Celebrating the convergence of Asian and British cultures, Canton Blue offers innovative Cantonese cuisine in a collection of exquisitely decorated spaces –  many of whose design elements take inspiration from a trade ship that sailed between Asia and Europe during the mid-19th century.

Executive Chef, Dicky To, creates timeless menus for Canton Blue – anchored in Cantonese tradition, but enhanced by recognisably British cooking techniques and ingredients. Enjoy four specially curated Cantonese courses in their impressive dining room, with a welcome glass of Gusbourne Sparkling Wine.