From the Crown to the Crown
et in the beautiful Cheshire village of Tarporley, the Crown Hotel has the quintessential appearance of the old English village pub. The contrasting black and white exterior on the High Street bring to mind the image of the inn and tavern in Georgian and Victorian England. The homely image was more than matched by the kind and welcoming reception of the owners Duncan and Kelly who had previously worked for the McClaren Formula One Team in 2004 and cooked for HM The Queen and HRH The Duke of Edinburgh. On entering one immediately experienced a warm and friendly ambience of candle light and leather sofas. The open log fire added to the atmosphere which was a harmonious blend of the old and new. The traditional structure combines wonderful interior decor adapted for modern purposes. The brick and granite features combined well with the modern chrome look of a professional bar. The atmosphere is ideal for couples desiring
16 Life In Cheshire Pages_16-17.indd 16
a quiet evening but would be equally suitable for colleagues to meet for after works drinks and for families out for a celebratory dinner. We enjoyed a few glasses of lager before going to our table for a superb meal. As for the food, it can only be described as a celebration of produce. Bernard began with a caramelised red onion and goats cheese tart. The pastry was cooked to perfection and the filling had a wonderful texture. The tart was topped with a salad of fresh peppery rocket dressed with a rich balsamic vinegar. I began with carpaccio of beef with a rocket salad dressed with truffle oil and shavings of parmesan. The presentation was extremely impressive an artistic and colourful image. And each for just £4.95.
I had an 8oz sirloin steak cooked medium rare, with sautéed mushrooms, water cress and hand cut chips. The steak tasted wonderful and was complemented with earthy and rustic flavours. Bernard’s main was £10.95 and mine was £15.50. Both well and truly worth the price. The deserts were sumptuous. Bernard had a homemade passion fruit creme brulee that can only be described as the epitome of opulence. I had a variety of regional cheeses served with chutney, celery and biscuits that characterises the traditional English countryside. Both were priced at £4.25 an £5.95 respectively. A fitting conclusion to a terrific evening n
Now onto the mains. Bernard had a slow roasted lamb shank with creamed spinach and garlic mashed potatoes. A very rich and succulent main course with flavours that complemented each other. Lamb and garlic go very well together, especially so here. Where life gets interesting.
The open log fire added to the atmosphere which was a harmonious blend of the old and new. The traditional structure combines wonderful inte...