{"id":1009,"date":"2023-04-06T08:47:07","date_gmt":"2023-04-06T08:47:07","guid":{"rendered":"https:\/\/www.pridemagazines.co.uk\/rutland\/?p=1009"},"modified":"2023-04-06T08:47:07","modified_gmt":"2023-04-06T08:47:07","slug":"dining-out-the-barnsdale","status":"publish","type":"post","link":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/food-and-drink\/dining-out-the-barnsdale\/04-2023","title":{"rendered":"Dining Out: The Barnsdale"},"content":{"rendered":"

One of Rutland\u2019s most beloved dining rooms and hotels has reopened under new ownership, with a new name and new menus. The Barnsdale, we\u2019re pleased to report, is once again open… and it\u2019s better than ever!<\/strong><\/h3>\n
\"Seared
Seared scallops with blood orange and roasted fennel, \u00a314.<\/figcaption><\/figure>\n

We\u2019ve got good news. And we\u2019ve got great news. First the good news. The hotel formerly known as Barnsdale Lodge has reopened. It has been renamed The Barnsdale and is now under the new ownership of The Signet Collection.<\/p>\n

The place is beloved by both locals and visitors from further afield, so we had our fingers crossed that under its new custodians, the place would continue to offer its warm welcome to anyone from a businessperson hosting a meeting at the hotel to the customer who pops in after enjoying a dog walk. Both stand at the bar, side by side \u2013 one in smart shoes, one in muddy boots \u2013 and both are equally welcome.<\/p>\n

The great news, however, is the changes which have been made to the place \u2013 and there are many \u2013 are all in keeping with the spirit of the hotel\u2019s friendly inclusive character and will definitely serve to enhance and improve the place for each and every customer (locals and visitors alike) from those who are simply popping in for morning coffee to restaurant customers and overnight guests.<\/p>\n

Barnsdale Lodge was created in 1760 and was converted from a farmhouse and hunting lodge into a hotel by Thomas Noel back in 1989. In May 2022, Hector and Samantha Ross of The Signet Collection acquired the property and closed the place briefly to complete a comprehensive refurbishment.<\/p>\n

That\u2019s a short space of time, but Hector was keen to retain the 60 or so local employees rather than having to close, then reopen the place with a new team. During the refurb he and General Manager Warren Browning have rolled up their sleeves with the rest of the team and swapped the spreadsheets for bedsheets, unpacking new beds and unboxing new furniture to so far refurbish about half of The Barnsdale\u2019s 46 bedrooms and suites.<\/p>\n

Along with the communal areas, they\u2019re looking superb, thanks in no small part to Samantha, who has served as the design lead throughout the refurbishment.<\/p>\n

A new entrance now sees guests welcomed into a larger, lighter reception, the old round bread oven in the entrance way has been replaced with a welcoming log burner. Residential guests are also now offered a complimentary glass of wine as they check in.<\/p>\n

What was the old reception area is now an ante room with a couple of squashy oversized sofas, and this room flows straight into the garden room and orangery, creating a much lighter, more open-plan but not completely monolithic space. Colours are sage and Card Room greens, sienna and warm neutrals punctuated by Incarnadine.<\/p>\n

The old dining room with its Vettriano artwork has been renamed the 1760, and has been given a smart makeover… the artwork is deployed elsewhere. Adjacent are the two private dining rooms, which have also been given a fresh new look.<\/p>\n

What was the rather dark red lounge is now a much brighter space and opens via French doors onto the south-facing gardens. The orangery and courtyard are also available for dining and will remain popular in the warm, bright sunny months ahead.<\/p>\n

The Barnsdale\u2019s Head Chef, Cedric Rullier, and his team have enjoyed completely refurbishing their kitchen too and equipping it with state-of-the-art gear.<\/p>\n

There are two main menus at The Barnsdale; the 1760 Brasserie menu is available during lunchtime and evening service. This comprises of nibbles, plus six starters, six main courses and two grill options, with a dessert menu offering four puddings and a British cheese board.<\/p>\n

