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Square Meal Review of Castle Bow Restaurant at The Castle Hotel
The Chapmans have been custodians of Taunton’s magnificent Castle Hotel since the 1950s, and during their tenure the venue’s kitchens have proved a spawning ground for many a top chef – from Gary
Rhodes to Phil Vickery. Foodie action now centres on the Castle Bow Restaurant – a spacious brasserie with bare polished tables, mirrored walls and arty lampshades. Young Irish chef Liam Finnegan
learned the West Country ways at Gidleigh Park and the Bath
Priory, which set him up nicely for a stint at this highly regarded champion of regional produce. His menus vary with the seasons, so expect anything from wild Quantock rabbit with wood
blewits, pea ravioli and tarragon to pan-fried Lyme Bay cod with cauliflower, samphire, raisin and capers. Seasonal desserts might include Nynehead strawberries with Champagne sabayon, and the wine
list is a family treasure.
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Liam Finnegan honed his skills at the George Hotel on the Isle of Wight, before working with Michael Caines at Gidleigh Park and the Bath Priory. The Castle has always prided itself on using only the best West Country ingredients – a viewpoint the young Irishman has embraced wholeheartedly, while taking the food in a thrilling new direction. His highly accomplished, seasonally aware cooking has already earned him a steady following.
Essential Details for Castle Bow Restaurant at The Castle Hotel
Address:The Castel Hotel, Castle Green, Taunton, Somerset TA1 1NF