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Sharrow Bay, Ullswater


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Ooops a bit of a tome again , I got carried away and I tried to include as much detail for Martin's( Maocrosan's) benefit………

I took the missus back to Sharrow Bay in Ullswater for our anniversary last week. A quite appalling day weather wise, with a first for me - horizontal rain, whisking in off the lake. Once inside however, we were greeted warmly and we realised that we just in time for lunch. We asked to have just two starters each in view of the evening's meal. No problem at all, we were taken into the main lounge which has a huge window which over looks the lake. Even in that dreadful weather the view is absolutely stunning. The front aspect of the house is a few yards from, the rippling waters of Ullswater itself and looks to the rising and snow covered peak of Helvellyn in the distance. The same views are enjoyed from the dining room next door and I defy anyone to find a better view to overlook when dining in the UK- its that good.

I opted for Ravioli of Lobster, truffle and Scallop, served with a lobster sauce. Excellent thin pasta, with very generous helpings of the lobster and truffle, balanced very well so that no element was too overpowering. The accompanying lobster sauce was a real triumph, a creamy - but not overtly so- concoction with a mildly pinkish hue bursting with flavour. Not dissimilar to a Sauce Nantua recipe- I stole and made from Michel Roux's Sauces book- admittedly mine wasn't as good as the one I was eating (but almost!). To drink with that I had a glass of Fransola (Sauvignon Blanc/Parellada,) from Spain, which was a great combination with the ravioli. Rosie had a galette of crab and salmon with sautéed scallops, veloute sauce and crayfish oil, which she was pleasantly surprised to find, was also adroitly put together with an excellent veloute sauce. Next, I was served expertly cooked quail separated into two pink breasts with crispy skin, served on a leek and bacon galette with a shallot and thyme sauce. This, I washed down with another wine I had never tried before, a Carmignano. The bint went for a Chicken Liver Parfait, with dressed leaves, a spicy fig chutney and toasted brioche and claimed it was the best she had tasted.

After lunch, I had a little wander around inside (I was dammed if I was going out into that squall) and noted that a lot of the décor had been substantially updated since our last visit two years ago. The new owner Nigel Lightburn has taken time to move away slightly from the taste of the original owners Brian Sacks and Francis Coulson. From what I saw I thought this to be a subtle change moving away from the chintzier interior, it had back then. But it still remains very homely and with its amazing surroundings lends Sharrow Bay, which incidentally is reputed to be "the" first Country House Hotel in the country, to having a quite serene sense of calm. Life moves just that little bit slower up there and rightly so.

Dinner is a fairly formal affair, everyone congregates in the various lounges and from 7.30pm onwards to enjoy an Aperitif (an excellent dry martini, incidentally). At eight o'clock, everyone is escorted through to the dining room, in turn. There is a rather quaint and charming tradition, which I loved, of stopping to be given a run through of all of that evenings desserts, all of which have been plated up for the guests to peruse. I homed in on a rather good looking dark chocolate fondant. We were seated in a little alcove called "balcony"; bearing in mind it was March and 8 o clock at night we could see bugger all, but trust me having been in July, ask for either "Recess", or Balcony to get the best views. There are two dining rooms, by the way, the front one has the views , so ask for that one.

It’s a six -course affair priced at £49.25, which includes coffee, petit fours and service. I started with a Suissesse Soufflé of Stilton, onion and spinach, from a choice of seven starters. Wonderfully light and flavoursome and offered with a sprinkling of fresh Parmesan. I am not sure that the spinach was needed, as I thought the other flavours married particularly well. Rosie had a light salad of avocado, asparagus, goats cheese and lamb's lettuce with a light mustard dressing. To drink the Sommelier recommended a fantastic Chassange Montrachet Premier Cru Morgeot (Jean Noel Gangard 1999), a really weighty complex burgundy. Incidentally - Rosie must have told me about twenty times how nice the Sommelier was, read - good looking, charming French bloke she fancied.

The next course is always a choice between a small fish course and a small cup of soup. Unfortunately, it was celery soup with a Parmesan tuille. Celery is my one anathema- well the raw kind is, which is a shame, because I tasted Rosie's and it was very good, creamy but delicately flavoured. I opted for the Fillet of lemon sole on lemon & Cheese mash with veloute sauce. A well-timed piece of fish, very succulent and worked well with the wonderful veloute sauce. The mash was a little redundant, and I thought it would be too filling so left the majority of it.

