Mother’s Day Dining

 

Book your stay

Sunday 11th March 2018

Treat your mother to fine food and indulgence in the 500 acre Lucknam Park estate. Choose from Sunday lunch in Restaurant Hywel Jones overlooking the parkland or join us at The Brasserie for seasonal cuisine set within the walled gardens.

 

Mothering Sunday at Restaurant Hywel Jones

Experience a delicious three course lunch with tea/coffee in the former ballroom of Lucknam Park.

Mother’s Day lunch menu: £50 per person including a gift for Mothers.

Mothering Sunday at The Brasserie

Enjoy three exceptional courses at The Brasserie, our contemporary and stylish restaurant set within the beautiful walled gardens.

Includes a three course lunch and after dinner tea/coffee.

Brasserie lunch menu: £35 per person including a gift for Mothers.

 

Please advise us of any dietary requirements at the time of booking.

Please call 01225 742777 or click the ‘book now’ button below and select the restaurant of your choosing.

 

  • MOTHER'S DAY LUNCH AT THE BRASSERIE

    Starter

    Pea and wild garlic veloute, crispy Burford Brown egg

    Penderyn whisky cured Loch Duart salmon, heritage beetroot, Bertinet sourdough

    Chicken and pistachio terrine, pickled walnuts, apricot jam

    Blue cheese risotto fritters, sweet onion jam, Lucknam park garden salad

    Main

    Roast loin of Roundway Hill pork, Bramley apple sauce, roast potatoes, garden vegetables

    Roast leg of Wiltshire Downlands Lamb, mint sauce, roast potatoes, garden vegetables

    Wood roast fillet of hake, salt baked celeriac, puy lentil and smoked bacon cassoulet

    Bromham vegetable and nut wellington, bubble and squeak, wild mushroom sauce

    Dessert

    Rhubarb and custard Eton mess, Rhubarb sorbet

    Homemade Treacle tart, buttermilk ice cream

    Poached Williams pear, peanut brittle, bitter chocolate sorbet

    Selection of local farmhouse cheese, fruit chutney, sourdough crackers

  • MOTHER'S DAY LUNCH AT RESTAURANT HYWEL JONES

    Starter

    Salad of flaked Cornish crab, avocado, radish and grapefruit

    Duck liver parfait, salted hazelnut caramel, honey marinated beetroot

    Roast Scottish diver scallops, cauliflower three ways

    Pressed new Season leeks, tarragon vinaigrette, potato and goats cheese croquette, Wiltshire truffle mayonnaise

    Main

    Roast Sirloin of Stokes Marsh Farm beef, Yorkshire pudding, Bromham vegetables, red wine gravy

    Braised fillet of day boat brill, lobster and ginger raviolo, choi sum, lemongrass and tomato butter

    Wiltshire lamb two ways, pea and wild garlic risotto, morel mushrooms

    Globe artichoke fondant, risotto of girolle mushrooms, baby leeks, caramelised sherry vinegar

    Dessert

    Wye Valley rhubarb and stem ginger ‘Mess’

    Tahitian vanilla Crème Brulee, blackberry sorbet and doughnuts

    Chocolate, peanut and caramel bar, malt ice cream

    Selection of British and Continental cheeses, sea salt crackers