The Castleman Hotel & Restaurant
Drinks and menus are offered in the snug panelled bar or in the Blue Room, a high-ceilinged drawing room with ornate mouldings and antique furniture. In the light and elegant dining room, all tables are positioned next to fulllength windows overlooking the lovely grounds. The modern British menu, which changes daily, features game, fish and vegetarian dishes prepared by chefs Barbara Garnsworthy and Richard Morris (chef profile page 63). We began with potted smoked salmon terrine with cucumber mayonnaise and a crab and Parmesan tart on delicate salad leaves, both of which were delicious. Our main courses were perfectly cooked fillets of grey mullet on a bed of roasted vegetables, and a flavoursome confit of Devon duck leg, which was wonderfully succulent and melded perfectly with a sherry vinegar dressing and Puy lentils. The pudding menu is extensive; baked white chocolate cheesecake with warm chocolate sauce, and a quince and apple frangipane tart proved faultless choices. After dinner, coffee is served in the very comfortable drawing room or the adjoining library.
The Castleman Hotel & Restaurant has the quiet confidence of an establishment that knows exactly how to offer the perfect dining experience.