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58


restaurant review GLAZEBROOK HOUSE HOTEL


BY AMANDA BLOOMER


ALICE’S ADVENTURES ‘DOWN THE RABBIT HOLE’ WERE MIXED - OUR VISIT TO WONDERLAND, THOROUGHLY DELIGHTFUL! NOT ONLY BECAUSE OF ITS QUIRKY THEME, BUT FOR THE SURPRISE, STYLE, COMFORT AND PLEASURE OF GLAZEBROOK HOUSE HOTEL, SOUTH BRENT. Explore extensive grounds with English cottage garden plantings and ancient woodland alive with birdsong providing dappled shade and seclusion - just for you. A sanc- tuary in which to relax and unwind, any time of day; always guaranteed the warmest of welcomes, resident or not, from the irrepressibly bubbly Chloe who ‘just wants to make people happy’ – as she does, with meticulous attention to detail and commitment to Glazebrook’s unique ethos. Enjoy lunch (no excuse needed at £16/2 courses, £20/3); indulge in Afternoon Tea on the Terrace. Sip


early evening cocktails, dine in the exquisitely decorated restaurant and if you cannot choose between the mouthwatering dishes offered, follow our example with a taster menu showcasing the Chefs’ outstanding creativity.


The entire meal, a masterclass in balance


With renowned, award winning


Executive Chef Ben Palmer and talented star Josh Ackland deservedly promoted to Head Chef at 24, the cuisine is in excellent hands. Regular cookery workshops share tips and techniques for you to try at home, plus Chef’s Table and other special dining events.


An idyllic setting for joyous occasions,


Executive Chef Ben Palmer


romantic tête-à-têtes, relaxed midweek meals with friends, or family Sunday lunches; corporate events; or magical backdrop for discerning brides. Driving prevented us from savour- ing the full wine flight so Przemek aka Shammy (charming, consummately professional, with an encyclopaedic knowledge of wines and whiskies) selected two, to best complement multiple courses. So, his divine non-alcoholic Ginger and Elderflower Cooler beforehand! An off-dry Riesling from Dr Loosen,


embodying the delicate character- istics of traditional, slate-soil Mosel vineyards; bright, vibrant, fruit-driven, juicy mid-palate; crisp, drying finish. A soft quaffable Spanish red from the famed Ribera del Duero region; Prado Rey Roble is 95% Tempra- nillo/3% Cabernet Sauvignon/2% Merlot, has enjoyed light barrel ageing and represents the origins of the Roble Category in Spain. Both Shammy and Malcolm, whose calm courteous manner perfectly matched the restrained elegance of our dishes, ensured we wanted for nothing whilst enjoying: Delicious home-made breads, subtly flavoured Marmite butter with leek ash, whipped butter with lava rock salt. Pork and black pudding bon-bons with burnt apple sauce amuse- bouche; incredibly lighthanded treatment of such dense ingredients, retaining their flavour punch.


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