Located inside the marvellous Glazebrook House is the dining room where we spent the evening. It's very well presented, and continues the charming interior from the rest of the property. The food is simply divine, and the service is fun and friendly.
The wine we chose for the evening was a bottle of Montes classic series, 2012, Merlot, Chile. It's a wine with a dry finish, and full of savoury flavours as opposed to a complex fruity wine.
To begin we had the Roasted Butternut Squash Soup with Truffle Oil. It’s rich in flavour and smooth on the palate. We also sampled the Ticklemore Goats Cheese Fritters and Rolled Mousse, with Apple and Picked Beetroot. A delicious collection of flavours not often seen on the same dish, I have to say it worked perfectly and I'd happily have this again.
“I can’t find a fault with the service, the food, or the overall experience.”
For our main courses we ordered the Fillet Steak with Crisp Onion, Watercress, and Triple Cooked Chips. A delicious steak, cooked until tender and still retaining it's delectable flavour. We also ordered the Seared Fillet of Cornish Brill with Pomme Puree, Baby Gem, and Crab Cream Sauce. This was a lovely example of a seafood dish, the drizzle of crab sauce really brought the dish together. We had sides of Mange Tout, Broccoli, Chilli and Garlic Butter, Roasted New Potatoes, and Lemon and Mint Butter. Every dish was just superb. The presentation was spot on, and the flavours were crisp and enjoyable.
To finish we chose a Rhubarb and Blueberry Crumble with Clotted Cream. A wonderfully British dish, the bitterness of the rhubarb was reduced with the fresh blueberries. The crumble topping was delicious, it had a ‘homemade’ taste to it. We also had a Dark Chocolate Fondant, with Chocolate Mousse and Salted Caramel. An indulgent end to a terrific evening of dining.
I can’t find a fault with the service, the food, or the overall experience. We had a wonderful evening at the Glazebrook House restaurant. I recommend to anyone staying here to take advantage of this experience.
The Bill: £46 per head
