The Aldwark Manor Estate was established in 1978, and has been a mark of luxury ever since. Within 200 acres of lush Yorkshire countryside, Chartwell is one of the estate’s restaurants. The menus here focus on locally sourced, seasonal ingredients and the chefs are skilled in ensuring that dishes are cooked to a classic fashion with articulate design. You'll see traditional British cuisine with a modern Savoy twist that has been influenced by Auguste Escoffier – a French chef, restauranter and writer.
There are set menus with human names to choose from at Chartwell, each with a human character name to them. Romeo includes seven courses, and begins with snacks of smoked sea trout with wasabi, nori, poacher, allium and burnt chive. Then it's the caramelised onion brioche with treacle butter, sourdough and roasted chicken. The beef course is next up, and is made up of salt aged Yorkshire beef with caviar, smoked eel and celeriac. Barbecued scallops are paired with cauliflower, grape and bisque, whilst the roasted loin on lamb is cooked a la Perigueux. There are several finishing courses, from the passionfruit curd paired with mango and marigold, to the strawberry cheesecake with yuzu and coconut. The very last course is Tunworth cheese with crumpet and honey, but this is optional.
Juliet has a similar but slightly longer menu, with ten courses on offer. Diners will also enjoy dressed spider crab with katsu and fennel, and grilled turbot with oyster veloute and caviar. The Roger menu excludes meat, and instead comes with a carrot course that is salt baked, with tartare, crisp, golden raisin and hazelnut milk. The scallop course is swapped out for a roasted Yorkshire leek with truffle, and the hand rolled garganelli comes with Yorkshire asparagus and smoked butter.