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There’s no doubt that the Bailiffscourt Hotel is an outstandingly impressive building and, no matter how many times I go there, my breath is still taken away as we pull down the driveway. The sheer majesty of the building and the serene surroundings make it the perfect place to go and re-collect your thoughts out of the way of life’s maelstrom.
I’m always slightly nervous going back to a restaurant (although the previous review was written by a former colleague, I’ve eaten at the Bailiffscourt once before) as the initial experience doesn’t always repeat itself the second time around. Perhaps I’m cynical having been disappointed before, but I can’t help the ‘What if it’s not as good’ feeling…
Of course, I shouldn’t have worried about this particular restaurant. As soon as I arrived, I was welcomed with the same warmth by the Maitre d’ and left to examine the menu with a drink in the comfortable waiting area.
It’s a good job that they don’t rush you as you make your choices – from the sumptuous menu I was really unsure as to what to have. It’s a great position to be in – to be spoilt for choice…
After more than a few decision changes, I decided to give the roast suckling pig a try. I’ve never had it before and, in this historic setting, it seem appropriate to eat as the Queens (and maybe the Kings, if they could get a look in) of yore would have done.
The dining room is as beautiful as I remembered it. The medieval architecture is truly awe-inspiring and although there’s space for 70 diners, it’s in no way crowded. If only walls could talk, I wonder what tales this beautiful building could tell?
I smelt the suckling pork before I saw it; a delicate waft of aroma preceded the dish and set my mouth watering. On the plate, the pork (not one to eat in the company of vegetarians I might add) lay on a bed of sage crushed potatoes and was accompanied by seasonal vegetables.
The meat was delicious; full of flavour and cooked to mouth-melting perfection. So often, pork is either over-cooked or tasteless – in this case, it was absolutely delicious. The accompanying apple sauce was obviously home-made and bursting with flavour, providing the ideal counterpoint to the delicate pork.
As before, the accompaniments were as delightful as the main part of the meal, and filling without being too much. The head chef, Russell Williams, sources all the ingredients locally wherever possible and chooses his vegetables according to the season, which means that the flavours are incomparable. It’s all very well eating summer vegetables in the depths of winter, but they lose something in the translation and obviously aren’t grown locally. I’m convinced that as the food miles increase, flavour decreases (let’s face it, who’s as fresh after a nine-hour flight as when they got on it?)…
After lunch, I had the opportunity to have a look around the rest of the Bailiffscourt Hotel as I needed to see what the options where for a corporate hospitality event I’ll be involved in next year.
I’ve got to say that the options available are staggering – where else could you fly in by helicopter onto a private helipad, have a go with a cross bow, blast a few clay pigeons out of existence or get on a hover craft? These are just a few of the options available in addition to the gorgeous spa (which I’m going to have to go back to some time soon…), private conference facilities and function rooms. Exclusive use is available for weddings, events and fine dining functions, meaning that you can make the Bailiffscourt truly yours…
The Bailiffscourt Hotel and restaurant really does have it all – an incomparable restaurant, a beautiful setting and an amazing array of options for corporate hospitality.
To get your own slice of the Bailiffscourt serving of excellence, have a look at their website – www.hshotels.co.uk - or give the team a call on 01903 723511. From their website, you can also see the other hotels in the group, including the delightful Spread Eagle and Ockenden Manor.
