A Phenomenal Repast

Don Qui has been blessed with more than a few pretty decent repasts in his life. Every once in a while one or two have been truly phenomenal. A recent lunch with Duchess at Ikoyi London was one such occasion.

Located in a brutalist building (180 The Strand, at the corner of Surrey St) there is little on the outside to give DonQui any clue of the delights to be found on the inside. 

Ikoyi takes its name from an affluent Lagos suburb but, although influenced by Nigerian spicing, this is a throughly modern British restaurant. Its ever changing set menu is based on seasonal British produce enhanced by West African spices. The interior is comfortably informal with an open kitchen where DonQui is able to observe the chefs preparing his food with a calm, quiet, professionalism — no Gordon Ramsey-like shouty, stress going on here. The front of house team are all friendly, helpful and very knowledgable.

DonQui is more than a little fond of a long leisurely lunch and this is exactly what he gets over the next 3 hours.  Some high-end restaurants seem to go out of their way to show how clever they are rather than concentrating on good honest food. Not so Ikoyi. Here each dish showcases the taste of fresh seasonal produce. The sauces and subtle spicing perfectly enhances the flavours without overpowering or disguising the key ingredients.

Each of the many dishes are utterly delectable, from the opening gola pepper chicken broth through to the excellent Jamaican Blue Mountain coffee at the end (Da Hong Pao tea for Duchess).

The menu is only provided at the end of the meal (see below). As each dish is presented, DonQui’s waiter gives a detailed description.

DonQui does not opt for the wine pairing but helpful waiter gives him very good advice on choosing his wines by the glass.

Is there a favourite dish?

That is hard for DonQui to say. Each dish was so good that he finds it hard to pick a favourite. If pushed he would probably have to go for the dry-aged turbot with tender stem broccoli and an array of delectable sauces.

All diners eat from the same set menu which changes daily dependent on the best produce available. The portions are perfectly sized, with minimal carbohydrates. This allows DonQui to feel perfectly satisfied and not bloated at the end of 10 delightful courses. Allergies and aversions are asked for in advance but vegans and others with similar culinary neuroses would do best to go elsewhere.

Unfortunately Ikoyi is not a place you can just walk into with the hope of getting a table on the day. With two well deserved Michelin stars it is booked up well in advance. Bookings can be made up to two months ahead with new bookings opening on the first of each month. The price is also eyewateringly high although DonQui feels that every penny was very well spent for such a fabulous experience. If he can gather enough shekels together he would very much like to dine there again.

DonQui cooks Thai

DonQui Oaty is rather fond of Thai cuisine and he tastes some excellent dishes whilst in Bangkok — not least the set menu dinner at Chakrabongse Villas.

Wandering through the picturesque Tha Tien waterfront market, DonQui stumbles across the delightful Rongos restaurant. The name means House of Flavours and that is indeed what it is.

Here he samples morning glory (water spinach)— a favourite Thai vegetable — in this case in a tempura batter with tamarind and coconut dressing.

This is followed by fried rice with salted egg and grilled prawns. Both dishes are utterly delectable.

Michelin listed Rongos is very small and very popular — often booked up days in advance. DonQui is lucky to get a place on spec thanks to arriving when they open with enough time for him to have his meal and watch the sunset over the river before the booked diners arrive to take his table.

Keen to improve his own cookery skills, DonQui books himself in on a course at Silom Thai Cooking School. Here he learns all about the key ingredients of Thai cuisine. Not all of these will be easy to get back home, so he will have to think about substitutes or make an occasional trip to London’s Asian markets.

He is not entirely unhappy to find that he is the only westerner, only male, and only donkey on the course. 

DonQui learns how to make Tom Yum Goong — a sweet and sour soup with great depth of flavour. It is very quickly cooked up in a wok with coconut milk which he makes himself by hand-squeezing freshly grated coconut. 

He also cooks up a pretty good Pad Thai, learning to vary the cutting of the hot bird’s eye chillies depending on how spicy he wants it. If he wants it fiery — cut the chillies and then crush them with the flat of the knife blade. For pretty hot — cut them fine, and for a milder version (but still with some heat) cut them into relatively large pieces.

And here is his completed dish.

