{"id":1259,"date":"2024-09-13T11:01:40","date_gmt":"2024-09-13T11:01:40","guid":{"rendered":"https:\/\/www.pridemagazines.co.uk\/rutland\/?p=1259"},"modified":"2024-09-13T11:01:40","modified_gmt":"2024-09-13T11:01:40","slug":"dining-out-at-blossoms","status":"publish","type":"post","link":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/food-and-drink\/dining-out-at-blossoms\/09-2024","title":{"rendered":"Dining Out at Blossoms"},"content":{"rendered":"\n

Since a comprehensive refurbishment in 2020, Rutland Hall Hotel has really blossomed, and nowhere is that more evident than with its provision of excellent dining, further improved with the appointment of new Executive Head Chef Christian Koroma<\/strong><\/p>\n\n\n\n

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\"Beetroot\n\t\t\t\n\t\t\t\t\n\t\t\t<\/svg>\n\t\t<\/button>
Beetroot cured salmon starter, \u00a314.<\/figcaption><\/figure>\n\n\n\n
\"Pea\n\t\t\t\n\t\t\t\t\n\t\t\t<\/svg>\n\t\t<\/button>
Pea and mint soup with cheese straw and cr\u00e8me fra\u00eeche, \u00a39.<\/figcaption><\/figure>\n\n\n\n
\"Queen\n\t\t\t\n\t\t\t\t\n\t\t\t<\/svg>\n\t\t<\/button>
Queen of puddings with textures of raspberries, \u00a312.<\/figcaption><\/figure>\n\n\n\n
\"Herb\n\t\t\t\n\t\t\t\t\n\t\t\t<\/svg>\n\t\t<\/button>
Herb crusted lamb rump with dauphinoise potato, heritage rainbow carrot, and lamb jus, \u00a328.<\/figcaption><\/figure>\n\n\n\n
\"Duck\n\t\t\t\n\t\t\t\t\n\t\t\t<\/svg>\n\t\t<\/button>
Duck breast with fondant potato, slow-cooked duck bon-bon, celeriac & cherry, \u00a328.<\/figcaption><\/figure>\n\n\n\n
\"Atlantic\n\t\t\t\n\t\t\t\t\n\t\t\t<\/svg>\n\t\t<\/button>
Atlantic cod loin with ratte potatoes mussels and saffron cream, \u00a326.<\/figcaption><\/figure>\n\n\n\n
\"Chocolate\n\t\t\t\n\t\t\t\t\n\t\t\t<\/svg>\n\t\t<\/button>
Chocolate brownie with chocolate soil, burnt white chocolate, salted caramel ice cream, \u00a311. <\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Rarely has a name proven itself to be so apt… since its reinvention under current owners Priyesh and Minesh Patel, Rutland Hall Hotel has blossomed, with a comprehensive refurbishment that has included its bedrooms and its lakeside restaurant.<\/p>\n\n\n\n

Prior to the family taking on the estate, it was looking rather tired. We can\u2019t overstate the time, effort and capital that the family has put into the place, and nowhere is this care and attention more evident than in Blossoms. <\/p>\n\n\n\n

The improvements continue with the recent appointment of new Executive Head Chef Christian Koroma alongside Sous Chef Nathan Hayes, and Restaurant & Bar Manager Michael Crompton (a former colleague of Christian) who joined the team to match the chefs\u2019 talent with an assiduous approach to front-of-house.<\/p>\n\n\n\n

Elsewhere, the estate has recently launched Four Roots, its provision of wellbeing, designed as a holistic experience by spa and salon expert, Kerry Summers. <\/p>\n\n\n\n

Four Roots pre-empts the hotel\u2019s plans to expand its provision of facilities and treatments with the launch of a new spa next year. A\u2008planning application is currently being ratified with a view to the new spa\u2019s construction beginning, hopefully, in winter 2024.<\/p>\n\n\n\n

