Readers of Globetroffers will know D and I are fans of North Yorkshire and James Martin so a trip to Malton for a weekend stay at The Talbot where James Martin is the Executive Chef was inevitable. The Hotel has been refurbished to a very high standard and is on a par with the excellent Feversham Arms in Helmsley. In line with most higher end Country Hotels The Talbot takes dogs so The Lad was very happy to tag long! Our room was very spacious and enjoyed a great view over looking the river.
Malton is only an hour from Leeds so we were easily there by lunchtime and enjoyed a lovely Sancrerre Rose accompanied with the very best simply presented piece of cured smoke salmon I have ever tasted anywhere, D had cheese which was all local artisan fare and well presented.
After a nice wander around the town which has some nice shops and an eclectic cultural “local” vibe with various events we decided to just chill in the room before dinner.
The decor is traditional country style which is set off well against high ceilings and just the right lighting. The service was good and the staff are knowledgable.
After such a brilliant experience with the salmon at lunchtime I decided to try it again for a starter as it had a twist, home cured organic with pickled ginger chaired cucumber ketchup and spring onions….. Posh or what? D decided on Gressingham duck smoked breast with foie gras which she said was very tasty.
For mains D had Waterford Farm Pork with soured cabbage, caper and white raisin dressing and I stuck with fish and opted for North Atlantic Seafood with wilted spinach plus young vegetables which was good but not as nice as anticipated.
The wine list is very extensive but we stuck with a the Rose.
As you would expect of James Martin the desserts were highly rated and did not disappoint just take a look at D’s crisp chocolate cylinder with blackberry mouse, creme fraiche sorbet and pistachios!!