Page 41 - Enjoy the South 2017
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baths, some with split level en-suites – and honed at the Chewton Glen, and as part of the original Hotel du Vin team, of course anything that Gerard and Nina set their hearts to will be remarkable.
We’d like to focus on the team now – rather than move into the restaurant just yet.
It is more of a family than a working team, says Nina: “Gerard and I have, over many years taken on team members who we have mentored, nurtured and guided and we have watched with pride as to how their careers have flourished and how successful they have become... we choose team members not always for their abilities, but often more for their character, their personality and their potential. We see something special in them that we hope we can draw out and then we watch them with pride as they grow in confidence, expertise and maturity and then they ‘fly the nest’”... they are all close, work with modesty and trust and it is humbling to see and a pleasure to be around them all.
Gerard Basset OBE
So to the restaurant, Gavin Barnes the passionate head chef – a chipper chap whose menu astounds. In the middle of the New Forest it is no surprise to find local ingredients, but Gavin will go for the best – locally, nationally or internationally – five choices of starter and main, a select list of sides and an abundance of desserts. This is a ratio we approve of.
The salad of Hampshire beetroot with Rosary goat’s cheese, walnuts, balsamic and horseradish sorbet is
one of our favourite combinations; the cured fillet of mackerel, potato salad, apple and caviar is fresh and lively. Mains include a tomato risotto with marinated courgette and flamed red peppers – hearty and silky smooth! There is also roasted rump of lamb, fillet of Loch Duart salmon, asparagus, peas and crushed Jersey potatoes (these can also be low gluten, prepared on request) – enjoy rib-eye steak, chicken breast and lager battered fish and chips, tartare and crushed peas.
To the disproportionate dessert menu – well where shall we start? Strawberry soufflé with caramelised white chocolate ice cream – Gavin’s soufflé an airy sweet success story every time, lemon parfait with compressed blueberries and macaroons. We should introduce some wines at this juncture and an Enjoy favourite dessert wine, a glass of The Noble Wrinkled Riesling, D’Arenberg, McLaren Vale, South-Australia, Australia, 2015 – gosh another dessert please!
A cheeseboard to delight and if you are lucky enough to be staying overnight, a breakfast fit for kings – more smiles, more charm – which frankly reminds us to book another stay to get that contagious TerraVina fix. Thank you Nina and Gerard for being – frankly so amazing...
This magazine is dedicated to Ross Craig who Enjoy was blessed to have met at TerrraVina in 2017.
www.hotelterravina.co.uk 023 80293784
Hotel TerraVina
174 Woodlands Road, Woodlands, Netley Marsh,
New Forest, near Southampton, Hampshire SO40 7GL
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