THE BRAS SERIE AT SIXWAYS PITCH-SIDE FINE DINING
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With rugby hospitality not yet returned to pre-Covid times, Sixways at Worcester has transformed its spacious Duckworth Suite to create a fabulous weekend, fine dining brasserie which is now open to the public. Sharon Napper went along to enjoy a Saturday night at the club with a difference.
Visiting the rugby club at the weekend is not a new experience for us but on this occasion we were dressed to enjoy a delicious dinner for four rather than a chilly afternoon watching the game.
Arriving at reception there is someone to greet you and check that you are booked in and have used the venue check in code as well as giving directions to The Brasserie which is on the top floor in the hospitality suite, the EBC XV Club. You are greeted at the door and taken to your table, given your menus and a drinks order is taken. All the tables were dressed with white linen and a vase of flowers and spaced well apart, as is the new normal.
We had gin and tonics whilst chatting and deciding what to eat. There was a choice of six starters and seven main courses as well as a Specials of the Day, with a choice of one starter, main course and dessert. The brasserie is under the supervision of head chef Lawson Shuttleworth, with a focus firmly on quality, locally sourced ingredients, from meat to vegetables.
Finally we were ready to order and Anja chose the Double Baked Cheese Souffle with apple, celery and raisin salad which was a Special
of the Day. Michael and I chose the Worcester Blue, Wild Mushroom and Walnut Risotto and Dean had the Tempura King Prawn with Salt and Pepper Squid with pickled vegetable salad and chilli jam. We all thoroughly enjoyed our starters and even managed to pass some for each other to taste before we started eating.
We chose a bottle of Chablis and some still and sparkling water to accompany our meals. It was a delicious, well chilled bottle of Chablis and came with a wine chiller too, which we like to keep our wine cold.
It felt like such a treat to go to Sixways and be able to choose such delicious food. We have all usually gone to Sixways to matches with hospitality or different events when you obviously have what is on off but the chefs’ a la carte cooking is so good.
For our mains, Anja chose the Baked Fillet of Scotch Salmon which was a lime and coriander scented fillet of salmon, with vine tomato, asparagus, broccoli, leek and soya bean risotto with a vanilla beurre blanc. Michael chose the chef’s spin on posh fish and chips - a beer battered assiette of fish, traditional beer battered cod, salmon and prawns with minted pea puree, triple cooked chips and tartare sauce. I chose the Garlic and Sage infused Belly of Herefordshire Pork with a rustic pomme fondant, seasonal greens and a mustard cream sauce. Dean had the Chargrilled 10oz Herefordshire Rump Steak with portobello mushrooms, cherry vine tomatoes and triple cooked chips which was a Special of the Day. We all loved our choices and did do a little swapping again before we started eating, you just have to when out on a food review. Everybody was happy with their choices and gave our compliments to the chef.
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WINING & DINING THE BRAS S ERI E AT S IXWAYS
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