The Hayward Restaurant, The Lion Hotel

Sally Matthes Reviews

It was three years ago that we last dined at The Sam Hayward Room Restaurant, and the meal we ate then was adequate but not an experience we that longed to repeat, so when we learnt that the restaurant had been refurbished and a new chef with an impressive CV had been engaged we booked.

Claire Bosi of Hibiscus Mayfair has been brought in to advise on re-launching & designing the restaurant and the decor once quite dark has been lightened making the room more spacious & airy. She contacted Aiden Byrne, who received his first Michelin Star while working at The Dorchester, London, and he has been brought in as consultant chef.

Ian Matfin who has worked at Gordon Ramsay’s Aubergine restaurant, Raymond Blanc’s Le Manoir aux Quats Saisons and spent the last 11years with Michael Caines at Gidleigh Park has taken over as Head Chef at The Hayward. He has appeared On The Great British Menu programme and has received many awards for his food.

The menu is simply set out and offers five choices of each course, however if a vegetarian or other dietary meal is required then please inform when booking and you will be catered for by the chef.

We were seated by Jeremy the French restaurant manager, supplied drinks then perused the menu. We chose our starters and main courses.
Amuse bouches arrived mine scallops and my husbands carpaccio of beef. These are small appetisers to stimulate your taste buds which they did. A selection of warm freshly made bread was the next delight to arrive on our table.

I had chosen veloute of white haricots, chanterelles & winter truffle, this was a thin soup wonderfully flavoured and with the different textures of the ingredients it was an excellent starter. Paul opted for hand dived Scottish scallops, parsnip & vanilla puree, ginger jus. I had already tasted this dish as the amuse bouche so I know how succulently the scallops had been cooked and how the delicious puree & jus complimented them.

The starters were excellent and we eagerly awaited the rest of our meal.

I had chosen fillet of wild sea bass, fennel puree, fennel cream And red wine and fish reduction. The skin of the bass was crispy but the fish was soft and perfectly cooked. The fennel puree and cream complimented the fish to make a delicious main course. Paul had roast sirloin of Oswestry beef, potato & smoked bacon rosti, mushroom puree and Madeira sauce and from the appreciative sounds that emanated from his side of the table I realised how much he was enjoying his meal. He said that the beef was tender and juicy and the accompaniments added wonderful flavours and textures.

The service was just right and our attentive Romanian waiter cleared & swept our crumbs away, then brought the dessert menu.

Desserts are favourite part of a meal so I studied the five choices and after some deliberation chose warm rhubarb soufflé with fromage frais & black pepper sorbet, while Paul being a bit of a chocoholic had hot chocolate fondant with pistachio nut parfait. The soufflé was exquisite and came with a small jug of rhubarb sauce as well as the sorbet which provided me with possibly the best dessert that I have ever eaten. Paul’s chocolate fondant and parfait were perfect and delicious.

To end this superb meal with had strong black espressos and truffles.

The Hayward unlike its predecessor is definitely a restaurant that I will visit again because this was not merely cooked food eaten out but a sensual experience & probably the best meal that I have ever eaten in very pleasant surroundings. The restaurant was not full but as Ian has only been cooking for a week this not surprising but if you too want to partake in an epicurean delight then book now because soon you will have to wait weeks if not months for a table as The Hayward becomes The place to eat in Shrewsbury.

http://www.thelionhotelshrewsbury.com/the-hayward

The Lion Hotel
Wyle Cop
Shrewsbury
Shropshire
SY1 1UY

Tel: 01743 353107
Fax: 01743 352744