His is quite proud of his green curry with chicken and round Thai eggplant. He makes the paste by hand with a mortar and pestle, the green colour base coming from a dozen long green spur chillies (crushed into the paste). Spur chillies are quite mild. A red curry is made using red spur chillies (also relatively mild). As a rule of thumb DonQui’s instructor says that larger chillies are milder than small ones.

The delectable mango sticky rice is mostly prepared by the staff although the various steps are clearly explained and demonstrated. DonQui will try this at home.

All of the recipes are pretty simple and very quick to cook — almost always in a wok on high heat. Armed with an illustrated recipe book DonQui can hone his skills when he gets home.

From Jungle to Desert

After two weeks in Ecuador, DonQui sets off on the third leg of his around the world trip. Next stop Southern California. 

It is a long two day journey: canoe back up the Cuyabeno, car to Coca where he stays overnight, and then three flights in quick succession — Coca to Quito, Quito to Miami, and then on to Los Angeles. He only just makes the connection in Miami thanks to long queues at security and US immigration.

Hiring a car in LA, DonQui drives off towards the Mojave desert.

His first destination is Sacred Sands at the entrance to Joshua Tree National Park

DonQui is more than pleased with his accommodation which is quite a contrast to roughing it in Amazonia.

Joshua Tree National Park is breathtakingly beautiful.

The iconic joshua trees look like a cross between a cactus and palm tree. They are in fact yuccas, which DonQui learns are somewhat bizarrely related to asparagus.

The rock formations dotted across the desert landscape are as impressive as the trees…

… none more so than the other-worldly skull rock.

The small town of Joshua Tree is very pleasant with an artsy, alternative vibe. DonQui finds souvenir shops selling crystals and incense underneath posters advertising spiritual retreats, yoga, sound healings and other sorts of new agey stuff.

The entrance to the Joshua Tree Saloon looks as if a bus load of hippies pulled up several decades ago and stayed. Quite probably they did.

Inside the saloon DonQui feels as if he has entered a movie set with a couple of characters from central casting making good use of the pool table.

DonQui settles in for a couple of hours to watch the locals and enjoy some very good food and beer.

DonQui had expected the desert nights to be cold but his arrival is timed with an unseasonal cold snap with high winds. As he leaves the saloon he is more than a little shocked to find it is snowing. This is not exactly what he had been expecting.

Overnight in San José, Costa Rica

On his way to Tortuguero on Costa Rica’s Atlantic coast, DonQui Oaty decides to break his journey in the Costa Rican capital. It seems more restful after a long international flight to spend the night in San José before hopping on a domestic flight to the coast

san_jose_costa_rica1.jpg
San José is not the most attractive of cities

At first glance San José doesn’t seem to have much to offer. DonQui notes the urban sprawl, dusty streets and dull architecture. He is fairly certain that those that know the city will tell him that there is much to see and do. But it is a Sunday afternoon, not much is happening and the restful atmosphere of the low-rise Hotel Colonial invites DonQui to take a siesta rather than go out to explore Costa Rica’s capital.

hotel colonial.jpg
DonQui stays at the very pleasant Hotel Colonial

With its pleasant neo-colonial architecture, large spacious room and friendly staff, the Hotel Colonial is a great place to stay. It is right in the centre of town close to the Jade museum which would have been handy had DonQui decided to explore.

pool.jpg
The hotel courtyard

Instead, after his siesta, he has a coffee and plays a game of cards with Duchess in the pleasant courtyard by the small pool.

Esquina de Buenos Aires.jpg
Esquina de Buenos Aires Restaurant

The Esquina de Buenos Aires restaurant is right across the street from the Hotel Colonial. DonQui has learned that it has an excellent reputation and is hugely popular. He is, therefore, thankful he had the foresight to make a reservation as the place is hopping when he gets there for dinner and he would not have had a chance of a table without it.

IMG_4977 b&w.jpg
DonQui imagines he is in a classic black and white film

DonQui immediately sees why the restaurant is so popular. It oozes with atmosphere. The wood panelling, ceiling fans, posters from classic Argentinian films and old photos of Argentinian celebrities, make DonQui feel at though he has been transported into classic black and white film set in old Buenos Aires. All that is missing are two gentlemen in fedoras smoking cigars in a corner as they plan some dangerous adventure.

