The Holiday Inn at Bristol Airport launched its fabulous new menu created by Head Chef Aaron Marsh and his young team starting with canapés, Pimms and champagne taken outside in their beautiful garden with its chic outdoor wicker furniture and patio heaters (in this instance not needed as it was as humid as Morocco in August!). The canapés were a taster from the new starter menu, smoked haddock fishcakes, grilled honey glazed goat’s cheese, and king tiger prawns on lolo rosso, all delicious and whilst we were making those disappear close-up magician Johannes Vanderlip made cards, rings and anything else he could lay hands on disappear which was very entertaining.

In the tradition of all English outdoor gatherings a flash of lightening and a heavy downpour chased us inside and Gavin Ethridge the General Manager explained that the gourmet menu signalled a different approach for the hotel, which he felt was primarily regarded as a transit hotel for Bristol Airport travellers, but that could offer so much more. As well as air travellers (and what better way to start you holiday than with a great meal?) they hope to appeal to the local people for birthdays, anniversaries and family celebrations.

We began with an amuse bouche of gazpacho, perfectly chilled and suited to set the taste buds tingling with its sharp bite, followed by roasted strip of loin of beef with beetroot and orange chutney, avocado purée and crostini. The fish entrée followed, fillet of sea bass, with pesto tagliatelli, chowder sauce, salsa and dressed leaves. Home made warm and crisp bread rolls were served at regular intervals and each course came with a wine to compliment it, served by their most charming and knowledgeable sommelier who is definitely worth his weight in gold. We were impressed with his choices and he obviously carries a great passion for his wines. The main course was a taste of three of the intended main courses, oven roasted knuckle of chicken, Somerset rib eye steak, and cider braised pork belly. It was a hard choice as to which was the best but my vote went to the pork belly which was to die for!

Mango sorbet to clear the palate, followed by the best crème brûlèe I’ve eaten, plus a sweet and smooth glass of dessert wine finished a truly spectacular meal. Some years ago we spent a night in a small Holiday Inn in Calais before we drove through France where dinner was as good as a five star restaurant and we wondered why hotels can’t do this in Britain. But the Holiday Inn at Bristol Airport seems to have broken the mould and outdone France!

Jacquie Vowles