Cliveden House: A Glorious Sunday Lunch

Commanding panoramic views across the Berkshire countryside and the River Thames, Cliveden House is surrounded by hundreds of sprawling acres of National Trust protected formal gardens and woodland. Just down the road from Windsor Castle, this is one of the most lavish country house hotels in England. Brimming with royal connections, the ownership of Cliveden has changed many hands before its metamorphosis into an elegant hotel. Built in 1666 by the 2nd Duke of Buckingham, the House was envisioned as a hunting lodge, and a place for the duke and his friends to get together. To the Duchess of Buckingham’s dismay, it was also where the Duke brought his mistress, the Countess of Shrewsbury, to conduct their affair.

Later in the 18th century, the Prince of Wales acquired the House and lived there with his family. Queen Victoria would make frequent visits to Cliveden while traveling up the River Thames from Windsor to spend time with her friend, the Duchess of Sutherland. In 1893 the House was bought by William Waldorf Astor, America’s wealthiest citizen at the time. William made Cliveden a gift to his son, Waldorf Astor, upon his marriage to Nancy in 1906. The Astors were responsible for adding glamour and magnificence to the heritage property. They turned the house into a weekend soirée spot and played host to the  English and American high society. Over the years their guests included the likes of Winston Churchill, Charlie Chaplin, Edith Wharton, and Henry James.

Surrounded by sumptuous swags of soft fabrics, crisp linen table cloths and breathtaking views across the South Pareterre gardens, the opulent French Dining Room, decorated with panels purchased by William Waldorf Astor from Château d’Asnières, a 17th-century French castle, results in a gloriously ornate Rococo-style private dining room where we made reservations for a glorious Sunday lunch. Seated at a lovely table for two overlooking the beautiful gardens, we indulged in a glass of champagne and admired the opulent details of the dining room which set the stage for an epicurean adventure by Executive Head Chef, Christopher Hannon and his talented brigade.  

The main door at Cliveden House

The grand gold and duck egg blue French Dining Room is decorated with panels purchased by previous owner William Waldorf Astor from Château d’Asnières, a 17th-century French castle

Our Champagne presented by Head Sommelier Rustem Mingaleev

A delicious glass of Champagne enjoyed at our lovey table for two with gorgeous views 

over Cliveden's 19th-century parterre down to the River Thames

Our window-side table looks out over the nineteenth-century Parterre, 

the National Trust gardens and River Thames

The lunch menu

Homemade bread was served with perfect Quenelle-formed black truffle butter and cultured butter

Warm fresh baked dinner rolls

View from our table of the dining room with long table of purple orchids

Antinori Pian delle Vigne Rosso di Montalcino 2018

The red wine was decanted to allow the wine to breath in anticipation of our entrées

Weingut Johann Donabaum 'Johann' Gruner Veltliner, from a small family-estate 

in the Wachau Valley, Austria

One of my favourite wines and perfectly paired with our two starters 

Smoked Chicken Rillette with anchovy mayonnaise and baby gem

Spring Black Truffle Risotto with chives and parmesan 

Roast Rump of Lamb with crispy roast potatoes, traditional roast vegetables and Yorkshire pudding 

Cauliflower Cheese

The Cliveden House Cheese Trolley

Serving selected cheeses from the trolley

Biscuits served from an antique silver biscuit box for the cheese selection

Cheeses and housemade chutney

'Strawberries and Cream' with white chocolate panna cotta, sable Breton and Bergamot

Bonbons

Pot of Jasmin Tea

Cliveden House Executive Head Chef, Christopher Hannon

Cliveden House Book

The fluffy Cliveden Teddy Bear

The Cliveden Spa Retreat

100-foot clock tower was added to Cliveden Mansion in 1861 and is the work of the architect 

Henry Clutton, and topped by a sculpture of the Spirit of Liberty

www.clivedenhouse.co.uk

Spring Black Truffle Risotto

 Serves 2 

Recipe courtesy of Cliveden’s Head Chef, Chris Hannon  

 

1 shallot diced

1/2 clove of crushed garlic 

1 oz truffle  oil

3.5 oz of arborio rice 

3.5 oz sliced chestnut mushrooms, or seasonal mushroom of your choice

5 tbsp dry white wine

2 1/4 cups mushroom or vegetable stock.

  

To finish:

2 1/2 oz plain yogurt 

2 1/2 oz grated parmesan cheese 

Pinch of chopped chives 

1 spoon of truffle paste or freshly chopped truffle 

Salt and fresh pepper to taste 

Fresh truffle to finish 

  

 In a wide saucepan sweat off the shallots and garlic in the truffle oil until they are soft. Then add the rice and cook for a further 3 minutes so it is lightly toasted. Add the white wine, followed by the stock shortly after. Reduce the heat and cook gently, stirring occasionally with a wooden spoon.  In a separate pan cook the sliced mushrooms on a high heat to remove moisture and caramelize the natural sugars in the mushroom - certain mushrooms will colour faster. Once most of the rice has been absorbed by the stock, it will be close to being cooked. At this point add the mushrooms and the rest of the ingredients, stirring the rice continuously. This will work the starch in the rice making the risotto creamy. Add salt and pepper to taste, and some fresh truffle. Serve immediately.