Inside Wivenhoe House Hotel, passionate students bring a fresh dimension to hospitality. From hotel staff to waiters and chefs, the students at the Edge Hotel School can only be identified as such through their passion for hospitality. And this couldn’t be more obvious than inside the Wivenhoe House Brasserie.
The restaurants interior wasn’t overly impressive, a little characterless and on the plain side of modern. However, the staff were warm from the start, with our very knowledgeable sommelier providing expert guidance based on our order. Following his advice, we enjoyed a bottle of Punto final, malbec, 2010.
To start our meal we chose to sample the tomato soup served. Although a very simple dish on paper and when served, the beautiful flavours of the soup and the freshly baked bread were delicious enough on their own and we were impressed by the chef’s confidence to let the flavours stand on their own.
“The dish was unusual and enhanced the flavours of the delicious treacle tart.”
To follow, we enjoyed two main dishes. The first, roast rump of spring lamb served with Provençale vegetables, white beans and pistou drizzle. Another simple dish, we were again impressed by the combination of only a few high quality ingredients to create these beautiful dishes. The lamb was cooked perfectly and we agreed that the food doesn’t appear to be cooked by a student.
The second main course was a cut of 36 day aged rib eye steak served with triple cooked chips, mushroom ketchup, tomato relish, frisee and bacon salad. The steak itself was extremely flavoursome and the high quality of the meat was allowed to shine through. The triple cooked chips were also extremely enjoyable. We were also very pleased with the two sides we chose to accompany our dishes: crushed new potatoes and chantenay carrots. Both side dishes were well prepared and very tasty but the crushed potatoes in particular were wonderful.
To finish off our meal we sampled two desserts: treacle tart and chocolate cheesecake. The treacle tart was served with evaporated milk ice cream and a citrus jelly and was as playful on the plate as it sounded on the menu. A sophisticated and intricate take on jelly and ice cream, the dish was unusual and enhanced the flavours of the delicious treacle tart.
The chocolate cheesecake was equally enjoyable and was served with chocolate granola and berries. Another unusual dish, the cheesecake itself was very tasty and well matched with the granola and berries. All ingredients tasted fresh and it was a lovely spring/summer dish to finish off a lovely spring menu.
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The Bill: £65 per head
