Located inside The Hare and Hounds Hotel the Beaufort Restaurant is their fine dining offering, and fine dining it was. The dining room was beautiful, it was wonderfully designed and full of charm. We had a lovely table in a corner, it made for an intimate and enjoyable experience.
The service was prompt and on point throughout the night. The staff did seem a little flustered, although the restaurant wasn't overly busy. The food was faultless and creative and we were pleased to have opted for the tasting menu.
To begin, we were served the Salad of Slow Roasted Fillet of Beef with Horseradish Cream, Watercress, and Parmesan Crisp. Paired with a glass of Vidal Reserve Series Pinot Noir, Hawke's Bay, New Zealand. Beef and horseradish always makes for a great starting dish, and the pairing was perfect. The wine was light and dry, with a raspberry tone.
The next dish was Cured Loch Duart Salmon with Beetroot Carpaccio, and Salsa Verde. An absolutely stunningly presented dish, and tasted superb. It was paired with Kleine Zalze, Vineyard Selevtion Chenin Blanc, Stellenbosch, South Africa. A full bodied wine, delicious.
“Every dish served was well presented and tasted divine.”
After being served a palate cleanser, we were bought out a dish of Slow Cooked Breast of Organic Chicken with Boulangere Potato, Cauliflower, Chicken and Lemon Jus. The chicken was very tender and flavoursome, and with the citrus of the lemon jus it was very palatable. Paired with a full-bodied wine, Torres Gran Vina Sol Chardonnay, Penedes, Spain. This was a well-rounded, faultless dish.
Next we were treated to a Cheese serving of Epoisse Parfait with Apple and Walnut. Again, meticulously presented by hand and delivering a strong, smooth flavour. Paired with a great wine, Paco and Lola Albarino, Rias Baixas, Spain.
In the way of dessert we were served a Dark Chocolate and Black Olive Tart, Pistachio Ice Cream, Black Olive Puree. A rich and indulgent dish, the olive puree gave the chocolate an interesting taste. Paired with a glass of Sauternes Les Garonnelles, Bordeaux, France, a very satisfying pairing.
We were sorry to see the dishes coming to an end, and the last dish of Spiced Orange Poached Rhubarb, Greek Yoghurt, Gingerbread, and Rhybard Consomme was bought out. This was absolutely delicious, the spiced orange and rhubarb worked well together.
Every dish served was well presented and tasted divine. We wouldn’t hesitate to return, we were well looked after and had a wonderful evening of fine dining.
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The Bill: £80 per head
