Review on The Manor House Hotel, Bybrook Restaurant
Breathtakingly situated on the southern fringes of the Cotswolds within easy reach of Bath, the Manor House comes complete with 365 acres of parkland, a 'Peter Alliss' golf course and Italian gardens sweeping down to the River Bybrook.
The building dates back to the fourteenth century, and it manages to blend baronial flourishes with modern-day comforts facilities. 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 a salad of poached langoustines with salt cod brandade, cauliflower pannacotta, three preparations of lemons and a salad of soft herbs or pot-roast spring chicken with a ballottine of leg, sweetcorn and vanilla purée, cumin-scented carrots, emulsion of coriander and sherry-soaked sultanas.
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