Review on The Evesham Hotel, Cedar Restaurant

John Jenkinson and family have been running this quirkily idiosyncratic Cotswold hotel since the '70s and show no signs of calling it a day. The original building started life as a Tudor farmhouse and it set in lovely gardens just outside the town centre.

Weekly changing menus in the Cedar Restaurant (named after the ancient tree in the grounds) go for wacky names and fulsome descriptions, and all sorts of stuff is on offer. Dip in, and you might encounter Fasganeolin Toast (chicken livers with cashew nut sauce and orange segments), poached sea bass Andea (encrusted with pine nuts and basil) and a near-legendary Turkish flan (an egg custard with burnt sugar sauce).

The gargantuan 600-bin wine list is a joy to behold (take some time out to peruse) and the drinks list is one of the most formidably comprehensive in the UK – jokes and all. PS: The Guardian reckoned the hotel had 'the best loos in Britain'.

The Evesham Hotel, Cedar Restaurant is also featured in: Good Food Guide

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Cuisine

International

Chef

Paul Napper

Restaurant Opening Times

Breakfast: 7.00 - 9.30am (8.00 - 10.00am Sat & Sun)
Lunch: 1200 - 2.30pm Fri Buffet (12.00 - 2.30pm Sun Lunch)
Dinner: 6.00 - 9.00pm

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for The Evesham Hotel, Cedar Restaurant

Facilities at The Evesham Hotel, Cedar Restaurant

  • Childrens menu
  • Alfresco dining
  • Private parties
  • Vegetarian menu
  • Family Friendly

Accomodation

Accomodation is available, (37 rooms)

Address

The Evesham Hotel, Cedar Restaurant
Coopers Lane
Evesham
Worcestershire
WR11 1DA

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The Evesham Hotel, Cedar Restaurant Sample Menu

SAMPLE DINNER MENU

WHILE YOU WAIT
Olives 3.00 Bread & Garlic Aioli 3.00

THE STARTERS
Cream of Tomato Soup 6.00
Cheese Scone
Pink Peppercorn, Duck and Chicken Liver Parfait 8.00
cherry marmalade, toasted sour dough
Twice Baked Blue Cheese Soufflé 7.00
chive velouté, micro salad, herb oil
King Prawn Gamberoni 9.00
Pan roasted garlic bread
Ham Hock Pressé 7.00
piccalilli, watercress
Glazed Goats Cheese and Potato Terrine 8.00
confit and puréed beets
'Fritto Misto' 8.00/15.00
polenta dusted artichoke, green beans, tenderstem,
garlic aioli (V)
or
shallow fried calamari, prawns, mussels, clams,
chilli's and courgettes, chipotle lime mayo

THE CLASSICS
6oz Burger 11.00
Evesham kitchen patties, red Leicester,
burger sauce, Baby Gem, French fries
Cauliflower Macaroni Cheese 10.00
blistering tomatoes, rustic bread (V)
Duck Shepherd's Pie 14.00
root vegetables, buttered greens
Beer Battered Fish and Chips 14.00
roasted peas, lemon and caper mayonnaise

THE LIGHT BITES
Mini Lasagne 12.00
garlic bread
Green Lipped Mussels 6.00/12.00
mop up bread
- sauce Marinière
- coconut, lemon grass and chilli

THE MAINS
Slow Cooked Pork Ribeye 15.00
colcannon, roasted cauliflower and chorizo granola
Smoked Haddock 14.00
'bubble and squeak', poached free range egg,
Hollandaise
Avocado Cream Cheese Chicken 15.00
Tomato potato rosti, sautéed curly kale, crispy skin
Pan Roasted Fillet of Hake 16.00
chorizo hash, buttered beans and spinach, garlic aioli
Caramelised Root Vegetable Tart Tatin 12.00
rocket mash, goats cheese crumble (V)
Pan Roasted Calves Liver 15.00
Bacon crushed potatoes, onion gravy, black cabbage

THE STEAKS
8oz Sirloin 20.00
10oz Ribeye 22.00
Rump of Lamb 17.00
All served with chunky chips, confit shallots, tomatoes and portobello mushrooms, watercress salad
Add sauce 2.00
Peppercorn
Hollandaise
Blue Cheese

