The restaurant has been providing what it calls "intimate dining" for over a decade, but believes it is now time to increase in size to meet demand. As well as additional seating, it will also offer a bar area, chef's table and wine cellar.
Alasdair Elwick, general manager, said: "I am delighted to announce that we are expanding the Samling hotel's restaurant. Over the past three years we have added a smokehouse, development kitchen and growing operation in order to continually improve our dining operation.
"As a result of this improvement, demand for our restaurant has dramatically increased and we haven't been able to cater for it. Our new restaurant capacity will make it easier for people that aren't staying at the hotel to dine. We believe that this is very important."
In December last year the hotel announced the appointment of Nick Edgar to run the restaurant. He was previously head chef of the two-Michelin-starred Belmond Le Manoir aux Quat'Saisons - a position he held since 2013, after joining the hotel and restaurant in 2000.
Elwick said he hopes the restaurant development along with the appointment of Edgar will help the Samling "go from strength to strength".
The Samling hotel is set within 67 acres of land and has 11 bedrooms.
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