|
From a press cutting 1972.
DINING AND WINING WITH ANNE MASON
OVER the years that I have known The Chaucer Hotel
in Canterbury I had always assumed that it was a very old.
establishment, full of history—perhaps even going back to the days
of the Canterbury pilgrims.
But when I was there for dinner recently, the manager, Mr. Anthony
Shaw, told me it had originally been a pub in Georgian days, then in
the Victorian era it was a temperance hotel. But even if the
Chaucer’s background isn't particularly romantic, it is a very
comfortable hotel which has left it's temperance image far behind.
The only reminder of those days is the very attractive new
restaurant which has been opened in what was the old banqueting
hall, for this restaurant has been decorated in Victorian style, and
carries the theme still further by giving good Victorian service.
Under the rather whimsical name of "Tis a Far Far Better Thing" (a
quote I had never thought to associate with a restaurant) some 70
people can be accommodated in the very elegant room, with its
wine-red walls, gold and white ceiling and high-backed velvet
covered banquettes which provide very comfortable seating. Here they
can enjoy Chef Keith Graham’s interesting menu, also reminiscent of
Victorian meals.
To begin there is a selection of potted meats, terrines and-pates
made on the premises, as well as smoked fish such as mackerel,
trout, eel and cod’s roe. and the usual prawns, potted shrimps and
smoked salmon. "Most excellent soups" come next, then "Fish from
Britannia’s Waves,” including Dover sole poached with a sauce of
white wine, grapes, shrimps and mushrooms.
The main course or "Removes" are changed frequently, but our menu
included whole breast of chicken cooked in red wine with ham and
mushrooms: collops of veal cooked in butter with lemon and rosemary;
calf sweetbreads; prime fillet steak stuffed with Stilton and
wrapped in bacon (a great favourite with the gentlemen), and the
dish which was our choice, Quenelles of Sole.
This dish, which requires a great deal of trouble being taken in the
kitchen, as I well know from the one and only time I made it, was
delicious, and I asked Chef Graham if it was often
included on the menu.
He told me he was only too happy to prepare any dish for guests,
whatever they fancied, but since coming to the Chaucer he had been
very disappointed that local people were not more enterprising when
they ordered a meal, whereas visitors from overseas showed much more
appreciation of his culinary skill.
Coming from the Phoenicia Hotel. Malta, which like the Chaucer is
part of the Trust House Forte Group, Chef Graham has had a great
deal of experience in catering for all tastes, and he told me he
would be delighted if intending guests would ring up beforehand and
discuss the menu with him.
The Chaucer Hotel not only has a comparatively new chef, but also a
manager who took over the hotel only 18 months ago. Mr. Shaw was
formerly at The Bell Hotel in Norwich, and has been, with the Trust
Houses Forte Group for the past 16 years. His able assistant
manager, Miss Janet Moore, only recently joined him from Norwich.
The new restaurant is largely the " brain-child" of Mr. Shaw, and he
has made great plans for Christmas, with a four-day programme for
those who prefer to go to a hotel over the Christmas period.
This starts off on Saturday evening, December 23 with a champagne
party; on Sunday there is a mystery tour of the Kent countryside
followed by a buffet wine luncheon, with a film show after dinner,
and a party of guests will be attending the midnight Watch Night
Service at St. Paul’s Church. There will be the traditional
Christmas luncheon on the 25th, and on Boxing Day a full programme
has been arranged, culminating in a fancy dress gala dinner, when
guests will be transported back to the days of the Mississippi River
boats, both for the good food and the entertainment.
Not only has the Chaucer made a new restaurant, but the hotel has
been renovated and refurnished, and most of the very comfortable
bedrooms now have their own bathrooms. It is planned that during
next year all the bedrooms will be equipped with bathrooms.
Reservations for the Christmas break should be made as soon as
possible by telephoning Mr. Shaw at Canterbury 64427, and it is also
wise to make dinner reservations at the same number. |
