Moddershall Oaks is the country spa retreat in Staffordshire. Not only does it have some fantastic facilities to relax and rewind, but they also have a restaurant on site.
The restaurant is tucked away at the bottom of the spa buildings, facing a beautiful outside area. Although the interior may border on being a little dated (there is a multi-changer CD player on one wall for example), the menu itself is always up to date with the latest key food trends and seasonal favourites.
Move over pulled pork, beef brisket is the new favourite meat in town…
Pulled pork appear to have had its time now and whilst its meaty BBQ juices are still a favourite of mine, beef brisket is just next level in comparison.
With a starker contrast of textures, brisket tends to gain a more buttery meat with a crisper, more chewy edge. Packed with deeper flavours, the beef brisket at Moddershall Oaks is by far the best I have ever had.
The only thing letting the dish down was the polenta fondant on the side. The texture just didn’t hit it and would have been better served ‘wet’ in lieu of mash potato for texture. As it was in, what I can only describe as, a fish cake style form, it had a bitty texture with little flavour.
Don’t get me wrong though, the brisket itself more than made up for this mild issue.
Another food trend that Moddershall Oaks are nailing on the new menu is Arancini.
Once again, arancini is nothing new. It does seem to be cropping more and more up on a range of menus I’ve been looking at lately though.
Arancini is a ball of rice, packed with flavours, coated in breadcrumbs and deep fried. The best I’ve had so far is recently from a new stall at a local farmer’s market. Which is probably a bit of an odd place to find them, but reflects to me that they’re starting to gain some traction in the foodie world.
Moddershall Oaks offer a pesto and mozzarella based version on their starters menu.
Pesto is always a welcome addition to any summer dish and the fresh flavours really came through, despite being deep fried.
What about the rest of the new menu at Moddershall Oaks?
Well, another stand out dish for myself was the Goan Monkfish.
Monkfish, also known as ‘sea-devils’, are certainly no devil when it comes to being part of a dish. One of the meatier varieties of fish, they’re perfect in curry and sauce based dishes as their texture holds together better than most other white fishes.
The Goan Monkfish option on the Moddershall Oaks main menu was just delicious. I have no other way to describe it.
Served with saag aloo, crispy cauliflower and a mango gel, the combinations of sweet and spiced flavours were everything I want from a main course. I could eat it again and again.
Desserts at Moddershall Oaks remain a selection of classic crowd pleasers…
Soft chocolate puddings with ice cream and strawberries is always a winner. They do drizzle on a little bit of balsamic vinegar to complement the sweetness of the strawbs and this works for me, but I imagine not for some.
You can, of course, ask for them to leave this off, as the staff at the restaurant are so attentive that I’m sure no request would not be met!