Moat House

This 15th century treasure is a most delightful hotel, situated at the side of the canal, with an attractive candlelit conservatory restaurant at its heart. It has now expanded to deal with the pressures of the 21st century and offers a serious approach to its cuisine in all its various aspects, with 4 AA stars to back up its claims for excellence.

Located in the heart of rural Staffordshire, but close enough to be handy for the M6, the Grade II listed moated manor house is steeped in 600 years of history. The Moat House has evolved cleverly as a restaurant and traditional country pub without losing its old world charm. Family-owned, it has been tastefully extended to incorporate a 41 bedroom hotel with conference and banqueting facilities for up to 200 persons, against the background of a warm and friendly welcome.

Each bedroom is ensuite with TV, modern lines/ISDN, direct dial phones, coffee and tea-making facilities, trouser press and hair dryer, and most have air-conditioning.

For those in a hurry the delightful bar with its original inglenook fireplace presents an alternative to dining in the Conservatory. The menus are well constructed, and offer more traditional fare with lighter options both at lunchtime and for dinner.

Most, however, head for the Conservatory with its excellent view of the narrow boats as they drift gently by, where a frequently changing menu offers a good choice of dishes devised by skilled Executive Head Chef Matt Davies and his team. Recently awarded runner up in a national Dish of the Year competition, the ravioli of Brixham crab, langoustine and salmon, fondue of leeks, poached egg yolk, smoked salmon sauce and caviar is a popular choice for a first course.

Whenever possible, Matt and his team mix traditional classics with locally sourced produce to create wonderful dishes where everyone will fine something to suit their taste.

On Saturday evenings a gourmet menu is served in the Conservatory. Starters of whole French quail, roast and confit, lentil du puy, hash brown, fried quails egg, cured bacon and light quail jus may vie with seared Scottish scallops, chicken wings, sweet-corn nibbles and puree, and a maple and black pepper jus.

Amongst the gourmet main courses expect to find roast partridge, that most wonderful of game birds, with Savoy cabbage, pancetta, shallots, turnip fondant, woodland mushrooms, baby leeks, bread sauce and truffled jus or a Lincolnshire poacher cheese soufflé, rocket and Parmesan. Desserts of roast banana and honeycomb parfait; hot chocolate fondant or a lemon and green tea pannacotta are frequently on display as a climax to this special menu.

The wine list is well constructed and house wine is at £15.00. More information including details about weddings, conferences and banqueting can be obtained from their extremely helpful Website.