The ranks of “fantastic” boutique hotel chain Bel & The Dragon continue to swell with the addition of a new venture at The Swan in Kingsclere. As with its Cookham sibling the restaurant and rooms have been lavishly furnished but retain many original features like oak beams and open fires.
Group head chef Ronnie Kimbugwe, has created a menu using British produce available in the area. On the menu: Sustainable fish pie and English veal bolognaise alongside daily fish specials. There’s also suckling pig from the rotisserie and Atlantic lobster & zucchini frites with garlic butter from the Josper Grill. And for dessert gluten free chocolate fondant with salted caramel ice cream and Sipsmith vodka & lemon zest sorbet.
The house wines – a Syrah Grenache and a Sauvignon Blanc – are served from magnum bottles and guests are billed for the volume they have consume over the course of their meal. There are also full bottles available from the cellar. The restaurant and rooms were designed by Nicola Harding and include hand-picked antiques.
Bel & The Dragon at The Swan is about an hour and a half from London and features nine en-suite bedrooms, a 50-cover restaurant, bar and private dining space.
