With the start of a new year, like many of you, here at the Abbey Hotel we begin with making some changes for the better. This time around, we have decided to implement a new menu for the Restaurant. We understand that the people who visit the Abbey regularly, the walkers, the businessmen and women, the theatre-goers and Morgan car owners will enjoy seeing new dishes to tantalize their taste buds on our menu.
Some of the dishes from the previous menu have stayed with us, the popular dishes, steaks, guinea fowl and chump of lamb to note a few. Our newly added dishes include pan fried pigeon breast with puy lentils alongside a redcurrant and chilli jam, poached pear with gorgonzola and smoked walnut salad, baked lemon sole with a lemon and tarragon remoulade served with a roasted salsify and a game pie served with roasted root vegetables and parsley mashed potatoes.
If you are not yet salivating at the thought of those dishes, freshly served from our kitchens then perhaps the temptation of our dessert menu will entice you. We have a honey panna cotta, served with a fig jam and cinder toffee ice cream, poached pineapple with clotted cream vanilla ice cream and a hot winter fruit crumble, with just a hint of butterscotch and served with hot custard sauce.
One of our more leading desserts, the cheese board remains on the menu, currently three British cheeses – the delicious Wensleydale and cranberry, a delightful Hereford red and the mouth-watering Hereford Hop. The cheeses are served with apply and sultana chutney, grapes, celery batons and savoury biscuits. We’d recommend a glass of satisfying Taylors LBV with the cheeses, the pairing of port and cheese a long standing tradition.
Don’t take our word for it that these dishes are delicious, come to the Restaurant and find out for yourself.
*Chris Thomas, Food & Beverage Manager at The Abbey Hotel, Great Malvern, Worcestershire*