Langar Hall

Angela Driver (11 November 2005)

I think some people just don't get this place!! You go here to eat nice food, relax in lovely surroundings and they do truly make you feel at home. I have always found the service to be excellent and suspect that some people who don't, have perhaps been less than polite to the staff!!

Check out Michael, my very favourite waiter with a subtle sense of humour - my elderly Stepmother adored him!! I have always found the portions to be perfect and in many cases generous. A friend who is getting married soon liked it so much she considered it for her wedding!! It is a chilled out sort of place, so if you want pretentious and stuffy, you may be better elsewhere!!

Paul Cowley-Vizard (30 January 2005)

I dined at Langar Hall last night for the first time, having tried to get a booking on several previous occasions, without success.

I had to confess to being slightly sceptical, because I had visited the Hall on a previous occasion to see whether I should hold an important event there. On that occasion, the owner showed us around, and when we arrived at the main hall, where a couple were having their wedding reception, she showed us in, and allowed us to stand watching. I am not sure how the happy couple felt about it, but I was unimpressed, so we didn’t book the place.

Anyway, back to last night. We arrived in a happy fug, induced by a couple of glasses of Champagne en-route, to be greeted at the door by the owner. We were shown into the drawing room where we had more champagne and some nibbles. The atmosphere was informal and very cosy.

We chose champagne to start, because the waiter did not know what was in a “Champagne Cocktail”. Rather than explain, we went for the bog standard champagne, which was so-so. The second waiter on the scene, who reminded me of George Benson, was far more clued up and in his role as sommelier/waiter served us well.

Once at our table, our lobster starter arrived quickly, accompanied by an assortment of delicious home-baked breads. The Lobster was very good – if small for the asking price – and maybe a bit too buttery for some tastes, which is surprising because.

The food could probably have been described as “Nouvelle Cuisine”, with only light sauces and tiny, tiny portions. My wife had the Sea Bass, which came with two fronds of spinach. I had the lamb, which was served as an assiette with (and I kid you not) a single small floret of broccoli cut in two. That was it, no more to come. I ordered some additional vegetables, which arrived sniffily about ten minutes later.

Though I ate slowly in anticipation of the veg' arriving, my lamb did not start out that warm, and by the end I was eating tepid and quite bloody meat

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