40 B4 40-Terrace Restaurant at The Montagu Arms

No. 15: Terrace Restaurant at The Montagu Arms Hotel

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It is not every day that you have detailed printed recipes for a fine three course meal you have just eaten in a Michelin star restaurant.

Taking the opportunity to get in my wife’s good books, I had booked a ‘Chef's Masterclass’ at The Montagu Arms in Beaulieu.  The event not only involved the masterclass, but you were then served the meal which had been demonstrated.

Arriving with our friends around midday, Colin and I headed for the bar, whilst the girls took their seats in the lounge, which had been set up as a temporary ‘Cookery Demonstration Kitchen’.  The girls greeted us with their familiar look of distain when we arrived clutching pints of Ringwood 49 Niner.  Apparently, we were informed by our better halves, none of the other thirty or so people in the room had found the need to bring a drink into the room.  We could only deduce that no one else was thirsty.

The Montagu Arms Hotel in Beaulieu is a wonderful old building, set in a great location.  The place just oozes class, and the flower and kitchen gardens are worth a wander.  Even better, everyone we met was welcoming, and you were made to feel very relaxed to look around wherever you fancied.

Our class was hosted by The Terrace Restaurant’s Michelin starred Chef, Matthew Tomkinson, alongside his assistant, another Matthew.  Matthew soon demonstrated his obvious deep knowledge of food, and passion for cooking in a very eloquent, informative and easygoing style.

The audience was a mix of couples, families, ladies who lunch, and two big blokes with beer and their ladies.  To start with we were each given a folder with a printed copy of the full recipes of the days dishes to be demonstrated and then eaten.

The first course demonstrated was ‘English Pea Voluoté with Smoked Salmon, Lemon Oil and Creme Fraiche’.  This dish seemed pretty simple and certainly one that could be tried at home.

Next was ‘Escalope of line caught Hake with Parma Ham, Sauté Artichoke and Watercress’.  Matthew had bought in a whole (massive) Hake, head and all, and explained how this sustainable fish is a great alternative to more endangered species. 

It was then actually quite fascinating to see how a globe artichoke is prepared.  Starting from this pretty large vicious looking vegetable you finally end up with a small heart for eating.  Cooking the whole dish appeared quite straight forward, and as the hake sizzled in the pan the taste buds in the room could almost be heard jumping.

By the beginning of the sweet demonstration our glasses were empty, so we made a swift visit for refills at the bar.  I don’t think anyone noticed the two heavyweight adonises leaving and then swiftly returning to the third row.

Fortunately, we were back in time to see the preparation of the ‘Cherries Jubilee with Vanilla Cream and Oatmeal Biscuits’.

Demonstrations concluded, Matthew was then happy to answer any questions in a friendly and affable way.  Plenty of people asked some interesting questions, and after hearing some informative answers, I asked Colin if he wanted a quick one from the bar.

We then all moved through to The Terrace Restaurant overlooking the ornamental pond and garden.  The classic oak panelled dining room was sumptuously furnished, and the tables immaculately laid with crisp white linen and gleaming glasses and cutlery.

First to arrive at the table was a basket of delicious hot homemade breads, three flavours in all, and three or four small rolls each.  The accompanying real diary butter is always a guilty pleasure these days.  Next, we were each given a complimentary glass of wine.  Things were certainly looking good.

Soon the pea soup was served, it was amazing how something that had looked so simple to make could create such amazing flavour.  The attentive staff ensured we were keep fully stocked with bread and butter, and  they were constantly watching each table to see if anyone needed anything.

Sadly, neither of the girls were drinking, so we gallantly saved them from having the embarrassment of sitting with full glasses of wine in front of them.  Surprisingly, they were not as grateful as we had expected.

The hake looked mouth watering as the plates arrived, and the taste did not disappoint.  A simple wrap of Parma ham certainly enhanced the flavour of what is an already tasty fish.  Artichoke is not for all, but interesting to taste and a lot of work to prepare!  The drizzled sauce enhanced the dish, and we recalled how Matthew had earlier explained the massive complexity of ingredients and the exstremely lengthy process his team go through to make the base sauce, or jus, for his kitchen.

Topping up the girls water in a gentlemanly manner, we then ordered some more wine as we anticipated out dessert.

Pannacotta is one of my favourite sweets (I have around twenty five favourite sweets, mostly involving chocolate), so when it came, accompanied with sweet cherries, I was pretty happy.  Even better my wife had finished hers, so I was able to happily indulge a bit more.  I say ‘had finished hers’, she had actually left for the ladies room with some desert still on her plate, so I had just helped myself.  Fortunately, I was correct on this occasion and did not suffer any violent consequence for my action.  Finally, a cup of coffee rounded off a perfect lunch.

Before leaving, Colin and I were told off by our better halves for giggling, not that we cared much as whatever it was we were laughing at must have been funny.  If only we could remember what it was.

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The event was incredible value at just £31pp for the demonstration and lunch, and they are run four times a year.  So if you have the need to get into anyone’s good books, I reckon you would win plenty of brownie points booking one of their next ‘Chef’s Masterclasses’.

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www.montaguarmshotel.co.uk

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