Located in 500 acres of grounds within easy reach of Birmingham, the prestigious Belfry resort has recently undergone a £26m transformation that is sure to boost its prestige as a Mecca for golfing events. New chef/director Glen Watson from the Albert Roux Consultancy is responsible for two restaurants and a bar, with pride of place going to the Ryder Grill – a capacious dining room with wooden rafters, leather banquettes, tables for two and a counter beside the open kitchen. Aged steaks from 19 Gales Farm in Atherstone and chateaubriands from Buccleuch Estate are the mainstays of the menu, but you can also ring the changes with, say, slow-cooked lamb tagine or halibut T-bone with fennel and tomato salsa. Starters range from lobster bisque to rabbit rillettes, while desserts might feature prune and Armagnac tart.
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