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Innovative culinary experience

The Park restaurant transports you to a bygone era of elegance and sophistication.

 

The experience begins at the mile-long drive entrance, lined by magnificent beech trees before you enter through our magnificent drawing room or charming library for evening cocktails and canapés. You are then escorted to the elegance of The Park, to commence your evening of fine dining from the a la carte menu or the gourmet menu.

Executive Chef, Hywel Jones has held a Michelin star at The Park restaurant since 2006 and since then has received many accolades including Hotel Chef of the Year in November 2007. In his quest for perfection Hywel uses the finest organic ingredients to ensure the fullest flavours and where possible sources from local suppliers. Herbs are picked fresh from the extensive kitchen garden at the Hotel which helps enhance the subtle flavours of Chef’s cooking.

The Park is open Tuesday – Saturday from 6.30pm to 10pm and Sunday from 12.30pm to 2.30pm and 6.30pm – 10pm.

Dress code: The park is our smart, elegant restaurant whereby most of our guests dress accordingly, we ask that guests refrain from wearing ripped jeans, sports wear, trainers and tee-shirts. Smart Denim is acceptable.

  • First Course

    Confit of citrus cured Loch Duart salmon,

    Heritage beetroot, garden herbs and yoghurt dressing

    Roast Scottish diver scallops, carrot purée,

    spiced pork croquette, raisin and caper vinaigrette

    Poached Cornish langoustine, potato mousse,

    Exmoor caviar and gribiche dressing

    Velouté of leeks and new potatoes, Parmesan gnocchi,

    smoked haddock and Ellbridge Farm quail eggs

    Poached fillet of Devonshire Rose veal,

    sweetbreads glazed in pancetta, marinated salsify and Wiltshire truffles

    Duck foie gras two ways,

    pickled plum, honey and chamomile jelly

  • Main Course

    Roast line-caught sea bass,

    maple glazed chicken wing, celeriac ‘risotto’, wild mushrooms and confit baby onions

    Braised fillet of turbot,

    buttered iceberg and Cornish crab, hand-rolled macaroni and Wiltshire truffle butter

    Cornish day boat hake,

    glazed obsiblue prawns, Marlborough shiitake, broad beans and vine tomato relish

    Slow roast belly of Roundway Hill pork,

    caramelised apples, pan-fried foie gras, organic cider sauce

    Andrew Morgan’s Brecon lamb two ways,

    Wye Valley asparagus, spring peas and wild garlic, new season morels

    Loin of Bwlch farm venison,

    fondant winter vegetables, chocolate jelly, Bannerdown squash and cumin

    Pot roast squab pigeon,

    foie gras pencil, plum and anis chutney, orange glazed salsify and pak choi

  • Gourmet menu

    Menu £110

    This menu is a series of dishes designed to be enjoyed by the entire table.

    Poached Cornish langoustine, potato mousse,

    Exmoor caviar and gribiche dressing

    Roast Scottish diver scallop, carrot purée,

    spiced pork croquette, raisin and caper vinaigrette

    Duck foie gras two ways,

    pickled plum, honey and chamomile jelly

    Braised fillet of turbot,

    buttered iceberg and Cornish crab, hand-rolled macaroni and Wiltshire truffle butter

    Andrew Morgan’s Brecon lamb two ways,

    Wye Valley asparagus, Spring peas and wild garlic, new season morels

    Selection of British and Continental

    farmhouse cheeses

    Pre-dessert

     

    Vanilla crème brulée, bitter chocolate sorbet,

    raspberry doughnuts

  • Vegetarian gourmet menu

    Menu £95

    This menu is a series of dishes designed to be enjoyed by the entire table.

    Chestnut gnocchi, heritage carrots,

    raisin and caper dressing

    Salad of violet artichokes,

    Wiltshire truffle and toasted walnuts

    Crispy Burford Brown egg, creamed celeriac,

    morel mushrooms

    Wye Valley asparagus,

    spring peas and wild garlic

    Rolled lasagne of butternut squash,

    Golden Cross, fondant winter vegetables, tomato chutney

    Selection of British and Continental

    farmhouse cheeses

    Pre-dessert

     

    Vanilla crème brulée, bitter chocolate sorbet,

    raspberry doughnuts

  • Dessert

    ‘Caraibe’ chocolate bar, salted caramel ice cream,

    honey roast peanuts and glazed bananas

    Vanilla crème brulée, bitter chocolate sorbet,

    raspberry doughnuts

    Croustillant of roast pineapple,

    rum and raisin parfait, pineapple sorbet, macadamia nut caramel

    Baked mango soufflé,

    coconut sorbet

    Honey roast Williams pear,

    warm walnut financier, sauternes ice cream

    Selection of British and Continental

    farmhouse cheeses

    Sommeliers wine pairing

    to complement your cheese

    Selection of tea, coffee or herbal infusion

    and homemade petit fours

"If you fancy living life to the full in the countryside, then allow us to point you in the direction of Lucknam Park Hotel & Spa....there's something to suit everyone, but the predominant pulling factor is the fabulous food."

Baby London, Rebecca Moore, October 2014