|
 If
you are looking for great food at value for money, look no
further than Galloways in Woburn. This fine restaurant has been
managed by Dave and Chantelle Hays since 1995. You are certain
to adore this Grade II Listed building that dates back to the
17th century and walk away having enjoyed a gastronomic experience to
remember.
Decor
The Hays family have worked hard to restore the original
building named Aberdeen House. The exposed brickwork can be
seen inside the selected dining areas. Some walls flourish with
celebrity memorabilia whilst the fire places help maintain the
restaurant’s traditional feel. Elegantly decorated, Galloways is
incredibly cosy and welcoming.
Service
Denise, Luke and Dave have been working together for a decade
and it shows – they are a complete unit. Their relaxed and
charming manner is endearing. Dave has lots of character and is
definitely the face of Galloways - he is entertaining and
friendly. Dave can tell you everything you need to know about
the food on the menu including where it originates from. Look
out for the enormous pepper mill!
Atmosphere
Our food and
drinks orders were taken in the bar area before we were seated.
We were then shown to our table where warm crusty bread was
waiting for us. My guest and I enjoyed the mood in Galloways
with many joyous people chatting away. The candlelit tables make
this a romantic setting. We had a brilliant seat next to the
window overlooking the streets of Woburn.
Food
Before your starters arrive you will receive an array of warm
breads including pesto, garlic and cheese toppings which taste
terrific. For those with smaller appetites please go easy in
order to leave room for the next 3 courses.
My guest began with a choice from the specials menu - grilled
white halloumi cheese with sweet chilli sauce. This has a
distinctive layered texture with a salty flavour. My choice was
the flaked hot smoked salmon with new potatoes & beetroot puree
– a great summer dish. This was picture perfect with a beautiful
combination of flavours that supplied a unique tang. This left
me refreshed before my main course.
 The
mains arrived shortly after. My guest selected the pasta of the
day - pasta with bolognaise sauce served in a gorgeous square
bowl. The mince is made from beef fillet tail, making this a
high quality dish with an abundance of flavour. As good as this
was, my guest did unfortunately have menu envy when my choice
for mains was brought to the table by Denise. I had opted for
the fillet steak, cooked medium rare, with hand made chips,
double fried from maris piper potatoes accompanied by mushrooms
and two halves of grilled tomatoes sided with a jug of
peppercorn sauce. This was the best steak and chips I had ever
tasted. There was no need for the steak knife – the fillet was
so unbelievably tender and the peppercorn sauce was in a league
of its own.
After a long, long break we decided to sample two desserts. The
sponge based chocolate marquise with pistachio ice cream was
wonderfully light, rich and satisfying. The key lime pie with
coconut and lemongrass sorbet was a refreshing dessert that left
the palate cleansed.
We left Galloways almost overwhelmed with the quality of food we
had sampled – simply outstanding.
Look out for
the Friday lunch specials where you can order the amazing steak
for 50% of the price. |
