Michael Caine @ Gidleigh Park

It's been exactly a year since our last visit to Gidleigh Park.  We kept trying to come back but the place was always fully booked.  This time we were actually organised enough to plan it ahead of time. 

At the lounge we were greeted with a fabulous amuse-bouche while we browsed the menu.  All four of us agreed that it would be a sin to not go for the 8-course dinner.

Our first course was tartar of marinated tuna, scallops and lime, Oscietra caviar, soused turnip and beetroot, wasabi cream, honey and soy vinaigrette.  Simple yet the chef incorporated a number of interesting flavours together.

Terrine of foie gras, Madeira jelly, truffled green bean salad.  Great quality foie gras and jelly, but the real gem was the truffled green bean salad.  I am not a big truffled fan but the salad was delicious!  I'd eat green beans everyday if I could make it taste so good.

Cornish sea bass, roasted with anise spice, lobster and bouillabaisse sauce.  Just like our last visit the fish dish was the strongest dish for the night.  Fish and lobster were cooked to perfection.  It was so good I found myself eating extra slow just to savor the taste.

Partridge, quince puree, braised chicory, marinated raisins and a Gewürztraminer wine sauce.  I was a little surprise to see that the same dish was on offer again.   Not that I mind as it was an excellent dish nonetheless.  A perfect winter dish.

West Country beef fillet, wild mushrooms, shallot and horseradish confit smoked bone marrow and a red wine sauce.  I had to have my beef well-done and sadly it was ruined as a result.  The meat was so tough I did not enjoy it at all.  The rest of the table told me theirs were tender and juicy though.

A selection of South West cheeses, Sharpham Elmhirst, Quickes Mature Cheddar, Slow Tavy and Harbourne Blue.  Same selection as our last visit. 

Exotic fruit salad, passion fruit sorbet and crystalline of pineapple.  Again the same as the last menu.  We did enjoy the pineapple crystalline again.

Caramel and cardamom parfait, milk chocolate mousse, nougatine and a cardamom foam.  An excellent dessert to round up the meal. 

Tea and petits fours.  Another very impressive and satisfying meal at Gidleigh.  We will be back again!

Michael Caine @ Gidleigh Park
Gidleigh Park, Chagford, Devon, TQ13 8HH, UK.  Tel: 01647 432367