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Cocina restaurant

Cocina is Casa’s award winning 2 Rosette restaurant and the perfect place to enjoy a romantic meal, a special occasion or an informal dinner with friends. Our talented chefs create dishes using only the finest reared produce, sourced locally from Walton lodge farm and cooked using Spanish charcoal fired ovens to complement the subtle Spanish flavour that runs through the hotel.

View our live menus & sample menus below:

Our Early Evening Menu changes every 2 weeks, if you would like a copy of the current menu, please contact us. Our 24 hour reception will be happy to help. Call us on 01246 245999 or email reception@casahotels.co.uk.

Our Sunday Lunch Menu’s change every Sunday, but don’t worry, there will always be two traditional Sunday roast options, a delicious fish dish and a vegetarian option to choose from.

If you are at all concerned with any allergens within our food please contact the hotel and we will happily give you advice on our menu’s.

All our wines are vegetarian & gluten free.

Opening Times

Breakfast Opening Times

  • Monday to Friday – 06:30-09:30
  • Saturday –  07:30-10:30
  • Sunday – 08:00-10:30

Dinner Opening Times

  • Monday to Friday – 18:00-22:00
    • (Early Evening Menu is served 18:00-19:00)
  • Saturday – 17:30-22:00
    • (Early Evening Menu is served 17:30-18:30)
  • Sunday – 12:30-21:00
    • (Sunday Lunch Menu is served 12.30-16.00, Sunday Evening Menu is served 16.30-21.00)


Please Note; Cocina is closed on the following days:-

All Bank Holiday Mondays

Christmas Day Evening

Boxing Day Evening

New Year’s Day Evening


Reserve a table >

Head Chef Profile

Andy Wilson has been a resident of the Cocina kitchen since Casa opened in November 2010 as Senior Sous Chef and became Head Chef in July 2011.

Andy started his career as a chef in the 1 Michelin starred and 4 AA Rosette restaurant Morel’s in Surrey. He then moved to Fleur de Sel before moving into hotels starting with no less than Claridge’s. Andy has decided to continue his career at Casa and has started to put his own personality onto the dishes.

“I have had a true passion for food for as long as I can remember, I always aim for perfection in every dish I cook. Mutual respect between the kitchen and restaurant staff is essential for the smooth running of any restaurant.”