BUDMARSH COUNTRY LODGE

BEST FOR A country-style inn that features all the charms of an out-of-town destination. FOOD Chef Vincent Bals is in charge of the kitchen. At night there’s an eight-course menu, but he is equally adept at serving perfectly delicious fish and chips for lunch. The dinner set menu may include starters such as langoustine with squid-ink tagliatelle, chilli Hollandaise, squid heads, radish, asparagus, basil pesto béchamel and herb crumble. This is followed by pan-fried seabass with smoked red-pepper purée, chorizo, squid-ink tuile, red quinoa, roast vine tomatoes, black olive tapenade, sumac and smoked paprika foam. Then there’s black cherry sorbet to clear the palate, followed by beef ravioli, a gremolata lamb loin, ostrich fillet and finally a tonka bean panna cotta. DRINKS There's an impressive list of carefully sourced local and international wines. SERVICE Staff are friendly and competent. AMBIENCE Different dining spaces allow for various events. The gardens and water features are well maintained. (HF)