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EATING OUT
Recipe for a real treat A VISIT TO ASTON HALL HOTEL LINGERS LONG IN THE MEMORY FOR CHRIS WILSON. ou know what’s coming. Some venues may tweak the savoury element – a sausage roll here, a cheese straw there, perhaps even a slice of quiche. But if afternoon tea is on the menu, the element of surprise is pretty much removed from the equation. There’ll be a selection of sandwiches, scones with jam and cream and a few cakes. Put that way and it all sounds a bit routine, perhaps even dull and predictable. But when it’s done right – when the appropriate care is taken over the setting, presentation and – last but not least, the food – then you have a recipe for a real treat, a traditional approach to dining out that has massively increased in popularity over the last few years. When it comes to standing out from the crowd, Aston Hall Hotel certainly has a few advantages. For a start there’s the setting itself. This 18th century former manor house makes an instant impression from the moment you drive beyond the ornate ironwork of the front gates and take the gentle winding road towards a grand building with a bold red brick façade set in 55 acres of gardens and meadowland – even if, like us, your visit coincides with the arrival of an unwanted guest in the form of Storm Dennis.
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So we were forced to dash from the car to the front door rather than linger over the luscious scenery, but the entrance hall is similarly striking with its high ceiling, ornate tile floor and grand staircase – you can certainly see why this is one of the region’s best-loved wedding venues. It’s also a lovely setting for a delicious indulgent afternoon tea, whatever the occasion. The Bamford Restaurant is a cosy, contemporary room, perfect for a relaxed experience that combines a special setting with home-cooked comfort. Afternoon tea is served on the classic three-tiered cake stand with simple white crockery and we worked our way from the bottom up, starting with a delicious selection of sandwiches on brown and white bread with generous fillings including ham, cheese savoury, tuna, egg and coronation chicken. These were cut into quarters with the crusts left on. Some people may prefer fingers and crusts off for a more delicate bite, but this slightly more substantial version worked for us. The middle tier contained two homemade scones, one plain and one with currants, with clotted cream and strawberry jam. I have to say the scones, slightly warm from the oven with a
delicate crisp crust and a soft, moist and light filling, were as good as we’ve tasted. The restaurant manager had proudly made us aware that every element of the Aston Hall afternoon tea is made in house, and it’s clear that someone in the kitchen is seriously gifted when it comes to sweet treats. After piling the jam and cream as high as we dared, we paused for a fresh pot of tea, then it was time to tackle a spectacular top tier of chocolate cake, macaroons, orange and almond cake and chocolate mousse. We savoured every decadent mouthful although some sweet treats were wrapped up and became a decadent breakfast treat the next day. But even if you do manage to polish off everything in a single sitting, afternoon tea at Aston Hall Hotel will linger long in the memory. Aston Hall Hotel Worksop Road, Aston, S26 2EE Tel: 0114 299 4034 www.astonhall.co.uk
At a glance: Grand setting Smart service Superlative scones