A Castle and a Restaurant Review
Kenilworth: The Where and The What
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| Warwickshire |
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| Warwick District |
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| Warwickshire |
Kenilworth: The Why
To the northwest, though the map does not show it, is a rural portion of the Metropolitan Borough of
Solihull, the least urban, some might say the most pleasant, of the West
Midlands' seven metropolitan boroughs. Lynne and I were married in Solihull’s Parish
Church of St Alphege on the 26th of July 1975. So today is our 49th wedding
anniversary.
Our habit of many years is to visit somewhere pleasant with a renowned restaurant and enjoy what we hope
will be an outstanding dinner. This year’s chosen venue was the Michelin
starred The Cross in Kenilworth. But Kenilworth is also home to a large and in some
ways unusual castle, so it would be odd not to visit while it was nearby.
Kenilworth Castle
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| Such elegant ruins |
Kenilworth Castle is a unique collection of
structures, built in the local red sandstone over a period of 500 years. Here
is a breathlessly brief history of its construction
In 1120 Roger de Clinton, Henry I’s chancellor, turned an existing Norman keep into a strong tower. King John
added an outer wall in the early 1200s and dammed two brooks to create a mere defending
two thirds the castle perimeter. In the 1300s John of Gaunt built the middle range.
In the 1550s John Dudley widened the tilt yard and built the stable block. A
decade later his son Robert Dudley, Earl of Leicester built the massive Leicester
Tower and the Italian Garden. Like most English castles Kenilworth was ‘slighted’
after the Civil War. In 1649, just before the slighting the London based
Bohemian etcher and artist Wenceslaus Hollar drew a plan of the castle which is
still useful.
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| Wenceslaus Tollar's plan of Kenilworth Castle (property of Toronto University) |
Had I attempted to take
the photograph below any time between 1200 and 1700, I would have been standing in the mere – and, of course, I would have no camera.
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| King John's Curtain Wall and the surviving main buildings, Kenilworth Castle |
From the mere we made our way up to the tiltyard (24 on Hollar’s Plan). This is the top of the dam that created the mere, levelled and widened for use in jousting. At the end of the tiltyard, we entered the castle through what remains of Mortimer’s Tower (23). Inside we turned right and descended to John Dudley’s stable block (6)….
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| Stable block (photographed from the left, though we approached from the right) |
..not because we are interested in Tudor horse accommodation, but because it is now the café. It was
lunchtime and cup of tea and a cheese scone felt a appropriate. It also gave us
the opportunity to marvel at the carpentry of the wooden roof.
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| Stableblock roof |
Fed and watered we walked up across the base court (22) to look at the main buildings.
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| Main Buildings, Kenilworth Castle |
On the right is Roger de Clinton’s tower, buildings 16 and 20 have gone, John of Gaunt’s Mid-Range (14 and 17) can be seen further back and the Leicester Tower (21) is on the left. Although the building stone remained unchanged, the architecture did not. Clinton’s Tower originally had arrow slits but no windows; windows were weaknesses, and as glass was unavailable, they also opened the interior to the elements. John of Gaunt’s 14th century buildings had glass windows like the those seen in churches of that date and signify the start of the change from castle to palace. The Leicester Tower had glass from floor to ceiling on every storey, the cost was stupendous, but Robert Dudley, Earl of Leicester was a man on a mission: to marry Elizabeth I. The queen, maybe, encouraged his ambition, though she never would marry him, nor anyone else. She visited in 1566 and again in 1568; between visits he completed the tower so she could stay in surroundings as luxurious as any palace in the world. That would win her, he thought.
Clinton’s stronghold acquired
some windows over the centuries…
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| Outside Clinton's Tower |
…and the medieval hard man would have been shocked by the view from the northern side.
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| Looking north from Clinton's Tower |
The Italian Garden was part of Robert Dudley’s campaign for the queen’s hand.
There is a better view from an unremarkable and wall-less room up a small flight of steps.
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| The Italian Garden from the room where Edward II abdicated |
Here, on the 20th of January 1327 the serially incompetent Edward II was told to abdicate in favour of his 14-year-old son Edward III, while Edward II’s wife, Isabella
of France and her lover Roger Mortimer were appointed regents. He objected, but
nobody listened.
Edward II was held here for a few months, then taken to Berkeley Castle in Gloucestershire where he was
murdered. Three years later, Edward III overthrew his mother and
Mortimer, as any stroppy teenager would. He had Mortimer executed, while Isabella
(who was only 35) settled for a long and interesting retirement at Castle
Rising in Norfolk (we
visited in 2022).
From the Inner Court (15) we entered the kitchens (12) where modern stairs took us into a tower….
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| Looking down on the kitchen |
…from where we could look into John of Gaunt’s Great Hall. The ground floor was for storage and servants, the hall itself was
above that, but the floor has gone.
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| The Grand Hall was on this level but there is no floor |
John of Gaunt was a
younger son of Edward III (r 1327 – 1377) whose oldest son, Edward the Black
Prince predeceased his father, so his son, thus became King Richard II on the death of his
grandfather. Twenty-two years later John of Gaunt’s son usurped the throne and
became Henry IV (r 1399-1413). His son became Henry V.
