Ellis's Restaurant at Greenwoods Hotel
As we journeyed through Stock towards Greenwoods Hotel, which is in a stunning 17th-century manor, a warm summer glow crept across the surrounding ﬁelds. On arrival, we were greeted warmly and led through to the lounge area, before being offered a much-welcomed glass of perfectly chilled pinot grigio accompanied by a selection of pre-appetisers, olives and toasted ciabatta. Complete with comfortable armchairs, traditional decor, grand chandeliers and soft candlelight, the hotel lounge proved an ideal setting for a pre-dinner beverage.
In contrast to the look and feel of the lounge, Ellis’s restaurant is graced with soft colour tones and oozes modern sophistication. The space provides a calming atmosphere for up to 60 diners, alongside a private dining area for up to 20 guests. Named after Richard Adam Ellis, owner of the manor house in the early 20th century, today the successful restaurant boasts an AA rosette and a loyal clientele. The kitchen staff honour good produce, paying attention to detail and showcasing real skill while preparing excellent food.
Head chef Daniel Holland-Robinson and his team look to amalgamate innovative cooking, local produce and traditional recipes. It was wonderful to behold a wealth of well-executed aesthetically pleasing dishes with delicate ﬂavour. My seared scallops with conﬁt pork belly melted with each mouthful, while my guest’s selection of goat’s cheese bon bons were divine, peppered with tomato and black olive salsa and balsamic caviar. Presented with grace by the polite waiting staff, my main course was pan-roasted duck breast served with parsnip and potato purée, deliciously caramelised shallots with delicate wilted chard and redcurrant jus. My companion sampled the roasted lamb rump with rosemary-infused fondant potatoes and red wine jus, which proved rich and indulgent.
We concluded our evening with two desserts, a tangy glazed lemon tart with fresh raspberry coulis, clotted cream and granola crumb, and a hot chocolate fondant with pistachio crumb and vanilla ice cream. Again, the blend and balance of some of my favourite ﬂavours was faultless. Simply put, Ellis’s experimental take on tradition will awaken your palate.