The Moat House
Acton Trussell, Staffordshire
This is one of those places where you prepare
yourself to be disappointed.
It's just off the M6. It's part of a small chain. It does weddings and
other functions - and apparently lots of them. It's in Staffordshire.
The restaurant is in a conservatory. The menus have a mid-meal sorbet.
None of which augurs well for a decent meal.
Things don't start at all well. To get to the restaurant from the room,
we have to wander down some anonymous lengthy corridors (with effective
motion sensors switching the lights on and off) through reception and
are then confronted by a raucous party of women (hundreds of them, it
seemed) getting boozed up before heading into their function room for
their Christmas dinner and disco. They formed a pretty impassable
obstacle, so I returned to reception to ask if there was an alternative
route to the restaurant, but the only alternative was to go outside
into the icy cold. So it was down to elbows out and gentle shoving (as
none of them responded to "excuse me") to get them to allow passage,
which they didn't seem too like. This is not an ideal way to get me
into a good mood ...
Having finally got through the horde, it was then a lengthy trek down
more corridors, including an unheated stretch, before we finally made
it through to a somewhat rustic looking room with bare brick walls,
lots of tables, mostly occupied, blackboards of specials, and a long
pub-like bar with staff who were jolly good at ignoring customers. I
had a vague notion that I'd read that the restaurant was in a
conservatory, so finally nobbled a woman behind the bar and asked if
this was the restaurant. No, you have to keep going on through that way.
Eventually we came to the restaurant, having passed (thanks to crap
design by the architects) an otherwise empty room, that the next
morning would turn out to be where they set up the (impressive)
continental breakfast buffet. It is a large conservatory, with a couple
of very large round tables seating nine covers each. Conservatories in
winter tend to be chilly, so not only was the central heating on full
blast, there were also a few butane heaters, which always give more of
a warehouse ambience to my mind.
Tables are nicely set, though the black (possibly very dark navy - the
lighting was a bit dim) napkins seemed a bit of late 80s throwback.
Fortunately they weren't tucked into the glasses.
Orders for aperitifs are taken. But despite the person (probably
sub-manager in the hierarchy) who took the order repeatedly walking
past the table, it took an absolute age for them to arrive.
The structure of the menus felt a touch prescriptive. We'd have been
happy with a lighter meal of starter and main course, but there was no
à la carte, just a Christmas menu (yawn) with 3 courses for
I think just under £30, a "gourmet" menu (3 courses for
£45ish I think) and two tasting menus, a vegetarian one for
£40 and one with meat for £50. Sheer economics
suggested the tasting menus would be best value, and the vegetarian
tasting menu was a very strong contender, not just for economical
reasons: it read very well. Not that we were feeling entirely confident
in the kitchen's abilities. But the lure of scallops, foie gras and
fillet steak for just ten quid extra could not be resistable. A
selection of wines by the glass was an extra £30, which
seemed reasonable value, and it would have been difficult to find a
single bottle to suit all the dishes.
The basket of bread that was brought to the table looked dull, and
indeed the bread was dull.
Then a demitasse arrived: "your amuse bouche with the chef's
compliments." No, it's not with the chef's compliments, it's included
in the price: it says so on the menu. The demitasse contained
a pea velouté with a mint foam. Oh well, this should be the
pointer as to the quality of what's to follow. Maybe it'll be stunning
and defy our expectations. Unfortunately, it was not surprisingly good.
The foam was ok - nice and fresh, without being toothpastey. But the
soup had a bit of a grainy texture that I didn't take to.
Next came a glass of 2009 Anakena Single Vineyard Pinot Noir
A small glass, the size of the measure. Oh doom. No nose, no flavour
from the nasty glass. I stole the big glasses off the next table (which
was, I hasten to add, unoccupied) and decanted the wine. Massive
improvement.
There are bright red fruits on the nose with some peppery notes, both
peppery oak spice and green bell peppers.
Nice, correct palate. A pleasant pinot noir. It improved greatly with
time, even a brief time. 87-88/100
The pinot noir was served with the first substantive course of the
menu, some balls of Ragstone goats cheese that had been very neatly
panéed and very accurately fried. This was accompanied by a
lovely beetroot moussey quenelle, some pea pannacotta cubes and mi-cuit
tomatoes, with a bit of faintly balsamic oil dressing. All very nicely
done, and all very nicely put together into a very harmonious dish. A
good starter course. Somebody knows what they're doing here.
Then drinking the wine with it, and it's clear somebody really
knows what they're doing here. It's a really good match - very
intelligently chosen.
Then an even smaller glass, this time containing NV?
Chevalier du Pastel Sauternes
The titchy glass kills the wine. A bit of wine-rinsing of the
bigger glasses fixes that. The nose is full of apricots stuffed with
marzipan and some orange notes. It's quite rich and sweet on the palate
with a bit of a cloying feel that the rather sour acidity doesn't quite
balance out. But it's not at all bad for a (presumably) cheap
Sauternes. 85/100
Again, as with the pinot noir and the goats cheese dish, it's a good
match with the dish, and the combination brings out a bit more in both
wine and food, than they have on their own. And you can't ask any more
than that of food and wine matching.
