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Greywalls Hotel and Chez Roux Restaurant

Posted on: December 9, 2011     |     0 comments

Wow, simply wow.

I think that would be the reaction of anybody, maybe Royalty and Simon Cowell excluded, when they first approach Greywalls Hotel and Chez Roux Restaurant. Standing on the 17th green of the prestigious Muirfield Golf Club is this absolutely stunning country house which was to be our home for the evening. Chez Roux have looked after the food and wine since the house re-opened, with the great man Albert Roux and Michel Roux Jnr overseeing the operations. Along with the inaugural winner of Masterchef the professionals, Derek Johnston, at the helm in the kitchen.

The Greywalls Hotel was booked as a extravagant birthday treat for my partner, and a guise for me to go to a place that has been top of my wish list for a long time, we arrived early afternoon to check in to East Lothian’s little gem. Welcomed and shown to our fantastic room by the team that through our stay were excellent. Relaxed, however just on the right side of being formal that made us feel special but not out of place.

First up was afternoon tea, sat on sofas that gave the impression they never wanted us to leave. Afternoon tea has to be one of my all time favourite things; I am of the persuasion that anything can be improved by putting it between two pieces of bread, and also the chance to really indulge at a time of the day not “normally” allowed. Highlights were the amazing macaroons and scones with clotted cream and blackberry jam (conserve to the posh ones out there).

Our table at Chez Roux Restaurant in Greywalls Hotel was booked for 8pm, with pre-dinner drinks and canapés at 7.30. After being sat in the charming library, and handed the evenings menus, we were presented with our G and T’s and two canapés that left us almost salivating with anticipation for what the rest of the meal was to be like. Our waiter for the evening took our wine and food order and left us to enjoy the remainder of our tipples, before escorting us through to the dining room. Classically decorated with deep red walls, adorned with menus of years gone by from Le Gavroche and photos of the “Big Man” in his prime.

The wine we ordered was decanted swiftly to accompany our starters of pigs head and ox tongue, and Jerusalem artichoke soup. My pigs head dish was outstanding, served warm, the pork was presented as cubes of perfection in a terrine of ox tongue with an apple salad that added a nice crisp acid balance to the dish. Mini potato waffles and a poached egg sat in the expansive bowl waiting to be flooded with the creamy artichoke soup. Starters were accompanied by a Pinot Blanc from Albert Roux’s vineyard that was crisp, with subtle apple notes.

Rabbit and venison were the choices for main course, accompanied by a New Zealand Pinot Noir. The saddle of rabbit was served with rainbow carrots, carrot mousse and kidneys. The rabbit was wonderfully moist while the carrot mousse was stunningly sweet with such a contrasting texture that married the dish perfectly. The venison at Chez Roux Restaurant was equally good, and was demolished in double quick time, leaving me with little to write about! The atmosphere throughout dinner was ideal, a little buzz, soft music, clinking of glasses marking one occasion or another and the frequent satisfied “mmmmm” from myself and other diners.

We opted to miss dessert and take our remaining wine back to the cosy library, with its magnificent open fire roaring away, and the fantastic pianist playing modern hits subtly disguised into soft background music which ended a fantastic day of culinary delights perfectly.

 

 

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