#matthew tomkinson

[sarahs-delights]

Slow-cooked duck legs ragu

[foodfhonebook]

Chefs Recipe – Lemon Meringue Pie by Matthew Tomkinson of The Terrace at The Montagu Arms

The classic lemon meringue pie recipe gets updated by Matthew Tomkinson to give it extra wow factor. Lemon cream provides a sumptuous alternative to lemon curd for this pie recipe. Prepare the ice cream and lemon cream ahead of time. Ingredients Lemon cream 2 lemons, juiced and zested 140g of caster sugar 425ml of double […]

http://blog.luxuryrestaurantguide.com/2016/05/11/chefs-recipe-lemon-meri…

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Dinner at The Terrace at The Montagu Arms Hotel

You may not expect to find an acclaimed restaurant nestled in the heart of the New Forest. Happily our Marketing Assistant & Copywriter at Great British Chefs, Isaac, was visiting the area last week and decided to go for dinner. Let's see what he thought.

Dark Cherry Soufflé with clotted cream ice cream by Matthew Tomkinson from Great British Chefs

A scenic 90 minute train ride from the capital is all it takes to be in the stunning New Forest location of Beaulieu. Here, lies The Montagu Arms Hotel, home to the famed Terrace restaurant. It's an accommodating setting, homely furniture and country-house Tudor features which do not immediately shout Michelin star dining but perhaps that is a good thing.

Upon our arrival we are given ample time to peruse the menu whilst seated on comfy sofas. Cheese gougeres are presented which taste as luxurious as the setting, the pastry is light and the cheesy centre melts in the mouth. As we finish our gougeres, we are greeted by Head Chef Matthew Tomkinson who is effusive in his praise for local produce.

Of course, most chefs with any pedigree will talk about the importance of sourcing ingredients correctly and locally, but when Tomkinson eulogises - one is inclined to believe him. And, as he explains that the lamb is bred on the owner of The Montagu’s estate, the crab sourced from nearby Lymington and that all of the wild mushrooms are picked from the Forest itself; one begins to form an impression of the South of England as being a veritable chef’s paradise.

Tomkinson is fast becoming one of the most regarded chefs in the country after winning a Roux scholarship in 2005 and obtaining a Michelin star for the Terrace after only 5 months of service. Yet in conversation he is quick to assert that neither he nor his food should take centre stage, of principal importance for this chef is creating dishes which reflect the setting and tie in with the overall experience of staying in the National Park.

Such an approach - which is in part necessary, considering the remoteness of Beaulieu and the fact that this is a restaurant within a hotel – speaks volumes about Tomkinson’s unselfish brilliance and more importantly delivers dishes of considerable resonance and an acute awareness of seasonality.

After all, the New Forest landscape is as much defined by its season as Tomkinson’s food; in warmer months verdant and bucolic, at other times frostbitten and deciduous, the setting –like Tomkinson’s food – nevertheless, remains unerringly inspiring the year round.

Yet, Tomkinson informs us that he was in fact ‘working his way back north’ towards his native Manchester when he was offered the position at The Terrace, the fact that he accepted and is still here three years down the line, he says, is testament to his suitability to the environment.

In the opulent dining area, an amuse bouche of celeriac and wild mushroom soup is followed by a tart wild mushroom and Madeira consommé with buttery tarragon gnocchi. My palate is cleansed and appetite fully in gear by the time my Turbot main arrives, the meat-like texture of the fish complemented by a delightful rosemary velouté and truffled lettuce. My friend has the sea bass, which tastes as good as it looks on our website.

The dishes are presented cleanly, yet without undue pretence and I am reminded of what Matthew Tomkinson says to us before we eat, ‘guests want food, not architecture’.

Whilst finishing my dessert - a sumptuous dark cherry soufflé (pictured at the start), I recognise the curiousness of the layout for the first time; the restaurant, lounge and bar snake round the hotel’s beautiful gardens. A pretty design feature yes, but more than that, a clear microcosm of the Terrace’s ethos: that nature be at the heart of everything.

Don't forget you can win a Valentine's weekend retreat at The Montagu Arms Hotel if you enter by 23.59pm 8th February 2012, where you and a guest will have the opportunity to try Matthew's six course tasting menu with matching wines, overnight stay and a hearty New Forest breakfast.  For full entry details and terms & conditions simply visit The Montagu Arms Hotel on Facebook and "Like" the page AND then visit the post for the Valentine's Escape Competition.

[greatbritishchefs]

Win your Valentine's Escape at The Montagu Arms Hotel

How would you like a chance to really impress your loved one?  The Montagu Arms Hotel in the New Forest are offering visitors to Great British Chefs the opportunity to win a fantastic weekend break at their hotel, home to the highest rated restaurant in the New Forest, The Terrace.

Lemon meringue pie with poached oranges and basil by Matthew Tomkinson on Great British Chefs

You'll impress your Valentine the minute you approach the Montagu Arms Hotel, a charming 17th century country House Hotel nestled deep in the New Forest National Park. It's home to the highest rated restaurant in the New Forest, The Terrace.

The enticing modern menu at the Michelin Star, 3 AA Rosette restaurant is designed by innovative head chef Matthew Tomkinson and certainly the focus of every guest's visit. Whether you're a gourmet enthusiast or simply enjoy superb cuisine their six course tasting menu is a triumph. The hotel are also giving the lucky winner the opportunity to also sample Matthew's finest dishes with a selection of accompanying wine to distinctly match each course.

The Valentine's Escape Prize worth £308 includes:

·        Luxury Overnight Accommodation in a Superior bedroom

·        Full English Breakfast

·        6 course tasting menu at the Terrace Restaurant.

For full entry details and terms & conditions simply visit The Montagu Arms Hotel on Facebook and "Like" the page AND then visit the post for the Valentine's Escape Competition.  Entries must be made online before 11.59pm on Wednesday 8th February 2012 and the winner will be selected at random from all those new Likes.  Good luck