IMG_4974.JPG
The ‘mini’ striploin is plenty big enough

The food, drink and service are as good as the atmosphere. It being an Argentinian restaurant, beef steak is the thing to have. DonQui’s Bife de Chorizo (striploin) is superb and he is glad he ordered the ‘mini’ portion as at 250g of beef it is more than enough. The full portion is a whopping 400g!

flambeed banana pancakes.jpg
Banana crepes flambéed in rum

There is more than steak on the menu. Duchess’ sopa de zapallo y choclo (pumpkin and sweetcorn soup) is delicious as are the rum flambéed bannana crepes that DonQui has for desert. The house red wine, a Pequeña Vasija is excellent. Prices are a little on the steep side for Costa Rica but quite reasonable by European/North American standards. Reservations are essential.

rice and beans

Certainly, DonQui could have been more energetic to make more of his short overnight stay in San José. Nonetheless he thoroughly enjoys himself. He feels perfectly relaxed as he eats his breakfast of gallo pinto (rice and beans) with egg and sweet fried plantain the next morning. He is now ready for a proper adventure.

 

Casamia, Bristol

After enjoying his day at Jekka’s Herb Farm, Duchess treats DonQui to a meal at Michelin-starred Casamia — Bristol’s finest restaurant. Many of the herbs they use are sourced from Jekka’s farm.

casamia-general.jpg
The entrance to Casamia

After the slightly disappointing experience at the Black Swan in Yorkshire, DonQui wonders if the multi-course tasting menu at Casamia will also be a little over-fussy. He need not have worried. The meal is utterly exquisite — each small dish of the 12 course menu is a wonderful gastronomic experience in its own right and the courses build beautifully.

kitchen.jpg
The open kitchen

Tucked away on a pedestrianised road beside the Bathurst Basin water, the contemporary styled restaurant has room for only 35 diners, creating a nice intimate atmosphere with the tables spaced well enough apart that there is no crowding. On arrival Duchess and DonQui are treated to a quick tour of the huge open kitchen where the enthusiastic young cooks prepare the dishes. 

We are given no menu in advance. Instead we are advised to sit back and enjoy the journey. Every dish is brought to our table by one of the enthusiastic cooks who helped prepare it. They give detailed explanations and are happy to answer questions. The pride in their creations is palpable. 

parmesan tart 1.jpg
Parmesan tartlet

The meal begins on a high note with an incredible parmesan tartlet. The ultra-fine crisp pastry filled with a parmesan cheese mouse and topped with grated parmesan is a taste explosion with beautifully contrasting textures. It is one of the most wonderful things DonQui had ever eaten.

prawn.jpg
Prawn on lava

Hot on its heals came a fabulous dish of Canary Islands prawn served on a lava rock evoking the islands’ volcanic state.

salad.jpg
A tiny but delicious salad

The dishes are very small — tiny even, but with 12 courses to get though this is a good thing. Every dish is exquisite and DonQui finds it hard to find the words to do justice to the tastes. In addition to the parmesan tart a couple of other dishes stand out.

trout.jpg
Trout with served with hot charcoal

The brown trout served with a white-hot piece of charcoal on top still cooking the fish is not just a piece of showmanship. The lingering taste of charcoal infuses the fish with its flavour and the crispy skin is served on the side, much like a piece of pork crackling. The monkfish tail with a champagne sabayon is also quite delectable and definitely one of the stand-out dishes. It is helped by the fact that DonQui opted for the wine pairing and a glass of the champagne which was used in the sauce is served alongside it.

A wonderful sourdough bread with tangy cultured butter is served as a separate course after the salad and before the two fish dishes. DonQui remarks to the chef that he is not a fan of bread being served before the meal. Inevitably he is hungry then and eats far too much of it. The chef replies that the bread is so good that it deserves to be served as a course in its own right. He is correct and it helps that the previous dishes have knocked the edge off DonQui’s hunger. 

duck.jpg
Duck breast

The meat courses are based on duck with a flavourful consommé preceding a beautifully cooked piece of breast with a crisp, spicy-herb skin and a rich sauce.

wine.jpg
The red wine is breathing

DonQui is very glad that he chose the ‘wine flight’ as Cassamia calls it. In doing so each of his dishes is accompanied by a different wine, few of which are familiar to DonQui. Amongst the most notable are the Equinocio Branco from Southern Portugal which goes very well with the opening courses and the French Uroulat Jurançon desert wine.

passion fruit.jpg
Passion fruit desert with Jurançon wine

The deserts are as sublime as the savoury courses. There are several of them including a passion fruit concoction served in an elegant ceramic pot as well as a mix of strawberry based sweets. Perhaps the most unusually interesting is the tiny porcini mushroom fudge served at the end of the meal — the earthiness of mushroom unexpectedly and beautifully combining with the sweetness of the fudge.

strawberry.jpg
Strawberry second desert

This is probably the best meal DonQui has had in a long time. Given the restaurant’s reputation and its small size, bookings need to be made well in advance. 

