Duxford Lodge is not only a sumptuous hotel but also the perfect example of what can be achieved when you combine an excellent location, great food and superb customer service - this successful hybrid is dining perfection.
As you sweep up the hidden driveway and nestle into the cosy seating in the bar area, the 1900s architecture is easy to spot. The high ceilings, open fireplaces and spacious rooms exude a sense of ancestral glamour, while the pictures of military aircraft reflect the influence of the Imperial War Museum, a mere stone's throw away.
The restaurant overlooks lovely mature fruit and herb gardens, which help provide the kitchen with seasonal fresh produce whilst providing a scenic vista for diners.
Our starters of duck paté and Parma ham were divine and the perfect introduction to the European-style cuisine. Main courses of sea-line bream and wild boar sausages were enjoyed immensely, with the fish crumbling into the sun-ripened tomatoes. The wild boar sausages with pork belly and crushed garlic potatoes were a big hit. Dessert was an opportunity to savour the fruits of the garden, with the plum and ginger crumble and the berry knickerbocker glory passing the taste test with full marks.
The meal was a delicate balance between traditional and exotic cuisine, all enjoyed within the homely yet luxurious surroundings of the lodge. The service was prompt, the food excellent and the prices very reasonable - all in all, the perfect gastronomic experience
As you sweep up the hidden driveway and nestle into the cosy seating in the bar area, the 1900s architecture is easy to spot. The high ceilings, open fireplaces and spacious rooms exude a sense of ancestral glamour, while the pictures of military aircraft reflect the influence of the Imperial War Museum, a mere stone's throw away.
The restaurant overlooks lovely mature fruit and herb gardens, which help provide the kitchen with seasonal fresh produce whilst providing a scenic vista for diners.
Our starters of duck paté and Parma ham were divine and the perfect introduction to the European-style cuisine. Main courses of sea-line bream and wild boar sausages were enjoyed immensely, with the fish crumbling into the sun-ripened tomatoes. The wild boar sausages with pork belly and crushed garlic potatoes were a big hit. Dessert was an opportunity to savour the fruits of the garden, with the plum and ginger crumble and the berry knickerbocker glory passing the taste test with full marks.
The meal was a delicate balance between traditional and exotic cuisine, all enjoyed within the homely yet luxurious surroundings of the lodge. The service was prompt, the food excellent and the prices very reasonable - all in all, the perfect gastronomic experience
Open: Mon-Sun 6.45pm-11.30pm; Food Served: Sun-Fri noon-2.30pm, 7pm-9.30pm; Sat 7pm-9pm