![]() A slow-braised pork cheek starter with celeriac remoulade, apple puree and bacon crumb was especially unctuous, while a second dish of tempura tenderstem broccoli with Isle of Wight tomatoes and pickled green strawberries provided a palatecleansing counterpart.įor mains, a carefully cooked roast lamb rack was accompanied by braised belly, rainbow chard, salted caramel onion, new potato fondants and lamb jus: a delightful alliance of sweet, rich and crunchy. ![]() The sophisticated execution of the meat dishes made them a particular highlight. The à la carte menu comes with the added perks of amuse bouches and handcrafted petits fours – the former a flavourful trio which, on our visit, included a miniature mug of silky mushroom velouté. The dining experience is completed with hedgerow flowers on the tables and the obligatory flickering candles. Go casual and order from the pub menu in the gorgeously attractive bar, or book a table in the beams-and-fireplace dining area where a more upscale and pleasingly compact menu showcases Aaron’s excellent edibles in dishes crafted with finesse. Young chef Aaron Ashworth heads up a talented kitchen team who craft beautifully prepared, multidimensional dishes featuring local produce (including ingredients from the kitchen garden). You have to put in the effort to get to Candlelight Inn – it’s uber rural, in the heart of the Blackdown Hills – but every twisting country mile is worth it for the friendly service, intimate-yet-unstuffy atmosphere and on-point cooking. But owners Mike and Simon Rose-Macleod have given this charming 17th-century pub a tasteful and contemporary makeover (think country-chic styling and smart food) and the result is fabulous. ![]() The concept of candlelit dinners may feel somewhat old school, conjuring images of formal dining à deux – possibly with a silver cloche or two involved. Be prepared to have your preconceptions about candlelit dinners snuffed out at the Candlelight Inn in Chard, says Abi Manning What’s the draw? ![]()
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