The Loch & The Tyne in Windsor announces major price reductions
Adam Handling, the owner of the Adam Handling Restaurant Group, is responding to the rising cost of living at his restaurant The Loch & The Tyne, Old Windsor, by offering a real reduction on the price of the seven-course tasting menu that has been reduced by £25.00 per person and is available now. He is also extending choice on the à la carte menu and introducing a new set-price lunchtime menu.
Awarded an impressive three rosettes at the recent AA Awards in London, 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.
"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," says Adam.
"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 products 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," continues Adam.
The new seven-course tasting menu price has been reduced to £55.00 per head (previously £80.00) and includes lobster, plaice and pork. The plant-based tasting menu has been reduced to £50.00 per person including squash, courgette and cauliflower and the à la carte menu has been extended with a wider choice of snacks, small or large servings, classics and desserts. A highlight on the menu is the lobster rarebit omelette made with St Ewe's eggs and Cornish lobster. This indulgent dish was created 10 years ago in Adam's first-ever restaurant.
Other new à la carte dishes include crispy plaice with an anchovy emulsion and a whey butter sauce or Cornish mussels steamed in a green curry sauce. "We've opted for a more mix-and-match approach so that guests can have a wider choice of small and large dishes and make up their à la carte menu with options for sharing," says Adam.
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 and sourdough or pork belly served with warm tartare, watercress and truffle and larger dishes include chicken schnitzel and chips; fish cake, confit leeks and lobster sauce and roasted squash ravioli served with crispy sage and 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. To book a table, email: firstname.lastname@example.org or visit www.lochandtyne.com