The Acorn Restaurant at Mercure Bristol North, The Grange Hotel has just been awarded its first AA Rosette for fine dining excellence.
Head Chef Etienne Forget and his talented brigade have been working hard to achieve the sought after accolade following the introduction of its new menu earlier this year, focusing on home-made Great British favourites, using locally sourced ingredients.
French chef Etienne has headed up the team at The Acorn since 2003. Speaking about the award, he said, “I am extremely proud of our achievement. We are a close knit team striving to deliver culinary excellence in every dish, so it’s great to see this recognised.”
In celebration of the award, H&C News is pleased to present Chef Etienne’s recipe for Panacotta with Strawberry Compote.
Panacotta with Strawberry Compote
Ingredients
- Milk – half litre
- Double cream – half litre
- Caster sugar – 125 gr
- Vanilla pod – 1
- Gelatine leaves – 6
- Strawberry 50 gr
- Caster sugar 25 gr
- Water 50 ml
Method
- Put in a saucepan, milk, double cream, sugar and vanilla pod (cut into 2 length way) and bring it to the boil
- Put gelatine leaves into cold water to soften up
- Squeeze gelatine to extract water excess then add into the saucepan and stir until dissolved
- Pass liquid into a fine colander then pour into individual ramekins
- Put them into the fridge till set
- Put water and sugar into saucepan, diced strawberry and add to syrup simmer for few seconds
The Acorn Restaurant
The Acorn Restaurant is located within the Mercure Bristol North, The Grange Hotel, a 19th century manor house set in 18 acres of landscaped gardens. Diners can soak up the atmosphere in the elegantly-styled Acorn Restaurant and enjoy inspiring views over the surrounding countryside.
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