Exploring the New A La Carte Menu at Hart's Hotel & Kitchen, Nottingham
Published On Sunday 14 Sep 2025 by Sticky Beak
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The recipe for success is a simple one: give the people what they want. Another factor is not being afraid to try something new, even though there are no guarantees that things will work out. After removing the hugely popular a la carte menu and Sunday Roasts and replacing them with a more casual ‘substantial snack’ offering, the Hart’s Hotel and Kitchen team in Nottingham [after taking on board feedback from their loyal regulars) realised the error of their ways and switched back to the original plan. However, this time around, there was something extra in the mix: a new Head Chef, Lewis Ward. In conjunction with Michelin-starred Executive Chef, Aaron Patterson, who is based at Hart’s sister venue Hambleton Hall, a menu that offers stunning interpretations of modern British Cuisine and celebrates the best of local produce was recently revealed in the 2 AA-Rosetted restaurant.
Over the years, His Nibs and I have been privileged to have had several memorable evenings and lunches at Hart’s Hotel and Kitchen, so it was super to be back at this quite lovely venue to see what the teams latest offering had got in store. As always, the moment you step inside, your worldly cares are slipped from your shoulders like a jacket, and Hart’s relaxed charm envelops you. The greeting we received was second-to-none from the Maître D as he showed us to our table, before handing us into the care of a delightful young lady who immediately sorted table water out. Shortly afterwards the drinks we’d ordered arrived, and we turned our gaze to the thoughtfully curated a la carte menu.
Is it naughty to admit that I’d chosen my pudding before I’d even looked at the starters and mains? Well, I’m not sorry! It didn’t take long to decide what my first course would be – Seared Tuna Nicoise with Heritage Tomatoes and Olives (£13.50), and The Man had spotted the Ham Hock Terrine with Piccalilli, Pickled Summer Vegetables, and Toasted Sourdough (£11.50). For mains I plumped for the Guinea Fowl with Smoked Pancetta and English Pea Risotto, Charred Baby Gem, and Red Wine Sauce (£35), whilst His Nibs opted for the Lamb Chump with Crushed Jersey Royals, English Broad Beans, English Peas, and Mint and Rosemary Sauce (£36.50). After consulting with our server, we also ordered a side of Tenderstem Broccoli and Chilli (£6).
Now, regular readers of the blog will know that I recently had a Tuna Nicoise without any egg (!), so the first thing I need to say is that there most definitely was egg present in this dish; jammy-yolked Quails ones, halved for presentation. Gorgeously rich, these dinky eggs are a true treat to savour and were sublime alongside the Mayonnaise-coated, nutty-tasting Jersey Royal Potatoes. Green Beans had been chopped into smaller pieces and their crunch was a welcome textural addition to my plate. The generous Tuna Loin had been cooked superbly; the outer was seasoned and seared beautifully, the centre a gorgeous rose-pink shade. Adding deeper notes to the dish were Black and Green Olives, as well as the saline tang of Anchovy fillets; both elements brought a perfect balance to the creamier, sweeter ingredients of the meal. Herbs and edible flowers and leaves were clean and light on the palate, and the whole dish was simply marvellous…though I hadn’t been expecting something so sizeable!
It wasn’t just my starter that was unexpectedly large: the Ham Hock Terrine was a meaty slab of deliciousness! If this had been paired with a side salad and boiled Potatoes, this could easily have served as a main course…and a jolly nice one it would have been, too. This was a celebration of Ham, showcasing its umami-rich flavour and that irresistible edge of smokiness that teases the palate emanating from the chunky shreds of meat. Chef had enhanced its appeal with chopped herbs, seasonings and Capers, with Piccalilli purée and colourful pickled vegetables forming a tag-team of sharp ‘ping’ that complimented the Terrine exquisitely. Warm, toasted slices of Hambleton Bakery Sourdough provided a bed on which The Man could lay the Ham Hock morsel before enthusiastically devouring it.
Both starters had been presented amazingly and, having such a tremendous beginning to the meal, we both said how excited we were for the following course. It wasn’t overly long before our query was answered, as our lovely server gently placed our mains in front of us.
