The Villandry 100-seat restaurant is run by head chef Raj Nathan, under executive chef David Rood. The fresh food is produced without fuss and particular attention is paid to the quality of the ingredients. Its relaxed, European-style ambience continues to woo people from all over London keen to try delicious, uncomplicated flavours in Villandry's simple, seasonal cooking. The Restaurant menu changes monthly and its short, sharp list of dishes covers the full range of carefully sourced, seasonal favourites, including Cornish crab and avocado salad, ham hock terrine with baby leeks & hazelnut dressing, breast of Barbary duck with spring vegetables and morel sauce, and linguine with queen scallops, wild garlic & parsley, not forgetting the mouth-watering moist chocolate cake with crème Chantilly.