The Kings Arms Hotel and The Six Restaurant

The Kings Arms Hotel and The Six Restaurant, a 14 bedroom hotel with a restaurant is strategically located within walking distance of the Royal Hampton Court Palace and leafy Bushy Park. The property has been lovingly renovated to highlight the features and the unique proportions expected with a mature property, a Grade 2 listed building dating back to 1709.

On entry, the pink and pale grey tones of the lounge and reception create a relaxed environment for the arrival for guests. Antique marble tables and period seating offer a comfortable and cosy setting, whilst an abundance of greenery brings a unique orangery style to the space, designed to harmonise its surroundings. In The Six Restaurant, pale walls are lined with deep navy banquettes, and in keeping with the period style of the property, the original wooden fireplace has been beautifully restored.

The Head Chef at Six Restaurant is Jack Scoines, whose previous experience included cooking at the 3 rosette restaurant at The Randolph Hotel in Oxford. However it’s key selling point is the menu created by Michelin starred chef Mark Kempson of W8 Kitchen fame, a British menu with a modern twist that champions local produce. Mark’s career has spanned more than 20 years, beginning in a small Hampshire hotel, moving onto the two Michelin star The Vineyard in Berkshire, before eventually heading up his own restaurant at Kitchen W8 where he secured a Michelin star.

We dined at Six Restaurant as their guests and enjoyed a variety of starters including a particularly tasty Pressed Wild Rabbit with Celeriac, Pickled Onion, Hazelnuts, English Mustard and Truffle (£8.50). The rabbit offered an abundance of flavour and worked well with the varying accompaniments, with the onions providing acidity and the hazelnuts offering crunchiness. Of the 3 starters that we tried this proved to be the most accomplished, although the addition of truffle in the dish was difficult to detect.

A second starter of Lightly Smoked English Buratta, Baked Beetroot, with Walnut and Sage (£8) proved to be suitable creamy with the beetroot, being sweet and having a bit of bite to pairing well with the cheese. It was pleasant to eat, if a little lacking in that little magical something to make it really special. Crispy Spiced Whitebait with Pickled Cucumber and a Dill Sauce (£6) was somewhat underwhelming however as it was rather under seasoned.

A main of Aged Dexter Beef Sirloin with Field Mushrooms, Peppercorn Sauce, Hand Cut Chips (£28) and cooked to the requested medium rare and had good flavour. Overall this was a tasty plate of food. However I would have preferred greater caramelisation on the beef which would have really helped this dish to sing.

To desserts and a Spiced Sticky Toffee Pudding, Rum Caramel Sauce and Rum & Raisin Ice Cream (£7) was in the round well made. The ice cream was creamy, the caramel sauce was rich, and the pudding was pleasantly spiced if a little bit dense in texture. A Dark Chocolate Delice, Tonka & Muscavado Ice Cream with Salted Caramel Sauce (£8) boasted of all a decadent richy gooey chocolatey texture and was very accomplished.

I also spent one night at The Kings Arms Hotel as a guest of the restaurant and overall it was very pleasant with comfortable beds and luxurious bedding. The bedrooms embrace neutral tones but for contrast, rich bottle greens, smokey blues and warming pinks are carried from the fabrics right through to the handmade mosaic tiles used in the rain showers and back out to the botanical-printed curtains lining the rooms views.

Overall the food was good, with occasional inspired touches. It’s perhaps not quite the destination restaurant, but worthwhile visiting if in the neighbourhood. The service was thorough and considered and comfortable rooms also make for a very nice stay.

Summary Information:

Food rating: 3.5/5
Hotel rating 3.5/5
Service rating: 4/5

Price: About £40 to £45 a head for 3 courses excluding drinks and service.

Website: https://kingsarmshamptoncourt.com/

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