An English manor with Greek flourishes, Lucknam Park has the power to strip you of all your cares. With flutes of Champagne in hand we browsed the menu gourmand as the atmosphere and impeccable hospitality immersed us in another world.
Amuse-bouches glided in; silver teaspoons offered delicate mouthfuls of poached quail’s eggs and chicken wings stuffed with celeriac purée. Our appetites suitably whetted, silver service awaited us in The Park restaurant. Poached Devonshire Rose veal proffered a pure flavour and sublime texture, and the roasted Scottish diver scallops with carrot purée, a spiced pork croquette and a raisin and caper vinaigrette was presented with sophisticated flair. Dessert – passion fruit cream on a buttery biscuit base adorned with lime leaf, lemongrass and mango – looked stunning and tasted simply divine. Richard Edwards was the chef responsible for our culinary journey, part of Michelin-starred executive chef Hywel Jones’ (chef profile page 77) talented brigade.
Luxurious rooms and beautiful grounds make Lucknam the ultimate destination for a relaxing weekend away. Perhaps unwind in The Spa before partaking in a spot of lunch in adjoining restaurant, The Brasserie, which uses ingredients from Lucknam’s own kitchen garden. The garden is under the guidance of vegetable and micro-grower Lou O’Grady and its produce is also utilised in Lucknam Park’s new cookery school. With so much on offer, the full Lucknam experience is something that simply has to be enjoyed firsthand.
