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!
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
Goose, cranberry terrine, celeriac and apple remoulade
Loin of Venison, beetroot jam, curly kale, balsamic jus
Valrhona Bitter Chocolate Mousse, blood orange sorbet, 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.
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!