This was followed by an orange sorbet, refreshing, but perhaps a smidgen too much like a dessert. It also played merry havoc with one's taste buds during the next sip of the fabulous wine. Main courses were for Rosie a Fillet of monkfish with roasted asparagus, wild mushroom risotto and a smoked bacon and lemon grass sauce. I didn't try it (actually I wasn't bloody offered any- is that grounds for divorce I wonder?), but she said the fish and risotto were excellent and the sauce although unusual, was suprisingly good. I opted for Best End of English lamb, with spicy aubergine, dauphinoise potatoes and a tomato and rosemary sauce. A superb dish, nothing was on the plate that didn't need to be. Three acutely pink pieces of lamb, a little pile of the aubergine and a small rectangular of the dauphinoise potato, with a small pool of the sauce. Simple, but perfect. Lamb and aubergine is a classic combination and this dish for me typified the food at Sharrow Bay. Little flourishes of adventure here and there, but in the main, quality ingredients are treated with respect. We also had a half bottle of an excellent Pomerol - Chateaux Haut Maillet- 1990 as well, which was wonderful with the lamb.

For dessert, I went for the aforementioned chocolate fondant, served with a white chocolate sorbet. Another strictly adhered to tradition, cheese always comes last after dessert. Very pleasant and gooey chocolate inside and the sorbet was silky smooth. I also opted for a dessert wine -and was recommended to try a very unusual selection. A Lustua" San Emilio" which is a golden brown and exceptionally sweet sherry, which would not be too pleasant to drink on its on I fear, but cut through the chocolate superbly well. Try it as an alternative to Maury.

I just about made it to cheese, as I was very full, but I don't really remember our selections other than very good stilton. But the cheeses were very well kept. Witchy insisted on having celery with hers, which as I mentioned earlier, positively set my teeth on edge.

We asked for Tea and petit fours which was served in our room, which was called "Marion". A large room with a comfy seating area and that same amazing view. I haven't mentioned them really thus far, but the staff at Sharrow Bay are absolutely superb. Every Hotelier in the country should spend at least one night here just to see how guests to be treated and as with dinner itself, they don't expect to be an additional gratuity paid when staying an dining with them. Everything is included !

Breakfast too is a huge affair, so take an early morning walk to work up an appetite. The staff appear to compete to get you to eat as much as possible. Our chap looked a little disconsolate when I said I could only manage one egg.

A wonderful stay in a beautiful part of the country and I have now successfully earned enough brownie points with Rosie to see me through till oooh, April. The next day was pleasant drive to The Star Inn at Harome, which Gary M and I wrote up on the "Its (not )grim up north "thread , which was followed by a trip to Winteringham Fields. Will write that up shortly and I solemnly promise to keep it shorter…..

Edited by Bapi (log)
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A good friend of mine has been going to Sharrow on and off for years, and loves it. She hasn't been since Brian Sack died, though; the last time was shortly after Coulson's death. Apparently, the menu said: "Brian Sack and the late Francis Coulson welcome you to Sharrow Bay". I found that a bit creepy TBH, but my friend reckoned it was pretty typical of the kind of vibe you got at Sharrow.

Adam

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Adam,

You friend is quite correct, there are references to them both everywhere. But to be honest, I actually rather liked that aspect. The two of them obviously took great pride in Sharrow Bay and I believe that's reflected in the staff. Please correct me if I am wrong someone, but I think it’s the one place that has been in the Good Food Guide longer than anywhere else. Quite an achievment as the place has being going strong for 55 years..

Actually Brian Sacks was still with us when we last visited back in 2001. Quite funny really, the charming old boy took a bit of a shine to me and insisted on holding onto my hand whilst he talked to Rosie. A very discerning man!

Edited by Bapi (log)
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Bapi - I agree that it's nice that BS and FC are remembered at Sharrow, I like restaurants/hotels/whatever that feel like an extension of their owners, rather than a faceless corporate place. I think it was just the idea of being welcomed by a dead man that I found a little creepy.