Good food in Belgium

DonQui is off to Brussels for a few days in search of good food and beer. This shouldn’t be too hard as the Belgians take their food and beer very seriously indeed.

The problem is that there are so many options it can be difficult to decide where to go. Most of the top rated restaurants seem to serve up what has come to be known as Modern European — often small dishes topped off with some foam, a squirt or two of sauce, and a scattering of edible flowers or pea shoots. This is not what DonQui wants. He is looking for traditional Belgian fare washed down by a strong abby-brewed beer. 

IMG_2222.jpg
Brasserie de la Ville

After a bit of research DonQui stumbles on a little gem offering exactly what he is looking for. Although just off the Grand Place, the small Brasserie de la Ville (Rue de chapeliers 14) remains resolutely traditional in an area swarming with places mostly catering to tourists in a party mood.

IMG_2212.jpg
A calm, relaxed, atmosphere 

The atmosphere is relaxed and unpretentious with the quirky decorations adding character.

IMG_2215.jpg
A bit of a Tintin theme

There is a strong Tintin theme going on — even the menus are inserted into Tintin comics. 

IMG_2216.jpg
Les boulettes à la Liègeoise with pommes frites

After a delightful starter of scampis à l’ail (prawns in garlic sauce), DonQui goes for Les boulettes à la Liègeoise (meatballs in Liège syrup).  Liège syrup is made from highly concentrated apple and pear juice. DonQui has a bit of a penchant for sweet-savoury combinations. He thinks the combination of the slightly sweet, rich, brown sauce with the beutifully lean meatballs is utterly delicious.

Then there are the frites. The Belgians lay claim to having invented chips (French fries) and have perfected the way of making them. Soft on the inside, crispy on the outside and salted immediately on coming out of the fryer, Belgian pommes frites are, in DonQui’s opinion,  the best in the world. The frites at the Brasserie de la Ville are just about perfect.

IMG_2220.jpg
DonQui’s Westmalle Dubbel

Don’t look for an extensive wine list — this is a brasserie after all. In Belgium, beer is the drink of choice with several wonderful brews on-tap and many more in the bottle. DonQui enjoys a Dubbel, brewed in the Trappist abbey at Westmalle.  With 7% alcohol this rich brown ale is for sipping and savouring rather than for quenching a thirst. It goes perfectly with his meatballs — far better than any wine would do. 

IMG_2218.jpg
Duchess’ moules-frites

As DonQui is tucking into his wonderful meatballs, Duchess throughly enjoys a classic moules-frites (mussels and fries). She was less impressed with her onion soup starter which she thought was a bit lacklustre. 

Everything else is fabulous, including the helpful, enthusiastic and multi-lingual staff.

IMG_2214.jpg
More touristy restaurants in the area

DonQui is rather sad to see the obvious tourist traps full to overflowing while this more or less traditional brasserie is only half full. He hopes that the Brasserie de la Ville will be able to hold its own against the swarm of identikit restaurants serving up variations of more or less the same thing.

Best Restaurant in the World?

DonQui is rather excited to be going for dinner at the Black Swan in Oldstead, Yorkshire.

IMG_1956
The Black Swan at Oldstead

This restaurant, in the middle of nowhere on the edge of the Yorkshire Moors, was crowned the Best Restaurant in the World in TripAdvisor’s Travellers’ Choice Restaurants awards in October 2017. It has one Michelin star which Michelin defines as ‘worth a visit’. As a Christmas present from Duchess, DonQui was giving it the three star treatment — ‘worth a trip’.

The Black Swan is a family run business with Tommy Banks running the kitchen and his brother James overseeing the front of house. The Banks family have transformed a country pub into a world renowned dining experience, knocking Martin Berasategui in Lasarte, Spain from the top spot it had held since 2015. 

