insideKENT Magazine Issue 23 - February 2014 | Page 114

GETAWAYS

COASTAL CHARM
The White Lion Hotel, Aldeburgh

BY GEMMA DUNN

A popular 15th-century hotel situated at the quiet end of town, the White Lion Hotel
epitomes old-world seaside charm. Overlooking Aldeburgh's shingle beach and
charismatic fisherman huts selling the daily catch, it's easy to see why this coastal
resort remains a go-to hub for the discerning mini-breaker.
The White Lion Hotel is privately owned by TA
Hotel Collection, a cluster of distinguished and
individual Suffolk-based hotels. Others in the
group include The Brudenell, The Crown at
Woodbridge, Thorpeness Hotel & Golf Club and
The Swan at Lavenham.
Of these hotels, the White Lion – situated
on the unspoilt Suffolk coast – is a popular
destination for visitors to the area; and on this
occasion, the visitor was me. Booked up for a
romantic weekend away, I was looking forward
to a spot of quintessential England.
Upon arrival, we were greeted with a warm
welcome and shown to our dwelling. Much to
our delight, we had been allocated a sea-facing
room. Never having lived on the coast myself, I
can now see why people do – there's nothing
quite like waking up to an uninterrupted
panoramic sea view each morning!
Light and airy, our tastefully decorated ensuite combined modern British décor with seafaring blue and green hues. The spacious room
afforded a window-side seating area and a huge
deluxe double bed, dressed with a crisp white
duvet and contemporary cushions.
From free Wi-Fi and Sky TV, to fluffy
bathrobes, tea and coffee making facilities,
complimentary waters and luxurious BaroQue

toiletries, the White Lion resolves to offer guests
every comfort during their stay. In addition to
these well-appointed amenities, fresh fruit, a
signed welcome and a complimentary box of
Honey and Sea Salt Caramels from Suffolk Bee
Keepers, made for a delightful reception.
Alternatively, guests can opt to stay in one
of the hotel's bespoke superior sea view rooms
or their newly renovated ‘Explorer’ rooms; just
as restful, minus the ocean vista.
Dinner that evening was to be enjoyed in
the White Lion's celebrated Bar and Brasserie –
a vibrant setting that lends itself perfectly to
morning coffee, breakfast, lunch, afternoon tea,
dinner and all day Sunday lunches.
Awarded a rosette in the AA Restaurant
guide and a TripAdvisor Certificate of Excellence
– amongst other accolades – it's fair to say this
coastal eatery is positively on the Suffolk map.
And with a passion for innovative menu choices
and inspired by seasonal locally sourced pro duce,
talented executive chef Jason Shaw has crafted
a selection of modern British-French dishes that
the whole family can enjoy.
As I settled at the sea-facing table in the
good company of my guest, I started the night
with a gorgeous bottle of 2010 Chianti Colli
Senesi and a basket of delicious warm, freshout-of-the-oven bread.

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In the knowledge that the menu's fresh fish
is bought from Dean's Shed, situated on the
beach opposite the White Lion, we thought it
only right that we start with some fresh seafood
options, and I'm glad we did.
My pan-seared scallops with sweet potato
and apple purée was an absolute triumph. The
huge, sea-fresh scallops were delectable and so
flavoursome, paired with cassis onions and
topped with crunchy Parma ham crisps.
Meanwhile, my guest's feast of steamed
river Deben mussels served with a perfectly
seasoned creamy garlic and white wine sauce
was just as delightful. For which, a portion of
fresh bloomer bread proved the perfect dipping
accompaniment.
In the way of mains, a lamb shank took my
fancy. A real hearty winter warmer, the braised
meat was melt-in-the-mouth tender and
complimented by a creamy mash potato, roasted
root vegetables and a rosemary jus.
A 28-day aged rump steak from the grill
was my guest's selection, cooked with precision
(and as requested), served with frites, field
mushrooms, a slow-roasted tomato and a classic
French Béarnaise sauce. Bon Appétit.
At this point, an earlier sighting of a meltin-the-middle chocolate pot on the dessert menu