If someone told me they were taking me out to dinner at a Holiday Inn, I’d have been like ‘What??’ Well, that’s all about to change. Here in Nottingham, it is anyway as Chef Liam Woodward has set about putting the restaurant at the hotel on Castle Marina on the foodie map.
We choose from a selection of starters which includes a Soup of the day, Salt & Pepper Calamari served with lemon mayonnaise, Goats cheese tart and Crab on toast.
Chef Liam, who trained at the Defence Maritime Cookery School and has also worked for the Royal Navy, The Thorn Tree, Jamie’s Italian and The Nottingham Playhouse keeps the menu short, concentrating on doing the dishes he offers really well, rather than dish up lots of pre-cooked food. All the dishes are freshly prepared and he offers a seasonal menu supporting, local producers, using local ingredients wherever he can.
We choose the tasty Gov’ners sticky pork belly – crispy rare breed belly, fennel and honey and the delicious Black pudding Scotch egg. Made with the Queen’s 5 gold medal George Stafford’s black pudding, it is served with warm tomato coulis.
An impressive selection of Main Courses includes Porcini mushroom ravioli, sweet potato and chickpea curry, Local ale battered fish and Sausage pappardelle.
We happen to be visiting on National Pie Week and there are some specials on the menu so go for Steak & Ale pie and Chicken pie. The delicious pie fillings are cased in lovely golden shortcrust pastry. Served with a choice of soft piped mash potato or chunky homemade chips.
Portion sizes fill but if you’re like me, there’s always room for dessert and the selection of classics does not disappoint. Salted caramel cheesecake, Clementine tart. I would generally have chosen the chocolate fondant but as a Notts born girl, I felt I should try the Rhubarb crumble; made with Nottinghamshire rhubarb and stem ginger with custard.
The hotel is undergoing a series of renovation and there are some fine tweaks perhaps needed. The restaurant looks the part. Shades of brown and gold with dark brown furniture and an exposed brick wall wouldn’t look out of place in a high-end restaurant.
Liam, who demonstrated his cooking skills live at last years Food & Drink Festival at Wollaton Park, hopes to build a name for the restaurant and dismiss the stereotypical image of a Holiday Inn. He’s certainly cooking up a storm in the kitchen in his aim to achieve his goal.
