Latest Restaurant Review – Hadley Park House

I can’t think of anywhere else I would rather be to do the last food review of the year, Dorrells Restaurant at Hadley Park.

The Hadley Park will always be special to my wife and I, we were married there 12 years ago, and in fact we was the second couple to marry in the conservatory! We have since celebrated many occasions at Hadley Park and have never been disappointed with the very high standards that owners, Mark & Geraldine Lewis offer guests.

The Hotel Restaurant was recently named Dorrells Restaurant when the £1.5 million redevelopment took place which is simply stunning, some may remember the Hadley Park Hotel was once Dorrells Farm.  The hotel can cater for Weddings, conferences, parties and celebrations and are well known for their themed evenings such as Faulty Towers which I have attended and thoroughly enjoyed and would highly recommend.

Head Chef Mark Harris, sources many ingredients locally using well known producers such as Buttercross Farm, Wenlock Edge and My Moydens Cheese all high quality brands in Shropshire.

Now we have a problem, what to have? Every starter, main and dessert sounds delicious, so how do you choose?  It is obvious from the menu that great care and attention is put into each dish.

I chose to start Homemade Chicken Liver Parfait served with Red Onion and Cranberry Jam with toasted sour dough priced at £5.50 and Ann chose Seared Scallops with Caramelised cauliflower puree, pancetta, pea shoots and herb oil priced at £8.75.

Whilst taking in the surroundings, the beautiful decor and ambience within the restaurant a homemade warm roll is served, delicious on a cold evening.

Both starters were attractively presented and tasted equally as good, if I am honest I wasn’t sure about the Liver Parfait when I ordered it but very glad I did the smooth texture of the parfait combined with the red onion and cranberry jam worked so well together.  Ann’s Scallops were cooked to perfection, once again a perfect combination of flavours.

For the mains, I chose Pan Seared Chicken Breast, Creamed Potatoes, wilted Spinach with Leek & Bacon Sauce priced at £15.95, Ann beat me to the Steak which would have been my first choice but we like to try different dishes.  The Fillet of Staffordshire reared Beef is served with wild mushroom gratin, hand cut chips, roasted vine tomatoes, Rocket & Parmesan Salad priced at £21.95.  I have to confess I also ordered a side dish of hand cut chips to accompany my Chicken!

Once again both dishes look stunning, high standards were so apparent.  Ann’s generous portion of Fillet Steak was cooked as requested ‘medium’ and was very tender.

My chicken was extremely tender, and the sauce was rich and creamy, just perfect.  As for the chips, they may be the best I have ever been served, extremely thick and full of flavour.  We had both made the right decision on the menu!

Dessert time, the cheeseboard was very tempting but I decided to have the Sticky Date Pudding served with Toffee Sauce and Vanilla Ice Cream priced at £5.25 and Ann chose the Dark Chocolate Truffle Tart served with Orange Ice Cream and Grand Marnier syrup, obviously neither of us were watching the calories!

They were both beautifully presented, and were absolutely delicious, each mouthful simply a pleasure!  Sticky Date Pudding can be a little stodgy especially with the toffee sauce but it just didn’t feel heavy at all. Ann’s Dark Truffle Tart was just divine!

If you have been to the Hadley Park Hotel you will know that standards are high and the food and staff are of a very high quality, if you haven’t been you must pay a visit, I would honestly say that Hadley Park is one of the finest restaurants in Telford.

I would also highly recommend Hadley Park as a venue for your wedding day; Mark & Geraldine make every effort to ensure your day is just perfect, beautiful gardens for photographs, outstanding food and a high level of standards within the hotel accommodation and function rooms.

I am looking forward to next occasion at Hadley Park!

Reviewed by Michael & Ann Haines

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