The a la carte menu at Restaurant 1650 has been redesigned with the venue also now offering a five-course ‘elevated dining experience’ with a focus on ‘key quality ingredients from local suppliers’.
Changing every four weeks, the latter features the likes of roast duck breast, confit leg croquettes, braised sweat heart cabbage and cherries; oyster with Guinness-braised ox cheek and horseradish snow; and poached and roasted heritage beetroots, coconut soil, peanut and chilli miso.
The new five-course tasting menu will be served on Friday and Saturday and is priced at £65 per person.
Named after the year of origin of the hotel, Restaurant 1650 features rich oak panelling and at its centre piece has an Art Deco-inspired bar.
Ye Olde Bell – which is located on the borders of Nottinghamshire, Yorkshire and Lincolnshire – is also home to the more relaxed St Leger Bistro, which will continue to serve a menu of traditional classics with a few creative dishes, all served with a modern twist.
“I am thrilled to join the team at Ye Olde Bell. I have worked at small restaurants to large hotels and even a stately home. The team at the hotel has been extremely supportive and we share the joint goal of creating a bespoke, elevated dining experience at Restaurant 1650,” Phillips says.
Ye Olde Bell general manager Kate Firth added: “We are proud of the cuisine at the hotel and hope Restaurant 1650 will become a special dining destination. Terry’s new menu is cause for celebration and we look forward to welcoming guests to experience this new culinary offering.”
