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REVIEW last bit. A beautifully balanced but sinful way to enjoy shellfish.

Main fusion

We visit the Clive Arms in Ludlow to see what the completely refurbished and extended restaurant and hotel has to offer

R

egular visitors to the Clive Arms, the boutique inn located at the heart of Ludlow’s Oakly Park Estate, will hardly recognise the place when they step inside for the first time following its extensive refurbishment. The entire restaurant and bar area has been remodelled to include a new outdoor seating area, while upstairs new ‘comfy lux’ large double ensuite rooms have been added. ‘The service is quick Oakly Farm Estate is leading and friendly, and example of how to make a you feel comfortable taking as long as success of local produce. Every you like choosing menu at the Clive – and the your dishes’ nearby Ludlow Farmshop and Ludlow Kitchen Café – states proudly that ‘All the beef, pork and lamb comes from our own farms… and Oakly Park provides all our game requirements… We don’t measure in food miles, we measure in food metres.’

Enjoying a meal at the Clive

According to the Clive’s head chef, Luke Wignall, Asian flavours are very popular with British diners, and the poached hake with a miso consummé is a lovely, light way to appreciate the white fish. The broccoli has a good crunch, and the pak choi is blackened on the grill on one side, while the miso is light enough to allow the coriander and lime to come through well. Our other main was an impressive tower of brioche, beef fillet, foie gras and truffle covered in madeira gravy. The beef is thick, soft and juicy, and the mushroom and asparagus sideshow is mouthwatering too. The cheeseboard is terrific. You’re spoiled for choice when it comes to cheeses made on site, and pretty much everything on offer is an award winner.

Asparagus and parmesan

Beef fillet

Morning marvels

The terrific cheeseboard But it’s perhaps at breakfast that you really can see the influence the Oakly Park Estate produce has on the Clive Arms’ menu. Pretty much everything on the plate comes from the farm – the black pudding, smoked bacon, cured salmon, jams, cheeses… even the coffee is roasted on site. And the best part of it is, you can wander down to the farmshop and take some home with you!

About Oakly Park Estate Oakly Park estate was once part of Ludlow Castle’s royal forest. It was purchased by Robert Clive (‘Clive of India’) in the second half of the 18th century and has remained in the hands of the Earls of Plymouth and Windsor-Clive family ever since. Ludlow Farmshop was established by the family in 2007 and provides the estate with beef, lamb, rare breed Gloucester Old Spot pork, wild venison and game, milk, honey, fruit and vegetables. It produces more than half of what it sells, and you can see the baking, cheesemaking, coffee roasting, preserving and cooking in the shop itself. ludlowfarmshop.co.uk

When we visit the Clive Arms, the service is quick and friendly, despite the restaurant being fully booked. The open, light space spills out into the bar area, and you feel comfortable taking as long as you like choosing your dishes, The restaurant bill with the waiting staff happy to Starters chat about the local ingredients. Seasonal asparagus, onion ash, asparagus oil, sauce The asparagus starter is a delight verge, parmesan crisp, poached hen’s egg £8 Crab and scallop ravioli, langoustine bisque, spiced tomato fondue £9.50 to look at, with dramatic parmesan Mains crisps among the stacked asparagus. Poached hake fillet, pak choi, heritage radish, broccoli and Blanched for just a minute to a miso, lime and coriander consummé £18 two, the freshly cut asparagus Beef fillet with sautéd foie gras, garlic brioche croute, black truffle, Madeira sauce £32 tips are so fresh they still have Dessert a firm crunch that is sweet and A selection of three Clive cheeses, with chutney, quince jelly, celery and biscuits £8.50 juicy. The soft egg and asparagus is a great combination, and the tasty salsa The Clive Arms Hotel adds a nice touch. Bromfield, Ludlow, The ravioli is a single Shropshire SY8 2JR Head chef Luke Wignall large piece of pasta, Tel. 01584 856565 served in a deep bowl to accommodate the creamy bisque and cress dressing. The fresh pasta is rolled quite thickly and Double rooms cost from has a satisfying texture, while the crab and scallop filling £95 per night B&B. To book melts in your mouth. However, it’s the creamy langoustine online, visit www.theclive.co.uk bisque that has us craving more – you’ll want to finish every July/August 2019 | SHIRE MAGAZINE 89

Hotel Review JulyAug 2019 jwDB.indd 1

23/06/2019 19:17

Profile for Superstar Publishing

Shire Magazine July-August 2019  

North Wales, Mid Wales, Shropshire, Cheshire, Wirral, Whats on, magazine, days out, events, restaurants, reviews, homes, gardens, arts, craf...

Shire Magazine July-August 2019  

North Wales, Mid Wales, Shropshire, Cheshire, Wirral, Whats on, magazine, days out, events, restaurants, reviews, homes, gardens, arts, craf...

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