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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