 

IMG_2164
The menu

The isolated country setting looks idyllic although the single track road leading to it is less so. A warm, welcoming fire greats DonQui and Duchess as they settle into a comfortable seat to peruse the menu and sip on aperitifs. Despite the Black Swan’s global reputation the atmosphere is cosy and relaxed. The staff are young, friendly and very knowledgeable. 

 

celery-and-walnut
Celery and walnut tart

DonQui opts for an excellent Alsatian Pinot Blanc as his aperitif while Duchess is more adventurous with her Jerusalem artichoke cocktail which she thoroughly enjoys. To accompany their drinks they nibble on a delightful celery and walnut tart. DonQui is not a great fan of celery but he tastes none of the bitterness he normally associates with the vegetable. Instead, the combination of walnut, cream and celery blend together beautifully. 

Ushered upstairs to their table, DonQui and Duchess settle down to the remaining 11 courses of the tasting menu. DonQui also opts for the suggested wine pairings.

IMG_1957
Langoustine with salted strawberry

The langoustine with salted strawberry is exquisite — quite possibly the best single dish on the menu. As the other courses come DonQui increasingly feels that some are over-fussy with too much attention paid to artistic presentation and the chef’s technical skill which hides the taste of the fine local ingredients. 

scallops
Scallops cured in rhubarb juice

Duchess is put off by the visceral rawness of some of the dishes from the venison tartare to the raw scallops in rhubarb juice. Why is it that so many chefs seem to think that raw food is the epitome of modern cooking? DonQui cannot order scrambled eggs in a posh restaurant anymore for fear of receiving a puddle of yellow liquid instead of something nice, light and fluffy.

The main lamb dish actually turns out to be three — sweetbreads, loin and rib. They are excellent. The loin is perfectly tender and pink, just as DonQui likes it and the rib is succulent and slightly salty. DonQui is too busy enjoying it to take a photo.

The matching wines are a mixed batch. The Sussex sparkling wine was touted as being as good as any champagne but DonQui does not agree. The Greek and South African whites are fine but not extraordinary.

Hand in hand wine
Baden Spätburgunder

On the other hand, the Spätburgunder (Pinot Noir) from Baden, Southwest Germany, is exquisite. It is as good or better than many Burgundies he has sampled. With a slight peppery hint it goes superbly with the lamb. DonQui asks for a second glass. German wines are underrated in the Anglo-Saxon world, mainly because the good stuff is rarely exported. The best of them come from Baden.

The Black Swan certainly deserves its Michelin star but DonQui would not rate it as the best restaurant in the world. DonQui enjoys the meal and the atmosphere it but he can think of many others he has enjoyed more. These include the Great House in Lavenham, Suffolk;  Restaurant des Epicuriens near Laon, France and Jean-Luc Rabanel in Arles, France.

DonQui’s verdict is that the Black Swan is definitely worth a visit if you are planning to go to north Yorkshire but probably not worth a trip in its own right. Be advised that due to its popularity you will need to make reservations months in advance.

Breakfast at the Wolseley

This is something DonQui has wanted to try out for some time.

wolseley-restaurant-londen-3p-restaurant10044c-0.jpg

The Wolseley on Piccadilly in London, is a self-proclaimed ‘café-restaurant in the grand European tradition’. It is famous for its breakfasts.  Although the magnificent art-deco building dates back to 1921 it has not been a restaurant all that long. In previous lives it has been both a car showroom and a bank.

Elegant and with formally dressed waiters the Wolseley not cheap. Nor is it easy to get a table without a reservation. Finding himself at a loose end in London on a cold February Sunday morning, DonQui decides to take his chances. He is slightly disconcerted to find the place absolutely buzzing at 10am. Fortunately the friendly lady at the door is able to find him a spot. He is very glad she did.

wolseley.jpg

The breakfast menu is extensive offering almost anything one might want from the piles of delicious looking croissants strategically placed around the rooms, to classic egg dishes, müslis, and yoghurt.

DonQui orders french toast with bacon. This is one of his favourite breakfast dishes and it is surprisingly hard to find on European menus.

breakfast.jpg

It is just about perfect. Nice thick slices of bread, properly soaked in egg mixture with no dry bread bits in the middle. It is smothered with proper crispy bacon and served with a generous jug of real maple syrup on the side. DonQui thinks he would be hard pressed to cook better himself.