Guinea Fowl is a quirky bird; larger than a chicken but not as lofty as Turkey, with a flavour that lies somewhere between Chicken and Pheasant i.e. gently gamey. This bird can also be a tricky customer when it comes to cooking it, too; prone to drying out, it needs some TLC and skill to bring out its best. As I took the first bite, I knew that Chef had more than delivered; the flesh was moist and soft, protected underneath a skin that had been roasted golden. Standing confidently next to the deeper flavour of the Fowl was cubed Pancetta and it’s smoky, salty hint that balanced the sweet-tasting peas and rounded creamy taste of the Risotto. The rice grains were perfectly done: gently chewy with a nutty hint, bathed in a well seasoned stock that charmed my palate. For a pop of crunch, chopped Baby Gem leaves had been included, their ghostly pale presence whispering through the dish. In a separate little jug came a Red Wine Sauce that was remarkably intense – I have to say that I mixed some in with the Risotto and it was a fantastic fusion.
Equally bewitching was His Nibs’ Lamb Chump, served pink and sliced, this was perched on a bed of sweet Jersey Royals, Broad Beans and Peas. Prized for its similarity to Beef Rump, this cut has a beguiling rich, slightly gamey, grassy taste that is indicative of the Lamb’s diet and the resulting fat and flavour. See, I knew I was right, harping on that you can tell if an animal has led a good life by the flavour of its flesh; I’m not so daft after all! Chef had produced an absolutely phenomenal Mint and Rosemary sauce to pair with this dish and, blimey, it was addictive in its deliciousness.
The Man and I remembered the Broccoli and Chilli being yummy on our last visit and were keen to find out if it was still as good. Presented in a white, oval bowl, the contrast between the verdant Broccoli stems and carmine hue of the sliced Red Chillies made for a visual treat, and it was nice to see both a spoon and fork laid across the dish for serving purposes: a smidge classier, if you will. Both of us were pleased to be rewarded with a slight resistance against our bite and a mild, almost Asparagus taste. Making its mark was the heat and fieriness of the sliced Chillies; let’s just say that Chef knows his job when it comes to pitching spices perfectly. Bold and confident, but not lip- and tongue-numbing, the Chilli twirled superbly with the Tenderstem.
Our original plan had been to have dessert: I had spotted the Fig Leaf Panna Cotta with Poached Black Figs, and Red Wine Glaze (£9.50); I do really love these perfumed fruits, so there was no hesitation in my mind that they would be my choice! The Man had called dibs on the Warm Chocolate Pudding with Hazelnut Ice Cream (£10.75) and had been looking forward to consuming that. In the end, we just hadn’t got any room whatsoever for dessert; not even that magic space reserved for sweet treats! We contented ourselves with a couple of 200 Degree black coffees, safe in the knowledge that we do so like this bean blend.
Our server had continually checked that we had everything needed for a memorable dining experience, whether that was ascertaining satisfaction with our meals or refreshing the water in our glasses. Unobtrusive, the level of service that you would expect in a fine-dining establishment of Hart’s calibre was most certainly there. Stealthily refined and elegant, Hart’s Hotel and Kitchen don’t set out to entertain or experiment, they just reassuringly deliver – time and time and time again, unfailingly consistent. Hart’s isn’t just eating out, darlings; it’s a dining [life]style.
I’m beyond thrilled to again award Hot Wings to the returning a la carte menu at this iconic Nottingham venue. Tim and Stefa, I’m sure you can hear the sighs of relief and applause from your loyal diners at your decision!
To book a stay in one of the Hotel’s 34 rooms or a table within the restaurant, call 0115 988 1900 or visit www.hartsnottingham.co.uk and click the ‘stay’ or ‘eat and drink’ tabs. The a la carte menu is offered Mon-Thurs Noon-2.30pm and 5.30pm-9.30pm, Fri-Sat Noon-2.30pm and 5.30pm-10pm, and the Sunday Roast is served Noon-5pm every Sunday.
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