Why? Because their recently appointed Executive Head Chef Paul Feery, has carefully designed a new à la carte menu with Head Chef Graham Alley and his team of staff.
Available at the resort's Fairway Grill Restaurant, Paul and his people present a menu of seasonal, modern British classics with an exciting twist.
You'll be able to expect popular favourites such as beef fillet with peppercorn sauce, plus some modern fusion dishes like monkfish tail with katsu curry sauce, sweet potato and onion bhaji.
To start your meal, a selection of tasty appetizers are sure to whet the appetite; try bocconcini mozzarella with red chilli, olive oil and baby basil, or paprika and chilli squid with lime and coriander.
Eight delicious starters await with a little something for everyone in your party, including the inventive creation of the full chef brigade; sesame seeded cheddar croquettes with a red chili jam. It's joined by Persian spiced lamb koftas with mint salsa, pan-fried scallops with cauliflower and raisin vinaigrette and a classic asparagus, poached egg and hollandaise sauce.
A selection of meat, seafood and vegetarian dishes are available for your main course including the restaurant's signature grill with a stand-out chateaubriand for two and a menu of premium British and Argentinian steak cuts, sauce accompaniments and sides.
Seasonal mains include Paul's signature scallion encrusted cod loin with braised chili, garlic bok choy and mango salsa, and a fresh twist on bone-in chicken supreme, served with parmentier potato, wild mushroom, and leek fricassee with a red wine jus. Vegetarians and meat-eaters alike will absolutely adore the Sicilian braised aubergine ragu with rigatoni, salted ricotta and baby basil, all finished off with a dusting of parmesan cheese.
Sweet tooth? You'll be spoiled for choice! Warm chocolate brownie, freshly baked to order is set to be an instant crowd pleaser, accompanied with a compote of raspberries and raspberry sorbet for a touch of sharpness.
Guests can also indulge in a twist on the traditional Bakewell, with a roasted plum and almond Bakewell tart served with vanilla bean ice cream.
Paul Feery, the new Executive Head Chef says, “We're all really very proud of our new menu. It's been a collective effort with input and ideas coming from the whole team. The dishes are classical yet contemporary, and we use modern techniques for a fresh twist which we feel sure will surprise and delight our guests.”
Paul adds, “Where possible, we use sustainable and locally produced products from growers, artisans, butchers, fishmongers and other suppliers in the Northwest region We'll refresh our menu seasonally, but you'll continue to see our most popular dishes throughout the entire year.”
Paul heads up the F&B operation at Formby Hall with Graham Alley, who is the Head Chef, running the kitchen and brigade day-to-day. Paul was previously Individual Restaurants' Opening Head Chef, for restaurants including Piccolino and Restaurant Bar & Grill in Liverpool. He was formerly Group Executive Chef for the New Moon Company and Executive Head Chef at Liverpool's Radisson Blu.
The contemporary design of The Fairway Grill Restaurant & Bar has a relaxed yet sophisticated atmosphere overlooking the tranquility of the golf course. It is open for breakfast, afternoon tea and dinner for residential guests and visitors alike. To book, go online or call reservations on +44 (0)1704 875 699. The full menu can be found here https://www.formbyhallgolfresort.co.uk/food-drink/restaurant.
You'll find them here Formby Hall Golf Resort & Spa, Southport Old Road, Formby, Southport L37 0AB.
And don't forget to book a table and perhaps a hotel room for their extra special and very indulgent Christmas and New Year menus.
