spoon

My AA report 2010

Category : News, Reviews, Work

The Grove may be within the M25, but it certainly doesn’t feel that way when you’re there. The 300 acre grounds of this grand 18th-century stately residence are now home to a championship golf course and fine formal gardens, each enjoying beautiful views over Charlotte’s Vale. The house itself has been transformed into a world-class, contemporary hotel, which successfully combines historic character with cutting-edge modern design. There is a smart spa, a relaxing bar and lounge, and a choice of three restaurants. Colette’s is the fine dining, evening-only option, with its own separate entrance and stylish lounge and bar. The dining room is smart and slick with cream leather chairs, darkwood floor and the walls painted a dignified mustard-yellow. With service on the formal side, dinner includes all the extras from canapés in the bar through to pre-dessert and petits fours, and quality remains high throughout. The cooking is modern and accomplished, with great dish construction and visual impact too. The flair and imagination of the kitchen team under the guidance of new chef Russell Bateman is clearly evident. – 3 Rosettes

The Grove may be within the M25, but it certainly doesn’t feel that way when you’re there. The 300 acre grounds of this grand 18th-century stately residence are now home to a championship golf course and fine formal gardens, each enjoying beautiful views over Charlotte’s Vale. The house itself has been transformed into a world-class, contemporary hotel, which successfully combines historic character with cutting-edge modern design. There is a smart spa, a relaxing bar and lounge, and a choice of three restaurants. Colette’s is the fine dining, evening-only option, with its own separate entrance and stylish lounge and bar. The dining room is smart and slick with cream leather chairs, darkwood floor and the walls painted a dignified mustard-yellow. With service on the formal side, dinner includes all the extras from canapés in the bar through to pre-dessert and petits fours, and quality remains high throughout. The cooking is modern and accomplished, with great dish construction and visual impact too. The flair and imagination of the kitchen team under the guidance of new chef Russell Bateman is clearly evident.