Churchill's Restaurant with A La Carte & Lunch menus

Welcome to Churchill’s Restaurant, Bar and Garden. The idea for this restaurant was to bring a taste of the world to you. Offering unique food, service and bevarages with connections to Sir Winston Churchill’s life from his origins of being British and American to his travels to Africa and the Caribbean.

The Winston Hotel are proud to announce that Churchill's Restaurant has been awarded an AA rosette award for fine dining.

Lunch Menu available until 6pm
A la carte available from 6pm

A la Carte

All meals are home made by our Head Chef, Katrina Stewart, who has just recieved her first AA Rosette Award for the Winston Hotel.

Download our Sample Menu

Chef Profile
Katrina Stewart

Katrina Stewart worked at the Windsor Lodge Hotel for over 19 years. She began her employment as a kitchen porter, little to know that it would develop into a career that she would excel at. After 4 years at the hotel, she began her training as a Commi-Chef under the guidance and support ofPam and Ron Rumble, the previous oweners. During the first four years of her traineeship she was not only a Commi-Chef but also a waitress and bar tender, allowing her to learn all aspects of the hospitality business. After these initial training years however, she was employed in the kitchen on a full time basis. Over the last 15 yearsshe has been a vital part of the growth and prosperity in the Windsor Lodge and has contributed greatly towards its being awarded 9 Rosettes, and she has won the "Tastes of Wales" Silver award twice.

The dishes featured on her menu are of strong Welsh originality as they are created by Katrina herself and are designed with the best of local Welsh produce in mind. However, there are many different influences in the creation of her dishes, she draws from the French in her beautifully finished desserts and her rich sauces, she draws upon the orient for her fondness for herbs, spices and marinades and she often adopts a Mediterranean or South American styles with her fondness for colour and the use od the most flavoursome and vibrant vegetables.

Katrins has her traditions, one of them being her fondness to step out of the kitchen at the end of the evening and talk to guests about her ingredients and methods, lucky guests sometimes sneak away with enough information to replicate a delicious recipe, others aren't so lucky! She greatly values input from the restaurant guests and is enthusiastic about feedback on her dishes. With these valuable critiques she is able to improve and add to her dishes, making them even better.

She has studied cooking in several places including Ballymaloe Cookery School in Ireland, Raymond Blanc's La Manor in Oxfordshire and Rick Steins Seafood Restaurant in Padstow, Cornwall.

Her main skills have been developed over her many years at the Windsor Lodge Hotel. She has had the benefit, the time and the skill to be able to create and develop her own style and her own unique recipes rather than recreate others. She is a perfectionist. Although perfectionism is sometimes viewed in an unfavourable light, hers should not be. Her initial inspiration for a recipe can take anything from one day to three months to perfect. Her food is not served until she is happy with the taste, texture and presentation of the whole dish.

In December 2006 The Windsor Lodge changed hands and became owned by Shelly Ashworth and Simon Coles. In the following 18 months Katrina reworked restaurant menus displaying fantastic creativity and an incredible passion for producing the best Welsh culinary delights. She has played a pivotal role in the resurgence of the Windsor Lodge, for which Shelly and Simon will always be grateful.

Moving to the Winston Hotel is a fantastic opportunity for katrina to re-define her role as one of the most creative and aspiring Chefs in Swansea. The Winston are lucky to have her.