The impressive Mayflower Brassiere is nestled inside the great Boringdon Hall and boasts two AA rosettes, led by Head Chef Max Ellerton.
Just off the Great Hall, the Mayflower Brassiere provides a more relaxed dining experience while still keeping the history, charm and elegance of the manor house.
Dining with friends, who were lucky enough to be staying at the hotel, we enjoyed a pre-dinner drink in the ‘secret bar’ from their extensive drinks menu which includes cocktails designed by their very own mixologists. We recommend trying their Boringdon Hall gin.
Once seated within the brassiere, you are greeted with a selection of warm-freshly baked breads and home-made butter. There is just something so lovely about the coming together over fresh warm bread and butter which takes you back to your childhood. The simplest of things done to the highest standards.
After much deliberation, we decided to try the Cornish crab raviolo topped with a peanut crumb, a black garlic butter, samphire as well as some sticky wagyu bon-bons which were a taste sensation. You know a starter is good when you want more!
One thing about Boringdon Hall, is that the dishes are always beautifully presented. For mains, the star of the show had to be the melt-in-your-mouth beef sirloin served with dauphinoise, honey glazed baby carrots complimented with the most indulgent truffle jus. Nothing is better than fresh, seasonal ingredients cooked to absolute perfection.
We also had the Creedy Carver chicken accompanied with a black pudding and date stuffing with a swede puree and another incredible jus as well as the most decadent Wagyu burger, with pepperjack cheese, crispy streaky bacon and onion jam, fries and red slaw.
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A trademark throughout the Manor House is the desserts. Whether you’re in Àclèaf, having an afternoon tea, in the Mayflower brassiere or in their award-winning spa, you can always expect the most beautiful, sweet treats, nothing less than a work of art.
English Strawberries, elderflower, rose with a strawberry sorbet made an amazing palette cleanser however those who fancy a more indulgent dish then we recommend the Dark chocolate mousse, genoise, orange jelly and chocolate shards. White chocolate fans will also love the Coconut bavarois, mango and passionfruit.
‘Mouth-watering, wholesome dishes’ is the ethos of Boringdon Hall’s Mayflower Brassiere and this is an ethos that transcends from kitchen to plate.
(Story Courtesy of Plymouth Foodie)
1. Starters
2. Main Course
3. Main Course
4. Main Course
5. Dessert
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