Sauternes at this stage in a meal can only mean foie gras. Sometimes
it's a bit of a lazy choice, but on this occasion it worked. All the
more suprising as this wasn't a terrine of foie gras (which is where I
think Sauternes - and SGN - work very well), but a large roundel of
seared foie gras that was topped with some amaretto crumbs and served
with some rather otiose pea shoots and some very neatly turned,
precisely caramelized apples, which were very worthwhile.
The next wine came in large glasses. It had been the same young chap
who'd brought all the wines and he felt obliged to explain that he'd
noticed us swapping the wines into bigger glasses, and had taken the
liberty of putting this wine into proper glasses for us. I was quite
impressed by this and asked who was responsible for the wine
selections. He really seemed barely old enough to be drinking, but he
said that it was him in consultation with the chef who worked out the
matches. So I congratulated him on his selections and let him get on
with explaining the next wine, 2009 Ferme Julien
Côtes du Luberon Blanc. He was reeling off the
grape varieties and, bless the poor lad, included "beurre blanc" in the
blend. Err, no. That's a sauce. Do you mean bourboulenc? Aargh, yes. I
can never pronounce that properly!
It's got a nice, fresh, melony-lemony nose somewhat reminiscent of
dealcolised Cognace. In the mouth, it's quite crisp and fresh but with
some marsanne-roussanne richness more evident on palate. Simple, fresh,
clean. But it's not completely without interest there too. It's only a
simple wine, that doesn't quite live up to its billing on its own.
87/100
It'd be a nice wine for a richer shellfish dish, I noted. Which is
handy, as it was served with some seared scallops, that had been
lightly dusted with a touch of curry, some dried cauliflower, some
cauliflower beignets and a sauce which seemed to have a touch of lemon
scenting it. Another nice dish, all the elements nicely done, and
blending into a harmonious whole, and that touch of lemon made the wine
sing. They might not be earth shattering wines, but the continuing
excellence of the matching suggests that it's no fluke, and this young
waiter knows his stuff. He was a bit of a star really, with that thing
that's rare in so many British waiters, especially in the provinces:
he's interested. I hope they nurture and train him: he could be a
top-notch sommelier in time.
Next came the 1980s horror, the mid-meal sorbet. To be seasonal, it was
a mulled wine sorbet. It was well made, with a good texture, but ...
why? I'd just had those nice scallops and a refreshing white wine: I
didn't need my palate cleansed, as if anyone ever did.
It also meant, of course, that when the next wine came, I needed to
wait for the food. This was a piece of good fillet steak, rare as
requested, though a bit more of a sear wouldn't have gone amiss. This
came with a croquette of braised shin, salsify, mushrooms and rather
too many sweet-tasting roasted garlic cloves. All nicely done, but not
as impressive as the foregoing dishes. Despite the dish having quite
sufficient vegetables with it (there was some potato beyond what
surrounded the shin and some cabbage too, I think), a side dish came
with some incredibly buttery mixed vegetables. I like butter. It makes
everything better. But this was really just a bit too much.
This was served with 2008 Malbec Reserva, Pascual Toso
There are big, syrah-like roasted meaty notes on the nose, with coffee
& chocolate torrefaction and some intense, savoury black fruit.
Good palate. It's powerful, meaty and fairly densely knitted,
apparently with some age, though that could be the result of coming
from a bottle that had been open overnight. 88/100
Naturally the aspirations of this place are such that it needs to serve
a pre-dessert. Rather like the amuse, this was weak, suggesting to me
that they are thinking about these too much as freebies rather than as
a chance to show off with a little morsel. This was an apple custard
crumble shot glass. The custard was a bit heavy and overset, but a good
crunchy, crumble topping. Just a bit too dull, really.
The wine for the real dessert was a bit predictable, but none the worse
for that. 2007 Quady Elysium 88/100. The nice sweet
berry fruit worked well with an excellent chocolate fondant, which was
served with an equally excellent almond parfait. The chocolate fondant
was rather thinner walled than many (if you see what I mean) with a
perfectly liquid centre. When I ordered I meant to ask if it were
possible to have a different dessert than the one on the menu, as I'm
not that mad keen on many chocolate desserts, but I was glad I forgot,
as we agreed this was one of the better examples of this ubiquitous
dish.
So from an inordinately unpromising start, this turned out to be a
rather better meal than we'd maybe arrogantly presumed it was going to
be. While the proximity to the M6 means there's a little traffic noise
weedles its way into the bedrooms, it also means it's very easily
reached. The location just outside Stafford makes it a very convenient
overnight pit-stop for if you don't want to make north-south journeys
in one leg.
Breakfast in the morning was fine, with good eggs, bacon and a
particularly good sausage, though the fried bread was overcooked. In
contrast to the bread the night before, viennoiseries were good. Rather
less feeble coffee would, however, have been welcomed.
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Last updated: 27 Jan 2011