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Four Seasons Restaurant

DO-Four-Seasons-1-Sep13By weekday, Four Seasons is a busy café serving homemade cakes and coffees, lunches and all day breakfasts, but on Sunday it changes its face to become a dining room where full Sunday lunch is served. Donning crisp white linen tablecloths and vases of pale pink roses it is an easy change to make and out of the kitchen come some exciting and professional dishes. In fact ‘professional’ is a tag that fits comfortably with the new face of Four Seasons. We were invited to dine one Sunday lunchtime and when we arrived at 12:30 virtually all the tables were occupied. We were greeted by Jo James, owner/ manager and shown to one of the few remaining tables. DO-Four-Seasons-4-Sep13The sun was streaming in and the atmosphere was lively and relaxed. Jo explained that all the food is freshly prepared in their kitchen right down to the desserts and cakes. The menu changes regularly whilst always retaining the ‘roast beef with all the trimmings’. A filo quiche was my choice from a selection of five starters; this was really creamy and light with small pieces of ham and chopped chives in a thin case of buttered filo. Served on a bed of rocket leaves drizzled with a balsamic dressing, this was the perfect combination, sharp balsamic, peppery leaves and light creamy quiche….a very good start. My husband enjoyed his baby mushrooms in a rich cheesy sauce and was happy to mop up every drop with the crusty rolls served before our meals. Ever the traditionalist, roast beef (very tender) was my husband’s choice with Yorkshire pudding and roast potatoes, and the Italian chicken was mine on this summer’s day. DO-Four-Seasons-3-Sep13A jug of sauce came with my chicken breast which was stuffed with a mix of cream cheese, sliced black olives, sun dried tomatoes and Italian herbs, this lovely Mediterranean mix all served to make the chicken moist and succulent. The vegetables which were served with our meal were lightly cooked and varied; I especially enjoyed the steamed courgettes served with garden peas. A vegetarian and fish dish are also always included in the menu. The promise of homemade puddings was enough to tempt me to a third course and I was very impressed with the baked cheesecake served with poached plums and blackberries presented to my husband, I just had to sample it! My pavlova with pineapple was great too, just slightly gooey in the middle of the meringue, just as it should be. DO-Four-Seasons-2-Sep13We were really impressed with the Four Seasons, it may not be fine dining, it may not have a bar, but it presents itself with professional aplomb, modern fresh décor, friendly well presented staff and a kitchen that prepares and presents food that you will go a long way to beat. Oh… and if you enjoy the odd glass of wine with your meal, then the Four Seasons is now licensed. 2 course lunch £13.95. 3 course lunch £15.95 . Four Seasons, Park Farm Centre, Allestree, Derby, DE22 2QN. 01332 553599 enjoyfourseasons.co.uk


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