Sanctum on the Green
Sister hotel to the esteemed Sanctum Soho Hotel, Sanctum on the Green is an exclusive boutique hotel in Cookham Dean offering a serene slice of English life. Owners Mark Fuller (London’s high-society restaurateur) and Andy Taylor (the manager of Iron Maiden) have transformed this 17th-century coaching inn into a rural idyll, secluded behind beautiful trim hedges, complete with a swimming pool set at the very heart of its manicured gardens.
Luke’s Dining Room encourages an intimate atmosphere through its antique oak beams and impressive feature fireplaces. The service is friendly and confident, where a team ethos ensures that guests are pampered and cared for, without ever being intrusive. The culinary philosophy is similarly simple: know your suppliers and use the best local and seasonal produce in a creative manner. Seasonal variations give chef Luke Thomas ample room to demonstrate his impressive credentials and fl air; with the results being truly memorable. On this occasion, I began my meal with the Atlantic scallops, which were sublimely delicate and simply melted in the mouth. My partner’s moules marinière came with a piquant twist, provided by peppers and a touch of tomato pesto to the wine sauce.
As a main course, my charred chicken breast was perfect. Tender and mellow, and accompanied by a salad of green asparagus with fresh baby gem lettuce, finished by a sweet yet sharp tomato vinaigrette. My partner’s herb-crusted lamb cutlets were exemplary, served medium pink to preserve the rich taste and accompanied by minted mash, and deep red cabbage with a sweet undercurrent of blackberry. The creamy lemon posset with pieces of honeycomb and white chocolate crumbs was irresistible, matched only by the passion fruit Eton mess made with fresh strawberries – a marriage made in heaven. To truly indulge yourself there is no better way than this – it is a venue that has all the ingredients of something very special.