![]() The Chapel, and the Oboe, at the Hautboy, Ockham Lane, Ockham, Surrey. Pastry chef Jean-Luc Guacmole produces the desserts, which include a hot individual chocolate pudding with a warm chocolate centre served with toffee ice-cream and a light caramel sauce.Įxamples of dishes from the 100-seat Oboe include a shellfish bisque flavoured with ginger and lemon grass with julienne of vegetables (£3.50) braised lamb with ale, mushrooms and rosemary dumplings (£9.45) and lemon tart with lemon sorbet and raspberry coulis (£3.95).Īverage spend in the Chapel is £50, and £23 in the Oboe. Popular among the meat dishes is the chargrilled cutlet of veal with a balsamic-scented risotto, roasted baby peppers and a red wine butter sauce. "Changing the whole menu in one go keeps up the interest of the boys in the kitchen and keeps me on my toes," says Tidd.īest-selling starter on the present menu is a sabayon of lobster and crab brandade garnished with sevruga caviare and drizzled with a shellfish dressing, while the top fish dish is grilled fillets of red mullet sandwiched with an olive compote, Venus clams and braised vegetables - a dish Tidd adapted from a stew of red mullet and clams that he ate while on holiday in Italy. ![]() The entire à la carte, comprising six starters, two fish courses, six meat and vegetarian dishes and five desserts, changes six times a year. "We didn't price each dish individually, as I think customers get put off from ordering the item that really appeals to them if it is the most expensive dish on the menu," says Tidd, who previously worked as head chef at the Angel in Midhurst, West Sussex, and senior sous chef at Cliveden, Taplow, Buckinghamshire. The à la carte is priced at £35 for three courses and £42 for four courses, with a six-course gourmet menu at £50. He runs the lunch and dinner service for the Chapel, while his senior sous chef Brett Sutton looks after the Oboe menu from his own separate kitchen.Īn à la carte menu is available in the 60-seat Chapel, together with a two-course lunch menu for £20 or three courses for £25. William King, first Earl of Lovelace and Lord Lieutenant of Surrey. Head chef Darren Tidd, who arrived at the Hautboy in August 1997, one month after the new owners bought the business, has introduced menus to complement the new decor. The Hautboy Hotel, Ockham, seven miles northeast of Guildford, was no ordinary hostelry. There are also five bedrooms at the Hautboy. ![]() The vaulted high ceilings and Gothic windows on the first floor of the Chapel are more suited to a special-occasion restaurant, particularly with the enhancement of Italian-style wall frescos added by new owners Richard and Mags Watney, while downstairs the Oboe offers a more relaxed, fun environment where customers can eat from a cheaper menu. What used to be the brasserie has become a fine-dining restaurant called the Chapel, and the former fine-dining restaurant is now the Oboe brasserie. THERE has been a swap around at the Hautboy in Ockham, Surrey. ![]()
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