Hotel plays host to a marvellous menu
LITTLEDEAN House Hotel was full of pleasant surprises from the first minute we arrived, with a traditional forest bar to walk into which had a happy selection of locals enjoying a quiet drink.
We were then greeted by the very friendly manager Clare Rooksby, who took us through the selection of wines, beers and ales available.
Now being run by Mathew Bond and Clare Rooksby on behalf of Richard and Kate Bond, Littledean House Hotel will slowly go through a transition. Richard, who started here as a chef, took over the hotel almost one year ago.
He was joined by Mathew and Clare from Hastings, who oversee the management. They plan to create a local, homemade menu using local produce. They already stock ‘Toshers Tipple’, a traditional homemade cider made in Littledean at Pleasant Stile by Ray Tosh.
They also have plans to renovate the rooms bit by bit to bring them up to date, whilst being sympathetic to the hotel’s heritage.
You really feel welcome and comfortable as soon as you step inside the grand restaurant with its smart yet casual atmosphere, which was made more intimate with the display of fresh flowers and candles on the tables. There was a happy mixture of diners and guests enjoying their break in the Forest.
The restaurant is nestled between the traditional bar and lounge leading on to the reception, which shows the true history of this well established hotel.
Littledean House Hotel advertises itself on numerous holiday websites, offering a base in the heart of the Forest for potential holiday makers.
They also welcome walkers and cyclists, as well as being the weekly meeting place for Littledean FC and Glos Velo Cycle group.
We chose as our starter pork spring rolls, which were beautifully presented and fresh with tasty and meaty fillings.
Our mains were the salmon from the special board, which was summery, fresh and very tasty.
We also chose the lamb Wellington which was perfectly cooked and full of flavour accompanied by seasonal veg.
Head Chef Lee Middleton is putting his own touch on the menu, which offers traditional pub food.
Lee has worked in many Michelin standard restaurants, which is apparent in his dishes. They were perfectly proportioned and cooked to perfection.
I was happy to see crème brulee being offered on the dessert menu as this is notoriously difficult to get right and isn’t often offered. I took the opportunity to sample this and I was not let down, it was beautiful.
Served with local seasonal plum compote, it complemented the brulee and Chantilly cream, which was the perfect way to round off our wonderful dining experience.
|
