The Stratford has recently recruited an award-winning Chef, Ben
Tynan to run Quills Restaurant. The Stratford introduced Ben and
showcased his culinary skills an evening in April. Fresh local
produce goes into every dish created by heaf chef Ben and his team
which is apparent from the flavour, quality and attention to
Welcome drinks, champagne and canapes were served in the relaxed
but classy lounge bar.
The evening began with a leek and spring onion shoup with crisy
pancetta and white truffle oil followed by deep fried goats cheese,
beetroot, green beans, candied walnut and balsamic.
Ben then served his signature dish, red wine braised ox cheek
risotto served with pine nuts, green peppercorns, capers and
The next course was salmon escabeche, blood orange and
mascarpone, a spanish dish with a taste of the Med!
Rump of Buccleuch lamb and bread crumbed breast of lamb followed
with apple and mint puree, broad beans and a tiny black
Dessert was a beautifully presented chocolate and cherry mousse
with grittine cherries and peanut butter ice cream.
The evening closed with coffee and petit fours.
There are many more dishes on The Stratford's Quills menu
including a range of vegetarian dishes. There is also an extensive
For a more relaxed affair, you may dine in the lounge bar.
Quills is ideal for all occasions including pre-theatre dining
and Sunday lunches.
Book your visit to Quills today! Call 01789 271 000 or
email thestr[email protected]
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