Bounce Magazine December 2016

DECEMBER DECEMBER 2016 | ISSUE 2016 #50 | ISSUE | FOOD #50 & DRINK
every staff member we encountered made us
feel very welcome, and in particular the hotels
Head Chef, Ben Cliff.
It is unusual to see a chef away from his
kitchen; however, it is clear to see that Ben
takes pride in introducing his menu, he
cares about his customers and was great at
recommending his dishes.
Being my usual self, I was having trouble
deciding on what to order. Ben kindly
suggested that we should have a pre-dinner
cocktail at the bar whilst we were deciding.
This sounded like an excellent idea, so
barman Ollie sorted us out with a ‘Dark and
Stormy’ and a ‘Classic Martini.’ Whilst this was
happening, Ben also suggested we should
start with one of his freshly baked to order
specialties the N’Duja & Gruyere baked bread.
Now, I am not a ‘Gruyere’ fan but this bread
was out of this world. In fact it tempted me to
order more hastily to see what the rest of the
dishes would be like. So onto the meal...
I began with one of my favourite dishes
named Pan seared scallops with Bacon, a
Parsnip Puree and Apple. I have to admit that
these were by far the tastiest Scallops I’d had
in a long time.
My partner opted for the more elaborate
Crispy Lamb, with Gooseberry and radish
Salad. We were both really impressed with
our choices – although I still think I chose the
better dish!
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