{"id":1021,"date":"2023-05-12T11:13:48","date_gmt":"2023-05-12T11:13:48","guid":{"rendered":"https:\/\/www.pridemagazines.co.uk\/rutland\/?p=1021"},"modified":"2023-05-12T11:13:48","modified_gmt":"2023-05-12T11:13:48","slug":"dining-out-at-hambleton-hall-2","status":"publish","type":"post","link":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/food-and-drink\/dining-out-at-hambleton-hall-2\/05-2023","title":{"rendered":"Dining Out at Hambleton Hall"},"content":{"rendered":"

A\u2008return visit to Hambleton Hall this month celebrates a wonderful setting, a warm welcome and of course, the exceptional dining for which the place has been renowned since 1980…<\/strong><\/h3>\n
\"Summer
Summer in the grounds of Hambleton Hall.<\/figcaption><\/figure>\n

Some things in life just fill you with an overwhelming sense of happiness. A warm summer day, for instance. A really nice-looking garden or time spent with family or friends enjoying good food and drink.<\/p>\n

Since 1980, Hambleton Hall has offered all of the above and more. It has also managed to remain consistently and unequivocally at the top of its game ever since it first opened its doors, obtaining its Michelin star in 1982 and retaining it ever since under its first head chef Nick Gill (brother of food writer A A Gill) and then Aaron Patterson who remains at the helm today.<\/p>\n

Hambleton Hall has also incubated some of the best talent in the industry today from its own Julian Carter, co-founder of Hambleton Bakery, to Ben Jones & Sean Hope (co-founders of The Olive Branch at Clipsham), to chef Neil Hitchen of Hitchen\u2019s Barn and former pastry chef Fiona Cairns who went on to make Prince William and Kate Middleton\u2019s wedding cake. We could continue, but suffice to say a position within the kitchens of Hambleton Hall is a coveted opportunity to learn from the best.<\/p>\n

Tim & Stefa acquired the former hunting lodge, dating back to 1881 and once owned by Eva Astley Paston Cooper who would entertain the likes of No\u00ebl Coward, Malcolm Sargent and Charles Scott Moncrieff.<\/p>\n

Hambleton Hall\u2019s country house hotel feel and its 17 bedrooms were created by Stefa Hart, a creator of fine country house interiors in collaboration with former colleague Nina Campbell. And of course, general manager Chris Hurst, restaurant director Graeme Matheson and sommelier Dominique Baduel have between them a combined 70 years of experience at \u00a0Hambleton Hall.<\/p>\n

The hotel remains synonymous with very good dining, but it would be remiss to overlook the time and attention to detail that all of the above have invested in creating the overall Hambleton Hall experience of warm and professional service in a great setting.<\/p>\n

To its credit Hambleton Hall never ever feels intimidating despite the grandeur of the setting or the knowledge of its customers that they\u2019re walking through the door of one of Britain\u2019s best restaurants.<\/p>\n

During lunchtime service there are two options including a Lunch for Less menu with two options per course for \u00a354\/two courses plus an optional third course and\/or coffee and chocolates. A three course \u00e0 la carte lunchtime menu provides four choices per course at \u00a3115\/three courses.<\/p>\n

A dedicated Sunday lunch menu provides three courses\u00a0 for \u00a384, and during both lunchtime and evening service a Gourmet Corner addition to the menu provides the option of enjoying a couple of rather special dishes whose components are particularly indulgent.<\/p>\n

Dinner at Hambleton Hall is \u00a3115\/three courses and changes on a daily basis with Aaron and the team keen to design dishes mindful of whatever ingredients are proving particularly good at the time.<\/p>\n

Aaron\u2019s one-acre kitchen garden adjacent to the hotel provides the chef with a range of produce and enables him to teach his 16-strong brigade that growing and using fresh ingredients is integral to the creation of their dishes.<\/p>\n

The garden is also integral to Hambleton Hall\u2019s provision of a dedicated plant-based menu with several options available to diners, ensuring they don\u2019t feel like an afterthought.<\/p>\n

Hambleton Hall\u2019s gardens are also open on Wednesday 21st June as part of a Garden Day & Lunch event. Following morning coffee, guests will enjoy a tour of Market Overton\u2019s Old Hall, Cottesmore\u2019s Chapel Farm and then a tour of Hambleton Hall\u2019s own kitchen garden, prior to a three course lunch and a tour of the garden itself afterwards.<\/p>\n

Other ingredients are carefully sourced, locally where possible, and of course Hambleton Bakery provides the hotel with its bread.<\/p>\n

The latter is a success story in its own right, established in 2008 with six shops and two more due to open in Rothley and St Ives, plus a new 24-hour bakehouse which opened in 2022 to accommodate demand for its flagship Hambleton Sourdough loaf.<\/p>\n

It\u2019s a good idea to keep an eye on Hambleton Hall\u2019s website and to sign up to the hotel\u2019s newsletter to ensure you\u2019re kept up to date with events such as wine tasting evenings and foraging events plus partnerships with companies like luxury small ship cruise specialists Silversea, motor racing company Palmersport and Nevill Holt Opera.<\/p>\n

Whilst the hospitality profession has doubtless faced myriad challenges in recent years Hambleton Hall has remained rock solid.<\/p>\n

It\u2019s little surprise given the quality, warmth and consistency that the company offers its diners and guests, and its keenness to remain one of the most welcoming and enjoyable experiences not just in the area but nationally.<\/p>\n

It\u2019s easy to gush about Hambleton Hall and make reference to Michelin-starred cuisine and the very beautiful environment.<\/p>\n

But hopefully the best compliment and certainly the most honest appraisal I can give is that whenever I walk through the door, I feel welcome and I feel happy. Hambleton Hall\u2019s team works hard to ensure it\u2019s a place that makes everybody smile, every single time.<\/p>\n

\"\"
Roast Merryfield farm duck with smoked beetroot, yuzu and salty fingers.<\/figcaption><\/figure>\n

On The Menu<\/h3>\n

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

Poached king prawns, ponzu, avocado, seaweed.
\nPat\u00e9 of chicken liver, crab apple pur\u00e9e, Calvados.
\nTerrine of heritage carrot, spiced carrot ice cream.
\nSlow cooked octopus, chorizo with lemon & ginger sauce, squid ink pasta.<\/p>\n

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

Roast quail, mushroom risotto, salsify, sauternes sauce.
\nLoin of Launde Farm lamb, sweetbread, aubergine with chickpea & black garlic.
\nRib eye of Red Hill farm pork and braised kohlrabi with apple & crackling.
\nPoached fillet of turbot with clams, cucumber, oyster leaf sauce.<\/p>\n

Gourmet Corner<\/strong><\/p>\n

Sturia Oscietra caviar, potato ice cream, buckwheat (starter \u00a35.00 supplement).
\nFillet of beef, oxtail, eryngii mushrooms, yam bean & red wine sauce (main course, \u00a38.00 supplement).<\/p>\n

Desserts<\/strong><\/p>\n

Hambleton\u2019s tiramisu.
\nCalvados chiboust,\u00a0blackberries, apple sorbet
\nA selection of farmhouse cheeses with Hambleton Bakery bread, grapes & celery.<\/p>\n

Hambleton Hall, Ketton Road, Oakham, Rutland LE15 8TH. Call 01572 756991 or see www.hambletonhall.com.<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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