Island Life Magazine Ltd October/November 2009 | Page 100

life

FOOD & DRINK

Chef pops all expectations at the Lakeside
“FROM the moment you arrive you’ll be

for everyone, lightly poached in apple and

drenched in good quality food, innovative

mirren jelly.

ideas, and a high standard of cooking,”

The meal moves into a more serious

says Luke Holder, head chef at the

gastronomic experience from there. The

Lakeside Park Hotel. The odd thing is, this

choice is from three menus – a la carte,

list of superlatives is an understatement.

selection of tastings from a la carte, or

The Oyster Room at the hotel is the new
venue for a dining experience. “This isn’t
just going out for a meal,” smiles Luke.

the Grand Degustation menu, a ten
course tasting menu.
Luke brings to Lakeside the

So as you choose from the menu you are

experience of working in one of the

given “a plate of English memories” –

greatest restaurants in the world,

remarkable canapés designed to evoke

the three-Michelin starred Enoteca

tastes of the past: “Fish and chips in a

Pincciori in Florence, and you can taste

glass – which is actually a sort of mousse

the Tuscan influences in dishes such

with vinegar-flavoured salt – is a fun idea

as the fantastically flavoursome Royal

which sets the mood for the evening,”

Anjou Pigeon served with polenta and

explains Luke.

black cabbage.

Two pre-starters follow, and these

“The key,” says Luke, “is to exceed

represent the season. They also represent

peoples expectations – to have a few

fun: during September and October

surprises in the meal. Come with an

polenta comes with candyfloss and

open mind and you’ll have a great

popping candy. Then there is an oyster

experience.”

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The Oyster Room at Lakeside Park Hotel,
Wootton Bridge, PO33 4LJ. Tel: 01983
882266. Photo below: Head Chef Luke
Holder