Review: Experience Dining and Accommodation at Weston Park, Shropshire
A perfect Saturday evening transpired at Weston Park, Shropshire: 1,000 acres of deer-parked, free roam, Capability Brown high art; a Palladian facade, big house; thick, rich Victoriana inside; and so many masterpieces, bone china, and artwork that it was positively overwhelming.
But if I'm going to be truthfully honest, perhaps it was the homemade gin tasting in the cellar and the endless wine served during our exquisite five-course dinner that lent a touch of enchantment to the evening. A Van Dyck portrait of Sir Thomas Hammer looked down upon us as we dined, apparently unimpressed by our excess.
Weston Park had been on my bucket list for some time. For mere £7.50, one was introduced to Lord Bradford's former home. Daily-dusted chandeliers lighted luxuriously upholstered chairs and settees, while intimate photographs and letters adorned the carved writing tables. Walls boasted masterpieces by George Stubbs and Sir Anthony van Dyck with portraits of former residents.
Among all this splendor, there existed a stuffed yellow parrot, a grotesque present, one of the many offered by Prime Minister Benjamin Disraeli. Having laid 12 eggs, the parrot died of shock. There was yet another story to add to this house's history.
In 1984, Richard, the 7th Earl of Bradford, was finding it hard to sustain the pulsating house, as there were huge death duties imposed on it. Coolly, by 1986 he had donated Weston Park to the nation. Today, through the Weston Park Foundation, the trustees open their doors to many events including vibrant festivals, air shows, corporate meetings, weddings, and Dine and Stay experiences.
In the style of Downton Abbey, it was like a sleepover, hosted with great grace by Martin Page, general manager, at our Taste of Weston Park event. There wasn't any formal check-in, we were just welcomed and taken up to the Playroom, one of 27 en suite bedrooms. It was a large and well-furnished room that held Penhaligon's toiletries.
With the freedom to explore the house, we ventured from dimly lit room to dimly lit room with their Gobelin tapestries, hung out by the fireplace, and enjoyed the artwork in the music room. At 2 pm, we all congregated in the library along with the other guests for afternoon tea, macarons, and liquor while learning the house was built for Lady Elizabeth Wilbraham back in 1671.
The day became less academic after the gin tasting in the cellar with Martin. He regaled us with tales about the gins: the Weston Park Butlers Blend Gin, the Weston Park Winter Spice Gin, and the Weston Park Citrus Burst Gin—educating us on all the botanicals used in these creations.
Feeling just a bit light-headed, we took a bit of rest before the evening's festivities began. We started at 7 p.m. with a drinks reception of some bubbly and then got down to a sumptuous five-course dinner at 7:30 p.m. The warmth and friendliness of the staff made us really welcome.
The meal began with white asparagus and a ribbon of salmon topped with a confit egg yolk and watercress. Finally, the intriguingly done egg yolk was prepared by Head Chef Anna Jones but refused to be revealed how it was done. The palate cleanser was the blood orange sorbet followed by the rack of lamb with soft pressed shoulder, jersey royals, artichoke, broad beans, and peas.
The cheesescourse included a beignet of his Newport Smoked, a nutty Wrekin Whitescone and a Wrekin Blue cheese mousse with fig compote. Pudding was a fabulous rhubarband custard tart with rhubarb sorbet.
The next morning we had breakfast in the dining room. There was a selection from the buffet of cereals and pastries as well as a menu for "hot" food. After breakfast, we took a walk around the walled gardens with the head gardener. We managed to see the vegetables that we had eaten the previous night with dinner. We couldn't quite make the tour of the Capability Brown landscaped gardens which include the sunken Italian Gardens and Lady Anne's Memorial Garden, so we vowed to return.
Our stay was rounded off with a cooking demonstration by sous chef Samantha Lawley, who did an excellent job of showing us how to make her delicious rhubarb custard pie. As we were about to leave, we took the small gin bottles left in our room. Sipping my gin and tonic at home, I really can confirm that the experience one goes through at Weston Park is indeed intoxicating and unforgettable.
