Page 32 - Poole Audi Feast Magazine Edition 2
P. 32

The Dining Room at Chewton Glen
Essentially a national institution – we are so very blessed to have Chewton Glen just a stone’s throw (fractionally shy of 15 miles) from Poole Audi’s new Centre on Old Wareham Road and indeed the  ve-star hotel has been a gracious host to many a Poole Audi event.
On arrival,  rst impressions are of the dining proposition dividing and conquering as ‘The Kitchen’ evolves at the beginning of the majestic drive, and we will no doubt review the place ‘to meet, eat and create’ in future editions of Feast.
Our evening begins in the classic Marriot’s Bar with a bottle of the hotel’s Champagne Taittinger, (the hotel is awarded with the Taittinger Wine List of the Year Award 2017). Nibbles of olives, spicy nuts, hummus, and thins by the open  re keep the appetite at bay, while we decide between the elaborate à la carte and six-course taster menu, which as expected demonstrates a fair cross section of the dishes on o er – to the exception of the selections from ‘the Grill’ and ‘the Trolley’ such as Dover sole, spatchcock poussin and rack of lamb, pork or sirloin (these are also day dependent).
And not as generally expected, head chef Luke Matthews is more than happy to substitute the two meat-based courses from the taster menu with vegetarian options for one of our guests, but then again nothing is too much trouble at the Chewton Glen!
We enjoy home-made breads of sun dried tomato and olive, and oat, nut, and raisin ciabatta.
We all start with salt baked heritage beetroots, Isle of Wight soft cheese mousse and Winter tru e – the tru e a mellow hint under the earthy beetroot and salty mousse.
The ballotine of duck liver, walnut, apple and Pedro Ximénez is rich, smooth and set o  by a 2015 Viognier Delas Freres with plenty of body and elegance. Our vegetarian guest is blessed with a signature sou é (and the rest of us are all a tad jealous)!
The hand-dived Scottish scallops with pork belly, carrot and Sauternes is a stunning course – a perfectly cooked scallop and delicate foam with a Terra e Mare Vermentino from Sardinia, which is juicy and rich just like the scallop.
The peppered Wiltshire venison saddle with parsley root, quince and sloe gin just melts in the mouth and the cheeseboard comes around all too soon. It’s an extra course that is absolutely necessary, as the Chewton Glen’s cheese trolley is an institution in itself – particularly with a glass of smooth Six-barrels Tawny Port, which is smoky and nutty and ideal with blue cheese and stronger hard cheeses such as the Wookey Hole Cave Aged Cheddar. We go from mild goat to Stinking Bishop before we pre-dessert with a delicate raspberry shot topped with gold leaf and chocolate.
The  nal dessert is a Valrhona chocolate and Griottines cherry fondant with kirsch ice cream, and we are treated to a glass of Tabali Late Harvest Muscat 2011 – it is full of honey and almond. The rich fondant centre oozes from within – it is intense and luscious, just like the venue itself.
The Chewton Glen’s Dining Room is to be revered, and we are grateful that it retains its standards while being available to most.

   30   31   32   33   34