Hart’s Hotel & Kitchen is celebrating the arrival of spring with the launch of its new seasonal à la carte menu alongside the return of its much-loved fixed price dining offer, with the added option of al fresco dining on its sunny terrace. Together, the menus showcase the very best of British seasonal produce, crafted by Head Chef Lewis Ward in collaboration with Michelin-starred Executive Chef Aaron Patterson of sister hotel Hambleton Hall.
Driven by a shared commitment to provenance, seasonality and refined simplicity, both menus highlight vibrant spring ingredients at their peak, offering guests a choice between relaxed, great-value dining and a more detailed à la carte experience.
New Spring À La Carte Menu
Hart’s Hotel & Kitchen’s new spring à la carte menu is a celebration of modern British cuisine, showcasing carefully sourced seasonal ingredients prepared with clarity and precision.
Starters include smoked salmon with avocado purée, blood orange, yuzu and Sichuan pepper; purple sprouting broccoli with beurre blanc, pine nuts and poached egg; and ham hock and pistachio terrine with pickled vegetables and piccalilli gel.
Main courses feature Redhill Farm pork ribeye with braised fennel, cavolo nero and red wine sauce; roasted chicken breast with morels, wild garlic, mustard and sage sauce; pan-fried seabass with Niçoise salad; and a spring vegetable risotto with Asparagus, Nettles, Peas, Broad Beans, Wild Garlic, Tenderstem Broccoli, Pine Nuts, Sautéed Prawns and Parmesan.
Desserts include rhubarb and nougat glacé with crème anglaise, Gariguette strawberries with basil and milk purée, and almond and red fruit tart with raspberry sorbet.
View the current menu and book - www.hartsnottingham.co.uk/kitchen/menus
Seasonal fixed price menu returns for May
Back by popular demand, Hart’s seasonal fixed price menu returns throughout May, offering exceptional value with two courses for £24 or three courses for £29.
Available Monday to Saturday 12 noon–2.30pm, Sunday to Thursday 5.30pm–9.30pm, and Friday to Saturday 5.30pm–6.30pm, the menu changes weekly to reflect the best seasonal produce available.
Dishes include ham hock and pistachio terrine, Hart’s soup of the day with Hambleton Bakery bread, minute steak with garlic butter, and spring vegetable risotto with sautéed prawns. Desserts include banoffee cake with caramelised banana and summer fruit mess with meringue.
Lewis Ward said:
“The fixed price menu is about making seasonal cooking accessible, while still delivering the quality and creativity Hart’s is known for.”
View the current menu and book - www.hartsnottingham.co.uk/kitchen/fixed-price
