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. 125 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