Reviews

Customer Review May 2006

You are in serious golfing country when you visit this magnificent example of culinary delights between Sunningdale and Virginia Water, a stunningly beautiful part of the country. With Sunningdale, Wentworth and Windlesham golf courses within jogging distance this is a real golfing paradise for those who appreciate the history of the sport. It was not surprising then to see a few words of praise from Ernie Els, local resident and one of the worlds greatest exponents of this difficult game, on the restaurant website.

I thought if the place is good enough for such a seasoned traveller as Ernie then it was surely good enough for Sue and I to enjoy a quiet evening in March, especially as it is but a fifteen minute drive from our home in Wokingham.

So here we were, wandering in from the extensive car park to be welcomed by John Rampello, owner extraordinaire. More of that later.

The restaurant is quite simply stunning, certainly not elaborate, simplistic in style but with magnificent touches, a phrase which reflected the entire evening. After a days teaching in her school, Sue was feeling a touch jaded as John brought the menus, but she was soon brought rapidly to life with those magic words,

'Can I suggest a glass of champagne to start?' Asked John. Sue eyes suddenly sparkled, her previous plan of having an orange juice instantly dismissed, her positive response instant.

'I love this place,' said Sue as she perused the menu, finding it difficult to narrow down her choices for the evening, a good sign with any menu when there are so many interesting options presented to you. I also found the decision making process difficult, wishing I was in the middle of Barcelona where small portions are ordered, tapas style, so that you can enjoy a larger number of suggestions from the menu.

Ample space between tables, with light voile gently draped to the side this was a restaurant which not only was comfortable in terms of the seating, but easy on the eye. I immediately thought of stunning simplicity, large linen covered tables, elegant glasses and a small floral decoration, the focus here was to be on the food, the essence of any reputable restaurant.

Sue started with the steamed asparagus topped with a poached egg, orange salad and blood orange hollandaise, a starter that reflected a degree of simplicity but great skill and timing from the chef. Asparagus has rEvetly been added to Sue's favourite starters and this one was added to her gold medal winners. I also went for something a little different from the norm, a salad of warm chorizo, manchego cheese and iceberg lettuce, and was delighted at the result. The blend of the chorizo and the cheese proved a real marriage of convenience, and the crunchy nature of the lettuce a welcome plate partner. This is one to create at home for a Winter lunch, it could easily transfer to a main course from a starter if necessary. I must start my search for the manchego cheese.

Sue had spotted a Rampant Red on the extensive wine menu, from Margaret River, a Cabernet Shiraz Merlot, with Margaret River being a favourite for Sue this was heaven on earth, from champagne to Margaret River this was indeed a journey Sue was certainly enjoying, life at Bluebells was certainly blooming as she raised a glass to our inaugural visit.

My main course was a favourite, roasted rump of Winter lamb, English mint and port sauce with Jersey royals. Lamb, as regular readers know, is one of my favourites, and I have consumed many a dish over many countries as I seek perfection on a plate. This I have to rate at the peak of the plates, alongside Northcote Manor in Lancashire, a Michelin star restaurant where the lamb, as in Bluebells, was sublime, a lesson to all in choice, care and preparation. Life doesn't get much better than this, comparing dishes from top restaurants in such wonderful aesthetic surroundings as Bluebells.

Sue was quiet, an unusual silence from someone who finds conversation easy. She was savouring the delights of her choice, poached brill with a fricasse of baby vegetables, organic tomato and oregano sauce, heaven on a plate as she described it as 'stunning,' additional words would merely detract from the description.

It was at this point I gazed at the menu I had retained to admire as I appreciated the quotation from another well known observer of life, Oscar Wilde, who had added to the menu with these words,

'I have very simple tastes. I am always satisfied with the very best.'

I knew what he meant, sipping my glass of Rampant Red, delighted in the fact that we were able to spend quality time like this, able to find comparisons in a selection of some of the finest collections of centres of culinary excellence in Europe, restaurants from three Michelin stars downwards. Bluebells does not yet boast a Michelin star, that will come soon to their table if they continue the journey they have made in their short history. What they do however offer this early in their travels is an atmosphere second to none, one to match the quality of their food and service. There is a warmth, a genuine affection for the customer, they have created an environment that is extremely comfortable, welcoming, attractive and warm, in both temperature and from the staff. That, together with the excellence of the food, are enormous pillars upon which to build an enviable reputation in the restaurant world.

I finished with a wonderful selection of continental and British cheeses, presented alongside delicate wafers, the closing chapter on a quite magnificent culinary journey which promised so much and delivered even more.

John Rampello, desctibed earlier in this feature as 'owner extraordinaire,' has assembled an enviable team, from the excellence in the kitchen preparation and presentation, to the relaxed professionalism of the front of house staff, with John maintaining an expert eye on proceedings, missing little. He also has vision, a direction and a future plan, not merely for tomorrow, but the Winter and beyond. I looked at his photographic album of how the restaurant was when he purchased it under its previous guise and appreciated how far he and his team have already travelled in the search for success.

The additional rooms within the restaurant are available for private and corporate use, the outside areas are ready to deliver Winter barbecues to the increasing numbers of fans of this stylish and attractive establishment.

Bluebells grow and spread with ease, providing absolute beauty and style for the onlooker. It is my belief after this, our first visit, that John and his team will follow in the same direction, the initial Bluebells is now showing its own beauty, style and qualities, others will follow in time.

Alan McColm

This has been reproduced from Alan's review posted on www.qualityfoodonline.com

The link to the online review can be found here.