AA Rosette for the Lakes Restaurant & Chef of the Year Finalist at Stoke by Nayland Hotel, Golf & Spa

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It has been a very busy year so far at Stoke by Nayland Hotel, Golf & Spa, and now great things are happening in the Lakes Restaurant thanks to outstanding service and exciting, delicious menus.

The Hotel’s Lakes Restaurant has just been awarded an AA Rosette. “We are delighted to have been recognised with this award.” said Head Chef Alan Paton, “It is a fantastic achievement for the whole team and a testament to their hard work and dedication. We aim to offer our guests a fantastic culinary experience in stunning surroundings - which is a perfect combination and one which should encourage them to return on a regular basis.”

Award-winning Head Chef Alan Paton and his team are continuously striving to exceed all expectations and provide mouth-watering, innovative menus using locally-sourced, fresh, seasonal ingredients. The Restaurant is open to all visitors for breakfast, lunch and dinner, as well as scrumptious English Afternoon Teas.

It is perhaps the recognition of this commitment to quality that has secured Chef Alan Paton a place among the four finalists for “Chef of The Year 2011”

This category of the Essex Food and Drink Awards is coveted by many competent Chefs in the region and the winner will be chosen by five discerning judges, including two British Masterchefs, at a glittering Award Ceremony on 3rd October.

The good news for customers is that the delicious three course menu created by Alan Paton for the judges is now available for a limited period in the Lakes Restaurant. With stunning, panoramic views of Constable Country and the lake from the restaurant or on the terrace, customers will experience fine dining in a uniquely beautiful and tranquil environment.

If you would like to make a reservation, please call the Lakes Restaurant on 01206 265800 or visit the website at www.stokebynayland.com to see the image gallery and find out more about what’s on offer at Stoke by Nayland Hotel, Golf & Spa.

The Rabbit starter dish that was described as “especially impressive” in the AA Rosette report. This mouth-watering dish comprises a reduced rabbit stock with double cream, a rabbit and celeriac roulinade of rabbit leg confited in duck fat and garnished with baby celery cress and thirdly, loin of rabbit with chicken and apricot mousse, rolled in Parma ham and basil.


EssexTouristGuide.com 24th August 2011

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