{"id":380,"date":"2019-04-12T08:30:11","date_gmt":"2019-04-12T08:30:11","guid":{"rendered":"http:\/\/www.pridemagazines.co.uk\/rutland\/?p=380"},"modified":"2019-04-12T08:30:11","modified_gmt":"2019-04-12T08:30:11","slug":"dining-out-the-coach-house-at-south-luffenham","status":"publish","type":"post","link":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/food-and-drink\/dining-out-the-coach-house-at-south-luffenham\/04-2019","title":{"rendered":"Dining Out: The Coach House at South Luffenham"},"content":{"rendered":"
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A cosy pub restaurant indeed! Luffenham’s Coach House.<\/figcaption><\/figure>\n

A\u2008combination of more formally presented \u00e0 la carte dishes and some really enjoyable quality pub restaurant favourites combine at South Luffenham\u2019s Coach House to create a really compelling dining experience this summer…<\/h3>\n

Here comes the sun, sang George Harrison. Indeed, it was attempting to show its face during our visit to this month\u2019s dining out feature, but alas, it still managed to evade my camera.\u00a0Never mind; we simply used our imagination to conjure up the requisite sunshine that would ideally have accompanied a special preview of South Luffenham chef Alec Stephens\u2019 new menus, due to reach the pub restaurant as Pride goes to press.<\/p>\n

Alec and I share a broad consensus on food in that neither of us believes that fussiness or that inchoate quality of \u2018posh\u2019 necessarily improves a dining experience. Sure, a smart dining room is nice, but a really good dining experience demands not style, but substance.\u00a0By substance we mean technically good chefcraft combined with consistent quality of produce knowing that using flavours with simplicity will always produce a better dish. all of this is what makes a good dish great.<\/p>\n

Back when Alec wore a younger man\u2019s shoes, he scored some brownie points when working on the pass; that\u2019s the area where the dish is brought together on the plate before it is delivered to its intended diner.\u00a0A\u2008customer\u2019s main course was almost ready when Alec noticed that the neat placement of the elements had gone awry in a culinary landslide of unctuous jus. It would do, surely, suggested the waiter. Not a chance. Alec insisted on replating the whole lot, much to the consternation of the waiter. His Head Chef approved though, and tipped Alec for great things early on in his career.<\/p>\n

Having taken the pub restaurant over in 2017 and refurbishing its restaurant in May 2018, Alec no longer occupies just the pass, as is the norm for many Head Chefs. Instead he likes to be at the stove where his real enjoyment is, and together with his sous chef Patrick, they still very much enjoy working together to present and finish their dishes rather then designate each a section to do alone.<\/p>\n

There\u2019s a single menu for lunchtime service and a single menu for evening service, plus a dedicated menu on Sunday for \u00a318\/two courses; \u00a323\/three courses. Also they have some great midweek offers at lunch and in the evenings, \u2018Twosday;\u2019 two steaks & bottle of wine for just \u00a330 every Tuesday.<\/p>\n

Lunchtime dining sees a number of sandwiches available, as well as \u00e0 la carte dishes, whilst evening service provides a choice of five starters, six main course options and six additional grill options. During both daytime and evening service, there\u2019s also a choice of eight artisan pizzas. And that\u2019s the joy of dining at The Coach House. If you fancy something… well, fancy, it\u2019s there on the menu.<\/p>\n

A delicious pork loin Wellington serves as the perfect example, with suet pastry instead of puff, sealed then oven baked for an amazing crust and rose-coloured pork loin. Alternatively, there\u2019s a new Roast Mallard dish, one of Alec\u2019s own creations and a personal favourite. With a confit leg spring roll and star anise infused squash, plus juniper & soy jus from the bones of the duck, it\u2019s softly oriental but without the overbearing and umami bitterness that comes from a more classical oriental dish: a gentler, more floral, less spicy way to impart a modern dish using Great British ingredients.<\/p>\n

Equally, if you\u2019re keener on a more casual dish – albeit flawlessly executed – there\u2019s beer-battered haddock, a really good burger with brioche bun and Monterey Jack… more relaxed, but prodigiously not fast food.\u00a0Alec\u2019s pizzas use the restaurant\u2019s own handmade dough, and they\u2019re stone-baked, an imperfect circle of imperfectly risen dough that\u2019s all the better for it and for the range of toppings they\u2019re offered with. The restaurant\u2019s bread? Homemade. Desserts? Homemade.<\/p>\n

Suppliers include Price & Fretwell and Owen Taylor Butchers; responsible for the 30-day hung steaks, dry-aged over Himalayan salt blocks. Fish is from UK shores, whilst veg is from Covent Garden via Loughborough\u2019s Veg Factor.<\/p>\n

And if you think the ingredients have provenance, wait until you catch a glimpse of the wine list. For a village pub The Coach House has some knock-out bottles. Topping out at about fifty of the Queen\u2019s pounds, we\u2019ll direct you to Fronsac Bordeaux, and a Premier Cru Moutard Chablis.<\/p>\n

For a village pub, The Coach House\u2019s food output is really quite wonderful. if you\u2019re seeking relaxed dining in a restaurant that values satisfaction and dishes with substance and style, it\u2019s a distinct recommendation.<\/p>\n

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Main Course at The Coach House.<\/figcaption><\/figure>\n
\n

On the Menu\u2026<\/h3>\n

Starters<\/h4>\n

Peppered beef carpaccio with heritage beetroots, croutons and horseradish cr\u00e8me fraiche \u00a37.50.<\/p>\n

Moules marini\u00e9re with white wine and garlic cream \u00a36.50\/\u00a312.<\/p>\n

Wild mushrooms on focaccia with garlic sauce, rocket and shaved Parmesan \u00a35.50.<\/p>\n

Main Courses<\/h4>\n

Pork loin Wellington with black pudding, Savoy cabbage, creamed mash, pancetta and pickled apples in cider jus \u00a318.50.<\/p>\n

8oz Denver steak with roast vine tomatoes, field mushrooms and dripping chips \u00a316.<\/p>\n

Artisan pizza eg – Maui with pulled ham hock, grilled pineapple and coriander \u00a310.<\/p>\n

Desserts<\/h4>\n

Raspberry pavlova cheesecake, meringue, raspberries & raspberry sorbet \u00a35.95.<\/p>\n

Rhubarb & custard, frozen vanilla parfait, forced Yorkshire rhubarb, ginger oat crumb, lemon balm \u00a36.50.<\/p>\n

Open For Business\u2026<\/h3>\n

Lunchtime Dining:\u00a0<\/strong>Tues, Thurs, Fri, Sat 12 noon to 2.30pm.<\/p>\n

Evening Dining:\u00a0<\/b>Monday to Saturday 6pm to 9pm.<\/p>\n

Sunday Lunch:\u00a0<\/b>12 noon to 4pm.<\/p>\n

The Coach House Inn, Stamford Road, South Luffenham LE15 8NT. Booking recommended on 01780 720866 or via www.thecoachhouseinn.co.uk.<\/em><\/strong><\/p>\n

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One of Alec’s gourmet pizzas.<\/figcaption><\/figure>\n<\/div>\n
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