Gary Rhodes classics back on the menu at Taunton’s Castle Hotel

Iconic Somerset hotel The Castle is celebrating its 70th anniversary under the custodianship of the Chapman family with a limited edition menu featuring the hotel’s classic dishes from the past five decades.

Owner Kit Chapman has curated the best dishes from menus since the 1980s, when head chef Chris Oakes handed over the reins to Gary Rhodes.

In the 1990s, the kitchen was taken over by Phil Vickery and then Richard Guest in the 2000s. Since then, it was Liam Finnegan who continued to maintain the hotel’s reputation for great British cooking and now John Godfrey, who took over as head chef recently.

Highlights include Richard Guest’s starter of smoked eel with scrambled duck egg and spiced oil, Chris Oakes’ loin of roe deer, wood mushrooms, bacon and spring onion and, of course, Gary Rhodes’ legendary bread and butter pudding. 

Served in the hotel’s Brazz restaurant, the set menu is available from October 15-31 and served lunch and dinner.

Lunch is £20 for two courses or £25 for three. Dinner is £25 for two courses or £30 for three.

www.the-castle-hotel.com

 

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