Berwick Lodge hotel and restaurant in Bristol is celebrating its 2nd birthday and for the occasion has launched its delicious autumn menu.
Since opening back in October 2009, Berwick Lodge, which is set in 15 acres of secluded private gardens and woodlands just five minutes from the M4/M5 motorways, has become one of the top destinations in the region. Its reputation has grown not just for its fabulous fine dining cuisine but also as a unique wedding venue, a secluded conference centre location and also for its new cookery school which opened earlier this year. The Cookery School is located in the converted stables next to the hotel. Here Berwick’s top chefs provide a range of courses from pasta and bread making to butchery masterclasses.
Head Chef Chris Wicks runs Berwick’s stunning restaurant. Chris has built an outstanding reputation in the region over many years and he works with his team to delight and dazzle the taste-buds with fresh and season ingredients. Chris is hoping to secure an elusive Michelin star at Berwick with a range of creative dishes inspired by the very best classic European cuisine.
Berwick’s menus are complemented by an extensive wine list, believed to be one of the finest in the region including over 30 different champagnes and a range of premier, grand cru and grand cru classe wines.
For guests who want to make a night of it and stay, Berwick Lodge has 10 luxurious suites, doubles and single bedrooms. Each has been designed with its own unique signature style and one even includes a bed designed from a reclaimed church pulpit.
A la Carte Menu
£31.50 three courses
£26.50 two courses
£41.50 three courses
£36.50 two courses
Pigeon, almond, cherries, cocoa nib, walnut, Turkish delight
Diver-caught scallop, pork belly, truffle potatoes, white bean cappuccino Duck egg, bacon, hay ash, sour cream, onion, parsley
Snail garden, parsley purée, mushroom soil and baby vegetables
Cured salmon, Keta caviar, ginger, cauliflower, golden raisin
Salt Marsh Lamb loin and shoulder, onion, anchovy, olive, ratatouille
Cready carver duck, air bag potato, broccoli, apricot
Wild Sea bass, clams, fennel, courgette flower
Hereford Pork, black pudding, potato terrine, celeriac, cabbage, sage, apple
Sauternes verrine, crème caramel, caramel cream, William pear
8 textures chocolate
White chocolate,olive oil,lemon meringue, fromage frais Berwick Lodge spiced plum soufflé, balsamic ice cream
Cheese trolley (supplement: £3.50, as an extra course £9.50)