Gidleigh Park

333

"EXCELLENT"

6 reviews

Gidleigh Park, Chagford , North Tawton, TQ13 8HH

Gidleigh Park restaurant fish
Gidleigh Park
Gidleigh Park Hotel restaurant Tawnton Devon
Gidleigh Park restaurant
Gidleigh Park Christmas 2007 011

SquareMeal Review of Gidleigh Park

333

"EXCELLENT"

This blissful Devon hideaway bewitches everyone with its unashamed Englishness, aristocratic beauty, luxurious comforts and enchanting natural assets (including a stream meandering through the front garden). Ex-Restaurant Nathan Outlaw chef Chris Simpson joined the team in autumn 2017, and produces a procession of simple, yet refined dishes. On the menu, you’ll find the likes of John Dory served with Jerusalem artichoke, chicken dressing and crystallised seaweed, or a mix of duck breast with chicory and onion tart, beetroot and kale. Guests can choose from a seven-course tasting menu or the à la carte, while afternoon tea is served daily, between 3.30-5pm.  


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Special offers from Gidleigh Park

Three-course Lunch with Champagne & Tour £65

From: 12 October 2018

To: 31 January 2019

This offer is available from October 12, 2018 until January 31, 2019, subject to availability as displayed in the booking interface. Not available in conjunction with other offers. Offer excludes service.

Festive Afternoon Tea £37.50

From: 26 November 2018

To: 23 December 2018

This offer is available from November 26, 2018 until December 23, 2018, subject to availability as displayed in the booking interface. Not available in conjunction with other offers. Offer excludes service.

Festive Dinner - £125.00

From: 26 November 2018

To: 23 December 2018

This offer is available from November 26, 2018 until December 23, 2018, subject to availability as displayed in the booking interface. Not available in conjunction with other offers. Offer excludes service.

Festive Lunch & Glass of Champagne - £65.00

From: 26 November 2018

To: 23 December 2018

This offer is available from November 26, 2018 until December 23, 2018, subject to availability as displayed in the booking interface. Not available in conjunction with other offers. Offer excludes service.

Look for the "£" icon when booking (offers only available on certain days/times)

