WAGON WHEEL AT GRIMLEY A RURAL IDYL L
96
Looking for peace and tranquillity and some fabulous food, this month Sharon Napper paid a visit to the Wagon Wheel at Grimley.
This off the beaten track, 15th century, olde worlde pub and restaurant can best be described as a picture-postcard, black and white low thatched building. In summer the well-tended gardens are awash with the fragrance of lavender filled flowerbeds and hanging baskets overflowing with colourful blooms.
Giuseppe and Julie have run this popular pub and restaurant for the past 34 years and they have been in the trade for over 50 years. Everything is freshly bought and cooked by chefs who know and care about food.
Like many places, there is limited capacity and a limited menu at the moment because of Covid-19 but the speciality of The Wagon Wheel can still be ordered – fabulous flambe dishes which are cooked by Giuseppe himself.
It really is the perfect place to enjoy good food and friendly service. The intimate fully air-conditioned restaurant with its exposed beams, crispy white table linen and glittering crystal glasses, makes it an ideal venue for a lunch, dinner or Sunday lunch. As well as the a la carte and table d’hote menus, there’s an excellent wine list with over 60 wines.
Dining out currently is so different from the pre-pandemic days. Arriving at the Wagon Wheel for our night out, we were taken straight to our table for pre-dinner drinks and to peruse the menu. Even though it is a more limited menu at the moment there was still plenty of choices.
For starters I had crab linguine with chilli which was delicious, while Dean had tiger prawns in garlic with lime and ginger which were beautiful larger tasty prawns, complemented by a crisp glass of the Pinot Grigio.
This was followed by whole lemon sole, grilled and served with parsley butter and lemon and a side dish of new potatoes and fresh seasonal vegetables for me. This can be filleted and they usually fillet them in the kitchen but as we had mentioned a restaurant we go to in Portugal where all the waiters are trained to fillet at the table, Giuseppe rose to the challenge and bought out a side table and perfectly filleted my lemon sole. The whole restaurant went very quiet while everyone watched him! Dean had rack of lamb served with red wine and rosemary sauce with delicious dauphinoise potatoes and fresh seasonal vegetables, a gorgeous hearty meal only improved with the glass of Malbec we enjoyed alongside our main courses.
We were very full by this time but when the black board was bought out to show us the choice of desserts, (the usual sweet trolley is not
LIVE24-SEVEN.COM
WINING & DINING WAGON WHE E L
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116
