Review on The Manor House Hotel, Bybrook Restaurant
The fourteenth-century Manor House manages to blend baronial flourishes with modern-day comforts and is stunningly located amid 365 acres of parkland on the southern fringes of the Cotswolds. Added to that, it also boasts Italian gardens sweeping down to the River Bybrook and a 'Peter Alliss' golf course.
The aptly named Bybrook Restaurant is reached via the oak-panelled hall, and it's a rather grand room with stained-glass windows providing fine views of the gardens. Robert Potter is in charge of the kitchen, having joined the restaurant from Lucknam Park where he led the Michelin-starred restaurant under the guidance of executive chef Hywel Jones. Overtly luxurious, many-layered complexity is the hallmark of the cooking - witness slow-roast breast of Anjou squab pigeon with white onion, Sauternes and vanilla purée, honey-glazed nectarine and elderflower jelly or pan-seared day-boat turbot with braised Gem lettuce, Champagne and broad bean velouté and a tempura of courgette flower.
Desserts sound slightly less elaborate (warm cherry and almond tart with roasted almond ice cream, for example) and diners are also offered a fascinating 'composed cheese course' including ideas like Gorgonzola cream with Parmesan crackling, rocket and confit of blood oranges. The classically inclined wine list has a strong French bias.
The Manor House Hotel, Bybrook Restaurant is also featured in: Michelin Guide, Good Food Guide, Hardens, AA GuideRate this Restaurant
Restaurant Opening Times
Breakfast: 7.00 - 10.00am (7.30 - 10.30am Sat-Sun)
Lunch: 12.30 - 2.00pm Tue-Sun
Dinner: 7.00 - 9.00pm (9.30pm Fri & Sat)
Accepted credit cards
Visa, Master Card, American Express