RESTAURANT REVIEW
The high ceilings and beautiful wall of windows reminded me of a Humphry Repton orangery
arrived at the table, along with English pea, asparagus and wild garlic pesto gnocchi. The bright, fresh greens on both plates (not to mention in the apple and mint mocktail I was rapidly quaffing) were a visual feast. And then came the welcome sight of the dessert menu, for an equestrian- themed encore. Each carefully designed to play with texture, the Seabiscuit Pie (no doubt named after that champion thoroughbred of the 30s) featured sea buckthorn, pecan crunch, Italian meringue and peanut butter ice cream, while A Day at the Races paired chocolate and salted caramel ganache with fruit gels and a light champagne sorbet. Heaven!
and friends can celebrate big occasions, indulge in a decadent afternoon tea or treat themselves to a truly special spa escape. For lunch, there was a choice of the à la carte and a set two- or three-course menu. Expertly and passionately guided around the former by our server, I took a recommendation for the scallops and crab with Jerusalem artichoke, blood orange and fennel to start. Beautifully presented in a perfectly sized portion, the scallops were tender, the flavours were balanced and the garnishes encapsulated the season. The culinary mastery continued into the main course, as Suffolk lamb rump with courgette, baby gem and asparagus
RIDING HIGH Bedford Lodge Hotel & Spa is steeped in equine-rich history, which is reflected in the restaurant’s name, as well as delicious desserts such as A Day at the Races (top right)
CAMBSEDITION.CO.UK AUGUST 2026 47
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