Restaurant at Redcoats Farmhouse Hotel

Redcoats is one of that rare breed of hotels which has successfully survived the transition from much loved family home to popular place to stay with full facilities that include a notable restaurant. Its proximity to the A1(M), a mere five minutes way, makes it an ideal staging post twenty minutes from the M25 and therefore close enough to London for convenience.

The quality of hospitality derives straight from the family tradition and is to be found in a host of expressions, not least the 12 double or twin-bedded rooms and one single, all en-suite, with each room individually designed and comfortably furnished. Each room has direct dial telephone, wi-fi internet access and colour television with remote control. Room service and a laundry facility are all part of the consideration given to the comfort of guests at Redcoats.

At the core of this homely farmhouse hotel is a restaurant that seeks to provide the best for a mobile clientele with an à la carte, and a weekday and Sunday lunch menu as the main staples. From the à la carte typical starters could include New England style fish chowder, pan seared chicken breast pasta, or duck liver, orange and Grand Marnier pâté. 

Amongst main courses look out for Scottish sirloin steak with sauce Diane, breast of guinea fowl with spiced Persian-style rice or honey glazed breast of Gressingham duckling on a confit of duck leg served with a classic orange sauce. One of the great classic dishes of all time is a Dover sole, done here as fillets meunière. Vegetarians are well cared for, perhaps with a Mediterranean vegetable lasagne, with Parmesan cheese and tomato sauce.

The golden syrup lattice tart is served warm with vanilla ice cream or custard, the choice is yours; a dark chocolate truffle torte with white chocolate topping could be equally compelling for many, and as befits a farmhouse there is a sturdy and interesting cheese platter. The dress code is smart casual; and jeans, t-shirts and trainers are not an option.

In addition to their normal a la carte, a 2 or 3 course light supper menu for parties up to six operates on Monday - Friday from 6.30 - 9.0pm, and is available for parties up to six. Start with crab bisque or a continental meat platter before moving on to fillets of chicken breast in cider or lemon sole fillet Colbert before finishing with, say, blackberry and apple crumble with custard, vanilla crème brûlée with shortbread. Larger groups are requested to order in advance. Private rooms may be available.

A special menu offers a choice of three dishes for each course starting with, say, half a dozen fresh oysters, and a main course of fillet of Finnebrogue venison seared and served pink on haggis with a game sauce.

Redcoats is blessed with a substantial cellar, both in space and quality, a superb selection that frankly is worth making a visit for in its own right. A wide range of wines by the glass or half bottle can vary, but is always to be relied upon.

Do click on their Website for further information and a rundown on that formidable wine list.