A\u2008happy new year is guaranteed for diners at Blossoms in 2026 with new Executive Head Chef Lee Clarke. He\u2019s now in post and leading a team determined to offer diners a truly exceptional experience<\/p>\n\n\n\n
\ufeffA\u2008new year. A\u2008fresh start. New beginnings. A\u2008sense of optimism and anticipation. And such sentiments are reflected in this month\u2019s Dining Out feature, too. A\u2008couple of months ago, an email fell into my inbox, which elicited an \u2018ooh\u2019 of interest and promise.<\/p>\n\n\n\n
Rutland Hall Hotel was justifiably pleased to announce the appointment of a new Executive Head Chef, Lee Clarke. The founder of Pr\u00e9vost in Peterborough, an upmarket tasting menu-based restaurant, Lee\u2019s reputation precedes him. Pr\u00e9vost was well-regarded, and ran successfully in the city until 2021. Latterly, he ran the kitchens of Parker\u2019s Tavern in Cambridge alongside Tristan Welch, himself an alumnus of Ramsay\u2019s P\u00e9trus and Le Gavroche, under Roux). <\/p>\n\n\n\n
As Welch segued into an on-screen pan-for-hire appearing on BBC One\u2019s Saturday Kitchen, The One Show and on Ready, Steady Cook, Lee was the trusted lieutenant at Parker\u2019s and a safe pair of hands in which the reputation of Cambridge\u2019s British brasserie (described by Jay Rayner as \u2018kind of dazzling\u2019) could remain, in Welch\u2019s absence.<\/p>\n\n\n\n
Six months ago, Lee began working at Blossoms Restaurant within Rutland Hall, and after settling in, the email signalled the hotel and luxury resort\u2019s keenness to announce a new era for their provision of dining.<\/p>\n\n\n\n
Rutland Hall itself was created as a posh bolthole for the 6th Earl Fitzwilliam to walk his dogs, back in 1890. It was transformed into a hotel a century later with a broader provision across the 70-acre estate of lodges supplemented by additional accommodation and function rooms. <\/p>\n\n\n\n
It was looking pretty tired prior to 2020. But then, new owners Priyesh and Minesh Patel took over the place, with a view to refurbishing and investing in its future. Some might say it was a shocking time to take over a hotel but as the place was bereft of guests during Covid, the team could work, uninterrupted by day-to-day operations, and soon the place was looking really nice. Especially Blossoms restaurant with its lovely large dining room and views over the water.\u00a0Dining at Blossoms has always been good. But with Lee\u2019s arrival we reckon it\u2019ll be elevated to another level.<\/p>\n\n\n\n
On the reverse side of the menu you\u2019ll find Lee\u2019s vision. \u2018To reflect Rutland, its farms, waters, and produce through honest seasonal British cooking. We source close to home wherever possible, prepare everything with care, and let each ingredient shine.\u201d<\/p>\n\n\n\n
If there\u2019s a better mission statement we\u2019ve yet to hear it. And to achieve his objective, Lee and the team have created a new menu which runs through both daytime and evening service with snacks, salads and five starters.<\/p>\n\n\n\n
In terms of its provision of main course dishes, there are three dishes To Share, plus more \u00e0 la carte oriented Specials, three Blossoms Classics and five From the Grill choices. I\u2019m not a chef, but I reckon it\u2019s as comprehensive a menu as you can produce, whilst still ensuring the team is familiar with how each dish should look, taste, and how they should be cooked.<\/p>\n\n\n\n
Some of the dishes are neat and light and pretty, such as our Cured Chalk Stream Trout with its pleasing colours and leafy herbs dancing around in a circle. <\/p>\n\n\n\n
Others, though, are bold and audacious, like the Pork Chop which arrived at our table looking like something Fred Flintstone would happily endorse. A\u2008slightly caramelised roasted onion, grilled apple and crispy sage prove Lee\u2019s inclination to champion a single ingredient whilst ensuring other elements of the dish enhance it, rather than competing against it. Its\u2008glazed surface was glossy and rich, and with tasteful presentation and plenty of white space on the plate, this was an elevated dish combining good judgement with fundamental chefcraft.<\/p>\n\n\n\n
Ditto the two sharing dishes prepared for our camera. A Slow-Cooked Beef, Oakham Ale, and Marrowbone Pie is a proper, satisfying winter dish that\u2019s hardly subtle but definitely makes you want to order another bottle of red wine and dig in for the night. Our Grilled Dry-Aged Hereford Rib of Beef is not for the faint-hearted, but it was beautifully cooked, blushing pink and very, very juicy with a lovely crack of black pepper and really good chips, nice and fluffy inside with a bit of crisp on the exterior.<\/p>\n\n\n\n
Desserts are crowd-pleasers, with a Chocolate Brownie and Glazed Lemon Tart destined to be the most popular options. <\/p>\n\n\n\n
In terms of ingredients, Lee\u2019s reputation and contacts in the area have ensured he knows which doors to knock on, including Lavinton Lamb, Grasmere Farm pork and Farmer Lou for poultry. This year, too, Lee hopes to strengthen his links with other local suppliers, subject to quality and consistency. <\/p>\n\n\n\n
Naturally, local drinks suppliers are also well-represented too, including Multum Gin Parvo and Grainstore Brewery. For daytime diners, there\u2019s a sandwich menu too, and the provision of afternoon tea. The restaurant\u2019s location is popular as a place to meet friends. What\u2019s more, having launched its Four Roots Spa this time last year, Rutland Hall is also a credible and well-equipped wellness destination. <\/p>\n\n\n\n
Crucially, it\u2019s also open to everyone. Under its previous ownership, there was a sense that the place was just for resort guests and events like weddings. Definitely not the case now. You\u2019re welcome for morning coffee, lunch and especially for evening meals.<\/p>\n\n\n\n
With Lee\u2019s arrival, Blossoms has a new menu, and a clear direction. Led by an excellent Food & Beverage Manager, Aby Mathew, the team is determined to ensure Blossoms has its own identity and allied to, but independent of, Rutland Hall more broadly. You can visit, and you should visit, because Blossoms is now blossoming, under a great team with great skills and great focus.<\/p>\n\n\n\n
Blossoms at Rutland Hall Hotel<\/strong> A\u2008happy new year is guaranteed for diners at Blossoms in 2026 with new Executive Head Chef Lee Clarke. He\u2019s now…<\/p>\n","protected":false},"author":2,"featured_media":3066,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[771,322,83,25,389],"class_list":["post-3065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-drink","tag-bossom","tag-dining-out","tag-hotel","tag-restaurant","tag-rutland-hall"],"acf":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/posts\/3065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/comments?post=3065"}],"version-history":[{"count":1,"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/posts\/3065\/revisions"}],"predecessor-version":[{"id":3067,"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/posts\/3065\/revisions\/3067"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/media\/3066"}],"wp:attachment":[{"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/media?parent=3065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/categories?post=3065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/tags?post=3065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
The Pitch:<\/strong> \u201c70-acre country estate offering accommodation and events plus wellness and dining with non-residents always welcome. Situated at the heart of the Rutland Hall, Blossoms has a varied menu,
including Sunday roasts and Afternoon Tea, served every day.\u201d
Opening Hours:<\/strong> Open seven days, all day menu served from noon until 9pm, Sunday from noon until 4pm.
Blossoms Restaurant<\/strong> Rutland Hall Hotel, Oakham, Rutland, LE15 8AB.
Call 01572 757901 or see www.rutlandhall.co.uk.<\/p>\n","protected":false},"excerpt":{"rendered":"