A separate Orangery menu provides daytime dining options like fish and chips, a new Barnsdale burger and club sandwich.<\/p>\n

There\u2019s an afternoon tea menu too and an all-new, very extensive drinks offering from a Grainstore Brewery-powered ale \u2018The Barnsdale\u2019 to local gin from providers like Multum Gin Parvo and Mallard Point.<\/p>\n

Dishes are superb, and retain a connection to the area\u2019s food and farming community with Manton strawberries and Rutland Water asparagus all due to appear on the menus as Pride goes to press, alongside Rutland Water trout and game from local estates. The Barnsdale will also continue to look to its own kitchen garden, orchard and its hens to grow as much produce as is feasible on site.<\/p>\n

Hector and the team are commendably keen to ensure locals are welcome \u2013 as well as overnight guests \u2013\u00a0and that The Barnsdale remains at the heart of the Rutland community, already stating that they will take part in Rutland\u2019s traditional Lunch for Less promotion early next year. There\u2019s more great news too.<\/p>\n

The refurbishment of the hotel and courtyard is only the first of three phases Hector and the team have planned. The next phase will be a new events barn in the summer, followed by a day spa with pool plus a farm shop and electric cycle hire provision.<\/p>\n

Much to look forward to in the future, then, but for now it\u2019s good to have The Barnsdale open once again, as welcoming as it always was, but looking great and with a new,\u00a0improved provision of food. It\u2019s a better Barnsdale, for all!<\/p>\n

\"Tiramisu,
Tiramisu, \u00a38.<\/figcaption><\/figure>\n

On The Menu<\/strong><\/h3>\n

The Orangery Menu<\/strong><\/p>\n

Grainstore beer battered haddock, triple cooked chips, peas & tartare sauce, \u00a316.<\/p>\n

The Barnsdale Burger with onions, pickle, shredded lettuce & skinny fries, \u00a315.<\/p>\n

Starters<\/strong><\/p>\n

Easton estate venison carpaccio with parsnip, roasted beets, pickled onion & Parmesan, \u00a310.<\/p>\n

Seared scallops with blood orange, roasted fennel, \u00a314.<\/p>\n

Charred mackerel fillet, apple, cucumber, horseradish buttermilk & dill oil, \u00a310.<\/p>\n

Main Courses<\/strong><\/p>\n

Confit Lincolnshire pork belly with hispi cabbage, pomme puree, onion, Grainstore cider sauce, \u00a322.<\/p>\n

Pan fried salmon with cauliflower puree, potato terrine, brown shrimp & tarragon butter, \u00a324.<\/p>\n

Roast guinea fowl supreme with braised leek, carrot, boulang\u00e8re potato, chicken jus, \u00a326.<\/p>\n

Grill<\/strong><\/p>\n

Dry-Aged Sirloin \u00a330. Chateaubriand for two \u00a370.<\/p>\n

With roasted vine tomatoes, watercress, triple cooked chips, b\u00e9arnaise & peppercorn sauce.<\/p>\n

Dessert<\/strong><\/p>\n

Dark chocolate marquise with passion fruit sorbet & chocolate soil, \u00a38.<\/p>\n

Yoghurt and rhubarb panna cotta, \u00a38.<\/p>\n

Dining Out: The Barnsdale, Exton, Rutland<\/strong><\/p>\n

The Pitch: <\/strong>\u201cRefined yet relaxed boutique hotel, at the heart of Rutland’s beautiful countryside, with sensational food and drink at the heart of The Barnsdale experience.\u201d<\/p>\n

Dining Times:<\/strong>\u00a0 1760 brasserie open for lunch 12 noon – 2pm and dinner 6.30pm – 9pm. Orangery menu from 12 noon to 5pm.<\/p>\n

The Barnsdale, The Avenue, Exton, Rutland, LE15 8AH. Call 01572 724678 or see www.barnsdalerutland.com.<\/strong><\/em><\/p>\n

\"Pan
Pan fried salmon, \u00a324.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

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