Manors maketh man.....

It was the second night of our anniversary trip to Lympstone Manor in Exmouth. Following on from the delights of yesterday's 'Estuary Menu', I was chomping at the bit for our final evening reservation. Having spoken to Head Chef Jordan Denning before sitting down to dinner, we knew his 'Signature Tasting Menu' was his favourite. So, spoiler alert, we were in for an absolute treat. You can read the first day here: https://www.beneaththecloche.com/post/minding-my-lympstone-manors

The Signature Tasting Menu was kicked off with langoustine, served with a bisque. This was packed full of the flavour of crustacea, mellowed by a hint of cream and elevated by a heady truffle. The langoustine sat on a super tender baby leek and was garnished with caviar. A cracking first course.

Next up was a terrine of duck liver, Sauternes jelly and chive tartlet. The chive tartlet pastry was rolled so incredibly thin and buttery short that it simply melted in your mouth. The chive offered a nice sweet onion flavour, without overpowering the dish. The terrine was lovely, rich and smooth whilst the Sauternes provided a lift with its sweetness. Classic flavours executed with precision.

The following course was my favourite, and an absolute flavour bomb. Salted cod, crab, chorizo, lemon purée, samphire. A lot of individually salty elements, but perfectly paired. The lemon purée was zingy with that sharp citrus flavour that marries so classically with fish. Wonderful, flaking cod and succulent crab meat. What’s not to like?

Slow cooked partridge was next on the agenda, accompanied by a merry band of friends - chicory, quince and Gewürztraminer sauce. The chicory was braised to remove the bitterness from the leaves but still retained good texture, while the sauce had complex sweetness which respected the gaminess of the meat. The partridge, although slow cooked, was a pleasing blush throughout and incredibly tender.

The fifth plate, admittedly the least aesthetically pleasing of the bunch, made up for this in flavour. Rich venison, nicely browned on the exterior with a perfectly pink middle. The iron minerality of the meat shone though a shimmering red wine sauce, an expertly-reduced elixir, complimenting the braised red cabbage and earthy cep mushroom.

Blue cheese, truffle, honey and date chutney. Simple, bold flavours - but when the produce and cooking is this good, you don’t need to hide. Denning continues the theme: deliciously impactful plates of food with sophisticatedly balanced flavours.

The pre-dessert was apple mousse, apple jelly, apple sorbet and vanilla foam. This was a brilliant palate cleanser, bursting with crisp acidity softened by an aerated vanilla foam. A feather-light and refreshing prelude to the principal pud.

The theatrical final course was a single, lit, white chocolate candle (the flame of which was extinguished and removed before we tucked in) with a quenelle of raspberry sorbet and rose petals. The candle, beautifully sculpted and deceptively realistic, was nicely tempered so had a satisfying snap. Although white chocolate is often a bit cloying for me, Lympstone Manor's wax illusion was a rather more delicate fare - balancing impeccably with the tartness of the raspberry sorbet. The deep red rose petals added a final romantic flourish and I was left impressed by this most memorable menu closer.

Patron Micheal Caines MBE is not only is a fantastic chef, but an amazing hotelier. Lympstone Manor, the latest addition to his property portfolio, showcases his talent for creating must-visit boutique hotel stays and experiences. At Lympstone Manor, the staff and the food were incredible - the passion put into service is clear; the plates look stunning and taste even better! Denning is chasing that coveted second Michelin Star and it shows. Pack your bags and head towards Exmouth. You need to visit Lympstone Manor.