DINING OUT Enjoying spring

Pan fried fillet of Hake with Rosemary Gnocchi, Jerusalem Artichoke and Red Onion.

Barnsdale LODGE

For the past three decades, Barnsdale Lodge has represented excellent dining and accommodation as well as offering its guests the warmest of welcomes.This month we affirm that 30 years on, Thomas Noel’s country house hotel is better than ever! Words: Rob Davis. Images: Dean Fisher.

If I was to make a list of all of the cultural contributions from the past three decades, I think I could happily forgo many of them. Snapgram, Instaface and Twitbook have contributed little to society, in my humble. I could joyously consign to oblivion the phrase ‘unexpected item in bagging area.’ And now I’ve reached and breached the milestone of 40 years of age, the sartorial qualities of ripped jeans with buttock-exposing low hanging waistlines, so beloved by youth is particularly lost on me. Especially when they’re paired with hipster beards and a ‘manbun’ hairstyle. Progress it seems is seldom mutatis mutandis, but one innovation - from 1990 - that I couldn’t live without is the presence of Barnsdale Lodge in the county. Standing the test of time, the place celebrates its 30th anniversary as Pride goes to press with a black tie ball on 29th February. It’s one of my favourite places to dine... indeed, one of my favourite places to be.

BARNSDALE LODGE WILL CELEBRATE ITS 30TH BIRTHDAY WITH A BLACK TIE BALL AS PRIDE GOES TO PRESS...

There’s something indomitable about the appeal of Barnsdale Lodge. It’s brilliant at fine dining, Sunday lunch, afternoon tea, a quick lunchtime bite... and that’s in addition to being a great events venue, comfortable hotel and a popular wedding venue. There’s nothing Barnsdale Lodge can’t do, and nothing it doesn’t do brilliantly. Purchased in May 1989 by Thomas Noel (who still owns the place) and Robert Reid (who has since moved on) the hotel opened in 1990 and has gone from strength to strength ever since, not least because of the dynamism of MD Ed ‘Mr Rutland’ Burrows and General Manager Warren Browning, alongside David Bukowicki and his brigade of chefs, who are all excellent. >>

meet the CHEF

DAVID BUKOWICKI

Food Style: ”Everything’s local, nothing is complicated! We keep the plates looking nice and clean, we’re not trying to be too over the top because we cook for a wide range of people.”

Food Heaven: “Sitting by the sea somewhere with some nice sea food, somewhere nice and hot.”

Food Hell: “Having to sit and watch the Bake Off!” n

Above: Slow Roast Lamb.

Below: Smoked Rutland Water Trout Mousse with Pickled Cucumber and Melba Toast.

>> Whether you’re in muddy wellies and you’re flanked by man’s best friend or dressed up in your poshest clobber, you’ll fit in. Dine in the conservatory, which is light and lovely, or in the Vettriano artwork-clad dining room. Request one of several private dining rooms, relax in the garden room or if the weather is playing ball this summer, enjoy the courtyard. It’s up to you. You’ll enjoy great a setting and great service. You’ll also be able to choose from a set lunch menu with one two or three courses for £19.95, £21.95 or £24.95.

OPEN FOR FOOD

Afternoon Tea: Everyday from 2.30pm until 4.30pm. Lunch: Mon – Saturday 12pm – 2.30pm. Sunday Lunch: 12pm – 2pm. Dinner: 6.30pm – 9pm. NB: Open for drinks from 11am - 11pm.

Lemon Verbena Posset with Toasted Meringue and Biscotti.

on the MENU

Dine in the evening and there’s a spring dinner menu from 20th March. Other menus include an afternoon tea and sandwich menu and a Sunday lunch menu too. Not only is its food great, it’s consistently great, and no matter what improvements are made the look and feel of the hotel, its spirit will, it seems, always remain intact.

