart of the 19th-century Manor House across three individually designed rooms where diners can enjoy fresh, quality ingredients and impressive in- teriors in a relaxed setting. Nineteen is Foxhills’ casual brasserie-style restaurant and bar with golf course views. You can have drinks, light bites or wholesome British classics daily from 7 am to 10 pm. Children aged six can dine at any time, while children under six are welcome from 3 pm. Go to Flo's for coffee, fresh smoothies, craft beers, or a bite to eat close to the family play spaces. Occupants can also consume food and drink on the Pavilion terrace overlooking the heated pool and walled garden. Cosy by the fireplace in winter, or sip champagne al-fresco on a summer's day overlooking the Manor Lounge and Bar estate. It offers a range of 'British Tapas' light bites for lunch, cocktails, and drinks until late. You can also have afternoon tea and coffee here. Dan DaCosta heads the kitchen at Fox Dining Rooms, one of the youngest head chefs under 30. He started cooking at age 19 and worked through kitchens for nine years, from pot wash and peeling pota-