The Garden Room at Stoke Place

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Square Meal Review of The Garden Room at Stoke Place ?

In contrast to the Stoke Place’s imposing 17th-century architecture and 26 acres of grounds landscaped by Capability Brown, the Garden Room restaurant seems strikingly casual and quirky. Leafy wallpaper, verdant tones, stripped floors and bone-thin felt chairs create a breezy look that’s accentuated by light from towering windows. The cooking chimes with the surroundings, although the results can be a touch uneven. Dishes such as duck and quails’ egg ravioli with butternut squash purée, lamb cutlets atop buttery mash with morels and sweetbreads or grilled artichokes with cauliflower cream and samphire are all deliciously simple, but more ambitious efforts can sometimes wobble: blueberry cheesecake in a pebble-like casing of white chocolate alongside a morsel of dry pistachio cake, for example. Capable service and an expansive but user-friendly wine list are plus points, likewise a generous and easy-priced set lunch menu.

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Private Dining at The Garden Room at Stoke Place

Stoke Place’s six individually designed private dining rooms offer fantastic food served by experienced staff in an inspiring setting. The rooms can host functions for between 10-200 guests.

Capacities

Private Room Capacity
Fly Fishing Room 14
Barn Room 20
Lakeside,Thomas Gray ,Vyse Room 40
Ballroom 200

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Craig van der Meer

young chefs_craig van der meer 2013 The casual Garden Room restaurant provides an understated backdrop for the thoroughly modern cooking of South African chef Craig Van der Meer. As the main man since 2008, he has now found his groove with a reworked repertoire that pushes the boundaries of so-called country-house cuisine. His seasonally inspired dishes include seared lamb cannon served with basil, homemade feta, wild garlic and chakalaka (a spicy South African speciality of onions, tomatoes and beans).
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