Mallory Court Hotel
THE WARWICK RESTAURANT A CONFIDENT RETURN TO ROOTS
f rom Stornoway, and Thai spices that offered just the r ight amount of heat and f ragrance. This dish captured Deeley’s hallmark style, grounded in Br itish produce, but not af raid to reach outward for inspiration.
To follow, the Oxfordshire hogget, both loin and
shoulder, served with a crisp potato ter r ine, vibrant French beans, and a punchy salsa verde. Ear thy, robust, and deeply satisfying, this dish felt rooted in tradition but was executed with a modern chef ’s eye.
Desser t was a showstopper, a r ich Manjari chocolate fondant tar t served with a scoop of garden mint ice cream. The tar t was indulgent and per fectly tempered, whi le the ice cream brought f reshness and a touch of nostalgia to the f inal course.
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Set against the rolling green backdrop of the Warwickshire countryside, The Warwick at Mallory Court Country House Hotel & Spa offers more than just a meal. It delivers a complete culinary experience. Launched in June 2025, this sophisticated new dining space is the brainchild of MasterChef The Professionals winner Stu Deeley, who returns to his roots with a refined yet heartfelt approach to modern British cuisine.
We ar r ived on a golden summer evening and began wi th drink s on the ter race, a moment of stillness and beauty, with sweeping views over Mallory’s immaculate gardens and countryside. I t was the per fect prelude to what would become a truly memorable meal.
Once seated, we were warmly welcomed by the restaurant’s sommelier, who introduced us to a crisp, aromatic Rieslingf reak No. 33, a Clare Valley Riesling f rom Australia. With vibrant notes of lime, jasmine, and slate, this wine struck an elegant balance of acidity and minerality, the ideal companion to the bold, seasonal f lavours that followed.
Dinner began wi th a selection of exquisitely craf ted canapés, each one bursting wi th finesse and flavour. Followed by a r ich, warming amuse bouche, a velvety sip that immediately grounded us in the chef ’s signature style, unpretentious yet complex.
Our f irst course was a bur rata paired with a br ight pea and mint gazpacho,
f inished wi th tender ar tichoke,
f resh, clean, and beauti ful ly plated. Nex t came the crispy Bur ford Brown egg, its golden yolk yielding to a bed of barbecued leek and warm tar tare sauce. A clever take on comfor t food, elevated through technique and balance.
The Cornish monkf ish was a revelation, meaty, per fectly cooked, and paired with summer greens, black pudding
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What truly sets The Warwick apar t is not just its food, but the sense of thoughtfulness that
runs through
every detai l , f rom the produce grown on-si te in the k itchen gardens, to the elegant yet welcoming inter iors, to the seamless and genuinely warm service.
Stu Deeley’s return to Mal lory Cour t is more than a professional milestone, it’s a hear tfel t celebration of her itage, f lavour, and craf t. The Warwick is a tr iumph, sophisticated wi thout being stif f, indulgent wi thout being excessive, and utter ly unforgettable.
Whether you’re a local gourmand or travelling in, this is a dining destination well wor th the journey.
Taste of the Season The Warwick of fer s a curated dining exper ience, balancing warmth with sophistication:
• Five Course Taste of the Season Menu - £105 per person • Paired Wine Flight - £75 per person • Three Course À La Car te Menu - £90 per person • Three Course Sunday Lunch - £55 per person • The Warwick is open Wednesday to Saturday f rom 6.30pm to 9.15pm, and Sundays from 6.30pm to 8.30pm. Sunday Lunch is available f rom 1.00pm to 2.30pm.
WINING & DINING TH E WA RWI C K
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