Adam

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Why thank you, Bapi, for a great review :smile: I remember the first time I saw Ullswater. We drove from the north, and just before Pooley Bridge there is a short stretch of road which gives you a bird's eye view of the length of the lake. It was April, and there was a major storm brewing. The sky was a glowering mass of black cloud, while the lake was still lit by sunlight, and the effect was very Turneresque. Then quite suddenly, the storm broke and we were treated to a display of natural pyrotechnics like nothing I have ever seen. Horizontal rain it was, and majestic it was too :shock:

Bapi, can you give me some idea of the choices on the menu ? How many starters/mains were there ? The whole experience sounds terrific, and I'm definitely thinking about a May visit. Thanks again for a great write-up.

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Martin,

The dinner menu is as follows Mon petit choux., A Choice of

Suissesse Soufflé of Stilton, Onion & Spinach

Duck Foie Gras on Black Pudding with sautéed Apple, Lambs Lettuce, Calvados sauce and aged Balsamic

Pan-fried scallops, on roasted Asparagus with Pancetta and Chive Butter Sauce.

Salad of Avocado, Asparagus, glazed Goat's cheese, Rocket, Lambs Lettuce and light Mustard dressing.

Roasted Quail on Sherry Lentils with Cabbage, Potato galette with a smoked bacon and Madeira sauce.

Pressed Terrine of Duck Breast Confit, Apple with Spicy fig chutney and dressed leaves.

Roasted Escalope of Salmon, stir-fried Vegetables, with Thai curry sauce and Red Pepper salsa.

**********

Celery soup with a Parmesan tuille

Or

Fillet of Lemon sole on Lemon and Cheese mash, with a Veloute sauce

************

Sharrow Fruit Sorbet (Orange)

***********

Tournedos of Scottish Fillet Steak witha Ravioli of Oxtail, roasted Shallots, Fondant of Root Vegetables and Burgundy Sauce

Best End of English Lamb, Spicy Aubergine, Dauphinosie Potatoes and a Tomato and Rosemary sauce.

Noisette of Local Venison with Roast Parsnip Puree, braised Leeks and Juniper Berry and Dill Sauce.

Breast of Gressingham Duckling with Braised Red Cabbage, Cider Potatoes and Apple and Calvados Sauce.

Fried Fillet of Sea Bass with Marinated Provencale Vegetables, Chateaux Potatoes, Pesto Sauce and Aged Balsamic.

Fried Fillet of Monkfish with Roasted Asparagus, WildMishroom Risotto, Smoked Bacon and Lemon Grass Sauce

*********

Chocolate Fondant with White Chocolate Sorbet (15 minute wait)

Vanilla Pana Cotta served with Pear poached in Spiced Wine

Lemon Tart served with a Compote of Blackcurrants.

Apple Delice encased in a Brandy Snap Pyramid

Tiramisu served with Cofee Syrup and Coffee Kissess!!

An Assiette of that Evening's Desserts

Sharrow Cream Ices

********

A Selection of Great British Cheeses

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Ooops, guilty as charged . A tad longer than Part 1……..

Reports in the press and on this site (mostly from Gary Marshall) had indicated that Winteringham Fields is about to close imminently. With that in mind, and having read more about its culinary reputation, I decided to book us in before its potential demise. I first came across a mention of this place when, we were on honeymoon and whilst having a cheeky night at Le Manoir; a guide in our room contained a few advertisements, one of which was for Winteringham Fields. I remember being intrigued and if I am honest, as I read more about the place, a tad bemused that a restaurant of that calibre existed out in the sticks of deepest Lincolnshire. Especially as it is so close to Scunthorpe.

Having visited a friend who is a NHS Manager whilst he was posted to Scunthorpe, I wasn't sure how it could survive. Yes, as oxymoron like as it may seem, some NHS Managers do have the remedial skills to develop friendships, - just not that many. But bless him, he's excellent at colouring in. Trust me though, Scunthorpe is not a culinary hot spot, nor is it particularly conducive to a relaxing "fight free" night out; downtown Mogadishu would be slightly higher on my wish list.

Putting such intransigent thoughts aside, I booked up for early March. Gary very kindly organised for us to have a tasting menu that he had had tried in the past. This is distinct from the Menu surprise, which they offer, since all the dishes we tried were smaller versions from the a la carte menu.

