Reviews

Shrewsbury Chronicle
Food for Thought Review

Much, much ‘Maw’ at riverside hotel

We arrived at The Best Western Valley Hotel in the idyllic setting of Coalbrookdale, near the world-famous Ironbridge, full of anticipation.

The riverside hotel’s Chez Maw restaurant and bar have recently been refurbished and its cuisine has been awarded two AA rosettes.

On arrival we perused the a la carte menu in the comfort of the stylish bar over a couple of drinks, accompanied by a welcome surprise-a plate of appetisers, which helped take the edge off our hunger.

Our food and wine choices made, there was time to soak in a little more of the relaxing atmosphere before it was time to eat.

Once our table was ready, the smart and polite staff ushered us into the restaurant, which is elegantly decorated in a simple, modern style.

The wine has already been poured-into the sparkliest glasses I had ever seen-and we were also offered water with our meal plus a choice of bread roll-olive, cheese or plain-two more surprises. Our starters arrived promptly and looked impressive. I chose the galia melon with coconut, lime and mango sorbet and passion fruit syrup while my husband Antony had opted for roast plum tomato and garlic soup with pesto croute and roasted cherry tomatoes.

Delicious

Both dishes were delicious and we quickly polished them off, eager to try the next course. As we ate the restaurant soon filled, with one large party taking a table the entire length of the room-making us realise it must be important to book to avoid disappointment. Everyone appeared to be having a great time and enjoying their food-and enjoying looking at everyone else’s food. Soon our main courses were served-baked goat’s cheese with herb crust, served with warm cherry tomato and rocket salad, for me and char grilled 8oz sirloin, served with traditional garnish and hand cut chips, for Antony.

Again the presentation was excellent and both meals were full of flavour. Mine was more filling than it looked, with three generous pieces of wonderfully creamy goat’s cheese. Anthony’s steak was cooked just right-medium rare-and he was most impressed with the vegetables, which were tied in bacon. We both agreed it almost seemed a shame to disturb the carefully arranged ingredients. Finally, for dessert I chose chocolate assiette with dark chocolate sorbet, milk chocolate tartlet and chocolate and Bailey’s liqueur truffle, which was extremely rich. Antony tried a selection of home-made ice creams-coffee, chocolate and lemon. We thoroughly enjoyed our meal at The Chez Maw Restaurant and we would recommend it to anyone who appreciates fine food, with excellent service.

Also available as a private function room, it would be ideal for special gatherings such as a christening or anniversary party.

LIZ GRAY