insideKENT Magazine Issue 43 - October 2015 | Page 125
The Manor untook its current guise as a hotel in
the late seventies/early eighties, changing hands
again in 1981, 1987 and lastly in 1995 to its
current owners Mr Parrett and his family who
have committed themselves to passionate interest
in the development of this historic mansion.
Fuelled with my new found knowledge and keen
not to waste a second of the fading summer
sun, my guest and I decided to head out for a
walk around the grounds. We were able to take
in the sights of the Maid’s Garden, Rose Garden
and fountain before stumbling upon the outdoor
pool. With just enough balmy afternoon sun left,
my guest (who was certainly braver than I),
jumped in for a quick refreshing dip, commenting
that it was great alternative to the indoor pool of
the Pavilion, which was where I headed for a few
hunger-inducing lengths, and a refreshing hydro
pool, sauna, steam and jacuzzi session amongst
the columned Romanesque pillars and
Mediterranean inspired murals.
And it was just as well that we built up an appetite
as dinner in the hands of executive chef Byron
Hayter and his team awaited. Once again the
kitchen team outdid themselves as we devoured
our amuse bouche (a teacup of warming
vegetable soup) and ploughed through our
starters of game terrine with textures of apple –
a hearty, meaty dish accompanied by apple
purée, apple and mustard slaw with a deliciously
crispy coated black pudding bon bon.
For our fish course I was presented with the most
delicate piece of sea bass, with a crisp salty skin,
perched on a smooth celeriac purée offset by a
tangy tomato salsa; whilst my guest was
presented with the largest scallops he had ever
seen. Byron later explained that they were handdived off the coast of Dorset and brought straight
to the plate, which almost dwarfed the delicate
cubes of slow-cooked pork belly and slice of rich
black pudding, which were beautifully offset with
the sweet tang of the ap ple orbs and purée that
made the dish.
And then appeared our main course: a 35-day
hung chateaubriand with a rich, tangy red wine
jus, field mushroom, baked tomato and thrice
cooked chips. The melt-in-the-mouth beef was
divine, the chips crisp and fluffy, all washed down
with the recommended glass of Malbec.
And just to ensure that we wouldn’t need to eat
for a week, patisserie chef extraordinaire Kendra
rocked out our desserts: a rich gooey molten
chocolate fondant, a chocolate delice with a crisp
nutty wafer, delicate smooth chocolate mousse
and a rich chocolate ganache all offset with a
sweet sharp cherry sorbet.
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Ashamedly I would have licked the plate if I could
have, and I am now more determined than ever
to book myself in for Afternoon Tea where
seasonally inspired sweet treats include offerings
such as the pumpkin crème brûlée and a top
secret recipe for the Queen’s brownie no less!
With the new autumnal seasonal menu due to
be launched, you’d be wise to book now to
sample the rich game dishes, moorish winter
warmers and comfort-inducing puddings.
After a restful night’s sleep, a hearty English
Breakfast and amidst the air of wedding fever as
another excitable wedding party arrived to
celebrate their most special day, my guest and
I reluctantly bid yet another fond farewell… until
that Afternoon Tea.
Eastwell Manor, Hotel, Spa & Golf
Eastwell Park
Boughton Lees
Ashford
TN25 4HR
01233 213000
[email protected]
www.eastwellmanor.co.uk