As a reporter for the Basingstoke Gazette, I occasionally get the opportunity to take off from my hometown and go further afield.
This time I was delighted to be invited to try the new summer menu at The Aviator Hotel in Farnborough.
After a quick 25-minute drive, I arrived at the hotel, taken aback by its interesting architecture and proximity to Farnborough Airport runway.
Inside the restaurant, I was greeted by the Aviator’s staff, who were all so friendly. After meeting other journalists and content creators who were along for the ride, we embarked on a tour.
Inside the hotel, a sweeping staircase leads to the first floor and from then, lowered walls wrap around a void in the middle.
It all felt rather Guggenheim-esque to me; I half expected to be greeted by magnificent paintings around every curve.
Continuing the aviation theme, the hotel is designed to look like a propeller by British architect, Robin Partington, who also designed The Gherkin in London.
Following a tour of the rooms, which were masterpieces in themselves, with walk-in wardrobes, GHD hair straighteners, runway views, we headed back downstairs.
At my seat I found a plane ticket, promising a ride from LHR to FAB - I know this is aeroplane lingo for Farnborough - but it might as well have stood for fabulous as far as I’m concerned.
I buckled my metaphorical seatbelt and prepared myself for the take-off of the tasting menu.
The courses were as follows:
- Tomato gazpacho with goat's curd, torched tomatoes and crispy seeds.
- Cured salmon with poached rhubarb, cucumber ketchup, and wheat flake cracker with salmon roe
- Sole with nori pomme anna, marinated courgette, asparagus, and champagne beurre blanc
- Fillet of beef with braised short rib and saffron arancini, truffle and bone marrow butter, and watercress mayonnaise
- Blackcurrant soufflé with mascarpone sorbet, lemon thyme, and oat crumb
Each course was paired with a wine; however, as I was driving, I had to refrain.
My favourite thing about the menu is how creative (and tasty) it is. Cucumber ketchup, mascarpone sorbet, bone marrow butter served in a bone and a passion fruit sorbet palate cleanser balanced on a giant ice cube - head chef Dan Greene certainly knows what he’s doing.
Some of the ingredients aren’t too far from home, with the fourth course featuring Alresford’s own watercress.
Before the meal even properly began, Mr Greene had our taste buds flying with focaccia and croissant swirls with red pesto.
I thoroughly enjoyed all the courses. I was pleasantly surprised by the first course. I wouldn’t call myself a gazpacho connoisseur, but anything with Isle of Wight tomatoes has my approval.
My favourite course was the sole; it was so wonderfully soft with a slightly crispy edge and the champagne beurre blanc paired perfectly.
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I could dedicate many pages to the blackcurrant soufflé, but I will restrain myself to just a few paragraphs. By no means am I a dessert person. I will often only stretch for the final course if it includes chocolate. However, this is on another level.
The lightness of the soufflé and the intensity of the flavour are definitely worth spoiling your summer diet for. I could have had many more.
I managed to squeeze in a raspberry gelato petit four and a cup of revitalise tea before having to jet off home.
The atmosphere at the Aviator was second to none; everyone was so kind, and no glass or stomach was left empty.
I would also recommend coming for evening drinks in the brasserie, as the hotel sits right next to the runway; you get a wonderful view of planes taking off and the sunset.
It certainly has my seal of approval- the sky’s the limit.
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