National Seafood Fortnight begins 5 September and lasts until 21 September, during which guests of Lords of the Manor – a boutique hotel in a converted 17th Century mansion – can try a special seafood menu. The hotel’s new chef, Matthew Weedon, has created a £70 degustation
menu that features innovative techniques to highlight the flavours of the fruits de mare in season. Native oysters are served with cucumber jelly, oyster mousse and caviar, while lobster is served
as a mosaic with tomato, asparagus and lobster mayonnaise. Diners can enjoy the view and alfresco dining (weather permitting), especially since the hotel is located in Upper Slaughter, a
picturesque village in Cotswolds.
Native oysters, cucumber jelly, oyster mousse, Sevruga caviar
Mosaic of Scottish lobster, tomato and asparagus, lobster mayonnaise
Line caught sea bass, porcini mushroom puree, Madeira sauce.
Braised fillet of Cornish brill, tortellini of crab, nage of herbs
A selection of British and French chesses, grape chutney, homemade biscuits
Raspberry souffle, raspberry sorbet, grue de cacao
Coffee and petits fours