Latest Restaurant Review (Granary Grill)

The Granary Grill is situated in the beautiful grounds of Weston Park stately home, the granary building was built in 1767 and was the last building on the grounds to be restored in 2009.  The building retains many interesting features with lots of exposed brick, high ceilings and large arched windows.  The split level seating area provides diners with views from the mezzanine level over the Church Pool to the estate cottages or looking out onto the Granary courtyard, which is perfect for al fresco dining (weather permitting!).  The Granary is also home to a deli, café and art gallery.

The restaurant has a rustic feel but it is very clean and elegant, just as you would expect from such a venue.  We were shown to our table which was situated on the upper part of the split level restaurant, the view from our table was amazing and we were lucky enough to watch the sun go down as we dined.

In the centre of the restaurant is the bar which is very well stocked with a great selection of wines, beers and spirits.  I ordered a large glass of white wine and Nik chose a bottled Moretti beer.

For starters Nik ordered the Fried Tiger Prawns and I chose the Spiced Confit Duck Spring Roll.

Nik’s prawns were served with garlic and chilli aioli sauce, Nik said the prawns were wonderfully fresh and succulent; the chilli aioli gave a welcome hit of heat to the juicy prawns.

My spring rolls were served with a marmalade and soy dipping sauce that added lots of flavour to the dish, the spring rolls were lovely and crispy on the outside and very soft on the inside, just perfect.

For the main courses there were a good selection of dishes including some cooked on the grill where you can see the chefs prepare your meal before you.  The open plan kitchen is at the heart of the restaurant where the sights, sounds and smells create a sense of theatre. Head Chef Guy Day and his team serve up homemade classics, signature steaks and dishes with an imaginative twist.  I ordered the Home-smoked Pork Belly and Nik chose the Braised Lamb Shoulder.

I could smell the smokiness of my pork belly before I even took a bite and it tasted even better than it smelt; there was a large mushroom, grilled tomato and a lovely sweet apple sauce to accompany my meal, I had also had some new potatoes which were perfectly seasoned with a little melted butter (I had been given the choice to have either chips or mash too).  We also ordered some seasonal vegetables to accompany our dishes, which were perfectly cooked.

Nik’s lamb came with a herb cous cous and had been cooked with Middle Eastern spices, Nik commented, ‘The spicy slow cooked lamb melted in the mouth, the minted yoghurt added a refreshing coolness from the spices and the light and fluffy cous cous had hints of sweetness with juicy sultanas‘.

As our waiter asked us about desserts I quickly jumped in before Nik to order the dessert of the day, which was a Pistachio Parfait with Chocolate Mousse. Nik opted for the Dark and White Chocolate Roulade.

The pistachio parfait was quite a firm texture but when you put it in your mouth it quickly melted, a great combination of textures with the velvety smooth rich chocolate mousse and an added crunch from the pistachio nuts.

Nik’s White and Dark Chocolate Roulade was wonderfully rich and luxurious and drizzled with a smooth chocolate sauce, pieces of candid orange added a citrus burst of flavour – quite an indulgent dessert.

Sunday lunches are available between 12-4pm, 2 courses are £14 and 3 courses are £19.

A lunchtime menu is available between 12-3pm.  Dinner is served 6:30-9:30pm Wednesday to Saturday.

The restaurant has a relaxed and welcoming atmosphere where locally produced food, simply cooked is the order of the day. From the Autumn there will be more steaks added to the menu and they will be focusing on more steak specials, we are looking forward to coming back to try those.

So whether it’s a sophisticated night out you’re after or a lazy Sunday afternoon, Granary Grill has all occasions covered.

Reviewed by Fleur & Nik Abel

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