Spotlight On Alderley Edge Hotel
We headed over to the beautifully renovated Alderley Edge Hotel Bar & Restaurant, for what promised to be an exciting 'Game' night with not one board or die in sight!
Colin Starkey has been Executive Head Chef since November 2018 and brings with him 20 years of professional culinary experience. My husband and I enjoyed four courses, delivered as little works of art, focused around game meat, each served with a glass of complementary paired wine and some surprising twists along the way.
We began our game extravaganza with Carpaccio of Venison, Crispy Venison Croquette, hazelnut & shallot dressing accompanied by a glass of Rock Angel by Whispering Angel. The Carpaccio was beautifully tender, and the savoury Parmesan shaving added an umami saltiness that with the nutty dressing danced across your tongue beautifully. The ever so slightly oaked wine was a perfect accompaniment to the rich venison.
Our not so eagerly awaited the second course was a Rabbit ragu ravioli, roasted loin & spinach, Heritage tomato, lemon & parsley which was served with a glass of Monte De Ravasquiera Red. Now, Rabbit and I don't usually go well together. However, I was more than surprised! The ragu was beautiful, seasoned well and the ravioli was soft and delicate in texture.
“We’re in the heart of game season; it’s time to celebrate the best local game, cooked to perfection, giving you a unique chance to enjoy all the rich and delicious flavours to the max.”
The rabbit loin was perfectly roasted and wrapped in spinach and bacon, sprinkled with cubed, gem-like heritage tomatoes which added a slight acidity, again lifting the dish and adding a palate-cleansing touch. The Portuguese red was leggy with a deep red cherry and rich tomato quality from the Tempranillo element of the blend.
Our penultimate course was Salt chambered duck breast, roasted fig & brioche, stem ginger jus accompanied by a Cranswick 'Sarus' Barossa Shiraz. The duck was cooked to perfection, and the zesty warmth of the ginger shone through the rich and full-bodied sauce which was bejewelled with tiny fractured cocoa nibs adding just the right amount of bitterness to what could have been an overly figgy sweet sauce. The wine served was my favourite of the evening soft on the palate yet deep and smokey on the nose from Cranswick Estate, Australia.
The bight was rounded off with a single origin dark chocolate pave, single malt whiskey & pecan brittle hand in hand with a uber sweet Domaine Bousquet Malbec Dulce.
If you like desserts, this is one for you; the portion was immense for such a rich, velvety dessert. The pave flavour was a chocolate lovers dream, topped with every 90's kid sweet staple, popping candy. The sweet Port-style, fortified Malbec with its roundness and voluptuousness from the south of France, was lively with hints of spice and coffee with a fruity note. Not forgetting the homemade Baileys Chocolate ruffles... naughty but oh so nice.
I would encourage anyone to go and try out some of Colins outstanding dishes and tasting menus at the Alderley Edge Hotel Bar & Restaurant. You will be glad you did!
Fancy a visit…?
Enjoy in the contemporary surroundings of our beautiful restaurant and treat yourself to a glass of your favourite wine from our extensive list. Our impressive bar area is the perfect place to relax with a robust glass of red after a long day’s work or sip on a crisp glass of Champagne with lunch. Whatever your reason for visiting our bar, you’ll be sure to find a warm welcome and the drink of your choice.
Colin Starkey, Executive Head Chef
Alderley Edge Hotel - Macclesfield Road, Alderley Edge, Cheshire, United Kingdom, SK9 7BJ
t: 01625 583 033 e: reservations@alderleyedgehotel.com
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