The elegant setting, filled with a mix of tourists and Londoners, makes breakfast here feel like a real treat. The coffee is great too.

 

The bill at the end did not break the bank as DonQui suspects a dinner bill might.

Harry Potter and Boots of Beer

IMG_0602 lr.jpg

Lavenham, Suffolk, bills itself as England’s best preserved medieval town. As a bit of a history buff it is a place DonQui has wanted to visit for some time. Even though it is not far from his home paddock on the Suffolk coast, he has not managed it until now.

IMG_0589 lr.jpg

In the heart of Suffolk, not too far from Bury St. Edmunds, Lavenham is not easy to find. There are no main roads and no rail lines. To get there DonQui has to wind his way along narrow country lanes with only just enough room for two cars coming in opposite directions to squeeze past each other. Perhaps this is why the place is so well preserved.

IMG_0615 lr.jpg

If you like old timber-framed houses this is the place for you. Many of the wonky buildings have been standing since the 14th century. Walking around the compact streets DonQui feels as if he has stepped back in time — parked cars notwithstanding.

IMG_0595 lr.jpg

Fans of Harry Potter may well recognise the De Vere house as Harry’s birthplace from the film The Deathly Hallows.

IMG_0625 lr.jpg

Several other films have also used the backdrop of Lavenham’s medieval streets as a backdrop.

IMG_0604 lr.jpg

Many of the houses have pink plaster. The colour is still known today as ’Suffolk pink’. Originally this colour was obtained by mixing pigs’ blood with the plaster. DonQui assumes that the modern versions are more likely made by chemical combinations to match the natural original.

1431742481665-garden-party-resized 2.jpg

Most of the buildings can only be admired from the outside but the Guildhall can be visited. It has been restored inside along with some excellent exhibits of its origins in the Flanders wool trade.

IMG_0567 2 lr.jpg

Later it became a house of correction where the ‘idle and disorderly’ (poor and homeless) were incarcerated in the misguided idea that hard work and cruel conditions would make them more productive members of society.

IMG_0568 lr.jpg

These reproductions of original notices give DonQui an idea of the fate of those unfortunates. One woman was incarcerated for having brought two children with smallpox into the town.

IMG_0564 lr.jpg

There is also a bit of relatively modern history to the place. RAF Lavenham was an active airfield during the second world war and was home to the USAAF’ s 487th Bombardment Group which flew 185 missions between May 1944 and April 1945 with the loss of 233 lives. The Airmen’s Bar in the Swan Hotel is dedicated to their memory.

IMG_0558 lr.jpg

Original graffiti from British and American pilots adorns the walls along with modern additions from returning veterans and their offspring.

Das-Boot_Beer.jpg

DonQui particularly likes the ‘boot record’ from 1940 which lists the times it took various British servicemen to drink a ‘boot’ of beer. Ironically this is a German tradition in which a couple of litres of beer are drunk in one go from a glass in the shape of a boot. DonQui did this in his younger days when he was living in Germany. The trick is to keep the toe of the boot pointing down otherwise an air-bubble will cause the drinker to be drenched, much to the amusement of the on-lookers.

IMG_0557 lr.jpg

DonQui takes his hat off to W.H. Culling of the RAF who drank the boot in an incredible 59 seconds on 5 July 1940 only to do it again eight days later in 40 seconds!

Lavenham has plenty of excellent watering holes. These include:

IMG_0536 lr.jpg

The Great House. This is where DonQui stayed and he reviewed it fully in his previous post. As boutique hotel with only 5 rooms it must be reserved well in advance. If you cannot get a room there, DonQui recommends treating yourself to at least one meal in the wonderful French restaurant.

IMG_0613 lr.jpg

The Swan. Home of the atmospheric Airmen’s Bar, the Swan also has rooms and two eating possibilities.

IMG_0573 lr.jpg

The restaurant is excellent, offering modern British cuisine of nearly the same quality as The Great House although it does not have quite the same ambiance. Duchess proclaims her goat’s cheese pannacotta with beetroot granita as one of the most interesting dishes she has ever tasted.

IMG_0636 lr.jpg

The Swan’s Brasserie is more casual but with a bunch of tables and plastic chairs set up in a hallway, DonQui is not tempted.

IMG_0617 lr.jpg

Attached to the Swan is an excellent Spa with a full range of treatments and a hot tub.

