"We’re helping destination and local guests get an amazing meal"

The  Staff Canteen

responding to the cost of living Crisis Adam Handling is offering a real reduction on the price of his tasting menu at The Loch & The Tyne Restaurant.

The Chef Owner of the Adam Handling Restaurant Group is also extending choice on the A la carte menu and introducing a new set-price lunch time menu. The seven-course tasting menu has been reduced by £25.00 per person and is available now.

Commenting on the decision, Adam said: “By reducing our prices, whilst maintaining the full quality of what we do best, we’re helping destination and local guests get an amazing meal with us at even better value, at a time when we’re all feeling the pinch. And we’re giving greater choice for regulars by adding more a la carte dishes, so we can welcome them back more regularly.”

He added: “The kitchen team, headed by Steven Kerr and Jonny McNeil, has been using their skills and refined techniques to make sure that every part of the high quality produce we use goes into sensational and seasonal dishes and reduces the emphasis on some of the most expensive ingredients, so we can bring down prices overall.”

 

An extensive range of award-winning grub

Awarded an impressive three rosettes at the AA Awards in London this week, The Loch & The Tyne restaurant, rooms and terraces maintains the Adam Handling Restaurant Group’s ethos of sustainable British luxury and already offers the most sought-after and highest-rated accommodation in the Windsor area.

The new seven course tasting menu price has been reduced to £55.00 per head (previously £80.00), with the Plant-based tasting menu also being reduced to £50.00 per person.

The A la carte menu has been extended with a wider choice of snacks, small or large servings, classics and desserts, with dishes including Lobster rarebit omelette - St Ewe’s rich egg omelette, with Cornish lobster, cooked slowly with salted butter and topped with a rarebit sauce, mixed with hollandaise, and gratinated.

This indulgent dish was created 10 years ago in Adam’s first ever restaurant.

A Lobster and crab linguine (picked, steamed Cornish brown crabs, with a sauce made from the lobster bones and crab shells, freshly made linguine, served with roasted lime, pickled chillies and picked basil) is made using the remaining flesh and stock from the Tasting Menu’s famous Lobster Wagyu.

Other new a la carte dishes include crispy plaice with an anchovy emulsion and a whey butter sauce, or the even more simple, Cornish mussels, steamed in a green curry sauce.

In addition, the new lunch menu – available on Thursdays and Fridays – offers two courses at £27.00 per person, and three at £35.00 per person. Smaller dishes include Octopus, harissa, sourdough; Pork belly, warm tartare, watercress, truffle and larger dishes include Chicken schnitzel & chips; Fish cake, confit leeks & lobster sauce, and Roasted squash ravioli, crispy sage & brown butter.

The menu will be available up until mid-November The legendary The Loch & Tyne Sunday Lunch is priced at two courses at £48.00 per person and three courses at £58.00 per person.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 28th September 2022

"We’re helping destination and local guests get an amazing meal"