The Three Swans Hotel has a plum position in the heart of town and with real pavement appeal immediately draws attention. The voluminous double bay windows and 16th century frontage hints at its coach house history, however instead of providing livery, as it did hundreds of years ago, it now boasts 15 ensuite rooms (with ten more being built this year), lively bars, a relaxing lounge and an inviting restaurant.
Managers Carol and John Slee are passionate about local produce, generous portions and simple top quality ingredients and make a welcoming and formidable team.
We started with a bounty of tempura prawns with chilli dip and my guest was lucky enough to order the crab remoulade. Very occasionally you come across a dish that is sensational and this is one of them, a mouth-watering combination of white crab meat, green onions, French dressing, herbs and mustard. Next my fillet steak Rossini was perfection itself, tender and generous with a first-rate Madeira sauce. The chicken supreme with lobster, brandy and cream sauce might easily have been too rich but was superb. All the desserts are made in-house with the same ethos, simple but no compromises on quality, the sumptuous chocolate mousse and lemon and lime cheesecake a testament to this approach. There was also a good selection of Old and New World wines on offer and I was delighted with the dark and velvety Rioja I chose to accompany my steak.
The Three Swans also offers a traditional Sunday lunch menu (from £7.95), which has a choice of four meats with the best strip loin being the most talked about. They cater here for the most discerning hotel guests, wedding, birthday and corporate events to the casual drinker, with all equally welcome and valued. It is this personal touch that puts The Three Swans way above its closest competitors.
