IF the summer turns out not to be hot enough for you, a new addition to the menu at Kettering Park Hotel is set to turn the heat up quite dramatically.
The team in the hotel’s kitchen is always keen to come up with innovative new ideas to capture diners’ imaginations – and the new addition, a baked Alaska that is flamed at the table just before serving, is one of the most breathtaking yet.
Andrew Hollett, General Manager, said: “Baked Alaska is always something a little bit special, but we’ve added a spectacular touch by flaming it at the table just before serving just to add a little drama to the occasion.
“As part of a varied menu that includes everything from traditional favourites, to the Taste of the Regions table and the Melton Mowbray pork pie which is cut at the table and choose the pickles and accompaniments they prefer.
“We want to serve good-quality food, locally sourced wherever possible, but with a few twists to tempt the tastebuds even more.”
Among the other dishes on the summer menu are crispy barbecue Blythburgh pork belly with apple and cider jelly and grain mustard, and Cromer crab scotch egg with rocket and lemon.
Main courses vary widely, from char-grill sirloin or fillet steak, a mixed fish grill (sea trout, monkfish and hake with scallop, herb mayonnaise and thin fries), a fish pie with Old Nick Cheddar and creamed mashed potato and pan roasted saddle of rabbit with sage.
Sitting on the dessert menu alongside the baked Alaska are warm golden syrup tart with raspberries and vanilla ice cream or a local English trifle with sloe gin infused sponge and dark chocolate topping.
For more information or to book, contact Kettering Park Hotel & Spa on 01536 416666 or visit www.thwaites.co.uk/kettering-park-hotel