The Harte & Garter

The chance to sample the new menu at the historical Harte & Garter Hotel idyllically sat opposite Windsor Castle was too much to turn down.

Hotel chiefs who run The Tower Bar & Brasserie appointed experienced chef Rob Grandison just before Christmas, who has revamped the entire menu.

Rob was chef de partie under mentor Marco Pierre White at The Criterion and has cooked for the likes of Nelson Mandela and the former Pope.

I went for the chef's special set menu called the express lunch, a new concept at the four star hotel's restaurant, which had three choices for each course.

For starter on a cold winter's day it had to be the Soup of the Day - which was a healthy portion of pea soup with a crusty roll.

The soup was thick and filled with peas, just how I like it and how I think soups should always be - oozing with produce, although there could have been a few more of the fresh rolls.

Having not had a good steak for a while I had to plump for the pave of sirloin, that was recommended to me by the waiter.

The steak was nicely cooked medium-rare and melted in my mouth - and lay on a bed of extra creamy savoy cabbage complimented by sautéed potatoes.

It was my first experience of the style of cabbage and I was not left disappointed, and it gave a new meaning and taste to the often tasteless green vegetable.

Finishing off for dessert being a chocolate lover I couldn't resist the warm rich chocolate brownie, with chocolate sauce - the perfect way to end a meal.

The Tower Bar & Brasserie is open seven days a week for breakfast, lunch, dinner and afternoon tea.

The express lunch is available from 11am to 3pm. Two courses cost £14.50 or three courses £20.

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