Gidleigh Park Location

Gidleigh Park, Chagford , North Tawton TQ13 8HH

Nearby Landmarks

Merrymeet 5km

Castle Drogo 5km

Opening times

Mon-Sun 12N-2.30pm 7-9.30pm

Gidleigh Park's Reviews

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Food & Drink: 9.3

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Service: 8.2

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Atmosphere: 8.2

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Value: 7.7

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Food + drink: 5

Service: 4

Atmosphere: 5

Value: 5

Platinum Reviewer
24 October 2016

We had experienced Michael Wignall’s cooking at Pennyhill Park as well as that of Michael Caines here, both two stars but rather different styles. Our impression of the former had been somewhat coloured by the unfortunate dining room and the substandard front of house staff, which we felt let the chef down, especially when the majority of the dishes in our ten-course tasting menu had been of an outstanding finesse, expertly balancing tastes and textures and beautifully presented on the plate, and employing ingredients, some familiar and some not, in adventurous combinations, so it was that we approached this dinner in these luxurious surroundings with great expectations. It was immediately clear that the staff were a cut above those at Pennyhill Park and, in a welcome break from most restaurants, it was possible to have a wine flight with 75ml glasses to accompany the tasting menu. There were no nibbles, but the amuses-bouche set the standard for the rest of the meal with a collective of treats comprising trout roe, cubes of mild cucumber and salmon, and then three crackers, all different, each one supporting a selection of delicate individual yet texturally interactive elements, all beautifully presented and carefully balanced. The 10 course Taste of Gidleigh menu looked on the face of it to be unbalanced, but as the meal went on it was clear that, as with everything that evening, a great deal of thought, more than a sprinkling of skill and a splash of imagination had produced a masterpiece of top-class cuisine. A startling mix of sea bass with finger lime, a nori cracker, a perfect amount of yuzu and gentle oyster was followed by some superbly juicy hare with just the right quantity of chocolate crumbs to produce the perfect match and accompanied by parsley, artichoke cream, lightly cooked parsnip, another notable taste element, ceps and a hint of pine. Venison before trout, with venison main on the menu? The puzzle was solved with appearance of a slice of home-cured beautifully tasty and tender venison “bresaola” as an integral part of a real picture of a dish with heritage carrots, baked and smoked, a background of trendy woodruff, beetroot, wonderful organic goat’s curd, carrot cream and parsley. One could almost be persuaded to become a vegetarian with a stand-out dish like this, and our judgement of the meat was that, after all, you wouldn’t find it that odd to have a slice of ham early on in the meal with pork as the main if it played a proper role in the composition of the starter. Back to fish - cured sea trout, perfectly lightly cooked and just marvellous with a surprising roast celery and beetroot cream and yet intensified with glazed octopus and an historic chicken and squid broth. Once again all the levels of taste and the textures were impeccably balanced. Cornish mussels served in and counterpointed with mild braised onion and elevated by coal powder with cabbage and especially a terrific sardine dressing. There was a choice of mains. It had to be the venison for me, and my wife chose the eternal favourite, turbot. We were now expecting perfection from every dish, and chef did not disappoint. The admirable fish was supported by some fresh, barely cooked, taste of the sea Mylor prawns along with Gidleigh Park Jerusalem artichokes, an umami boost from shiitake mushrooms in a seaweed tea, as well as English truffles and local greens. The venison was exemplary, an authentic taste of the game season with a special extra of brilliant sweetbreads and white truffles, girolles, baby watercress adding a touch of pepperiness and a savoury parsley and fermented garlic mix. Another competitor for dish of the evening! Before we tackled the desserts there was a semi-cheese course of variations of pumpkin with its seeds, Colston Basset mousse, and a striking pear and wet walnut duo. The look of the first dessert brought a smile to our faces the way it was amusingly put together on the plate - a blackberry ice ball, a super

