As part of my recent stay at Aldwark Manor Golf and Spa Hotel, we had dinner at their Brasserie restaurant.
Decor was not brilliant - rather reminiscent of a Travelodge - but that is down to the restaurant being used for breakfast and lunch as well, I think. Service was somewhat haphazard as well - very friendly, but not as slick as a normal restaurant. Still, the food made up for this.
To start, Alan has the chicken liver pate, which he said was very nice; I enjoyed a very interesting dish of pig cheeks, black pudding cake, celeriac and red wine jus. The dish was unusual but all the elements went very well together, and this was the highlight dish of the meal.
Main course we both had steak, which came with mushrooms, tomatoes, very nice thick cut chips and a choice of sauces if desired; I had a beautiful roquefort sauce, which made the succulent steak even more delicious. Very good.
Finally, we had dessert, both of which were well put together dishes. Alan had lemon curd with raspberry sauce, granola and dried fruit, which he said was excellent. I partook of the dark chocolate mousse with chocolate soil and toffee popcorn. I enjoyed the mousse and the soil, though the toffee popcorn was a little sticky for my taste. However, I could see how the textures were put together to make for an interesting plate of food.
In conclusion, this was good food which was somewhat let down by the surroundings and the service. Still, worth a go if you are in the area or fancy a stay at the hotel itself.