IMG_0553 lr.jpg

Number 10 gets good reviews on TripAdvisor. The old timbered building and interesting menu posted outside tempts DonQui. When he goes inside to potentially make a reservation his ears are assaulted with the sounds of manufactured pop music of the worst kind. When he asks if this sort of stuff is played through dinner he is informed that it is. With a gentle snort he turns on his hooves and looks elsewhere.

IMG_0633 lr.jpg

The Lavenham Greyhound is a Greene King pub. DonQui goes in for an afternoon drink and enjoys it. He cannot vouch for the food but the menu has fairly typical good pub food options. The bowls of soup he sees being brought to another table look good.

lavenhamtearoom 2.jpg

The Guildhall  has a very good café offering tea, coffee and baked goods. Their scones are baked on the premises and DonQui tucks into one along with clotted cream and a blackcurrant jam while Duchess takes hers with raspberry jam. The scones are truly excellent. It is well worth a stop.

A bit of France in Suffolk

In the heart of rural Suffolk lies Lavenham — England’s best preserved medieval town. In the heart of Lavenham is an unexpected little corner of France.

IMG_0536

Over thirty years ago, the 14th century ‘Great House’ on Lavenham’s Market Place was bought by Régis and Martine Crépy. They converted it into a fabulous 5-room boutique hotel with a gourmet French restaurant.

DonQui is staying at The Great House for a couple of days while he explores Lavenham. It is as quintessentially French as the rest Lavenham is medieval English. The owners, staff, chef, and ambiance are all French. It seems to DonQui as if he has crossed the channel as soon as he steps over the threshold. For the francophile DonQui this is all very good news, especially the prospect of a French style dinner in owner-chef Régis Crépy’s award winning restaurant. He is not disappointed.

IMG_0550.jpg

He and Duchess opt for the 3 course set menu which at £36 is great value for top end cuisine from a renown chef who is often on the premises.

Spying the fantastic looking cheese board on the way in he decides to add a cheese course before desert which he and duchess will share. With 19 AOC cheeses it is reminiscent of the cheese board he sampled recently at Domaine de Barive.

 

IMG_0522

The food more than lives up to expectations. It is modern French cuisine using mostly local ingredients although the cheese is imported from France and the scallops come from the Isle of Man. The dishes are perfectly cooked, very well balanced, and not overly fussy. There are also a very good selection of wines by the glass. DonQui generally prefers this with a multi course meal as it allows him to sample different wines with different dishes.

IMG_0523

Highlights include the queen scallops with an avocado-lemon mousse and seaweed butter, which DonQui has as his starter. The accompanying mousse gives just the right amount of citrus taste to set off the delicate small scallops.

IMG_0527

Duchess pronounces her main of skate wing with capers and tomatoes as ‘astounding.’ Skate is not a fish DonQui has been particularly keen on in the past. When he has a taste of this one he is most impressed. The fish takes the taste of the capers and tomatoes beautifully and DonQui decides he will try cooking skate wing himself at some time in the future.

IMG_0526

The meat dishes are just as good as the fish. DonQui’s only mild criticism is that the additional portions of vegetables and potato do not match the standard of the main dishes. They were also quite unnecessary.

IMG_0529The cheese selection is a delight, all perfectly ripe and served at room temperature. DonQui likes having cheese before a sweet to finish off his wine. Unfortunately in many English restaurants a cheese course is brought straight from the fridge and is therefore often tasteless.

IMG_0531

The deserts are just as good as the previous courses.

The hotel rooms are spacious and comfortable. The modern furnishings and conveniences tastefully fitting in to their ancient surroundings. One of the rooms has a Jacobean four poster bed which DonQui and Duchess decide to try out on a future visit.

IMG_0590.jpg

Breakfast is a typical French-style buffet. The smell of the croissants and bread being baked on-site are a perfect alarm clock for DonQui.

IMG_0591.jpg

Cooked options from poached eggs on toast to a ‘full English’ are also available.

DonQui thoroughly enjoyed his stay at The Great House. It is not inexpensive but given the very high quality it is value for money. He will definitely come again. Lavenham itself is also well worth a visit and DonQui will no doubt have more to say about the place before too long.

Rumour has it that Régis Crépy is looking to sell up in order to open a new restaurant in London with his son. If you want to experience this wonderful French oasis in the heart of Suffolk you may wish to go sooner rather than later.