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Food + drink: 5

Service: 4

Atmosphere: 5

Value: 5

Platinum Reviewer
24 October 2016

We had experienced Michael Wignall’s cooking at Pennyhill Park as well as that of Michael Caines here, both two stars but rather different styles. Our impression of the former had been somewhat coloured by the unfortunate dining room and the substandard front of house staff, which we felt let the chef down, especially when the majority of the dishes in our ten-course tasting menu had been of an outstanding finesse, expertly balancing tastes and textures and beautifully presented on the plate, and employing ingredients, some familiar and some not, in adventurous combinations, so it was that we approached this dinner in these luxurious surroundings with great expectations. It was immediately clear that the staff were a cut above those at Pennyhill Park and, in a welcome break from most restaurants, it was possible to have a wine flight with 75ml glasses to accompany the tasting menu. There were no nibbles, but the amuses-bouche set the standard for the rest of the meal with a collective of treats comprising trout roe, cubes of mild cucumber and salmon, and then three crackers, all different, each one supporting a selection of delicate individual yet texturally interactive elements, all beautifully presented and carefully balanced. The 10 course Taste of Gidleigh menu looked on the face of it to be unbalanced, but as the meal went on it was clear that, as with everything that evening, a great deal of thought, more than a sprinkling of skill and a splash of imagination had produced a masterpiece of top-class cuisine. A startling mix of sea bass with finger lime, a nori cracker, a perfect amount of yuzu and gentle oyster was followed by some superbly juicy hare with just the right quantity of chocolate crumbs to produce the perfect match and accompanied by parsley, artichoke cream, lightly cooked parsnip, another notable taste element, ceps and a hint of pine. Venison before trout, with venison main on the menu? The puzzle was solved with appearance of a slice of home-cured beautifully tasty and tender venison “bresaola” as an integral part of a real picture of a dish with heritage carrots, baked and smoked, a background of trendy woodruff, beetroot, wonderful organic goat’s curd, carrot cream and parsley. One could almost be persuaded to become a vegetarian with a stand-out dish like this, and our judgement of the meat was that, after all, you wouldn’t find it that odd to have a slice of ham early on in the meal with pork as the main if it played a proper role in the composition of the starter. Back to fish - cured sea trout, perfectly lightly cooked and just marvellous with a surprising roast celery and beetroot cream and yet intensified with glazed octopus and an historic chicken and squid broth. Once again all the levels of taste and the textures were impeccably balanced. Cornish mussels served in and counterpointed with mild braised onion and elevated by coal powder with cabbage and especially a terrific sardine dressing. There was a choice of mains. It had to be the venison for me, and my wife chose the eternal favourite, turbot. We were now expecting perfection from every dish, and chef did not disappoint. The admirable fish was supported by some fresh, barely cooked, taste of the sea Mylor prawns along with Gidleigh Park Jerusalem artichokes, an umami boost from shiitake mushrooms in a seaweed tea, as well as English truffles and local greens. The venison was exemplary, an authentic taste of the game season with a special extra of brilliant sweetbreads and white truffles, girolles, baby watercress adding a touch of pepperiness and a savoury parsley and fermented garlic mix. Another competitor for dish of the evening! Before we tackled the desserts there was a semi-cheese course of variations of pumpkin with its seeds, Colston Basset mousse, and a striking pear and wet walnut duo. The look of the first dessert brought a smile to our faces the way it was amusingly put together on the plate - a blackberry ice ball, a superlative buttermilk rod, torched Gidleigh Park sweetcorn kernels, blackberries and blackberry panna cotta, and we were still smiling after devouring it. Next we had a pistachio micro-sponge with a lemon and bergamot set cream, the taste of which grew on the palate and fused with the liquorice ice cream. Finally, another runner in the top dish stakes - a bitter chocolate bomb filled with praliné parfait, some frozen yoghurt and caramel. Simple sounding, but at this level not easily achieved. We reckoned that this was well up with any of the best dining experiences we’ve had this year, and Gidleigh Park with Michael Wignall in the kitchen must now rank alongside any of the three-star venues. Chef was still in the kitchen right to the end of service, yet another example of the dedication a top chef should have.

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Food + drink: 5

Service: 4

Atmosphere: 5

Value: 4

Platinum Reviewer
15 January 2016

We've been fortunate to stay at Gidleigh quite a few times, and have always found it to be most welcoming and relaxing. Long time fans of Michael Caines cooking, we have seen dishes develop over the last 18 or so years. The food is top quality, whether you have a full dinner, a light lunch, or tea and home made biscuits. Just to focus on dinner, the canapes served with drinks are tiny mouthfuls of deliciousness, every one perfect e.g. goats cheese mousse with crisp sharp apple and toasted hazelnuts. The bread basket is consistently excellent, and something we look forward to, the crust deliciously crunchy, the crumb light and fluffy. There's usually a delicate cup of richly flavoured soup as amuse bouche, very welcome when it's cold and wet outside. My favourite starter has to be the tartlet of quail with quails eggs and onion confit, a luscious assembly of fine pastry, soft cooked quail eggs, savoury crispy skin quail and deeply flavoured truffle sauce. Other stand out dishes include scallops with roasted cauliflower, sea bass with bouillabaisse sauce, and venison with chestnut puree, roasted vegetables and jasmine raisins, but everything showcases complex flavour combinations and beautiful presentation with purees, dabs of sauce and micro herbs. The cheese trolley features local and seasonal cheeses, with more home made breads. The desserts such as prune and armagnac souffle, or chocolate orange with orange sorbet are always fab. The petit fours are also pretty and perfect, often featuring a mini creme brulee, macarons and chocolates. Can you eat like this every day? No! We can manage canapes, amuse bouche, starter and main course, and then maybe cheese, or dessert, or petit fours. This time we were there over Christmas, and it was a pleasure to see Mr Caines in his whites with Christmas antlers on out and about chatting to guests, one of his last service sessions before he goes. He is moving on and there was a sort of end-of-term feeling to the place with several new young staff who seemed a bit inexperienced, but we will always look forward to going back to Gidleigh.

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