Aqua Brasserie Restaurant


The Aqua Brasserie offers casual dining in a relaxed and comfortable atmosphere. We strive to source our food locally and ensure it is of a high quality and is cooked and served by a team of professional service minded individuals.

Restaurant Reservations

We would recommend that you reserve a table in our restaurant when you check in.

Head Chef James Ringsell and Sous Chef Andy Wake


After training and gaining awards at Bournemouth & Poole College, James has spent most of his career working in the Dorset area. He has worked in food development and consultancy for several years developing menus for many gastro pubs, hotels & restaurants in southern England. He views the time spent under the tuition of a Michelin starred chef, the making of his professional career. James considers himself to be a real “foodie” with a passion for excellent food.  His menu uses quality locally sourced food which changes with the seasons and he is passionate about  minimising food miles and reducing our carbon footprint.  We know the origin of all our food and we work hard to ensure that our high sustainability standards are constantly being reviewed.   James would describe his cuisine as classic British food with a modern and European influence.

Andy James is most ably assisted by Andy Wake who originally trained as a pastry chef at a well-known Relais and Chateaux in the New Forest. He has worked in many prestigious kitchens including the Seafood Restaurant in Padstow with Rick Stein.  He has also spent over 3 years working on several cruise ships including the Queen Elizabeth 2 and P&O Ventura. Andy brings a wealth of knowledge and support to the culinary team and is responsible for development of the indulgent desserts the BEST WESTERN Hotel Royale has on offer.  Andy can regularly be seen in the kitchen making huge batches of delicious bread and rolls in all sorts of flavours. 


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