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A haven of luxury
with Sam McQueen
Dining Out at Reeds Fine Dining, Pastures Hotel, Mexborough
 The newly opened Reeds Restaurant is a haven of luxury and good taste. The broad front of the Pastures Hotel in which Reeds is situated is impressive. Once dark has fallen, arclights in the grass show off its splendid light stonework. The interior blends in appropriately with simple but stylish decoration and furniture. Hospitality manager Ian Allgood, late of Fahrenheit of Wath, was both informative and charming as he introduced us to the restaurant.
Even the menu holders, leather-bound, add a touch of finesse, and the menus are original and fresh. The starters we were offered included a Halloumi and Bacon Stack, Seared Scallops and Woodland Mushrooms. There were two Soups of the Day and I ventured forth with the vegetarian option of Broccoli and Yorkshire Cheese. Not being particularly veggie-oriented I was taking a leap in the dark, but I was not disappointed as the soup was rich, thick and really tasty, served in a beautifully shaped bowl. My companion, Maria, preferred the Smoothest Chicken Liver Parfait, which, she remarked, was indeed smooth, lighter than pate and whipped almost into a mousse.
The head chef at Reeds is Lisa Pyott. She has 20 years experience, having served in the air force and has catered for members of the Royal Family and world dignitaries. She makes sure that menus reflect the seasons and that produce is sourced locally.
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The Fillet of Beef I chose for my main course came from a local farm. This tender and juicy meat was accompanied by my favourite hand-cut chunky chipped potatoes. The rest of the menu featured Sea Bass, Cannon of Lamb, Yorkshire Grain Fed Chicken and a vegetable Risotto. Maria decided on the Glazed Pork Tenderloin. This was neatly served in delicious slices on a bed of mashed potatoes, along with bacon and a sage and thyme sauce.
