During a recent stay at Coworth Park we couldn’t resist an evening of dining at Restaurant Coworth Park. We’d heard great things about this restaurant, and with Executive Chef Adam Smith at the helm, we knew we were in for a wonderful evening.
The restaurant itself is beautifully designed and boasts an incredibly opulent feel; the perfect setting for a night of fine dining. We were also fortunate enough to be seated at a wonderful table next to the large windows, which allowed us to enjoy the beautiful views over the immaculately kept gardens as we dined.
Once seated, we perused the menu whilst enjoying a glass of Laurent-Perrier Brut Rosé NV. Our waiter was prompt and efficient, and we immediately felt very well looked after. The menu itself is a celebration of British cuisine and this is a menu we were only too happy to discover.
To start, I opted for the marinated langoustine which was served with pork belly, fermented cabbage and apple. This dish was beautifully presented, and offered an impressive marriage of flavours and textures. My partner chose the watercress soup which came complete with onion, brioche and cheddar. This dish was wonderfully executed, watercress is a particular favourite of mind and this was no exception. Our starters were paired with a glass of the Riesling, Beblenheim, Domaine Trapet, Alsace, 2013; a bright and floral wine with a complex nose.
“The combination of the incredible food and wine, wonderful setting and impeccable staff made the evening absolutely faultless.”
For our main courses, I enjoyed the spring lamb which was complete with sweetbreads, artichoke and aubergine. This was a rich dish that was perfectly balanced by the artichoke and aubergine textures. This dish was paired with a glass of the Sauternes, Castelnau de Suduiraut, Bordeaux, 2005 that brought a full-bodied, fruity palate which complimented the dish perfectly.
My partner chose the native lobster which was served with carrot, black olive and lemon. The lobster was expertly cooked, and was incredibly moreish. The pairing for this dish saw a glass of Brännland Ice Cider, 340 Brix, Sweden, 2014 which is a deliciously fresh dessert wine. The combination of both the dish and the wine pairing was absolutely outstanding.
For dessert, I opted for the hazelnut dish with milk chocolate and malt ice cream, that came served with a glass of the Château de Chambrun, Lalande-de-Pomerol 2001. My partner opted for the cherry dish with caramelised puff pastry and Kirsch ice cream, paired with a Chenin Blanc, Ken Forrester, FMC, Stellenbosch, 2015. Both of these dishes offered a delectably indulgent finish to what had been a wonderful evening.
We were thoroughly impressed with Restaurant Coworth Park. The combination of the incredible food and wine, wonderful setting and impeccable staff made the evening absolutely faultless.
-
Executive Chef Adam Smith of Restaurant Coworth Park has been awarded a Michelin Star by The Michelin Guide Great Britain & Ireland, 2018… Read more
