They conquer you through your stomach at this castle. All afternoon, nose-twitching odours have been wafting up the stairs, drifting deliciously round my bedroom, at the very top of the building, encased within the thickest of walls. By dinner time, I can’t wait to see what smells so good.
Chef patron Colin Nicholson’s eight-course tasting menu, served in the light oak dining room, doesn’t disappoint. From the very first bite of his sourdough, I know it’s going to be special.
The procession of courses that makes its way to our table includes hand-dived scallop, Valrhona chocolate cremeux with blackberry compote, and that dish with the amazing aroma I’d been anticipating for hours – spiced monkfish tail, pak choi, confit leek and fennel veloute. And yes, it tastes as good as…
