Review on Middlethorpe Hall
Now owned by the National Trust, this magnificent three-storey William and Mary mansion (dating from 1699) is bound to conjure up superlatives. It stands handsomely in 20 acres gardens and parkland complete with a lake and 'ha-ha', and there's no stinting on the luxuries in the stately dining room, which has wall-to-wall panelling, portraits in oils and antiques spanning the centuries.
Following the departure of Nicholas Evans to pastures new, Ashley Binder has been promoted to the role of Head Chef. 'Cod fillet, chips and peas!' is a cheeky starter, especially when it appears alongside roast king scallops with cauliflower cream, fritters, caper and raisin dressing or confit of duck tortellini with roasted duck liver, white beans, honey and five-spice sauce.
Surprising combinations also leap off the menu when it comes to main courses: kipper ravioli accompanies poached fillet of brill, baby leeks, shallots and chive sauce, while crisp duck cannelloni partners honey-glazed Goosnargh duck breast with beetroot and sherry-glazed onions. To finish, check out the peanut butter parfait with caramel ice cream or the trio of pineapple and coconut. The wine list is suitably classy, with top French regions to the fore and prices to match.
Middlethorpe Hall is also featured in: Michelin Guide, Good Food Guide, AA Guide
Rate this RestaurantCuisine
Modern European
Chef
Ashley Binder
Restaurant Opening Times
Breakfast: 7.30 - 9.30am (8.00 - 10.00am Sat & Sun)
Lunch: 12.30 -1.45pm (Afternoon Tea 2.30 - 5.30pm & 3.00 - 5.30pm Sat & Sun)
Dinner: 7.00 - 9.30pm
Accepted credit cards
Visa, Master Card, American Express