Ingredients are courtesy of a number of local suppliers from the Exton and Easton estates, Manton Farm and rather closer to home, Barnsdale Lodge’s own kitchen garden, tended by kitchen gardener Dan. Evening dining dazzles, with eight starters, and 10 main course options. There are six dessert options and if you’re lighter of appetite but still tempted, there’s a nice Café Gourmand options of homemade minidesserts with after dinner coffee. There’s even a little gift shop at reception where you can take a little bit of Rutland away with you to enjoy at home. The hotel’s 46 bedrooms are already subject to a rolling programme of refurbishment and by the time its 30th anniversary comes around the hotel’s communal areas will also have enjoyed being spruced up. What’s nice about the place though, is the sense of confidence Barnsdale Lodge’s team inspires. As Pride goes to press, final preparations are being made to Barnsdale Lodge’s 30th anniversary ball on 29th February, whilst the annual ‘For Rutland In Rutland’ Good & New Sale takes place on 6th and 7th March.

Mother’s Day dining will be prove busy on 22nd March and there’s a Wedding Fair planned on 15th March too. The hotel’s Rutland Retreats self-catering cottages also provide guests with the opportunity to enjoy a great escape in the county.

Over 30 years, dining - like so much in the world - has changed beyond recognition. But though it has improved over and over again, Barnsdale Lodge has stayed faithful to its loyal local customers.

FROM THE À LA CARTE DINNER MENU AT BARNSDALE LODGE

Starters Seared king scallops with Yorkshire black pudding bon bon and slow cooked belly pork £10.95. Carpaccio of Exton Estate venison with juniper crust, poached blackberry & ‘Ron’s blackberry vinegar £8.95. Main Courses Gressingham duck breast with duck leg epigrams with poached cherries, cavolo nero and Kirsch £18.95. Slow cooked beef cheeks with Colston Bassett mash potato, butternut squash purée and Romanesco broccoli £17.95. Pan fried fillet of sea bass with smoked eel, surf clams and sea beet £18.95. Dessert Dark chocolate espresso cake with minted chocolate ice cream and freeze dried raspberries £8.25. Gooseberry fool with elderflower meringue and lemon gel £7.95. Blackberry panna cotta with damson jam, poached figs and honeycomb £7.25.

NB: Featured dishes are subject to change.

n Barnsdale Lodge Hotel is based at The Avenue, Exton, Oakham Rutland, LE15 8AH. Call 01572 724678 or see www.barnsdalelodge.co.uk.

STARTERS Our chef’s soup of the day with Griffin bread £6 Seared scallops, with a hint of apple & ginger butterscotch £8.50 Smoked duck salad, truffle, rocket & fig £7.50 Chargrilled halloumi, sun blush tomatoes, olives & raspberry balsamic £6.50 Breast of wood pigeon, risotto fritter, pancetta & truffle £8 MAINS 8oz sirloin steak, pub chips, grill garnish & watercress £19.95 Rack of lamb, minted croquette, salt bake parsnip with red wine & rosemary £17.95 Loin of Irnham Estate venison, baby vegetables, roasted beetroot & a blackberry and port jus £16.95 Breast of chicken, smokey bacon risotto, spring greens, Madeira & truffle £15.95 Chef's catch of the day (please ask for availability) Linguini with broccoli, pine nuts & rocket, finished with crème fraîche & basil £15.95 Sweet potato and lentil curry, steamed rice, mint raita & a popadom £14.95 DESSERTS Citrus cheesecake, Passionfruit and raspberry £6.50 Pear and almond tart, butterscotch ice cream and praline crumb £6.50 Vanilla and tonka bean panacotta, cherry soup and apple crisp £6.50 Chocolate ganache, pistachio, honeycomb and blood orange sorbet £6.50 Chefs homemade ice creams and sorbets £6.50 Griffin cheeseboard, a selection of chutney and crackers £8 Please ask for other dietary requirements. MARCH MENU

Look forward to seeing you at The Griffin Inn Irnham 15 BULBY ROAD, IRNHAM, NR GRANTHAM NG33 4JG 01476 550201 | griffininn@irnhamhall.co.uk | www.thegriffinirnham.co.uk