Olivier’s at The Woburn Hotel is an award-winning restaurant that offers a stylish and relaxed setting to enjoy the very best of English and continental dining. Owned and managed by the historic Woburn Estate, Olivier’s is situated in the heart of the Georgian village of Woburn and is conveniently located to Milton Keynes and the surrounding Bedfordshire and Buckinghamshire areas.
The Woburn Hotel
Olivier’s has a well-deserved reputation for good quality food having won ‘The Foodie Guides’ Restaurant of the Year in Bedfordshire for three consecutive years. Every dish served in the 2 AA Rosette restaurant has been meticulously conceived and created by Executive Chef Olivier Bertho and his team. From classic French and English dishes to the restaurant’s signature dishes, their passion and imagination is apparent. Some of the UK’s best food producers are on their doorstep so the restaurant sources produce locally, whilst all of the menus have been devised to make the most of seasonal ingredients.
The A La Carte dinner menu is a collaboration of ideas and contributions from the restaurant’s team of chefs under the guidance of French-born Olivier Bertho who has worked in a variety of country house hotels including The Elms in Worcestershire, Rothley Court in Leicestershire and Coombe Abbey in Warwickshire. His most prestigious role was as a Head Chef at The Mallory Court Hotel which is a 3 Rosette Relais & Chateaux property in Warwickshire. It was here that Olivier cooked for culinary heroes such as the Roux brothers before being offered the chance to join The Woburn Abbey Estate as Executive Chef in 2002 and have the restaurant named after him.
Having been invited to stay at The Woburn Hotel prior to a special masterclass at Paris House from Michelin Star Chef Phil Fanning, we entered Olivier’s Restaurant with anticipation in the knowledge that this was sure to be a delightful dining experience.
We started with an amuse bouche
For the entree I ordered the Pan Fried Scallop with Salmon Gravadlax and Crab California Roll served with soya dip and wasabi yoghurt. Scallops are a favourite of Executive Chef Olivier Bertho so I had to sample his take on a restaurant classic.
My dining companion tried the Smoked Halibut and Prawn Terrine served with crostini in addition to lemon and chive crème fraîche.
For main course we both could not resist the Pan Fried Sea Bass with Bisque and Squid ink Linguine accompanied by baby spinach and king prawns.
Olivier Bertho is known for his sweet tooth so we knew that dessert was going to end our meal on a high. My dining companion went for the Egg Custard Tart served with apple purée and seasonal winter berries.
I wanted to try some of the tempting flavours of house made ice cream and sorbet so enjoyed scoops of gingerbread ice cream, blood orange ice cream and blackcurrant sorbet.
In summary, Olivier’s at The Woburn Hotel is clearly one of Bedforshire’s best restaurants serving a menu filled with interesting and inventive flavour combinations that highlights the freshest seasonal ingredients combined to produce dishes informed by the classic traditions of British and continental cuisine.