Newly appointed Executive Head Chef at Formby Hall Golf Resort & Spa, Paul Feery, has designed a new à la carte menu with Head Chef Graham Alley and his brigade.
Available at the resort’s Fairway Grill Restaurant, Paul and his team present a menu of seasonal, modern British classics with a twist. Guests can expect much-loved favourites like beef fillet with peppercorn sauce, alongside contemporary fusion dishes such as monkfish tail with katsu curry sauce, sweet potato and onion bhaji.
To begin your meal, a selection of tasty appetizers are sure to whet the appetite; try bocconcini mozzarella with red chilli, olive oil and baby basil, or paprika and chilli squid with lime and coriander.
Eight delicious starters await with a little something for everyone, including the inventive creation of the full chef brigade; sesame seeded cheddar croquettes with a red chilli jam. It’s joined by Persian spiced lamb koftas with mint salsa, pan-fried scallops with cauliflower and raisin vinaigrette and classic asparagus, poached egg and hollandaise sauce.
A selection of meat, seafood and vegetarian dishes are available for the main course including the restaurant’s signature grill with a stand-out chateaubriand for two and a menu of premium British and Argentinian steak cuts, sauce accompaniments and sides.
Seasonal mains include Paul’s signature scallion-encrusted cod loin with braised chilli, garlic bok choy and mango salsa, and a fresh twist on bone-in chicken supreme, served with Parmentier potato, wild mushroom, and leek fricassee with a red wine jus. Vegetarians and meat-eaters alike will love the Sicilian braised aubergine ragu with rigatoni, salted ricotta and baby basil, finished with a dusting of parmesan cheese.
Sweet tooth? You’re spoiled for choice! A warm chocolate brownie, freshly baked to order is set to be an instant crowd-pleaser, accompanied by a compote of raspberries and raspberry sorbet for a touch of sharpness. Guests can also indulge in a twist on the traditional Bakewell, with roasted plum and almond Bakewell tart served with vanilla bean ice cream.
Paul Feery, Executive Head Chef says, “We’re really proud of this menu. It’s been a collective effort with input and ideas coming from the whole team. The dishes are classical yet contemporary, and we use modern techniques for a fresh twist that will surprise and delight our guests.”
Paul adds, “Where possible, we use sustainable and local produce from growers, artisans, butchers, fishmongers and other suppliers in the Northwest. We’ll refresh our menu seasonally, but you’ll continue to see our most popular dishes throughout the year.”
Paul heads up the F&B operation at Formby Hall with Graham Alley, Head Chef, running the kitchen and brigade day-to-day. Paul was previously Individual Restaurants’ Opening Head Chef, for restaurants including Piccolino and Restaurant Bar & Grill in Liverpool. He was formerly Group Executive Chef for the New Moon Company and Executive Head Chef at Liverpool’s Radisson Blu.
The contemporary design of The Fairway Grill Restaurant & Bar has a relaxed yet sophisticated atmosphere overlooking the tranquillity of the golf course. It is open for breakfast, afternoon tea and dinner for residential guests and visitors alike. To book, go online or call reservations on +44 (0)1704 875 699. The full menu can be found online.