GEORGIAN SPLENDOUR
As spring finally arrives, Rob and Jenni Walmsley set off to explore Shropshire and indulge in the delights of Fishmore Hall
Delicious dining, relaxation and countryside comforts were all top of my list for our spring break and within moments of arriving at the beautiful Georgian house that is Fishmore Hall, I knew I had got it just right.
The boutique hotel and contemporary spa is located a few minutes’ drive from Ludlow, one of the crown jewels of British gastronomy. Set in an Area of Outstanding Natural Beauty, we arrived to a very warm welcome. The perfect setting for our relaxed foodie break, we were looking forward to dining at Fishmore Hall’s Forelles restaurant that evening.
However, what better way to start our break than an afternoon unwinding at the Nordic-style spa, SpaShell, nestled in the gardens where we relaxed in an oversized hammock overlooking the breathtaking views of the Shropshire countryside.
Whilst Jenni had a ‘Jessica’ luxury pedicure, I took a dip in the cedar wellness hot tub followed by a fabulous full-body massage, which left me feeling totally relaxed and thoroughly pampered.
Rebalanced it was almost time for dinner. Could this day get any better? Well yes – after an aperitif in the bar, we were taken to our table in the orangery. Having heard a great deal about the new experienced head chef, Joe Gould, we were excited to taste his a la carte menu. His kitchen ethos is all about flavour. Joe strives to create food that delights all the senses, while hoping to strike a note of nostalgia. Marmite butter and rosemary sea salt served with a selection of homemade bread was certainly a fantastic start to the experience. To tease our palette we were presented with a flavoursome amuse bouche. For a starter I couldn’t resist the ham hock with crayfish, cucumber and coconut, while Jenni chose well too with broccoli served with feta, quail egg and beetroot. A culinary delight!
Venison or rabbit for mains? I let the knowledgeable waiting staff lead my decision.
The stunning venison Wellington was velvety and flavoursome, accompanied with charred leek, red cabbage and blackberries – a perfect classical combination.
Jenni chose a stunning turbot dish which lived up to her expectations – cooked perfectly and served with deliciously tender chicken wings, sweet honey, sesame and choi sum.
For dessert it was Baked Alaska to share. So beautifully prepared and presented with seasonal rhubarb, vanilla and pistachio – this was a sophisticated, and much better take on a long-forgotten school favourite.
After finishing our wine we drifted back up to our peaceful room feeling extremely content and ready for a good night’s sleep, helped along by the enormous king-size bed and dreams of our breakfast to come.
BE A CHEF FOR THE DAY
Ludlow’s Fishmore Hall is offering budding chefs an unmissable opportunity to hone their cookery skills with a new culinary collection of ‘Cook with Chef Packages’.
With prices starting at just £70, there are a number of options available including a two-hour demonstration and cookery masterclass, a half-day skills course and ‘Forelles Kitchen’, a full chef experience, which includes running your own brigade for the day.
For more information call 01584 875148
Fishmore Hall
Fishmore Road
Ludlow, Shropshire SY8 3DP
01584 875148
www.fishmorehall.co.uk
