LIVE24SEVEN // Wining & Dining
The Wood Norton FINE DINING FIT FOR ROYALTY…
Arriving at The Wood Norton you instantly know that something special awaits, this stunning building exudes its royal history, majestically looking out over far reaching views.
Now a beautifully crafted hotel, it was originally built by the Duc D'Orleans, exiled French Royalty, in 1897, where the D'Orleans family lived until 1912, featuring the original 19th century French Decorative interiors that blend seamlessly with the very best the modern world has to offer.
The Wood Norton now offers 50 rooms, including five spectacular suites where you can lose yourself in the comforts of this former royal lodge, including magnificent stone fireplaces and beautifully mellow oak clad walls and ceilings that sit comfortably with the modern requirements of our everyday lives.
On arrival we opted to take drinks in The Bar. This comfortable room has become the hub of the hotel. Overlooking the formal gardens, The Bar is an eclectic mix of colour and design, complete with a specially commissioned pewter bar. The staff are friendly yet efficient, the mix of comfortable sofas and tables and chairs makes this an ideal space to relax, catch up with friends for a light lunch or treat the family to traditional afternoon tea. The bar meal looked enticing and the rather wicked looking burger being served to the table opposite almost made me change my plans for dinner.
❝ / 90
However, this temporary need for a burger soon vanished as we perused the dinner menu and realised that the main event was likely to exceed anything a burger could offer. Overlooking the South Terrace, with views stretching out to Bredon Hill and way beyond, the Restaurant at The Wood Norton has at once, a real sense of occasion. The food is contemporary British, the menu deliberately limited to ensure only the best local ingredients are used, supporting local producers and delivering a fine dining experience that focuses on flavour.
IMAGINATIVELY PRESENTED,
THE PLATES LOOKED BEAUTIFUL, THE FOOD A WORK OF ART AND
THE TASTES BUDS WERE TREATED TO A CREATIVE MEDLEY OF
FLAVOURS THAT BEGGED TO BE SAVOURED. QUALITY AND
CONSISTENCY WERE AT THE FORE ❞
Dinner is served every day between 7.00pm and 9.30pm, consisting of a five-course fine dining menu priced at only £49.50 – fabulous value for money – and there is something rather special about dinner at The Wood Norton, where you still feel comfortable ‘dressing’ for dinner (those good old days!).
Dining with friends, we all decided to enjoy a different dish for starters,mains and desserts, this way we got to try everything the restaurant had to offer and I can therefore confidently tell you that whatever you choose…you won’t be disappointed. Imaginatively presented, the plates looked beautiful, the food a work of art and the tastes buds were treated to a creative medley of flavours that begged to be savoured. Quality and consistency were at the fore, be it meat, fish, seafood or vegetables, only the finest quality had been chosen and every ingredient was cooked to perfection. Both the pork and lamb offered different cuts and wonderful textures, from soft tender loins to belly and shoulders slow cooked until they fell apart in the mouth, simply faultless.
Following an amuse bouche of Pea Volute with textures of ham we sampled truly fabulous starters including Tuna Ceviche with cucumber, red pepper and shallot; Lobster, torched mornay, sea beets and tomato; Pigeon with kohlrabi, raisin and beetroot; and seasonally timed Asparagus with Parmesan, shallot and violet potatoes. Silence accompanied each dish to begin with, followed by a ‘brag’ as to whose dish was the most sublime! Palate cleansed by a fresh, tart blackberry sorbet, the main courses took the dining experience to another level. Notably the loin of lamb was one of the finest samples of meat we have tasted in a long time, but equally the Brill served with
risotto, tomato and spinach was simply a joy to savour. You didn’t have to be a vegetarian to appreciate the Goat’s cheese served with goat’s curd, fresh spring vegetables and cep, it had a substance yet lightness that nodded to the talents of the team in the kitchen.
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