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Goldsborough Hall Review

Goldsborough Hall Review – Written by Paul Conboy, follow @fatfoodclub on Twitter and Instagram –

Goldsborough Hall Review

Former royal residence to HRH Princess Mary, Goldsborough Hall is somewhat of a history lesson just as much as it is fine dining. Arriving on a cold Decembers evening, it was hard not to be excited about the food adventure which would soon await us in the surroundings of this AA Rosette Award winning and 400-year-old stately home.

The “magnificent” Goldsborough Hall is “like something out of a novel”, with “beautiful” gardens and “delicately presented yet hearty” food”, said The Telegraph

We quickly settled into Goldsborough Hall’s impressive library taking in the 400-year-old wooden panels and tall ceilings before being offered a selection of drinks from their equally impressive drinks menu. We looked at the list of wines and, spoilt for choice, we eventually decided upon number 49, a 2015 red Argentine Kaiken Reserva Malbec. It was a smart choice given what was to follow.

    

We moved across to the dining area, took our seats and we were promptly served a delicious looking Whitby crab, apple, celery and pecan salad. Decorated with dill and red chard, the first course at Goldsborough Hall not only looked impressive but had the taste to match. It was a delicious start which was complemented by a warm serving of churned butter and a squid ink roll.

   

Staying local, we were next treated to a dry-aged beef tartare, house pickles and rosehip. It was a delicate course and the tartare served to compliment the flavours from the pickles and rosehip well. With already one fish course down from earlier, we were next served a ‘Terrine of the North Sea’ with beach greens, lime, and caviar. The saltiness from the samphire came through brilliantly to celebrate this truly local dish. The terrine had been very cleverly styled on the plate with the caviar to give the impression of a beach making this dish all the more a feast for the eyes.

    

Both local and seasonal playing a big part in tonight’s tasting menu, we were in for a treat with the loin of venison. Served with a pumpkin loaf and piled winter greens, the game tea which was poured next made for an exquisite taste which had played a big part in all of tonight’s menu. To finish up, we were in for a final round of food excellence. It came in the form of a burned cream, spiced plum and doughnut. Breaking through the burnt cream and taking a mouthful of the tarte plum revealed flavours that had been well orchestrated. Designed by new Head Chef Adam Thur, it was no surprise that tonight’s menu would do nothing but impress.

We left Goldsborough Hall the same way we arrived, impressed with its large rooms and fancy buildings. However, talk had now turned from its decorated history to its deliverance in fine dining and delicious food. We decided Goldsborough Hall is not only stately but is a big contender for its experience as one of the region’s best in fine dining.

Goldsborough Hall, Church Street, Goldsborough,  North Yorkshire, HG5 8NR –  01423 867321

Goldsborough Hall Review – Written by Paul Conboy, follow @fatfoodclub on Twitter and Instagram

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