Page 55 - Poole Audi Feast Magazine Edition 2
P. 55

The Chesil Rectory
With a dining proposition as remarkable as its history and one that previous owner Henry VIII would be proud of – The Chesil Rectory dates back to 1425.
Its provenance is apparent from entry into the low-beamed, open  red, atmospheric restaurant made up of several dining areas on two  oors, decorated and run with style and panache.
Operated today by a group of close friends, The Chesil Rectory typically o ers six starters (mostly under £10) and six mains (between £13 and £22). The kitchen proudly boasts a supplier list from the South of England; Blackmoor, Portland, Tunworth, Lyburn, the Isle of Wight and Luscombe to name but a few areas in uencing the menu that is traditionally British and perused over a glass of Hattingley Classic Cuvée and a basket of artisan bread – rapeseed focaccia, granary, and crushed herb sourdough.
The courgette soup with mint and dill crème fraîche is delicate and brings this popular member of the squash family into the forefront with class and  avour.
The shallot tart tatin is a masterclass in pastry and classic cooking. Other starters of beef carpaccio, ceviche of mackerel, and Portland crab capellini are tempting and for another time – and the mains; one can choose between tru ed polenta, corn-fed chicken, sea trout, and pan roasted hake – we go  eld all the way with lamb rump, cherry tomatoes, con t garlic, olive tapenade,  ne beans, and roasting juices and are rewarded with slices of pink lamb, piped potato, and vine tomatoes to delight. A bottle of Castle Rock Pinot Noir suits the lamb and the Goosnargh duck breast, duck hot pot, onion con t and baby turnips – the hot pot a fabulous take on the Lancashire tradition with layered duck, potato, and carrot.
Desserts are all priced equally, giving each a fair chance – poached peach, treacle tart, and rosé wine jelly, but the blackberry bomb Alaska was a nose ahead – a superbly presented dessert, soft light meringue and deep and dark blackberry  lling – delightful and the dark chocolate delice with co ee cream, popcorn, and to ee sauce, a fun take on this classic – layers of crunch with chocolate toping, more crunch in the popcorn and more to ee in the cream. One of the best desserts on the Feast tour.
You can make friends with the friends that own and run The Chesil Rectory – they are the sort of folk one would like to dine with and that is why they have got it so right.
www.chesilrectory.co.uk 01962 851555
1 Chesil Street, Winchester Hampshire, SO23 0HU
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