The Lygon Arms reinvents Itself

I left The Lygon Arms in 2003, shortly after it was sold on by The Savoy Group. I have treasured memories of my time at the dear old Lygon, associating with the hotel legend who was Douglas Barrington and some other remarkable people at the Lygon itself, including MD Kirk Ritchie, and also within The Savoy Group, such as Ramon Pajares and Willie Bauer.

The past few years have witnessed a very sad decline in its food offering, style and standard of decor and people’s perception of the Lygon as one of England’s finest country house hotels.

Earlier this year the hotel became part of the stable which is Iconic Luxury Hotels and teamed up with Cliveden, Chewton Glen and 11 Cadogan Gardens in London. Since then we have witnessed a massive renovation, a revised format, staff development and a unique stylising which has taken into account the historic significance of the building.

It’s really thrilling to see this all happen, mostly because The Lygon Arms has again become such an important part of village life in Broadway.  It’s in great hands under the direction of Graeme Nesbitt as General Manager, who returned to The Lygon after being a very successful Head Chef there in my time.

Now, this massive infrastructure reorganisation is more than a remodelling exercise. It takes time to get the perfect niche. So much has developed and improved so far, I have every confidence it will continue in that mode.

Please give it a chance lovely people!

Last Wednesday the hotel held its first Bordeaux Wine Dinner in the Edinburgh  Room. As this was the first event of its kind since the restyling, our party of 6 were a little unsure what to expect. It was disappointing to see that the evening hadn’t been a little more supported locally – but let’s make a change for the future by relating what a terrific evening it was.

Thanks to Gearoid Devaney, Master Sommelier of Flint Wines for an excellent selection of wines. This chap certainly knows his stuff!

Gearoid Devaney, Master Sommelier

Here is a synopsis of the menu and the wines on offer

Bordeaux Wine Evening Tasting Menu


Colne Valley Smoked Salmon, horseradish creme fraiche, samphire

A simple dish but with quality ingredients. A perfect combo of flavours and textures

Scallops Ceviche

Fresh, raw scallops, Peruvian style, with bitter sweet citrus to complement

Goose, cranberry terrine, celeriac and apple remoulade

Head Chef, Ales, has a remarkable ability to combine flavours with a perfect seasonal twist

Loin of Venison, beetroot jam, curly kale, balsamic jus

My kinda dish! – with a very special beetroot jam. The venison was melt in the mouth

Valrhona Bitter Chocolate Mousse, blood orange sorbet, honeycomb

Another great flavour and texture combination of rich Valrhona chocolate, bitter sweet orange and crispy honeycomb

Martell’s Double Gloucester, spiced pear, rye crackers

This was a very special evening in so many respects. Thanks to Ales Maurer and team for some spectacular food. It was a perfectly balanced and delicious menu.

Head Chef, Ales Maurer and the remarkable ‘Mr Gill’ who has been at The Lygon Arms for well over 40 years. It was great to see you again, Ian Gill.
The lovely service team lead by Carley

Graeme was telling me that they have more of these events planned and you can keep up to date with what’s happening by signing up to The Lygon Arms newsletter. Do it now!


4 thoughts on “The Lygon Arms reinvents Itself

  1. Bazza

    I would love to go to such an event if only they would provide a decent vegetarian selection to go with the wines.

  2. Sounds interesting but the Lygon should up their marketing efforts. We’d have been keen to go if only we’d known about the wine evening! Andrew/Malcolm

    1. I do agree with you both. I believe 2 weeks notice was given about this event. They are aware of this issue and I understand the next dinner will be with more notice. Make sure you sign up for the newsletter.

      Best wishes

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