Henry V made a
speculative claim on the throne of France and in reply the Dauphin sent him a
chest of tennis balls, a way of saying, ‘run off and play, sonny.’ The chest
was opened in this very hall. The insult led to Henry leading a major incursion
into France and winning the Battle of Agincourt, though he never did
become King of France. The tennis ball story features in Shakespeare’s Henry V
and was taught as fact when I was young. It is now thought to be ‘fake news.’
The windows are worth
looking at, the style intermediate between those eventually put in Clinton’s
Tower and the windows of the Leicester Tower.
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| The Grand Hall windows |
There is little to see in
the Leicester tower but Hardwick Hall in Derbyshire, built so 30 years later shows
what the Tudors could do with glass – and it’s not a ruin. We visited 2018.
We left the castle and checked into our B&B a short drive away
The Cross, New Street Kenilworth
Tradition dictates that choosing the restaurant is my job, and Lynne remains in the dark about our destination until we get there.
The criteria for choosing I will keep to myself, but after a couple of years of
tasting menus with so many courses we started to flag, I was looking for a
restaurant offering an old fashioned three course meal. The Cross does that -
and offers a six-course tasting menu for those younger and stronger than us.
Kenilworth is also only an hour’s drive from home, and there was a suitable B&B a conveniently short walk from the restaurant. That
walk took us from the High Street, where there are several restaurants, into
the less promising New Street.
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| Walking to The Cross |
Andreas Antona opened Simpson’s in Edgbaston in 1993. Four years later it became Birmingham’s first Michelin starred
restaurant. In 2013 he asked Simpson’s head chef Adam Bennett to become
chef-director of The Cross, his new venture. A year or so later The Cross
won a Michelin star and has maintained it ever since.
According to their website The Cross is housed in a Grade II listed 19th-century inn. It also says the main dining room is a former
school room and the bar was previously a butcher's shop. Whether the inn came
before the schoolroom/butcher’s or after is not vouchsafed.
Aperitif and Canapés
We did not bother with the bar, the evening was still warm so we enjoyed our drink and nibbles outside.
From the extensive gin list, we chose Kenilworth Heritage gin, because it is local and we had seen it on sale (for a hefty price) in the castle gift shop. Despite
it being a) artisan and b) expensive, neither of us liked it very much.
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| What an enormous G & T! |
The canapés were a treat for the eyes…
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| Canapés, The Cross, Kenilworth |
…but good looks are not everything.
Despite its tiny nasturtium leaf, a mini-croque monsieur is just a cheese and ham toastie. Although nicely made and beautifully presented
the ingredients were uninspiring.
The beetroot in the spoon is an example of the chef-y technique of spherification. The idea is that the largish bubble of liquid beetroot
should burst in the mouth with satisfying consequences. Lynne liked it, I liked the idea but would
have preferred almost any other fruit of vegetable. Lynne was also delighted by
the tiny contrivance on top, a herb with something to crunch. She thought it was bursting
with flavour, I was unconvinced.
The filo basket of tiny chopped potato topped by goat curd was a pleasing little mouthful.
Lynne’s Starter
Broth of Devon White Chicken,
roast winglet, new seasons onions, broad beans, tarragon.
A large soup bowl arrived, empty but for a small hill if vegetables covering the winglets (what part of a chicken is that?). The
broth came in a separate jug and the waiter poured it round and eventually
over the vegetables.
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| Broth of Devon white chicken, The Cross, Kenilworth |
More than a touch of theatre is required to turn soup of the day (chicken and vegetable) into a Michelin starred dish, but it
helps. The deep, rich intensity of the broth did the rest, and the tarragon
worked its usual magic with the chicken.
My Starter
Tartar of Beef, soy
pickled mushrooms, radish salad, yeast crumb and mushroom ketchup.
Inside every man hides a blood smeared hunter. Such an atavistic monster even lurks behind my kindly elderly gent façade so I need to be
thrown a slab of raw meat every now and then.
In this case though, the raw meat was not a slab, and instead of being thrown it was elegantly presented, hiding beneath a radish salad. There was little added to the finely chopped fillet steak, a little seasoning and something, I know not what, that bound it nicely together.
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| Beef tartar, The Cross, Kenilworth |
In his ‘French Odyssey’ Rick Stein wrote I noticed in France that steak tartare has become fashionable
once more, so I hope it catches on again here in Britain. I suppose the idea of
raw meat is a bit hard to take for some people, but it’s always struck me as
completely lovely. Hear, hear. I loved the steak, I
loved the tiny pickled mushrooms and the blobs of mushroom ketchup, I even
loved the radish - and the yeast crumb provided a different crunch to make the
dish complete.
Bread
Around this point in all restaurants of this ilk, some bread appears, baked on-site or by a local artisan baker,
accompanied by a special butter. I am not sure why I am expected to want bread
and butter at this stage of a meal. I had a piece to see if it was good, and it was truly excellent, but I could eat no more.
