Hambleton Hall

Our Inspector's view

Back in the 1880s, fox hunting was an aspirational pursuit, and one wealthy Victorian brewer-built Hambleton as his hunting season holiday home, as any chap of substance would. A water feature, otherwise known as Rutland Water reservoir (now a nature reserve) arrived on the hall's doorstep in 1970 to enhance the splendour of the setting, and Tim and Stefa Hart added the icing on the cake when they bought the place in 1979 and created a country-house hotel of distinction. It is a handsome place that delivers grandeur on a human scale and was always meant for entertainment and pleasurable pursuits, a laudable aim which continues today with elegant bedrooms, chic public rooms and a fabulous restaurant to complete the sybaritic picture. Chandeliers, oil paintings and linen-swathed tables provide reassuring formality, and the service throughout is charming, professional and engaging. The food is refined, creative and firmly rooted in sound culinary thinking. The hotel has its own bakery, so the bread is a cut above, and everything from the canapés to the petits fours is beautifully made and delivered via tasting and à la carte menus. Marinated scallop with crème fraîche and apple is a well-balanced and delicate starter. Slices of soft, sweet scallop are layered with translucent slices of apple and apple gel, with pops of salty black caviar. It might be followed by Launde Farm lamb, pickled aubergine, goats' curd, mint caviar – the two perfectly-timed, sweet and flavoursome pieces of lamb sitting on top of tender, dark green cavolo nero. Puffed rice and pumpkin seeds on top add more texture and a sweet, slightly smoky pepper stew topped with a sliver of aubergine completes a dish packed with flavour. Finish with a well-risen almond and Amaretto soufflé, quince and honey ice cream.

Awards, accolades and Welcome Schemes

4 Rosette Award for Culinary Excellence

AA Notable Wine List