Review on Hook by Martin Burge at The Fish Hotel
In a delightful location just 20 minutes walk from the picture-postcard village of Broadway, The Fish Hotel nestles in 400-acres of grounds and countryside, part of the Farnham Estate which also includes Dormy House Hotel and Foxhill Manor. Privately owned since 1977, the three hotels have recently been refurbished at a total cost of around £16m. Taking its name from Fish Hill where the hotel is set, it's a reference to the 16th century Benedictine monks of Pershore Abbey, who used to cure their fish stocks in hillside caves.
At the heart of this unique village-style retreat is their showpiece restaurant, aptly named Hook it's a fitting setting for Culinary Director Martin Burge's innovative cuisine. Burge joins the restaurant from Whatley Manor near Malmesbury, Wiltshire, where as Executive Chef he held two prestigious Michelin stars for seven years. A sleekly designed room with clean lines and interesting textures created by Hannah Lohan, inspired by the Danish heritage of the Philip-Sorensen family. There's an open plan kitchen so guests can watch all the action of the chefs at work, as well as a 360-degree fireplace ensuring a cosy ambience during winter months.
The kitchen makes the most of sustainably sourced fresh seafood as a backbone for its menu, together with options from the land for those who prefer meat. Open your account with deep fried cod cheeks, black salt and saffron rouille or chicken liver parfait served with apple and port chutney. Main courses usher in slow braised octopus, white bean and chorizo broth or non-piscine alternatives could include the likes of a succulent rib-eye steak with fries and café de Paris sauce. You are sure to be tempted by desserts to close the show with a banana caramel cheesecake or praline and chocolate soufflé.
Should you wish to extend your stay, The Fish Hotel can accommodate you in contemporary country style bedrooms and suites spread in buildings throughout the grounds, as well as hideaway huts and treehouses in the woods.
Cuisine
Seafood / Modern European
Chef
Martin Burge
Restaurant Opening Times
Breakfast: 7.00 - 10.00am
Lunch: 12.00 - 2.30pm (12.00 - 3.00pm Sun)
Dinner: 6.30 - 9.00pm (7.00 - 9.00pm Sun)
Accepted credit cards
Visa, Master Card