Talbooth, Le

One is captivated on arrival by this beautiful Tudor house sat comfortably alongside the River Stour, the complete epitome of the English 'scene'. So thought John Constable two hundred years ago in his now famous painting of Dedham Vale.

Originally Le Talbooth was founded by late owner Gerald Milsom's parents, but now it is run by the third generation of the Milsom family, and Gerald's son Paul is in charge. However, with over fifty years of running the hotel the family is extremely well established and the sheer polish and calm professionalism is evident at every turn.

Accommodation is on the same scale as everything else, luxurious, completely user friendly, with each room unique in being named after a renowned English poet and  having its own tale to tell. The suites on the top floor offer the very latest in contemporary décor and interiors. They have come a long way from the days when television was the latest facility a hotel room could offer

Dishes are imaginative and well described; first courses could include hand dived scallops, celeriac and pine kernel purée, home smoked Scottish salmon, a salad of Suffolk pork belly and shrimp, confit of onion and chive mille feuille, smoked goose breast, or salad of asparagus, artichoke and truffle with sticky rice and mozzarella ball.

Local produce is always a strong part of the menu at Le Talbooth and crab cake and avocado with chilli jam is a case in point. No starter menu would be complete without its Jabugo ham, and a local crab and lobster in Sauternes and langoustine jelly is always welcome.

For those who like their oysters there is a good mix served with granary bread and shallot vinegar. The menu is rarely without a starter of ravioli of tiger prawns, coriander and lime..

The local produce presence is maintained throughout the main courses with loin of Brittany rabbit with rack, bean cassoulet, wilted greens and tarragon jus, though recent forays to that part of the world suggest a few of the local rabbits could well stand in for their French brothers. Breast of free range chicken, or a whole roast partridge in season, properly served with braised cabbage to bring out the full flavour of this wonderful bird. A local line caught sea bass is beautifully fresh and moist and comes with white wine veloute, the perfect compliment. Scotch premier beef features again with chateaubriand for two, or there's that rare treat, roast tenderloin of veal..

But their puddings are a real tour de force, so try to leave room for rice pudding fritters served with Tiptree 'little scarlet' strawberry jam, exotic fruit tian, champagne gratin of summer berries and coconut sorbet, or a wafer thin apple flan with blackberry compote, Stowford Press cider sorbet and cinnamon anglaise.

A deeply comforting wine list is designed to satisfy those with time and pockets to savour fine wine as well as encourage less demanding palates, with house wine starting at £15.95

The Milsom family also own Milsoms Hotel and Restaurant, Kesgrave Hall  and the Pier at Harwich, which offers two seafood Restaurants and fourteen bedrooms on the quay in old Harwich.

If you want more information, you will discover full details on their Website, where you can find out about weddings, private dining, outside catering and the delightful bedrooms at Maison Talbooth as well.