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Chef profile: Maison Talbooth, Dedham

PUBLISHED: 11:44 13 January 2010 | UPDATED: 15:47 20 February 2013

Rachel Anderson Chef for Maison Talbooth

Rachel Anderson Chef for Maison Talbooth

IT WAS 40 years ago this year that the Milsom family first purchased Maison Talbooth to complete the dining experience for guests of Le Talbooth, writes Stephanie Mackentyre...

IT WAS 40 years ago this year that the Milsom family first purchased Maison Talbooth to complete the dining experience for guests of Le Talbooth, writes Stephanie Mackentyre. Maison Talbooth was created
as a hotel to offer guests a place to rest in style after their meal.

Sue Bunting, from the Maison Talbooth, explains: 'It created quite a
stir as there were very few luxury hotels at the time. En suite bathrooms were few and far between and the hotel was one of the first to offer
TVs in each of its rooms.'

To celebrate this 40-year landmark, an investment of 2m has led to
an extended Maison Talbooth to include three double bedrooms on the second floor which overlook miles of rolling farmland. These new rooms complement the nine existing rooms which include three principal suites, each with its own hot tub.

For the whole month of February romance is in the air
and all guests will receive a selection of goodies


However, the most significant change is the all-new Garden Room Restaurant for guests to enjoy breakfast, light lunches and snacks. Afternoon tea at Maison Talbooth is proving increasingly popular.
Guests are treated to a traditional tea served on tiered cake stands
with finely-cut sandwiches, homemade scones with jam and clotted cream, chocolate brownies, lemon fondant fancies, Battenberg,
raspberry puffs and mini seasonal fruit muffins, all served by the
fireside. During February there are also some darling heart-shaped chocolate cup cakes to enjoy. In fact, February is a month of romance at Maison Talbooth with all overnight guests receiving a selection of goodies
to boost their ardour.

Foodie delights are the responsibility of Rachel Anderson, chef for Maison Talbooth. This is her fourth year with the Milsom Group and she prepared a fine lunch for us all. First to arrive was ciabatta piled high with pink Parma ham and melted mozzarella with a zingy pesto and garlic drizzle
and fresh watercress. For our main course a classic Caesar salad featured four good sized succulent slices of chicken with crispy skin on, with
fresh Parmesan slivers and crispy croutons - a light yet immensely satisfying dish. For dessert we enjoyed bread and butter pudding,
made with creamy vanilla pod custard and a gooey marmalade
topping which cut through the creaminess wonderfully.

It was clear that Rachel takes a pride in her work and this talented
young chef explained: 'I love the new restaurant here at Maison Talbooth. I can get really involved at all levels. Creating the cakes is something
I am particularly passionate about.' In that case I would book ahead for afternoon tea.

GET THE TASTE
Maison Talbooth, Stratford Road, Dedham C07 6HN
01206 322367

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