Yet again, we arrived in time for lunch. Oh dear, what a crying shame that was, it would have been rude not have tried their lunch menu wouldn't it? Actually, Rosie seems to have slightly changed her tune in regard of slotting in crafty lunch before dinner. Before the above mentioned honeymoon stay at Le Manoir, I made some insouciant comment about grabbing a quick bite when we arrived at Manoir. What was I greeted with? Foaming at the mouth and a near state of apoplexy on her part. She thought I would go mad, stuff myself stupid, and therefore not be able to manage that evening's meal. What was I offered at the Petrol station down the road from Great Milton, by way of an alternative for lunch, and as a suitable precursor to a great culinary experience that evening? Risible bloody Dairylea Lunchables that's what!! Oh the shame- I was starving so I ate them. Sorry.

Anyway, I'm rambling again- for lunch, Rosie had Smoked haddock on celeriac salad, poached egg and a sauce maltaise, to start. It looked and tasted wonderful, I wasn't too sure that the celeriac salad would work but it did. I had a Mazarine of pigeon on a nest of parsnip julienne fritter. Excellent sauce to go with it as well. We had also ha d half bottle of Mersault to go with our lunch.

For mains we both went for Choucroute a l' Alsacienne. This was a selection of meats, slow roasted pork belly, black pudding, a piece of pink aromatic duck, roasted pork., amongst others. These was served atop of pile of excellent sauerkraut and a few potatoes. A very pleasant dish, the sauerkraut was very restrained and the best bit of the meats had to be the slow roasted belly pork. Delicious.

Unsurprisingly, we needed a walk to work of lunch before that evening's dinner. We returned in the evening eagerly anticipating what was to come. Winteringhams Fields is a charming place, warm welcoming rooms, with capacious sofas and roaring fires. I am fairly sure that Annie Schwab was responsible for the decor throughout.

During aperitif's we were offered two little appetisers. The first was a tiny glass of splendidly delicate Butternut squash soup, but on top of this sat a light and airy smoked haddock foam. Not two flavours I would consider pairing together !, but they worked very well, especially as you combined the two together whilst eating. An excellent way to pep up ones' appetite A few short minutes later we were offered a Foie gras and squab filled filo parcel, with an orange marmalade- again delicious, the squab was outstandingly tender, but the trace of Foie gras was barely detectable, nevertheless, very good again.

We were then escorted through a smallish corridor to the dining room. The Dining room is an unusual shape, which doubles back on itself. Its brightly decorated and each table has an ornamental ostrich egg placed upon it. It has a pleasant vibe and the generous spacing between tables, means that you can chat away without being overheard - apart from the arse of a Consultant Heart surgeon on the next table who insisted on regaling his dullard companions with the vagaries of tachycardia.

To drink we opted for a fine Condrieu and a half bottle of the often eulogised about Chateau Musar from Lebanon. The Sommelier, as indeed were all the staff were very excellent and both showed great pride and enthusiasm in their roles.

1.An amuse bouche of Smoked Sturgeon Mousse served with a sorbet of Avocado and tuille filled with Avruga Caviar.

A very delicately flavoured mousse, which partnered the sorbet very well. Germaine Schwab is an undoubted talent, as this was just the sort of thing to again perk ones taste buds up and make them stand to attention. The tuille filled with Caviar was expertly crafted and filled full of luscious caviar, but for me it detracted from the taste of the caviar alone. I would have been happy with just a small dollop alongside the excellent mousse.

2. Roast Aromatic Duckling with pan-fried foie gras, apple and quince jelly, served with a pool of sloe gin sauce.

A beautifully presented dish. Succulent foie gras and pink duck which had been marinated and then quickly seared . The skin was very crispy and full of flavour and was well partnered by the sloe gin sauce. The Quince was said to have a confit of vanilla running through it , but I couldn't detect that nuance, I did however like the wafer thin slice of deep fried apple that also accompanied the dish. Overall, an excellent start to the meal.

