Review on Restaurant at The Slaughters Manor House
There's been a manor house of sorts on this site for almost a thousand years; during the fifteenth century it was a convent, and the current building dates from around 1658. Sheltered grounds, manicured lawns and serried rows of roses and begonias contribute to the serenity of the scene, and the golden, Cotswold-stone house is packed with plump sofas, armchairs and rich fabrics.
The Restaurant is entered via the remains of the chapel once used by the nuns and it provides an elegant setting for Nik Chappell's assured modern cooking. Tea-smoked pork loin comes with spiced foie gras, parsnip purée and warm lentil dressing, rump of lamb is served with fresh pea spätzle and a devilled kidney hotpot, while braised fillet of brill keeps company with confit baby artichokes, fondant Ratte potato and caviar dressing.
Baked chocolate soufflé with tonka bean ice cream and dark chocolate sauce requires the regulation 12-minute wait; otherwise opt for chilled rhubarb soup with Champagne cream and rhubarb sorbet. The majestic, 700-strong wine list takes full account of France, but the rest of the world gets a fair outing – and there are plenty of half bottles on show.
Restaurant at The Slaughters Manor House is also featured in: Michelin Guide, AA Guide
Rate this RestaurantCuisine
Anglo French
Chef
Nik Chappell
Restaurant Opening Times
Lunch: 12.30 - 2.00pm
Dinner: 6.30 - 9.00pm
Accepted credit cards
Visa, Master Card, American Express