Michael Caines’ secluded country house hotel continues to enchant visitors with its disarmingly serene outlook and ever-so-English sense of decorum. This dreamy woodland oasis – with a stream meandering through the front garden – is a crowd magnet, as is the cooking of the two-Michelin-starred chef and his brigade. To start, Brixham scallops might be paired with celeriac and truffle purée and a soy and truffle vinaigrette, while langoustine cannelloni appears with braised fennel, sauce vierge and shellfish sauce. Game always gets a good outing in season (perhaps Waddeton pheasant with cumin and pumpkin purée), while Dartmoor lamb might appear with boulangère potato, fennel purée and a tapenade jus. Unwavering consistency and highly skilled execution are also the hallmarks of desserts such as the trio of chocolate (parfait, mousse and ice cream). Happily the kitchen’s dazzling expertise is matched by an equally professional front-of-house team, and a blockbuster wine list is there to provide the perfect liquid asset.
Following Executive Head Chef Michael Caines MBE and Head Sommelier Edouard Oger MS wine trip to the North of Italy last year they have gathered new found gems and matched them with Michael’s innovative and creative cuisine.
Max: 4 people
Starts: 01 Mar 2014
Expires: 29 Mar 2014£43
Discover why Executive Head Chef Michael Caines MBE has held two Michelin stars at Gidleigh Park for 15 consecutive years when you savour our exquisite lunch menus.
Max: 4 people
Starts: 01 Jan 2014
Expires: 29 Mar 2014£37.00