Larkswood Restaurant at Thaxted Hall

Only a fifteen minute drive from the main terminal of Stansted Airport, and located on the fringe of an historical market town, offering excellent dining facilities, corporate entertaining and airport transfer/parking packages. Hotel guests and non-residents are made equally welcome in the Larkswood Restaurant, with smaller suites available for more intimate parties.

One of the major advantages of entrusting your arrangements to the people at Thaxted Hall is that you can be sure they understand the inter-relationship between travelling, eating, making your guests feel comfortable and at ease, with all the attendant hassle that can arise taken care of by the professionals, leaving you free to get on and enjoy the occasion.

If on the other hand it is just you and a few special guests, or a one to one, the same care and attention is paid to your requirements, not least of which is likely to centre round reliable food, which is where the Larkswood Restaurant comes in. Well before smoking legislation was brought in it was decided that not only the Larkswood, but the whole hotel should be smoking free.

This leaves guests free to enjoy a cuisine that is somewhere between brasserie/traditional English, employing fresh ingredients, local whenever possible, with attention to detail, good service and a setting that impresses.

For starters expect to find oak smoked salmon with fresh prawns, Marie Rose sauce and wholemeal bread and butter, hot mushrooms stuffed with cream cheese, garlic and chives, topped with crisp Parmesan, or a Caesar salad made with char grilled Cajun chicken, sweet peppers and fresh Parmesan cheese.

Pate always makes a toothsome starter and the chicken liver and brandy version comes to table finished with fresh sage and butter, wholemeal toast and cranberry jam. For days when the East Anglian weather is not on its best behaviour ask after Chef's soup that day.

Essex is a pretty traditional sort of place so it comes as no surprise to find roast fillet of beef at the head of the mains menu, with caramelised shallots and mushrooms, and a choice of sauces. Griddled leg of lamb is marinated in natural yoghurt, then cooked with garlic, mint and coriander, before being served with a redcurrant, red wine and rosemary sauce.

Ironic that in an area which abounds with some of the best wild duck in Britain, the customer decrees that they like their duck from Barbary, even if it is served on a bed of buttered Savoy cabbage with cranberry and orange sauce.

Whatever main course is chosen it arrives with a selection of fresh vegetables and potatoes - none of this irritating business of paying extra. But for those who insist on their hot sweet roasted garlic bread, or a tomato, Mozzarella and red onion salad, yes, there is a price to pay. There is always a stimulating list of desserts on offer to bring the meal to a graceful conclusion.

The children are not forgotten, with their own menu or half portions; while a comprehensive wine list exhibits a good relationship with the menu.

Do consult their Website to find out more about their bedrooms and details on how they could host weddings and conferences for you, as well as information on dining.