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‘Gertie, old bean, let’s pootle down to Burgh Island’, Noel Coward might have suggested to actress Gertrude Lawrence in the 1930s. Situated on a private island only accessible by sea-tractor when
the tide’s in, this spiffing hotel still exudes quintessential art-deco romance. Black-tie and glam frocks are de rigueur for dinner: retro cocktails in the glass-domed Palm Court might
precede dinner with a strong seasonal accent: in summer you might find Brixham crab with broad bean, peashoot and citrus salad or chicken breast with sweetcorn pannacotta, greens, smoked almonds
and truffled popcorn; in winter, expect the likes of duck breast and crisp leg with red-cabbage marmalade, swede and carrot purée. Desserts such as rhubarb crumble with Champagne jelly and rhubarb
milkshake also follow the calendar. Afterwards, head to the ballroom and Charleston the night away. It’s simply divine, don’t you know.
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