As the evenings begin to draw in, it’s the perfect time to explore the new autumn menu at The Mary Beale Restaurant, located within the stunning grounds of West Lodge Park Hotel. Known for its focus on fresh, locally sourced ingredients, the kitchen team has once again created a thoughtful selection of dishes that reflect the best of British produce.
Guests can start with something comforting like roasted roast butternut with toasted pumpkin seeds and coconut flakes, or opt for the salt beef croquettes, with horseradish cream and watercress. For something lighter, the grilled aubergine stack, chickpea ragout vegan cream cheese and coriander offers a clean, balanced flavour.
Main courses include salmon & smoked haddock fishcake spinach, free-range Hertfordshire poached egg with hollandaise sauce, or opt for the venison haunch steak, with roast baby root vegetables and a blackberry & red wine jus. Vegetarian options are just as considered, with the wild mushroom, tomato & tarragon pappardelle pasta, with 24-month-aged Parmesan.
To finish, diners can choose from a range of desserts including baked lemon tart with rème fraîche, or the Guava bavarois, sablé biscuit, cardamom anglaise and almond praline.
For those who prefer something simpler, Jude’s ice creams and sorbets are available in a variety of flavours.
Ashley Beale, General Manager, says: “Autumn is a wonderful time to visit West Lodge Park. The grounds are looking beautiful, and the restaurant team has put together a menu that reflects the care and attention we’re known for.”
Chef Wayne Turner adds: “We’re always on the lookout for great ingredients, especially from local producers. The fun part is finding new ways to bring them to life, whether it’s a twist on a classic or something completely unexpected. No two menus are ever quite the same, and that’s exactly how we like it.”
Tables are available to book now. Whether you’re joining us for lunch or dinner, we look forward to welcoming you. Take a look at our new menu here