Constructed in 1890 as a hunting lodge for the 6th Earl Fitzwilliam and his eponymous pack, Rutland Hall (n\u00e9e Barnsdale Hall) was visited by many an aristocrat down the years including Edward, Duke of Windsor and Mrs Wallis Simpson prior to Edward\u2019s abdication in the 1930s.<\/p>\n\n\n\n

Following the creation of Rutland Water in the 1970s the place fell into disrepair under successive owners until its purchase and conversion into a country house hotel in 1989. Just after the family\u2019s purchase in June 2020, Covid struck and the hospitality industry was unable to operate… although a hotel temporarily bereft of guests did afford the opportunity to expedite the refurbishment of the estate whilst avoiding disruption to guests.<\/p>\n\n\n\n

Today, Blossoms is very much open to local non-residents, as well as guests enjoying its 66-bedrooms and 31 timber lodges. Christian and his brigade of 13 chefs have worked hard to consolidate the hotel\u2019s dining with a menu that reflects classic British dining.<\/p>\n\n\n\n

A\u2008 daytime menu is served from 11am-5pm, with brunch and lunch options including a range of stone-baked pizzas as well as lighter dishes and classic main courses. From eggs Benedict in the morning to fish \u2018n\u2019 chips, a premium burger or homemade steak and ale pie for lunch, Blossoms is a destination to bear in mind when meeting friends for a catch up.<\/p>\n\n\n\n

Two additional dining options include the Rutland Terrace menu (with a series of platters, plus wood-fired pizzas and open kebabs from noon until 5pm), and Christian\u2019s rebooted provision of a classic afternoon tea.<\/p>\n\n\n\n

The Great British Afternoon Tea, available following pre-booking from noon until 4pm, comprises homemade savouries, loose-leaf teas and optional Prosecco and Champagne from \u00a330\/person. There\u2019s even a special version for children with a Jurassic theme to reference Rutland\u2019s ichthyosaur. Roaaar!<\/p>\n\n\n\n

Meanwhile, in the evening, Christian and the team have created a new autumn menu comprising five appetisers or grazing dishes, seven starters, five \u00e0 la carte main courses plus seven grill options including a premium Himalayan salt dry-aged rib-eye steak which is served with Proven\u00e7al tomatoes, Portobello mushrooms, beer-battered onion rings and triple-cooked chips seasoned with smoked Maldon sea salt.<\/p>\n\n\n\n

Our photographs reflect a range of autumn dishes, with local suppliers favoured where quality permits and other suppliers including Owen Taylor, the Derbyshire butcher who sources beef, lamb and pork from counties including Rutland and Leicestershire. The latter celebrated its centenary in 2022. Fresh fish is delivered daily by Direct Seafood whilst Priory Farm and Noels are artisan suppliers of free-range eggs and ice creams respectively.<\/p>\n\n\n\n

A word, too, for Blossoms\u2019 provision of a really good Sunday lunch, with one, two or three courses available for \u00a318, \u00a326 and \u00a335 respectively. Star of the show is roast sirloin of Lincolnshire beef with all the trimmings.<\/p>\n\n\n\n

And speaking of trimmings… Christmas will be here sooner than we realise, so we\u2019d be remiss not to suggest making this year easier \u2013 or avoiding relatives \u2013 with Rutland Hall\u2019s two-night Christmas package. <\/p>\n\n\n\n

A Christmas Eve dinner with mulled wine and mince pies, plus Christmas Day breakfast and Christmas lunch including a glass of Champagne to get festivities started is  followed by the King\u2019s speech, a light buffet supper, quiz and Boxing Day breakfast, two nights of accommodation is included, all for \u00a3329\/person. We\u2019re assured that guests don\u2019t even need to lend a hand with the washing up… which sounds rather good to us.<\/p>\n\n\n\n

