The Man and I always love going to stay with Bestie Bird, her husband (The Bolton Wanderer) and their chick, Ginger Ninja. One of the many things we have in common is a love of dining out, so it was no surprise that our weekend visit included munching at a couple of places. As in life, some you win, some you lose; whilst the first place didn’t have anything inherently wrong, it wasn’t quite good enough to be recommendation-worthy. The choice for Sunday lunch, however, most certainly was deserving of being shouted about!
Flair Bistro is set in the heart of Coningsby village which, even if you’re not local, you probably recognise the name as it houses historic Battle of Britain Memorial Flight aircraft as well as modern Eurofighter Typhoon Fighter Jets. From the roadside, Flair looks nice enough (clean and sleek), but it’s inside that has the ‘wow’ factor, thanks to its owners, husband-and-wife team Aaron and Angelika Ashmore. In the centre of the venue is a huge, triangular chimney-type construction (painted white) that was maybe utilised by former owners when Flair was an Italian restaurant? Or maybe it was a bakery in a previous life? Whatever, you can’t fail to notice it, due to its size!
We were greeted warmly and shown to our table, with table water offered immediately – bonus point. TBW had a glass of a brilliantly juicy Rioja that made me wish I hadn’t decided to have a Coke Zero! His Nibs and BB joined me in having a Coke Zero, and Ginge had her perennial favourite, Apple and Raspberry J20. Having brought our drinks over, the young ladies left us alone for a short while to select our food: on Sunday you can have a single course as priced individually, or go for two courses for £26.50pp, or have all three for £31.50 pp. Other than GN, we opted to go for two courses (starter and main) figuring that we could always add on a dessert if we wanted.
To start, BB and I had Chilli and Garlic Sambuca King Prawns (£10.75), His Nibs had Succulent BBQ Pulled Pork Spring Rolls with BBQ Mayo Dip (£10.75), and TBW went for Creamy Cheddar Mushrooms (£9.25, with the option to add truffle for £1 extra). Ginge decided not to have a starter, though between you, me and the lamp-post, I think she regretted that decision when she clapped her peepers on our dishes.
Whilst waiting for our starters to be cooked in the open kitchen (love to see those), I had a gleg around at Flair’s interior in more detail. Pale floor tiles and white walls allow light to bounce around and, given the ceiling beams and dark-paned windows, is a smart move design-wise. Discreet wall-lights give a cosy feel, and I have to say that as well as being family-friendly (high-chairs are available), Flair would be a great date-night venue.
Soon enough, the team were placing our starters in front of us and we all dug in enthusiastically! There was that silence that tells you food is being savoured and revered around our table, as well as happy smiles and morsels being passed from person-to-person. We’re a sociable little group, and don’t mind sharing the spoils of a delicious meal…and there were certainly plenty of spoils to be had, just from the starters.
BB and I were oohing-and-aahing over the plentiful, plump King Prawns; these were sweet and flavoursome as was, but add in a beautifully thick sauce of Cherry Tomato, and Sambuca Cream and we were chowing on something rather flash. Bouncy Basil pesto added a pop of colour that contrasted fabulously with the blush-toned sauce and lifted the flavour profile on the palate. As you know, I do love a bit of ‘dunkage’ and the griddled slices of sourdough that came with the Prawns provided the perfect excuse to do so! A couple of minutes [not so] patient soaking yielded abundant reward that ensured no trace of this scrumptious sauce got left.
His Nibs and TBW were just as happy with their choices, though we were all [pleasantly] surprised by just how good the BBQ Pulled Pork Spring Rolls were! Each one of the trio of crispy- outered Filo pastry rolls was a sizeable treat, and was stuffed with juicy shreds of Belly Pork that melted on the tongue. More taste came via the creamy Mayo that was pimped with tangy, smoky BBQ sauce to provide a marvellous starter dish. Those of you that are partial to a bit of cheese, look no further than the lusciously creamy, Cheddar Mushrooms served at Flair – they are ruddy stonking (and, yes, that is a highly technical term!). As well as plenty of earthy-tasting Mushrooms, you have a magnificent White Wine, Cream and Garlic sauce that is a seamless fusion of its constituent elements… and then the unmistakeable ping of Cheddar wallops your taste buds. Oh, and shall we mention the crunchy Sourdough Toast that the whole is served with? That was spot-on, too.
With the starters dispatched efficiently and the crockery cleared away, you could see the impatience in Ginger Ninja’s eyes as she began to cave under the pressure of her ‘hangriness’! Thankfully, she wasn’t waiting long before her (and The Man’s) choice of 28-day dry-aged Roasted Beef Sirloin - and accompaniments – was landing in front of her. I think it safe to say that Chef Patron at Flair, Aaron Ashmore, is a feeder; if there was a single slice of Beef on their plates, there were five pleasantly thick ones!! Every slice was pink at its core (you can also order ‘cooked through’, if you prefer) and sublimely juicy and flavoursome. Actually, I have to say that the Roasted Chicken Breast and 8-hour slow-cooked Pork Belly that the rest of our group was tucking into, were both as superb.
At Flair, all the roasts come with Roasted Potatoes, Tenderstem Broccoli, Carrots, Green Beans, Yorkshire Pudding and Gravy (comes in a separate jug, which I loved). As is our usual habit, we also ordered a couple of portions of Baked Cauliflower Cheese (£3.95 each). Without exception, the roasted, halved Carrots, crunchy Green Beans and Tenderstem Broccoli were all cooked to perfection which ensured that we savoured them at their peak. The Yorkies were clearly homemade and had a really gorgeous taste to them that lingered in the mouth, their depth of flavour matched by the glistening Gravy. Now, you know that I like my Roasties a bronzed shade and to have crunchy outers and fluffy inners; usually, I get 2-out-of-3 (which ain’t bad, as Meatloaf would say) but at Flair, they deliver the Holy Trinity! Imagine my glee!!
Happiness continued as we tucked in to the Baked Cauliflower Cheese… the large vegetable florets were nicely firm to the bite without being hard, bathing lazily in an unctuous sauce that certainly wasn’t light on Cheese. The combination of sweet, nutty tones from the Cauli and the tang of Mustard and mature Cheese was certainly keeping my palate jigging with joy, and everyone else’s in the group, too.
The service had been every bit as excellent as the food; the team did timely check-backs, ensured we had adequate refreshment, and offered condiments and sauces as dishes had been served. I have absolutely no hesitation in awarding Hot Wings to this astounding Bistro – its Modern-British, fine dining certainly rivals a few in the ‘Shire – no surprise though, considering Aaron has worked under both Gordon Ramsay and Angela Hartnett! My only regret (and that of my companions) was that we simply couldn’t manage a pudding; oh well, it’s a good excuse for a re-visit.
Flair Bistro in Coningsby is closed on Monday and Tuesday, opening Wednesday and Thursday 5pm-9.30pm, Friday 5pm-10pm, Saturday 5pm-10.30pm, and Sunday Noon-5pm. To book a table, call 07774 652616 or visit www.flairbistro.co.uk and hit the ‘reservations’ button and then click on the ‘book now’ tab.
