insideKENT Magazine Issue 38 - May 2015 | Page 114

GETAWAYS

The top level of the spa is home to 25 opulent treatment rooms (including
three double treatment rooms) and relaxation lounges. Like many who
are tempted away from the standard massage/facial treatments, I opted
this time to try the ‘Glorious Mud Complete Detox’ treatment. Not since
my cheeky three-year-old self went playing in the rain have I had such a
top-to-toe mud experience; and who knew how beneficial it is (the mineral
and vitamin enriched kind, not the garden variety of course).
Having been body brushed from head to toe to encourage lymphatic
flow, the mud, utilising heat and botanicals, helps to eliminate toxins and
ease sore muscles, all whilst I lay cocooned in a cosy wrap and enjoyed
glow and relaxed muscles. My guest was equally impressed having been
‘Scrubbed up Nicely’ with a sugar buff body scrub leaving skin hydrated,
smooth and soft.
After the short skip back to our lodge suite we were able to watch the
sunset whilst preparing for the other great draw of Alexander House: AGs
– its 3 AA Rosette restaurant.
Led by talented executive chef Mark Budd, the aim of the wonderful team
is to provide “a far from ordinary dining experience”, and that’s what we
were expecting as we took our seats in the plush and comfortable dining
room.
The menu is inspired by the countryside, woodland and fields harnessing
its location, with a creative flair to produce exceptional food that is
also a feast for the eyes. The accompanying extensive wine list (now
viewable from an iPad app no less) helps to ensure that the whole dining
experience is planned and executed to perfection.
We lingered a little longer than normal over the menu as there were
just so many choices that had our taste buds fired up, including old
spot pork with caramelised apple and pig’s tail sauce, hay-smoked
dry-aged rib of beef with beer and cheddar gnocchi and a red wine
Chateaubriand for two.
Whilst the kitchen cooked our beef to perfection we were able to sample
the homemade sourdough bread with ‘from the sea’ and ‘from the land’
butters – the first salty and sharp, the latter rich from its beef dripping.

of flavour comes from the little extras, and our amuse bouche did not
under its layer of sherry jelly accompanied by blue cheese and walnuts.
By the time our Chateaubriand was presented we were positively
accompanied by pommes aligot (delightfully smooth and subtle) and sand
carrots (always a wonder to devour the deeply black to pale yellow hues
of this sweet vegetable) as well as a rich red wine jus; all of which was
perfectly washed down with our recommended wine – the Lagarde 2011
Malbec, a zingy rich tastebud teaser.
Sated but with just enough room to give the dessert menu our full
attention we were impressed with our palate cleanser, think Piña Colada
in miniature! The little glass of coconut panna cotta, rum jelly, pineapple
sorbet and mini marshmallow was just great and fully prepared us for
my favourite course of the evening. My guest enjoyed the hot banana
soufflé, the softest, lightest soufflé he had ever tasted, accompanied by
a rich, sticky, dense malt toffee sauce and ice cream de-rigour toasted
corn. I opted for the ‘South Lawns Chocolate Tree Stump’, and there in
front of me was my own little enchanted forest, all made with chocolate!
Tree stumps, chocolate whisps, ladybirds, leaves, it was all there with an
intense lime sorbet and and pistachio kick – it was magically divine!
All that was left was to adjourn to the fireside lounge for coffee and petit
fours before our short amble back to our suite.
Woken by the glorious spring sunshine we had plenty of time to indulge
in a hearty breakfast, care of the Reflections Restaurant which offers both
Continental and English breakfast options full of local free range fare, as
well as fresh breads and pastries, before bidding a fond farewell the main
manor house and it’s new swanky addition.
Alexander House Hotel & Utopia Spa
East Street
Turners Hill
West Sussex
RH10 4QD
01342 714914
@
www.alexanderhouse.co.uk
@AH_Hotel

I think the best early assessment of a restaurant’s creativity and sense

114