Paul Feery has created a new à la carte menu for the restaurant
In the heart of England’s Golf Coast, Formby Hall Golf Resort & Spa is renowned for its Championship Golf Course and PGA Academy, as well as its four-star luxury hotel and spa. With beaches and woodland on the doorstep, it’s no wonder that the resort attracts visitors from around the country all in search of a break from the daily grind.
The dishes are classical yet contemporary, and we use modern techniques for a fresh twist.
Overlooking the tranquility of the golf course is the Fairway Grill Restaurant, which has recently come under the lead of executive head chef, Paul Feery.
Before being appointed to head up the food and beverage operation at Formby Hall, Paul previously worked at Individual Restaurants for the likes of Piccolino and Restaurant Bar & Grill in Liverpool. He was formerly group executive chef for the New Moon Company and executive head chef at Liverpool’s Radisson Blu.
Since joining Formby Hall, Paul has got stuck in with a new à la carte menu, created with head chef Graham Alley and his team. He says it’s a menu of seasonal, modern British classics with a twist.
Paul said, “We’re really proud of this menu. It’s been a collective effort with input and ideas coming from the whole team. The dishes are classical yet contemporary, and we use modern techniques for a fresh twist that will surprise and delight our guests.”
Guests can expect favourites like beef fillet with peppercorn sauce, alongside contemporary fusion dishes such as monkfish tail with katsu curry sauce, sweet potato and onion bhaji.
Appetisers include bocconcini mozzarella with red chilli, olive oil and baby basil, or paprika and chilli squid with lime and coriander. Starters promise a little something for everyone, including sesame seeded cheddar croquettes with a red chilli jam. It’s joined by Persian spiced lamb koftas with mint salsa, pan-fried scallops with cauliflower and raisin vinaigrette and a classic asparagus, poached egg and hollandaise sauce.
A selection of meat, seafood and vegetarian dishes are available for main course including the restaurant’s signature grill with a stand-out chateaubriand for two and a menu of premium British and Argentinian steak cuts, sauce accompaniments and sides.
Seasonal mains include Paul’s signature scallion crusted cod loin with braised chilli, garlic bok choy and mango salsa, and a fresh twist on bone-in chicken supreme, served with parmentier potato, wild mushroom, and leek fricassee with a red wine jus. Vegetarian options include Sicilian braised aubergine ragu with rigatoni, salted ricotta and baby basil, finished with a dusting of parmesan cheese.
Last but not least are a selection of desserts; warm chocolate brownie, freshly baked to order, is accompanied with a compote of raspberries and raspberry sorbet for a touch of sharpness. Guests can also try a twist on the traditional Bakewell, with a roasted plum and almond Bakewell tart served with vanilla bean ice cream.
Paul said, “Where possible, we use sustainable and local produce from growers, artisans, butchers, fishmongers and other suppliers in the Northwest. We’ll refresh our menu seasonally, but you’ll continue to see our most popular dishes throughout the year.”
In 2017, the restaurant at Formby Hall was revamped as part of a multi-million pound investment and rebranded as The Fairway Grill. The Patio was launched last summer, an al fresco dining experience overlooking the 18th hole.
The Fairway Grill Restaurant & Bar is open for breakfast, afternoon tea and dinner for residential guests and visitors. To book, visit Formby Hall Golf Resort and Spa.
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