The restaurant, located in West London’s prestigious West Lodge Park Hotel, has become renowned in recent decades for offering residents and visitors alike the opportunity to experience freshly sourced ingredients from local producers.
This year, with starters including handpicked crab crumpet with crème fraiche and pickled cucumber, alongside chicken liver parfait and pea and shallot ravioli, is looking like being the best menu yet.
For Executive Chef Wayne Turner, it’s all about creating a menu that’s filled with the freshness of spring, while bringing back a few familiar favourites, to create something for everyone.
This dedication is reflected in our menu, which includes exquisite dishes like grilled Dover sole served with potatoes infused with saffron, samphire, and a butter sauce enriched with capers. We are also committed to broadening our vegetarian and vegan options. Try our vegetarian roasted aubergine, complemented by a spiced chickpea stew, coconut yogurt, and a drizzle of pomegranate molasses.
And of course, guests can still enjoy enduring favourites from the restaurant, including cornfed chicken breast paired with truffle-infused Swedish mashed potatoes and a tarragon jus. And it wouldn’t be spring without our signature West Country Lamb Cutlets, served with a broccoli purée and mint-enhanced straw potatoes.
Dessert lovers will be spoilt for choice with the mango meringue tart, the white chocolate and bitter orange Mille-Feuille, or the decadently rich dark chocolate crémeux. If you prefer cheese, the selection of British and European cheeses will not disappoint.
“Our new spring menu is a celebration of the season’s vibrant bounty, offering our guests a fresh dining experience,” says Andrew Beale, Managing Director at West Lodge Park Hotel. “Many of our guests have been visiting us for years, and it’s important to us to maintain their favourite dishes on the menu. However, we also felt it was the perfect moment to unveil some exciting new additions. We can’t wait to present our new menu to our guests.”
Executive Chef Wayne Turner comments, “We’re pleased to unveil our spring menu, which showcases the exceptional local produce we’re privileged to use. Opting for local suppliers allows us to work closely with the best local farmers and producers, a collaboration we’re truly proud of. After thorough in-house testing of the menu, we’re now eager to hear what our guests think.”
The Mary Beale restaurant is open daily from 7am until 10pm Monday to Saturday and 9am until 9pm on Sundays. To book please call 020 8216 3943 or email westlodgepark@bealeshotels.co.uk