3. Baked scallops with Cauliflower Puree, raisin sauce and a Parsnip Fritter

Two plump scallops, sat in a zig-zag pattern of the raisin sauce, a few tossed raisins and tiny deep fried celery leaves. Sat in the corner was an excellent cauliflower puree, and the parsnip fritter. Not as sweet as one might think , looking at the elements that comprise the dish which actually all worked very well together. Wonderful in conjunction with a drop of the Condrieu.

4. Pan-fried Dover Sole, warm glass tagliatelle of wild mushroom jus, emulsion of duck foie gras sauce.

A generous two pieces of fish sat on top of the quite stunning mushroom jus tagliatelle. This almost melted when placed on the tongue, and the flavour was superb as was that of the creamy emuslion. In addition, but not mentioned in the description where some earthy ceps.. A rich but well balanced dish.

5. Ravioli of Poached egg yolk on pan-fried veal sweet bread, with winter truffle, Maderia and chicken stock reduction

This was THE best dish of the meal absolutely stunningly fantastic Wafer thin pasta enclosing a beautifully rich golden yolk. This had a thin sliver of the wonderful truffle inside the pasta but underneath the yolk itself. Another slice of truffle was sat on top of the ravioli. The ravioli was then sat on a adroitly cooked veal sweetbread and this in turn sat in a small puddle of maderia flavoured sauce with shards of black truffle. I have had truffle before a few times, but this was the first time that both of us understood why people eulogise about it so much. Light and delicate, but still earthy in flavour. The ravioli itself was superb both technically, but more importantly in terms of taste. The yolk was wonderful on its own, but when it seeped into the accompanying sauce with the little shards of truffle, it took on another sublime dimension. - Bloody Fantastic. Demand this dish. Mr Marshall.

6. Rolled rack of Lincolnshire Lamb with braised shoulder, pomme boulangere and a ragout of Morels

Shoulder of lamb and a small round noisette of lamb served pink , with boulangere potatoes, a few leeks and a rich sauce with slivers of tomato. Very tender shoulder, but the only disappointment of the evening was the rack of lamb. Both our pieces were very pink, but also very chewy and even a bit difficult to cut. We left most of the rack but demolished the shoulder.

To drink with the lamb and with our cheese we had the splendid half of Chateau Musar, a wonderful wine. Light in colour, but deceptively packed full of spicy flavour.

7. Cheese

Next after a good break was a excellent selection of cheeses. The chap who wheels this out is incredibly knowledgeable and selection was superbly well kept. I had a Vacherin and two other gooey ones which escape me.

8. Next came the onslaught of puddings.

Pre- desserts were a strawberry granite (good), passion fruit soufflé with a tiny cone of vanilla ice cream.pushed into the soufflé. Also I thought it odd that they present you little stand of petit four like goodies as pre desserts- didn't touch them , and wisely so as then the proper desserts came out!!

A large assiette-, comprising of an excellent vanilla creme brulee, a banana cream bound in chocolate with a banana sorbet, two other sorbets on a mini palette with a sugar paintbrush , a pyramid of jelly, can't remember the flavour and a large cone like white /dark chocolate thing to boot. And finally, a Pepto-Bismol ice cream (I made the last one up, but it probably would have been a good idea in view of what we had eaten)

Two slight niggles, we did had to wait for our wine to be served a couple of times and the lamb dish, I mentioned above. Had I ordered this dish alone, I would have been disappointed at this level of cooking and indeed the prices. Having said that, this was overall a stellar experience and the Egg Yolk ravioli dish would make me forgive anything. Try it before Germaine and Annie leave.

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great review mate,

i'm impressed at your ability to remember what you had though i'm sure w/f will have given you your own menu to remind you!

I'm really looking forward to my trip now but am now even more torn between requesting a taster or going a la carte, which i've never had. Obviously you've planted the seed of thought for staying for lunch the next day too!

glad you enjoyed the ch. musar too, this is still the best value/taste wine i've come across .

I'm surprised to hear your had to wait for wine to be served, normally they're pretty good in this respect my only issue is they do have a tendency to over chill whites, in my humble opinion.

i've caught your rambling bug now so i'm off to costco to spend my lottery winnings on wine :biggrin:

ps rumour of sale completion appears to be untrue.

cheers

gary

you don't win friends with salad

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Lunch and dinner again! This is turning into a bad habit.

