Italian influenced and full of character

Hartnett Holder & Co is a relaxed and comfortable restaurant - full of character and relaxed in style. Angela Hartnett and Lime Wood’s Luke Holder, with their team, create locally sourced Italian dishes with a respectful nod to the seasons. 

You can expect a menu of Italian influenced dishes, pulling together both Chefs much admired signature styles! 

Book a Table



Hartnett Holder & Co was born with a simple vision to make the space feel more fun dining than fine dining. A friendship which initially formed over a shared love of simple and delicious food, Angela Hartnett and Luke Holder came together to create a restaurant that doesn’t take itself too seriously but takes it seriously enough.

Since opening the doors in 2013, thousands of guests have tucked into many of HH&Co's classic Italian-influenced dishes, launched a cookery school in the 'Backstage' kitchen, entertained many at the Kitchen Table during intimate dinner parties, hosted pop-up events with the likes of Tom Kerridge, Rick Stein and Mark Hix and not forgetting scooping up a few awards along the way. 


L'inverno at HH&Co

L'inverno, the winter in Italy, is a season brimming with an abundance of rich flavours. In Italy, eating what is in season is a way of life. Winter is no exception. When the cooler weather hits, it is the perfect opportunity to warm your soul with comforting, wholesome and nutritious food.

Think creamed mushroom soup or Rosary Farm goats’ cheese, pumpkin salad with pickled walnut and crispy kale to start, followed by pappardelle ricci, steamed Cornish bream or Glenarm Estate beef sirloin, and finish off with warm stewed English apples with brandy custard.

Kick off the wellies, warm up by one of our open fires or book a table for a feast with family and friends and enjoy our new HH&Co midweek Set Lunch Menu offer.

Set Lunch Menu

2 courses from £39.50
3 courses from £45.00

Book with code INVERNO24 for tables up to 8 people (available Monday to Friday lunchtimes until March 19th, excluding Bank Holidays). 


Meet the Chefs



He's worked in some of London's busiest and most exclusive restaurants including Orrery, The Sloane Club, and the Oxo Tower on the South Bank. Luke then spent a year cooking in the Italian kitchen of Enoteca Pinchiorri, 3 Michelin stars, in the heart of Tuscany, Florence - this experience ultimately changed his philosophy on food forever and firmly placed his focus on cooking locally and seasonally, at the highest level.



Angela is one of the UK’s most loved chefs and restaurateurs. Angela worked under Gordon Ramsay at Aubergine, and then under Marcus Wareing where she soon became Head Chef at Pétrus. In 2004 she gained her first Michelin star. In 2008 she launched Murano in Mayfair, and in 2012 joined forces with Luke to open HH&Co. The following year she opened her first Cafe Murano, a brassier little sister to Murano, and then went on to open another two by 2019. In 2015 Angela joined the team at our sister hotel on the slopes, Portetta in Courchevel, where she oversees the kitchen of Cucina Angelina, the hotel’s restaurant!

When is HH&Co open?

Lunch: 12PM - 2PM Monday to Saturday and 12PM - 2.30PM Sunday

Dinner: 6PM - 9PM Monday to Sunday


Eating & Drinking at HH&Co

In your glass & on your plate


The Wine List

With traditional style vaulted ceiling our Wine Cellar is a real treat for the wine buffs out there. We are really proud of our extensive wine list that has been many years in the making!

Have a look at our extensive Wine List, which was awarded the Tattinger Wine List of the Year for 2015 and again, for the second year running at the 2016 Conde Nast Johansens Awards. It also scooped the award for the Most Innovative and Exciting Wine List at this year's Conde Nast Johansens Awards 2016 and 2017!

For more information feel free to email our Head Sommelier on

View our Wine List

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The Smoke House

As you approach Lime Wood you may notice a small brick house tucked under the brow of a hill. This is our Smoke House.

Our head chef Luke Holder and his team of Chefs are all regular visitors to the Smoke House. After having left their kilo of salmon to cure for 10 days, Luke and his team carry it down to start the smoking process. Placed in the large BBQ-like oven, the hot dry air begins to smoke it; the flavours begin to mature, resulting in exquisite tasting Salmon.

We produce our very own Smoked Salmon, Dry-cured ham (Parma ham style), Pancetta, Chorizo, Salami, Bresaola, Coppa and Lavender cured Loin of Pork

The Smoke House is a big part of what we do here at Lime Wood and HH&Co, we've been experimenting with recipes over the years and throughout the seasons, our Smoke House produce will always feature on the menu at HH&Co. 

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Head over to our FAQ page for all of the answers to your questions around visiting Lime Wood and Herb House Spa.

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