Hotels in Oakham
Hambleton Hall, with spectacular views overlooking Rutland Water, is small and personal and more than any other hotel seems to convey the illusion of staying in an immaculately run Victorian country house.
According to all of Britain's major guide books, the hotel is among the very best outside London. Aaron Patterson, Head Chef since 1992, uses a lot of produce from his own kitchen garden as well as local lamb, fish (from the lake), poultry and game to give modern British cooking his own characteristic twist. The restaurant has a splendid wine list, and was awarded Cellar of the Year in 1997 by Egon Ronay.
Daily Mail 'Uninvited Guest' February 2004 Undertaken to Hambleton Hall.
The Daily Mail recently came to dinner and an overnight stay. The result, Hambleton Hall rated 5 out of 5.
Hambleton Hall appeared in the national AA Top Ten Hotels 2003 in no less than four categories: Top Ten UK Hotels, Top Ten Country Retreats, Top Ten Luxury & Great Food Hotels, Top Ten Smaller Hotels.
Financial Times 2004: Voted best lunch nationwide for the fourth year running.
Wine Spectator - Restaurant Wine List Award 2002. In recognition of our efforts to offer Hambleton Hall clients an inspiring selection of the finest wines from around the globe.
Ratings/Awards: Michelin Star
3 Red Houses
4 AA Rosettes
Good Hotel Guide 2005 'Special Hotel' Award for Memorable Meals & Country House Classics
7/10 in 'The Good Food Guide 2004'
AA First ever listing of their shortlist of Top Ten Hotels 2003
Number of Rooms: 17
Number Ensuite: 17
For an instant Currency convertor Click here
click for a free brochure
Name: Hambleton Hall
Cuisine: Modern British
Chef: Aaron Patterson
Awards: Michelin 1 Star
AA 4 Rosettes
Egon Ronay Cellar of the Year 1997
Wine Spectator, Restaurant Wine List award 2002
For menu click here
Hambleton░ěs Mixed Salad ░├12.50
Mixed Leaves, Baby Vegetables & Quail Egg
Mosaic of Chicken, Veal Sweetbreads & Foie Gras ░├18.50
with Apple & Blackberry Compote
Ballotine of Foie Gras ░├23.00
with Pain d░ě_pice, Orange Jelly & Foie Gras Ice Cream
Poached Tails of Langoustine ░├23.00
with Tomato Essence & Tomato Sorbet
Roasted Scallops ░├23.00
with Shallot Pur_e & Smoked Bacon Velout_
Salad of English Asparagus ░├17.00
with a Poached Free Range Egg
Assiette of Pyrenees Mountain Lamb (for 2 people) ░├38.00 each
with a Rosemary Jus
Fillet of Aberdeen Angus Beef ░├39.00
with a Tarte Tatin of Banana Shallot, Braised Carrot & Petit Chou Farci
Roasted Quail ░├32.00
with Caramelised Onions & a Grapefruit & Sauternes Sauce
Simply Roasted Suckling Pig ░├36.50
with Fondant Potato & Prune Armagnac Sauce
Pan Fried Fillet of Turbot ░├39.00
with a Fricass_e of Wild Mushrooms
Roasted Breast of Poulet de Bresse ░├33.50
with Wild Mushroom Risotto & Baby Vegetables
(Desserts take up to 20 minutes to prepare)
Assiette of Pineapple ░├13.50
with Cardamom Cream
Passion Fruit Souffl_ ░├15.00
with Passion Fruit & Banana Sorbet
Poached Pear ░├13.50
with Pain Perdu & Caramel Ice Cream
Poached Peach ░├13.00
with Raspberries & Vanilla Ice Cream
Selection of Sorbets ░├12.00
with Wafer Thin Crisp Fruit
Coffee & Petits Fours ░├5.00
This page viewed on 65,868 occasions since Oct 16th 2005