Our Inspector's view

Owned by Tim and Stefa Hart since 1979, Hambleton Hall was built as a hunting lodge by a successful Victorian brewer, and enjoys an enviable lakeside setting, with gardens and grounds covering 17 acres and surrounded by Rutland Water. It’s a grand and handsome country-house hotel, perfectly designed for pleasure and enjoyment, the stylish public rooms filled with paintings, chandeliers, intricate plaster ceilings and elegant soft furnishings. Staff are engaging and professional and the dining room is reassuringly formal, with linen-clad tables and comfortable seating. Aaron Patterson began his career here nearly 40 years ago, leaving to work with Raymond Blanc and Anton Mosimann before returning to take over as head chef in 1992, and his experience and confidence is apparent in every element of the refined and creative menus. These change to reflect the seasons, with daily tweaks to reflect the kitchen’s focus on the very best local produce, including plenty from the hotel’s beautiful kitchen garden. The wine list is extensive and offers a very good choice by the glass. Patterson’s cooking is often understated and deceptively simple, with flavours allowed to speak for themselves and the a la carte (there’s a vegetarian selection as well) might offer starters like terrine of heritage carrot, spiced carrot ice cream, or lasagne of girolle mushrooms with Iberico ham and grappa sauce, followed by pan fried fillet of John Dory with English asparagus, sauteed prawns, mousseron mushrooms and vermouth sauce, perhaps, or roast guinea fowl, pea and mint risotto, morels and Madeira sauce. Apricot souffle with caramelised almond ice cream is a fine way to end the meal, or perhaps Hambleton’s tiramisu will appeal. The great value ‘lunch for less’ might offer ham hock ravioli with lovage sauce followed by pan fried fillet of sea bass Niçoise and bouillabaisse sauce.

Awards, accolades and Welcome Schemes

4 Rosette Award for Culinary Excellence

AA Notable Wine List

AA Notable Wine List