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CULVERHOUSE CROSS, THE COPTHORNE HOTEL
Raglans Restaurant
Dinner
We have been to The Copthorne
Hotel many times for various
events and have always been
impressed with the level of
service. We were looking forward
to sampling what the hotel’s
award winning restaurant,
Raglans, had to offer.
As you would imagine, the room was
lavishly decorated, with views over
the terrace and stunning lakeside
setting. As soon as we arrived, the
charming French Maître d’ was on
hand to show us to our table. We
stopped briefly to say hello to Ian the
resident pianist, who greeted us with
a cheeky smile.
The restaurant was already quite full
and there was a pleasant hum of
chatter as we met our waiter for the
evening, a very willing and smiley
young man who couldn’t have been
more attentive.
While we waited for our starters of
warm asparagus spears with sauce
vierge and a bloody mary sorbet for
me and pan fried foie gras with a
watercress and apple salad, soft
boiled quail eggs and hazelnut
dressing for my partner, a
complimentary warm mini tartlet of
blue cheese with spinach was placed
before us.
The mix of flavours in this little tartlet
really whet our appetites for what
was to follow. My asparagus spears
were cooked to perfection, with just
enough bite to them while the bloody
mary sorbet gave it a bit of a kick.
The foie gras starter was just as good,
if not better, and the plates were
cleared away quickly and efficiently.
Just enough time elapsed until our
mains came, not that we would have
noticed a longer span as we were
enjoying listening to Ian’s melodies
anyway. Then came my roasted rack
of lamb with confit lamb faggot, pea
puree and rosemary jus, quickly
followed by a breast of guinea fowl,
cassoulet of smoked bacon, potatoes
and broad beans and tio pepe cream
sauce. Both meals were cooked just
as we’d ordered but the lamb had to
be eaten to be believed. It was pink,
tasty and so juicy that my taste buds
are in overdrive as I write.
While our plates were being deftly
removed, Ian came across and asked
for requests. My partner asked for a
Sinatra number while I chose a song
from Chicago (more to do with
Richard Gere in the lead role than my
love of musicals really!). While we
chose our desserts, the waiter came
along with another complimentary
mini offering of tiramisu. Again, just
enough to get us excited about what
was to follow, which was a warm
flowing chocolate parcel, iced
chocolate fondant, with a lemon grass
sauce anglaise and baked American
cheesecake with sour cherry sorbet
and vanilla syrup.
Now, before I go any further, I have
to say that the chocolate parcel
dessert was without doubt one of the
best I have ever had. The parcel
oozed warm, thick chocolate and
this, mixed with the cold chocolate
fondant was, and I’ll take a deep breath here… orgasmic. Well I’m
sorry it just was! The chilled bottle of
Sancerre added superbly to the mix,
or so I’m told as I was driving.
We were so impressed that we asked
the Maître d’ to pass our compliments
to the chef and, like the proverbial
Mr Benn, he appeared in a couple of
seconds so that we could pass them
on in person. He was so enthusiastic
about the restaurant, the food, the
produce, the staff, as was the Maitre
d that we could well understand how
they managed to get it so right.
While we were sipping our coffees,
we happened to look at the menu
more closely, and noticed the text on
the front page. It’s worth repeating
here. It read, and I quote...
“Congratulations... you are now about
to start sampling Cardiff’s best kept
secret. We are proud to assist you in
your enjoyment of the unique dining
experience which is synonymous
with Raglans award winning
restaurant. Our team of chefs go to
great lengths to select the very finest
ingredients and to source, where
possible, local and organic produce
which form the foundation of our
food. It is not just the food but the
complete dining experience that
matters to us, and of course to you.
The food and wines not only
complement but inspire one
another, ensuring an experience to
be savoured. Enjoy...”
This paragraph, which we might
have easily missed, sums up Raglans’
philosophy. I make no apologies for
enthusing; the food, the staff,
the atmosphere... Raglans has it all
and it doesn’t get much better!
We left Raglans to the sound of
Razzle Dazzle which was fitting, as
they completely dazzled us.
You must go!
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