Very nice review, thanks for taking the time to write it up in detail. Just one question : did dried vanilla pods make an appearance as a garnish at any point?

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Andy,

You are quite right. The first course of the Foie gras and the duck breast, did indeed have a vanilla pod protruding from the Quince jelly, over which had been slotted a wafer thin deep fried slice of apple. Why do you ask old bean? Is this garnish something Germanine Schwab often does?

Gary- re your comments about the wine. Maybe I was being a tad churlish. The Sommelier was very knowledgable and professional (and interstingly said that he too thought that some white wines should not be over chilled). By the way, he also said that he too was a huge fan of Chateux Musar and had collected a case of all of the most recent vintages. I think that on the day, we were not quaffing the Condrieu particularly quickly. We had progressed onto the half of the Chateau Musar with our Lamb dish but we still had a quarter of the bottle of the white to go. Condrieu would be failrly awful with dessert and I didn't want to leave the wine as it really was gorgeous (and a bit expensive), so I ended up having to ask to finish the wine off !

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Happy 42nd Birthday to Gary Marshall, who ( the lucky bugger), will be dining at W Fields tonight.

Three words for you my friend- Egg Yolk Ravioli.

Have fun and I look forward to the write up.

Cheers

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Very nice review, thanks for taking the time to write it up in detail. Just one question : did dried vanilla pods make an appearance as a garnish at any point?

did bruce poole enjoy his meal at winteringham Andy? :wink:

And many thanks Bapi & Rosie for my best surprise birthday present, a bottle of Ch Musar waiting for us at winteringham!

Had great time, will write it up when finished revising for wine exam on sunday :sad:

cheers

gary

you don't win friends with salad

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  • 2 weeks later...

After Bapi's write up, a birthday looming, and the thought it might close without me ever having tasted the egg yolk ravioli, i booked a table at winteringham fields for an a la carte blowout (overdraft having wisely been extended beforehand :biggrin: ).

For my previous dinner at christmas i generously allowed the girfriend to drive home, having gallantly driven all the way there myself. So fearing i might not get away with a similar trick this time, booked the cheapest room available. As i have little shame i had mentioned 'once or twice' during the booking process that it was my birthday and those lovely people at winteringham did the decent thing and upgraded us to the burkhill suite which, if it had a kitchen, i'd happily move into!

we meandered across the coutyard for pre dinner drinks at about 8 and were shown to the middle of 3 reception rooms, my personal favourite, dark, real fire, a bar that no-one staffs and a timeless feel to it that makes me think i'm here and i really couldn't give a toss about anything outside other what i'm going to eat and drink.

a couple of louis roederer nv (i think) started proceedings (and unfortunately like many 2 stars sets the pricing tone, £9).

As the menu came, it was at this point i was told of a very generous gift by no other than bapi and rosie, of a half chateau musar whcih was very kind and welcome i was also told in no uncertain terms i was having the egg yolk ravioli!

Amuses were a shot glass of something with foam, (sorry, not going to be after Jay's job with that sort of description but i'm sad enough in restaurants without starting taking notes, i do have photo's though, no, i really do.) was very good, second was a cromesquis of cheese with a parsley sauce.

We were ushered into the dining room and on the way germain came out to say hello, sad egotist that i am i wouldn't have cared what they cooked after that small guesture.

Winteringham have seperate dining room/ reception staff /cheese staff and having been helped initially by chris wood the manager (and cheese expert) we were amiably looked after in the dining room by frenchman Laurent. Honourable mention must also go to the young local waitning staff who glide around the restaurant with one arm seemingly velcroed behind their backs, but they take professionalism and detail very seriously here!

Our pre-starter was a scallop, dotted with caviar and encased in a rhubarb raviloi, it looked like a pink jellyfish and worked very well!

For starters i had the now infamous ravioli of poached egg yolk on pan-fried veal sweetbreads with winter truffle, madeira and chicken stock reduction. needless to say bapi descibed it better than i can but it was basically a symbiotic richness explosion, not a lot of it but by 'eck it were good.

the mrs had lightly smoked pan fried sturgeon, compote of shallots, cream of caviar and lemon jus.

