Ex­cit­ing new tastes on the menu to savour

Yorkshire Post - YP Magazine - - Advertising Feature -

THE Con­is­ton Ho­tel has be­come a firm favourite with many people, whether they wish to re­lax or to dis­cover new ac­tiv­i­ties.

Its din­ing of­fer­ing too, from the fine din­ing of Ma­cleod’s to favourites in the Hunts­man’s Lodge, cre­ates a won­der­ful set­ting no mat­ter the oc­ca­sion. In­deed, it’s an ex­cit­ing time for the ho­tel’s restaurants as they look to gain a pres­ti­gious AA rosette.

Since April, din­ers at Ma­cleod’s have sat down to a new and re­fined menu, one with an even greater em­pha­sis on qual­ity and which com­bines the lat­est culi­nary trends.

Its lat­est menu, cre­ated by head chef Chris Oak­den, has been tested and per­fected over the past new months in The Con­is­ton’s on-go­ing drive for ex­cel­lence.

The menu changes ev­ery three months to re­flect the sea­sons with cur­rent starters in­clud­ing pigeon espresso, where the game has been mar­i­nated in cof­fee and cin­na­mon for 48 hours. An­other is Bloody Mary, served as a de­con­structed dish with a tomato ter­rine, a shot of chilled, clear Gaz­pa­cho and con­fit of cherry toma­toes.

This is joined by seven main course dishes, in­clud­ing seared loin of Holme Farm veni­son served with con­fit shoul­der and shepherd’s pie parsnips and black­ber­ries. Desserts such as rhubarb tri­fle and choco­late mar­quise served with rasp­ber­ries and cream bring the meal to a close.

The fi­ness­ing of the menu co-in­cides with the ar­rival of two mem­bers to The Con­is­ton team with gen­eral man­ager Nor­bert Stump and Si­mon Far­ri­mond, food and bev­er­age man­ager, bring­ing a wealth of ex­pe­ri­ence to the ho­tel.

More in­for­mal din­ing can be found in the Hunts­man’s Lodge with light dishes and af­ter­noon tea served through the day, in­clud­ing York­shire tapas, and a bar menu from the early evening. Here, more tra­di­tion fare can be found with casse­role of the day, fish­er­man’s pie and ‘Cra­coe’ pork and leek sausages served with creamy mashed potato, crispy onions and a red wine jus.

Sun­day lunch is a very pop­u­lar in the Hunts­man’s, with people hav­ing the choice to dine on the ter­race over­look­ing the 24 acre lake in spring and sum­mer or cosy­ing up by the open fire when the weather turns cold.

Game will fea­ture reg­u­larly, when in sea­son, sup­plied by The Con­is­ton Es­tate.

Within the 1,400 acre grounds en­ter­tain­ment is plen­ti­ful with a golf driv­ing range, clay pigeon shoot­ing, moun­tain bik­ing, fish­ing and Land Rover driv­ing ex­pe­ri­ences.

The Con­is­ton’s fal­conry cen­tre is well worth a visit alone with people able to get close to hawks, owls and a golden ea­gle. A va­ri­ety of pack­ages, in­clud­ing the Hawk Walk where fam­i­lies can spend an hour watch­ing birds fly to their glove, will en­sure a mem­o­rable day out, which can then be com­pleted with a bite to eat in the Hunts­man’s Lodge.

A stay in the lux­u­ri­ous rooms will ex­tend

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