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Retreat to Fine Dining at Coltsfoot
Many hotels and restaurants have had to rethink their business in order to focus their appeal and succeed in the tough economical climate that has defined the last couple of years. The success stories can show that combining high quality menus with the whole dining experience will keep the bookings book busy.
At Coltsfoot Country Retreat in Datchworth, Hertfordshire, head chef Daniel Drummey has helped to establish the luxury hotel and restaurant’s reputation for offering a great selection of traditional dishes with an interesting European twist – all created using the best quality ingredients and locally grown produce.
The Retreat restaurant forms part of Coltsfoot luxury country hotel, located in the grounds of an old 16th century farmhouse. Steeped in history, the hotel and restaurant sit among 40 acres of stunning countryside, offering diners wonderful views in a historic setting that adds to the whole dining experience.
In the main restaurant, an inventive A La Carte menu is served six evenings a week from 6pm until 9pm. The kitchen staff also serve a banqueting menu and lite bite menus from other bars and outlets at Coltsfoot.
"I suppose you could describe our menus as traditional with a modern twist,” said Daniel, who has been head chef at Coltsfoot for two years, having moved from his previous job at the St. Martins Hotel on the Isles of Scilly.
“We change the menu every six weeks and create each one around dishes that will always reflect the freshest, most seasonal ingredients available from our local suppliers,” added Daniel.
“Our beef dishes are renowned. We ‘wet age’ our beef, which comes from local farms, to mature for 21 days in-house, which makes the meat fantastically tender – it really does melt in your mouth.”
A typical choice of starters at The Retreat could include Homemade Soup of the Day with a choice of freshly baked bread (£4.95)or Smoked Salmon & Crab Mousse served with Balsamic Reduction & Melba Toast (£7.95), Mosaic of Poultry Terrine, Celeriac Remelade, Toasted Cruit & Herb Salad, finished with Chardonnay Dressing (£8.95), Tempura Prawns served with a Sweet Chilli Sauce & Herb Salad, amongst a whole host of many other delicious dishes.
The famous main courses available include: 21-day aged Fillet Of Beef served with Garlic & Thyme Mushroom, Roasted Vine Tomatoes & Steak Frits, finished with a rich Béarnaise Sauce (£19.95), Daniel’s signature dish of Lamb Cutlets served with Pomme puree, Braised Red Cabbage, finished with a Redcurrant Jus (£16.95), Whole Sea Bream, poached in Ginger, Soy and Scallions served with purple sprouting broccoli and pak choy (£16.95).
Without divulging his full repertoire of A La Carte recipes, Daniel has shared a key ingredient that helps create his dishes – the flavoured and infused oils from market leader, AAK Foodservice.
AAK’s range of Prep Premium infused speciality oils have been specially created with the caterer in mind. Available in flavours typically used in Mediterranean cuisine, Garlic, Basil, Chilli and Lemon, the oils are produced using a unique infusion process combining premium quality olive oil with 100% fresh ingredients, rather than synthetic flavourings. Each creates excellent dressings, marinades and sauce accompaniments to give an authentic flavour. Their versatility and strength of flavour means they can also be used as dipping oils.
”The Prep Premium range offers a great selection of infused oils which integrate really well with the menus I create,” said Daniel. “They add great tasting, authentic flavours, particularly to dishes with a Mediterranean theme.
“I use the Chilli oil in stir-fries. It works so well with the fresh vegetables, giving the dish a smooth, subtle chilli ‘kick’, without tasting raw. All our fish dishes are cooked in Prep Premium’s Lemon infused oil. Again it adds a subtle, fresh flavour that permeates through the fish, rather than sits on the outside.
“Our 21-day aged beef is served with a garnish of roasted tomatoes, which are oven-baked in the Garlic oil. I also use the Garlic oil to seal the beef in the pan, before putting it into the oven – it gives a great flavour, without being overpowering.
“The Basil oil is really versatile. I use this to create a delicious basil mash, but also mix it with tomato juice, chilli oil and balsamic vinegar to create tasty, flavoursome dipping oils.
“We used to make our own infused oils, but I found that they wouldn’t last as long in the heat of the kitchen. The Prep Premium oils provide that authentic, fresh flavour with the ingredients already infused. They smell and taste great and well balanced. They also store well and offer excellent value for money – I don’t need to use a large amount to achieve the flavour I want.”
The Prep Premium range of infused oils has been designed to offer chefs a quick and flavour rich solution that is versatile and can be used in a multitude of dishes; be it as a stand-alone product, as an ingredient or marinade, to cook in or used as a dip or sauce – the possibilities are endless.
With glass bottles rarely being acceptable in kitchens Prep Premium is the first brand to bring to the market a 1 litre PET Catering Pack which offers an ideal back of house solution. The packaging features a non drip drizzle cap and is extremely light whilst being strong and durable and offers the advantage of being 100% recyclable.
For more information on The Coltsfoot Country Retreat, visit www.coltsfoot.com