Set in 66 acres of landscaped grounds sits Tylney Hall, an impressive Grade Two listed country house.
After a day of lounging by the heated outdoor pool, a real gem which sits at the back of the hotel in a beautiful walled garden, my guest and I were invited to sample dinner at The Oak Room Restaurant.
Before making our way to the restaurant, which is located in the heart of the main hotel building, we took a stroll through the expansive gardens. This is a real must if you’re visiting for dinner – they’re spectacular at dusk.
In the restaurant, The Oak Room decor is lavish, with ornate drapes, wood panelling and a grand piano in the corner. Be sure to request a window seat, for views across the gardens and beautiful azaleas and roses climbing the windows.
The menu is classic British with a twist. Executive Head Chef Mike Lloyd has put together options of meat, fish and vegetarian that include seasonal vegetables. We enjoyed fresh bread, still warm from the oven, as we browsed the menu.
To start, I opted for creamy honey whipped goat’s cheese with balsamic figs, beetroot and a walnut crumb which was presented beautifully on my plate. My guest chose blowtorched mackerel with apple caramel, chicory, pear, spiced walnut Granola, marinated Yogurt, and fresh mint.
The real star of the show was the Chateaubriand for main, cooked to perfection and served with sautéed foraged mushrooms, watercress and a moorish Bearnaise sauce, served with hand cut chips. This was complemented perfectly with a full bodied Merlot/Syrah, Domaine du Mage, from the extensive wine menu.
We had little room left for dessert but couldn’t resist the temptation of lemon mousse served with strawberry cremeux and almond crumble.
For a quaint-essentially English experience, Tylney Hall offers beautiful grounds, a magical pool area and delicious food in the Oak Room restaurant.