THE SALADS
Brussel Sprout and Pine Nut 12.00
roast chicken, warm bacon vinaigrette
Warm Smoked Trout Nicoise 13.00
poached egg, pesto
Warm Salad of Garlic and Chilli Tenderstem 12.00
pak choi, toasted seed dressing (ve)

THE SANDWICHES
(Served 12pm – 5pm)
Choose from white bread, wholemeal or wrap
Chicken Club 9.00
Bookmaker (steak & onion) 9.50
Fish Finger 8.50
Mediterranean Vegetable and Pesto 8.00
Served with fries and house coleslaw

THE SIDES
3.00
Macaroni Cheese (add bacon 1.50)
Honey Roast Chantenay Carrots and Piccolo
Parsnips
Buttered Greens
Salsa Roja Roasted Chorizo and Toasted Almonds
Rocket and Parmesan
Haloumi Fries, Salsa Verde (VE)

THE CHIPS
3.00
Chunky Chips
Stealthy Fries
Sweet Potato
Pick Your Salt;
Chicken
Rosemary and Garlic
Lime and Chilli
Maldon Sea Salt

THE CHEESES
Three Cheeses = 8
Five Cheeses = 10
Eight Cheeses = 12
8. FINN
Following in the footsteps of classic French triple-cream cheeses, such as Brillat-Savarin, Finn is made with unpasteurised cows' milk and the addition of double cream to give a rich luxurious texture. Surprisingly firm and lactic when young, it takes on walnut and mushroom aromas as it matures with a smooth, creamy breakdown beneath the rind.
7. BLANCHE GOATS CHEESE
A British homage to the iconic goats' cheese of the Loire Valley, this sensuous little raw milk cheese sports a wrinkly alabaster coat, beneath which lies a mousse-like paste that is as white as snow.
6. CHAOURCE HENNART
A fantastic traditional creamy cows' milk cheese from Burgundy, can quite easily stand up to be enjoyed on its own with a glass, or three of champagne!
5. HEREFORD HOP MARTELL
Full fat hard cheese made with pasteurised cows' milk and natural rennet.
Encrusted with toasted hops which give a pleasing edge to the flavour.
4. BEAUVALE
A luxurious, hand made soft blue cheese that is nothing short of heavenly. A very different blue to Stilton, it has more in common with Gorgonzola Dolce thanks to its soft, gooey texture and mellow flavour, which is sweet and spicy and framed by a lovely underlying earthiness.
3. MAIDA VALE
The name of this pungent new soft cheese from Berkshire-based Village Maid is nothing to do with the West London suburb. Its actually reference to the fact that the redolent orange rind is formed by regular washes in ale as it matures. The beer – a local IPA called Treason – helps give the rind yeasty, bready notes, while the interior is mild and buttery thanks to the use of rich Guernsey milk.
2. EVENLODE
Semi-soft, rind washed cheese typically having a firm, curdy core with bright, lactic flavours and a softer, pudgy breakdown below its sticky, brick-red rind where the flavours are more savoury, meaty and peanutty and the aroma quite pungent.
1. CHEDDAR MATURE QUICKES
A complex, creamy cheddar that offers outstanding depth of flavour. Matured for 12 to 15 months. Distinctive buttery taste, which develops as it reaches the back of the palate.

THE PUDDINGS
Vanilla Crème Brulée 6.25
orange and cardamon doughnuts, sugar tuille
Sticky Date Pudding 6.50
warm whiskey sauce, vanilla ice cream
Pavlova 6.25
bramley apple parfait, blackberry and violet compote
Warm Pumpkin Tartlet (ve) 6.00
winter berry sorbet
Macaroon of the Moment 6.25
Dark Chocolate Frozen Mousse 6.50
peanut and caramel macaroon
Selection of Ice Cream or Sorbet 6.00
meringue drops

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

The Evesham Hotel, Cedar Restaurant Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of The Evesham Hotel, Cedar Restaurant

Virtual Tour of The Evesham Hotel, Cedar Restaurant