I love Burford in the springtime. The trees, shrubs and hanging baskets that line a large part of the high street come into full bloom and the hustle bustle returns to the town.
Outside the hotel our tables and chairs become very popular with people wanting to stop by for a morning coffee, lunch or a drink from the bar and the whole place just starts to feel alive again.
In the kitchen it also typically brings a new emphasis and our head chef Pablo will be bringing out a new menu in the next week or so for lunch and dinner in our restaurant and bar.
One of our more popular starters at this time of year – in fact it’s popular all year round – is the fish platter, pictured above. It’s a lovely combination of flavours: four peeled king prawns cooked in sweet chilli sauce, gravlax, smoked salmon, herring rollmops, red apple, crayfish in marie-rose sauce and tartare sauce.
The two sauces make all the difference so here’s a tip from the kitchen: For the Marie-Rose you need ketchup, mayonnaise, orange juice, brandy, tabasco and Worcester sauce. And for the tartare, Pablo uses mini capers, smoked salmon, cornichons, gherkins, red onion, mayonnaise and a dash of English mustard. The taste combinations are wonderful and it makes for the perfect spring starter.
Keep you eyes peeled for our new menus and also our latest offers for weekend and midweek stays, with dinners included. Our guests have been raving about them all winter!