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| Bread and butter, The Cross, Kenilworth |
Wine
Beef tartar demanded red, so I ordered a glass of Rioja. The rest of our meal wanted white and choosing a bottle from the long
(and sometimes expensive) list required thoughtful browsing. Among the often-underrated
wines of Portugal I spotted a Bucelas. When Portugal was too poor to care much
about quality wines, Bucelas, near Lisbon was one the few designated quality
areas. It was popular in Victorian England but more recently, many of its vineyards
disappeared under Lisbon’s urban sprawl. Lower production makes it hard to
find, even in Portugal, but it remains good and I was delighted to see a bottle
at an affordable price.
Main Course
Cornish John Dory, baby
gem lettuce, peas, girolle mushrooms and bacon, parsley, new potatoes, chicken jus with lemon thyme.
We both chose the John Dory which, like every dish at The Cross was beautifully presented.
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| John Dory, and more. The Cross, Kenilworth |
John Dory is coastal fish that can be found around every continent except the Americas and Antarctica. It is not landed in any
great quantity being a by-catch of other fisheries. Many of those that are
caught find their way to the upper end of the restaurant business. Its flesh is
very white, surprisingly flaky for a small fish and very tasty.
It was surrounded by the sort of peas that remind you how much better fresh peas are than frozen, bacon that was crisped and almost
sweet, and girolles with a remarkably powerful flavour that pleased me but not Lynne.
All was moistened by a chicken jus and everything came together better than I
had thought possible. It was a delightful dish, but the John Dory, announced as
the star, just became part of an ensemble. Does that matter? Probably not.
Lynne’s Dessert
Hazelnut soufflé, praline sauce, Chantilly cream,
Who does not like a good soufflé? The praline sauce was poured into a hole dug into the top and the Chantilly cream came in a separate bowl - which Lynne perversely ignored.
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| Hazelnut soufflé and praline sauce |
Impressed by the nuttiness, Lynne was more than happy with her soufflé. I ate the world’s finest souffle at Hambleton Hall in 2021, so I feel there is no point me trying another - what if I was
proved wrong? I must look after my ego. Fortunately, after only two courses and
a very little bread I felt strong enough to tackle the cheeseboard
Cheese
As has now become almost universal, all the cheeses were English artisan products. From left to right they are: Tunworth, Double
Barrel Poacher, Ashcombe, Brightwell Ash and Shropshire Blue.
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| Cheeseboard |
I am familiar with Tunworth, a Hampshire version of Camembert.
It is excellent when eaten ripe, and this example was fully ripe with well-developed
flavours of mushrooms and cowshed.
I am also familiar with Lincolnshire Poacher made by Simon Jones at his dairy farm in the Lincolnshire Wolds. His recipe owes
something to both Farmhouse Cheddar and Comté. The regular Poacher is matured for 14 to 16
months, the Double Barrel gets 2 to 3 years. Powerful stuff.
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| Kindly elderly gent eats cheese |
Ashcombe is a Cotswold version of Morbier, with is distinctive band of ash. This excited me less.
As did the Brightwell Ash. Made in Berkshire, it is a soft, ash coated goat’s cheese. I have a prejudice against cheese that is
spreadable, and I would have liked a goatier flavour.
Despite its name, Shropshire Blue is made by several producers in Nottinghamshire. Some of those producers also make Stilton, which
I wish this was.
All cheeseboards are a compromise, so a partial success is as good as it gets, but I was a little disappointed by this
selection – a kindly elderly gent can become a grumpy old git and be difficult to please, sorry.
Petits Fours etc
That leaves just coffee and petits fours…
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| Petits Fours |
…and a recognition of the occasion.
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| Thank you to the Cross |
And Finally
We enjoyed our evening, indeed our whole day. The meal was excellent, the flavours, the combinations and the presentation were all well thought through and executed. There were no meaningful low points, but neither were there moments that took the breath away, no horseradish ice-cream, no scallop, wasabi and apple granita. We would have liked such a moment, but maybe that is being greedy.
Abergavenny and the Walnut Tree (2010)
Ludlow and La Bécasse (2011) (restaurant closed, post withdrawn)
Ilkley and The Box Tree(2012)
Pateley Bridge and the Yorke Arms (2013) (No longer a restaurant, post renamed Parceval Gardens and Pateley Br)
The Harrow at Little Bedwyn (2014)
The Slaughters and the Lords of the Manor (2015)
Loam, Fine Dining in Galway (2016)
Penarth and Restaurant James Sommerin (2017) (restaurant closed, post withdrawn. JS has a new restaurant in Penarth)
The Checkers, Montgomery (2017) (no longer a restaurant, post withdrawn. Now re-opened under new management)
Tyddyn Llan, Llandrillo, Denbighshire (2018)
Fischer's at Baslow Hall, Derbyshire (2019)
Hambleton Hall, Rutland (2021)
The Olive Tree, Queensberry Hotel, Bath (2022)
Dinner at Pensons near Tenbury Wells (2023) (restaurant closed Dec 2023, post withdrawn)
The Cross, Kenilworth (& Kenilworth Castle) 2024
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