I HAD heard great things about the Aston Hall Hotel dining experience.
Set in sprawling grounds, the grand exterior exudes luxury and the entrance hall is equally as stunning.
This was quite a lavish after-work outing for me and my partner Liam. But it had been my birthday the week before, so I was still celebrating.
We arrived separately and Liam was waiting in the plush bar, reclining on a leather sofa under dazzling chandeliers.
A polite member of bar staff showed us to our table and took my drink order - a large glass of red wine after a hard day at the office.
The dining room was small but decorated nicely with fish bowls of flowers, crisp white table cloths and posh cutlery.
We chose from the table d’hote menu which was very reasonably priced at two courses for £9.95 or three for £13.95. We went for three.
We were brought a delightful bread board slabs of moist foccacia, basil infused olive oil, green olives and a spicy nut selection. It was a mouth watering start to the meal.
Then our starters arrived. I went for the exotic sounding beetroot cured gravelax (smoked salmon) with horseradish cottage cheese, and wholemeal bread. It was a creamy, smokey delight.
Liam wolfed down his ham hock terrine with homemade piccalilli and toasted brioche.
After such an incredible start the pressure was on for Aston Hall to deliver two mega main courses.
I was indeed wowed by the huge venison and smoked bacon burger served with creamy coleslaw and huge sweet potato wedges.
I had never tried venison before, and wasn’t sure about the gamey flavour of the meat. But it didn’t stop me clearing my plate.
Liam’s slow roast belly pork with braised red cabbage, fondant potato and port wine sauce looked to-die-for. He certainly had no complaints.
Desserts were equally sumptuous. Warm pear and almond tart with homemade custard for me.
And vanilla pod crème brulee, strawberry shortbread and strawberry lollipop for Liam.
I was astonished by what value for we got for our money - superb quality food and attentive table service. We will definitely be back for more.
by Hayley Gallimore