insideKENT Magazine Issue 22 - January 2014 | Page 108

GETAWAYS

THE EXQUISITE

stoke park

RECENTLY AWARDED A PRESTIGIOUS FIVE AA RED STAR RATING — THE HIGHEST ACCOLADE GIVEN TO
HOTELS BY THE RENOWNED GUIDE SERIES — STOKE PARK EXCELS IN ITS BID TO OFFER AN EXCEPTIONAL
ALL-ROUND CUSTOMER EXPERIENCE. GAINING THE COVETED RANK OF AA INSPECTOR'S CHOICE AND
JOINING JUST 49 HOTELS IN THE UK, THIS 300-ACRE BUCKINGHAMSHIRE PARKLAND ESTATE COMBINES
THE ELITE TRADITIONS OF AN EXCLUSIVE MEMBERS' CLUB, WITH THE BEST OF TODAY'S SPORTING,
LEISURE AND HOTEL FACILITIES. BY GEMMA DUNN

Boasting a rich history that spans over 1,000
years, Stoke Park was for the most part a private
estate that entertained some of the most famous
people in British history. Yet, this all changed
105 years ago when Nick 'Pa' Lane Jackson
opted to modify the 'hotel experience' by
transforming Stoke Park into the UK's first luxury
country club.
With guests' physical and psychological
well-being at the forefront, Stoke Park has since
remained unwavering in its pledge to provide a
haven in which visitors can relax in the lap of
luxury.
In addition to the hotel's 27-hole encircling
championship golf course — the same one on
which James Bond had his golfing duel in the
1964 classic, Goldfinger — Stoke Park plays
host to an incredible award-winning spa, 13
tennis courts, all-weather grass courts, 14 acres
of stunning parkland, stately bars and three
fabulous restaurants. If it's good enough for
Bond...
From the moment we arrived at Stoke Park,
we knew our time here was going to be special.
Just how special became apparent as we were
showed to our luxury quarters: a junior suite in
the imposing Mansion.
Beautifully furnished, the suite combined
decadent period features with contemporary
amenities. An oak-timbered four-poster bed
swathed in sumptuous linen made for a regal
welcoming, met with fine art, precious antiques,
a dazzling chandelier and an open fireplace.
Intermingled with the more traditional décor was
an HD TV, iPod dock, mini bar, tea and coffee
facilities and an exquisite marble en-suite,
complete with a walk in shower and roll-top bath.
But it wasn't just about the well-appointed
furnishings and sweeping balcony views; it's the
thoughtful extras — a handwritten welcome note,
evening turndown, handmade chocolates, fresh
fruit and lavish toiletries — that made our stay
at Stoke Park so memorable.

That same evening we had a dinner
reservation at Stoke Park's award-winning
restaurant, Humphry's. In a nod to its
predecessors, the restaurant takes its name from
Humphry Repton, the last great English landscape
designer of the 18th century, the man who
designed the very bridge the eatery overlooks.
And with three AA Rosettes to its name, this is
certainly one fine-dining establishment that more
than honours its five star surroundings.
Pioneered by head chef Chris Wheeler,
Humphry’s offers à la carte and table d'hôte
lunch menus, in addition to a three-course dinner
menu. In contrast with the estate's rich history,
the latter includes Wheeler's signature dishes
and modern British cuisine with an innovative
twist.
Seated beside the grand floor-to-ceiling
windows, my guest and I selected our courses
in view of the glorious estate.
My guest’s starter of choice, the perfectly
seared pan-fried scallops served with the finest
smoked eel, mango, fennel marmalade and
caviar, was a truly elegant course, exquisite in
flavour and execution.
Meanwhile my Berkshire ham hock
impressed, mingled with a delicate foie gras,
parsley roulade, a crisp and crunchy celery and
apple salad and bejewelling homemade piccalilli.
Still, the best was yet to come in the form
of our world-class mains: a cannon of new season
lamb and a roast tournedos of beef.
The lean and tender lamb was exceptional,
cooked with Windsor Ale and a hearty winter
warmer of slow-braised osso buco and rosemary
and garlic roasted root vegetables.
Equally, the roast tournedos of beef was
a dish to commemorate. Served with bone
marrow and oxtail, the juicy cut was packed with
flavour and seamlessly prepared. In addition,
glazed Roscoff onions and Trompette gratin
added a touch of French erudition, accompanied
by an English red wine jus.

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Not one to shy away from pudding, $)͕