As it was a) my birthday and b) i'm a greedy git i also partook of a fish course, in this case a pan fried dover sole, warm glass tagliatelle of wild mushroom jus, emulsion of duck foie gras sauce. This was my favourite main course i would never have thought of fg with fish but it worked very well.

Mains were for me the roast fillet of veal with saffron risotto, pan fried langoustine and candied aubergine, everything was perfectly cooked however it didn't particularly shine to me, mrs's rolled rack of lamb with braised shoulder, pomme boulangere and ragout of morels was more successful, indeed i can still recall the morels even now from the finishing off of sarah's dinner, see told you i was greedy.

next came cheese, the usual well kept, huge selection, asi've got bored of trying the stinkiest possible i tend to stick to the hard cheeses and as such had tete de moine and a few other mainly british cheeses.

As i am a greedy get part 3 i then had the assiette of desert which was as bapi described, prefaced by souffle's.

drinks wise as well as bapi's ch musar we had an antinori cervaro, an italian chardonnay that was very burgundian in character and at what approaches value on the wine list at £59.

by this point even i was beaten, it was about 11.30 so we'd had our money's worth. i had an armagnac back in the lounge and that was that, the walk back to our room seemed much longer than on the way there!

save up to go, once it's gone its gone......

gary

you don't win friends with salad

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Glad you enjoyed it and you are very welcome. You were the lucky beneficiary of my annual bout of generosity- there must have been a full moon or something when I had a funny turn and ordered the C Musar for you. Just jesting sir!

We opted for the suite as well, but didn't adopt your canny( It's my birthday don't you know) method- so paid the full whack. (damm) Fantastic bathroom isn't it btw.

I am glad that you had the ravioli as well (I may have mentioned this to them at WFa couple of times !!).

I liked the sound of your veal dish - why weren't you that enamoured with it?

And greedy you are Sir- I think he forgot to mention he is going back there this Thursday !

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  • 2 weeks later...

ooops, i did it again :biggrin:

i 'somehow' managed to find myself back in Winteringham fields last week, this time for the 'menu surprise'. This is a 6 course set menu, plus amuse and pre-starters/deserts for £68, which isn't bad value for what you get.

My trip was prefaced by a longer than usual stay in the pub across the road (where we stayed for the night, much cheaper than w/f at £45) so although the dinner was greatly enjoyed, i've had to rely on the lovely staff at winteringham to fill in the blanks as to what we actually had...

amuses: lentil soup with lightly curried foam : served in a shot glass, a variation on a common theme at w/f.

tuna sashimi en croute.

pre-starter: ecabeche of mussels, saffron dressing, and wild garlic leaves.

first course: pan fried duck breast, tortellini of braised duck and rhubard.

soup: roasted red pepper soup, balsamic reduction, tiger prawns (this was fantastic, very intense)

Fish: John Dory compote of savoy cabbage with olives, capers and lemon butter sauce (a small portion of fish but very good)

Meat: Fillet of beef, stir fry of sweetbreads, jasmine flavoured sauce and potato galette. This was excellent, very oriental in its seasoning, the potato came in the form of a grid on top. which was nice.

cheese: the usual excellent selection

pre desert: passion fruit souffle with vanilla ice cream, granite of strawberry and black pepper with confit vanilla strand (mini souffles)

desert: dark chocolat coulant enrobed in white choc creme patissiere tuile, whisky dried apricots (well w/f say thats what it was i just remember what i would call a moulleux du chocolat by itself, however by this point i trust their recollection better than my own.

drinks were glass champagne, bottle st clair 2001 riesling marlborough nz (£32 odd), bottle ch Musar (£39 ish), glass port, armagnac & coffees.

total for two £250. worth it for a full evenings entertainment, better value than a la carte and this menu surprise was much better than one i had when they were very busy before christmas.

still recommended

ps no vanilla pods though andy

you don't win friends with salad

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andy started it!

bruce poole was there recently, i'm guessing he mentioned it to andy that it was a popular garnish.

no pies though but a full english the next morning followed by a tour round a sausage factory, which reminds me if you are a fan of sainsbury's taste the difference or duchy originals, fear mot for what may be in them.

it is all pork belly and boned shoulder with requisite fresh herbs or additions as recipe demands.

we had a plate of sausage sarnies too!

you don't win friends with salad

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