Longer days and warmer evenings bring a shift towards fresh, seasonal flavours. From 5th June, West Lodge Park Hotel invites guests to discover our new summer menu, highlighting the finest ingredients of the season.
Executive Chef Wayne Turner has created a menu brimming with the freshness of summer while reintroducing familiar favourites, ensuring there’s something for everyone. Diners can look forward to starters such as cherry tomato gazpacho, topped with fragrant basil and crispy shallot, or enjoy the rich depth of smoked duck breast, served with orange and chilli jam and finished with fresh coriander.
For main courses, guests can choose from a range of dishes, including poached salmon, served with tender French beans, buttery Jersey Royals, and a delicate watercress sauce. For a bolder dish – try the Grilled Lamb Cutlet, accompanied by crispy lamb breast, vine tomatoes, and spinach, offers a dish full of comforting flavours.
And no meal is complete without a little something sweet. For dessert, try the Key Lime Pie with lemon curd ice cream or the strawberry and Champagne Jelly, served with strawberry coulis and crisp palmiers.
Andrew Beale, Managing Director at West Lodge Park Hotel, shares his thoughts on the new menu: “Inspired by the best of the British summer, we’ve designed this menu to reflect the easygoing, welcoming feel of our restaurant. It’s one of our finest seasonal offerings yet, full of flavour and variety—something we hope will keep guests coming back for more.”
Executive Chef Wayne Turner says, “Summer is the perfect time to bring fresh ideas to the table, and our new menu does just that. We’ve focused on bold flavours that pack the best ingredients of the summer, whether you’re after a laid-back lunch or a special evening meal. Our chefs have put great care into creating dishes that really capture the heart of the season.”
The Market Menu continues
Alongside the new seasonal selection, the ever-popular Market Menu remains available, offering exceptional dining at great value. Guests can enjoy a two-course meal for £27 or opt for three courses at £32, featuring dishes such as confit salmon with avocado purée and nori crisp, or grilled rump oyster steak, served with skin-on fries, grilled tomato, watercress, and peppercorn sauce. The profiteroles, drizzled with chocolate sauce and Chantilly cream make for a great ending to the meal.
Guests can unwind and enjoy their meals on the beautiful terrace, surrounded by 35 acres of gardens and an arboretum, or choose to dine in the highly acclaimed Mary Beale Restaurant for a comfortable and sophisticated dining experience.
