A couple of weeks back I was staying at the Town Hall Hotel again. Needed to for work reasons and also due to work being carried out on the house. As a result, I had a week of food to sort out…
I started by booking myself in to The Typing Room at the hotel. This is the new restaurant, in the location vacated by Viajante. When I say new I mean it, when I originally wrote this post yt was only the third day of opening and their first Sunday lunch.
I was expecting good things as it was the first restaurant for Lee Westcott who has worked with some of the best known chefs, plus with it being in the hotel I believed it would be a top end restaurant, and I was not disappointed.
I made a dash from home on the train, which is not a quick thing on a Sunday, and turned up at the hotel. I was lucky enough to be able to check in a bit early so headed down to the new bar, the Peg & Patriot, for a quick glass of fizz before going in to the restaurant.
I had received a lovely welcome at reception and that continued as I went in. Although the team is obviously all new they were very welcoming so I sat down and started looking at the menu. As you will know from previous posts there was only going to be one choice and that was the tasting menu.
The sommelier asked whether I would like a drink to go with lunch and although there was no official matched wine list on the menu he was more than happy to match the wines for me. He explained that he was still in the process of refining the best matches and asked whether or not I was happy to experiment and try different things. To which there was only ever going to be one response, yes. He also mentioned that some of things may be sherry and fortified wines, again I was happy with that as I have recently had some really good nice ones and I am intrigued to see how it could match with food.
Have to say that the meal was stunning and amazingly good matched wines and Sherries. I enjoyed every moment of it and will be trying to get back to try another tasting menu. It will be interesting to see how the menu evolves over the next few months.
As an aside, I was back at the hotel last week, just for a night. I was off out for a very special event, more on that in a future post, but I left the hotel by the restaurant entrance and was immediately recognised by the receptionist, waitress, sommelier and chef, which was great considering how many people they will have already seen. Just another great little touch that makes a dinner feel welcome and more inclined to go back