Amersham & The Griffin: Lunch in the Chiltern Hills

 

With its half-timbered houses and handsome Market Hall, Amersham is one of the most photogenic market towns in the Chilterns. Having spent my formative years living in Amersham and going to school at Heatherton House on Copperkins Lane, our family spent memorable years exploring the English countryside, so returning for a visit during our stay on the Cotswolds, was a heartwarming trip down 'memory lane'. The Kings Arms was the posh restaurant at the time, but we decided to enjoy a lovely lunch at The Griffin. 

Located in a late 17th-century coaching inn with a high arched gateway and cobbled yard in the historic market town of Old Amersham, The Griffin was once a popular stopover on the way from London to Oxford or Aylesbury, and was once even reported to be dined in by Oliver Cromwell in the 1600s when his family lived in the area during the English Civil War, and also McNeil Whistler, the famous 20th Century American artist, who had lunch at the inn and commented that it was "an old house, charming, and the kitchen amazing". 

In 2021, The Griffin bistro opened its doors in the heart of Old Amersham by chef patron Joe Izzo, and quickly became an elegant, warm and welcoming bistro serving high quality classically refined cuisine, using locally grown and sourced ingredients, with a delicious wine list and amazing service with chef Tomas Topolar at the culinary helm and his talented brigade. Beginning with a glass of champagne at the posh bar, we were seated at a lovely table in the elegant dining room, and enjoyed a delicious lunch and dessert before taking the slow country roads through bucolic Buckinghamshire on our way home to Chipping Camden.

Old Amersham from the hill

'Body Stones' of St Mary's Parish Church of Old Amersham dates from around 1140 AD 

Heatherton House Girls School, which was founded in 1912, is where I went 

to school from Form 3-5 while living in Amersham in the early 70's

Plump Pink English Rose in the Old Amersham Memorial Gardens

Coronation Clock in Old Amersham Memorial Garden

Nestled in the heart of Old Amersham is the iconic Market Hall which was built in 1682 

by Sir William Drake who was an MP for Amersham

Domesday Plaque on Amersham Market Hall, issued to celebrate 900 years of Norman Heritage

The Kings Arms in Old Amersham is where we went as a little girl for dinner 

with my parents and brother in the 70's

The Kings Arms was used in the film 'Four Weddings and a Funeral'

The Griffin in Old Amersham

Interior of The Griffin

The swishy Bar at The Griffin

Glass of Cuvée Brut Oudinot Champagne

The Griffin Lunch menu 

An enticing wooden board with freshly baked sourdough bread and dill butter

"for whilst we wait"

Chalkstream Trout Ceviche with citrus ponzu, sesame. seaweed salad and radish

Gazpacho with poached tomatoes and croutons

Glass of Paza la Maza Albarino

Griffin head chef Tomas Topolar and his kitchen brigade

Cornish Bream with peas, tartare beurre blanc, potato pavé and beer batter scraps

Tartare Beurre Blanc Sauce

32 Day-Aged Bavette Steak with stout and miso glaze, fries and chimmichurri sauce

Sticky Toffee Pudding with macerated cherries and milk iced cream

Macchiato

griffinamersham.co.uk

Da Luigi Italian Bistro in the heart of Chipping Camden

 

Nestled in a 17th-century 'chocolate box' timber frame wattle-and-daub heritage building, Da Luigi Bistro is a warm and welcoming family-run Italian restaurant on the picturesque high street of Chipping Camden, where owner Marco Porta offers an authentic taste of Italy using the freshest ingredients, from wood fired pizza to homemade pastas. Arriving for lunch after a lovely stroll through Chipping Camden from our house on Hoo Lane, we enjoyed a glass of Prosecco with our family who drove in from Ely to stay for the weekend, before a delicious lunch of classic Italian dishes from homemade Minestrone, Caprese Salad with buffalo mozzarella, heritage beef tomato and fresh basil to Linguine Carbonara, Lasagna Della Casa with Béchamel, Pollo Milanese, Paccheri with prawns, courgettes, cream, and cherry tomatoes, and robust Seafood Linguine with mussels, clams, squid and Prawns in a tomato white wine sauce with chilli, garlic and parsley. With exposed beams, stone walls and gorgeous Italian ceramics, Marco's Da Luigi provides a welcoming and rustic dining experience that transports guests to the heart of Italian cuisine.

Charming interior of Da Luigi with Chipping Camden wool blankets

Humorous Stanley Tucci wall 

Gorgeous Italian ceramic urn

Lovely Italian wine jug

Glass of Prosecco

Lunch menu

Calamari and Gamberi Fritti with aioli

Italian Minestrone Soup served with sourdough bread

Caprese Salad with buffalo mozzarella, heritage beef tomato and fresh basil

Ca' Luna Gavi di Gavi from from Piemonte in Northern Italy

Glass of Gavi di Gavi

Pollo Milanese served with Spaghetti Arrabbiata and Salad

Linguine Carbonara with pancetta, parmigiano and creamy sauce made with egg yolk

Lasagna Della Casa with creamy besciamella

Paccheri Pasta with prawns, courgettes, cream, cherry tomatoes and garlic

Seafood Linguine with Mussels, Clams, Squid and Prawns in a tomato white wine sauce 

with chilli, garlic and parsley

Da Luigi's Wood-fired Pizza 

www.daluigi.co.uk

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.