What great news for Marlborough and foodies in the area of Wiltshire.
In Spain we always say ” Después de la tormenta siempre llega la calma” (After the storm, calmness always comes) and that is what seems to have happened in Marlborough. I declare myself a huge fan of Rick Stein, his family and his businesses, so for me it was a luxury when I was preparing for my move to this beautiful town and then I found out that Rick Stein was also landing in town.
I have had the immense pleasure of working quite a lot with Rick Stein’s team at Padstow, Sandbanks and Barnes. My business with Ibérico Ham made me be close to them, doing events and training in their restaurants. Rick Stein among many other things is a great lover of quality products, that is why he left a space for my 100% Ibérico acorn fed jamón on his menus.
Since arriving in Marlborough I have seen the amount of life that this restaurant has brought to Marlborough, the prestige and renowned Rick Stein makes Marlborough an even more special place. Rick Stein is an attraction for fine dining and has a huge followers around the world, so it’s another way to put Marlborough on the map.
Lloran House (A Grade II Listed Building) is the perfect place for a brand like that, the best products cooked by the best team within the walls of a building like that. It is a perfect combination for the success of a site. So congratulations to Rick Stein and his entire team for continuing this restaurant.
Last Thursday my dear friend Stepahne Delourme, group chef of the came to Marlborough to organise the re-opening of this stage. I was lucky enough to be invited to the menu test and I only have words of thankfulness for allowing me to live this gastronomic experience.
I went to eat with my wife Nana, who is a lover of good food and appreciates stylish restaurants a lot (she is interior designer and pays attention to all the details). I was delighted to see that Kevin Cole is still there ready for whatever may come, he’s organising everything so that the service is at the height for a place like this.
They sat us at a table on the first floor in one of the small rooms they have, and that allowed us to have privacy.
My dear friend Chef Stephane had prepared a very varied menu for the occasion, in small portions but exquisite. Big enough to give you an idea of the new menu and I have to say it was a fabulous dining experience.
We started with a “tapa” of Padrón peppers and other “tapa” Saganaki Halloumi. Great start! The cheese was great with a hint of honey and black sesame seeds.
Then we continue with Smoked Mackerel Paté with Melba Toast, beetroot and mixed leaves, fantastic. I love Smoked mackerel so I’ll have to try do this recipe at home.
We continue with Grilled Scallops in the half shell with hazelnut and coriander butter. Superb! Perfectly cooked and beautiful presentation.
With the same illusion and desire we received the next dish. Warm salad of wood pigeon, with potatoes, watercress and shallots. Fantastic presentation, we loved the mix of textures and the combination of flavours. A 10 out of 10.
The gastronomic party had just begun and we continued with Indonesian Seafood Curry, with Sea bass, cod and prawns. Served with pilau rice and green been and coconut salad with crisp fried shallots, garlic and chilli This dish was amazing, once again playing with the textures and the flavours.
We continue with a Recheado Mackerel, fantastic!. To finish the salty part, we had a powerful flavoured dish. Crispy Chinese Pork Belly with jasmine rice and bok choi… Wow, I still drool looking at the photo. Oriental flavours to finish this fantastic selection of “tapas”.
Chocolate Pavé, peanut crumb and salted caramel ice cream as a closing for this meal, I have to admit that I’m not a big fan of sweets, but the sweet touch left us both in love.
Chef!!! Dear friends congratulations the food was superb and congratulations to all the team for the fantastic service!!!
Once we finished the meal I was able to have a conversation with Rick Stein and Penny Searles to congratulate them personally. In difficult times you have to stay strong and get creative to get ahead, and I am convinced that with the good work of this magnificent team , we will continue to receive many joys.