Alternatively, if you\u2019re charged with the responsibility of organising the office bash, or you\u2019re hoping to meet up with friends in the run up to the festive season, Rutland Hall offers its Christmas Party Nights from \u00a349.95\/person, and festive afternoon teas from \u00a330\/person. <\/p>\n\n\n\n

Finally, the hotel is offering a Boxing Day carvery for \u00a349\/person, and the team invite you to join their New Year\u2019s Eve party for \u00a3129\/person including a Champagne and canap\u00e9 reception, five course supper, with disco and midnight bacon baps.<\/p>\n\n\n\n

A little sooner than that, Rutland Food & Drink Week (21st-29th September) will see Blossoms celebrating with live music and cooking on the terrace on Saturday 28th, 12 noon-5pm, featuring a new outdoor menu and views of Rutland Water.<\/p>\n\n\n\n

We\u2019ve always been happy to recommend a visit to Rutland Hall, and to Blossoms in particular. The 70-cover dining room is stylish, it enjoys a super setting, and with Christian and the team unveiling their new autumn menus, its place in the shortlist of Rutland\u2019s best restaurants has never been more credible.<\/p>\n\n\n\n

Blossoms Bar & Restaurant at Rutland Hall Hotel<\/strong><\/p>\n\n\n\n

FOR\u2008THE\u2008TABLE<\/strong>
Freshly baked mini-loaf with olive oil herb butter, \u00a35.
Crispy whitebait, lemon aioli, \u00a37.
Mac & cheese croquettes, black garlic & truffle mayo, \u00a37.<\/p>\n\n\n\n

STARTERS<\/strong>
Pea and mint soup with cheese straw and cr\u00e8me fra\u00eeche, \u00a39.
British heritage tomato & burrata salad with pesto pine nuts and smoked Maldon sea salt, \u00a313.
Pressing of ham hock & leek with celeriac and piccalilli pur\u00e9e, \u00a314.
Beetroot cured salmon with wasabi mayonnaise, \u00a314 .
Compressed watermelon with goat\u2019s cheese, candied walnuts, nasturtium flower, \u00a311.<\/p>\n\n\n\n

MAIN COURSES<\/strong>
Herb crusted lamb rump with dauphinoise potato, heritage rainbow carrot, vine tomatoes, pea pur\u00e9e and lamb jus, \u00a328.
Atlantic cod loin with ratte potatoes, mussels, creamed leeks, and saffron cream, \u00a326.
Duck breast with fondant potato, slow-cooked duck bon-bon, celeriac & cherry, \u00a328.
8oz Himalayan salt dry-aged rib-eye steak, \u00a338.
The Rutland Burger, \u00a318.
Heritage wild mushroom risotto with fresh parmesan, poached egg, truffle oil, \u00a318.<\/p>\n\n\n\n

DESSERTS<\/strong>
Queen of puddings with textures of raspberries, \u00a312.
Chocolate brownie with chocolate soil, burnt white chocolate, salted caramel ice cream, \u00a311.
Glazed lemon tart with raspberry sorbet, tuille and mango gel, \u00a312.<\/p>\n\n\n\n

NB: Sample menu and featured dishes, subject to availability and change.<\/p>\n\n\n\n

Blossoms Bar & Restaurant at Rutland Hall Hotel<\/strong><\/p>\n\n\n\n

The Pitch: \u201cSet in over 70 acres, Rutland Hall boasts the finest restaurant, Blossoms Restaurant, offering an exquisite lunch, breakfast, and dinner menu set against\u00a0breathtaking views across\u00a0Rutland Water.\u201d<\/p>\n\n\n\n

Opening Hours: Brunch\/lunch served 11am-5pm. Evening dining from 6pm to 9pm.
Terrace menu served 12 noon to 5pm. Sunday lunch 12 noon to 4pm.<\/p>\n\n\n\n

Blossoms at Rutland Hall Hotel, Exton, Oakham LE15 8AB.
Call 01572 757901, or see www.rutlandhall.co.uk.<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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