Prices in the UK continue to rise, and the country’s economy is in far from the best shape, with even the IMF looking at what is being done to address matters with quizzical looks and raised eyebrows. Fortunately, some business owners are taking matters into their own hands, and one is The Loch & The Tyne’s owner, Adam Handling.
Adam Handling, the Chef/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 ‘proper’ reduction on the price of the tasting menu. Adam is also extending choice on the A la carte menu and introducing a new set-price lunchtime menu. The seven-course tasting menu has been reduced by £25.00 per person and is available now.
Awarded an impressive three rosettes at the AA Awards in London this week, The Loch & The Tyne restaurant, rooms and terraces maintain 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.
Chef Adam says, “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 a greater choice for regulars by adding more a la carte dishes so that we can welcome them back more regularly.”
“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,” continues Adam.
The new seven-course tasting menu price has been reduced to £55.00 per head (previously £80.00) and includes Snacks | Mother | Lobster | Plaice | Pork | (Cheese & truffle £5 supp) | Blackberry
The Plant-based tasting menu is reduced to £50.00 per person, including Snacks | Mother | Squash | Courgette | Cauliflower | (Cheese & truffle £5 supp) | Blackberry
The Loch & the Tyne’s A la carte menu has been extended. It now includes 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 ten 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.
“We’ve gone for a more mix and match approach, so guests can have a wider choice of small and large dishes and make up their own A 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. The smaller dishes include Octopus, harissa, sourdough; Pork belly, warm tartare, watercress, and 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.
To book a table, please email [email protected].
- Weds-Sat: 12.00 pm – 11.00 pm
- Sun: 12.00 pm – 7.00 pm
Address: The Loch & The Tyne, 10 Crimp Hill, Old Windsor, Windsor SL4 2Q.
You can read more about the restaurant on its website www.lochandtyne.com.
Read more restaurant news, reviews and guides here.
Adam Handling photographs by Hazel Thompson and Jason Alfred Palmer.