Restaurant review: New County Hotel, Gloucester

The Gloucester Rugby shirts were out in force as good-natured fans toasted a win when we arrived one chilly night at the New County Hotel to savour its culinary delights.

The New County is steeped in history and after a somewhat unsettled past few years was given a fresh start when it was refurnished to a very high standard and re-opened early last year.

The interior is modern and chic with the historic photos of Gloucester street scenes on the walls of the restaurant giving a nod towards it past. There is a relaxed atmosphere.

And according to the New County its head chef Paul Haysom prides himself on sourcing locally-produced ingredients wherever possible which is always a good sign.

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We were quickly seated and our orders taken. After a minor mix up over the glasses of wine we had ordered and a delay in the arrival of the first course we received a swift apology and a complimentary bottle of wine from a very pleasant member of staff.

I went for the roasted red pepper gazpacho, smoked salmon and crab mayonnaise with mascarpone whilst my wife chose ballotine of salmon, asparagus and red pepper essence with olive mascarpone. Both dishes were delicate and delicious starters, whetting our appetites for what was to follow.

For the main course I chose a Thai green chicken curry with basmati rice and rose harissa which was beautifully presented and bursting with subtle flavours.

My other half opted for pan fried breast of chicken, creamed leeks and triple cooked potatoes with Madeira jus which she informed me was the perfect accompaniment for a very succulent and tasty meal.

We rounded it off with dark chocolate and creme brulee millefeuille, chocolate orange and raspberry ganache with coffee Anglaise.

With coffee, our meal for two came to well under £50 which we felt was very reasonable. The restaurant was surprisingly quiet for a Saturday night but perhaps other diners have still to discover the delights of the New County Hotel.

It is certainly well worth a visit.

Bev Hawes