Lunching at the Grim’s Dyke, restaurant review (Includes interview and first-hand account)

Grim’s Dyke is a manor house which boasts a large estate and varied woodland. The house is located in Harrow Weald, in Northwest London, England.

The house built from 1870 to 1872 by the architect Richard Norman Shaw.

The rear of the Grim’s Dyke manor house, April 2015.

Tim Sandle

The most famous resident was W.S. Gilbert, who partnered Sir Arthur Sullivan to create a series of comic operas to delight Victorian society. Their works included H.M.S. Pinafore and The Mikado. Due to the partnership’s association with the Savoy theater (and its adjacent hotel) these became known as “the Savoy operas.”

The manor house has been used for several film and television productions. In 2014 Digital Journal covered the history of the building and revealed the interesting aspects of its eclectic interiors.

A very good restaurant is located at Grim’s Dyke (the appropriately named Gilbert’s Restaurant.) The food is largely British, with some other European influences.

The decor of Gilbert’s restaurant is sumptuous, with many pictures from the Victorian era.

Tim Sandle

The best way to start any meal is with a glass of wine. Grim’s Dyke boasts an extensive wine menu. In this case, the roving reporter and his wife plumped for a glass of champagne.

A glass of Brugnon Premier Cru Brut. The wine has a fine bubble. In the nose there is a hint of toast, lime, green apple. The taste does more reminiscent of a demi-sec : decent sweet and soft.

Tim Sandle

The menu is selected by the head chef, Daren Mason. For starters, we selected Goat’s Cheese in filo pastry, with pear and hazelnut. This was prepared very well, with the flaky pastry complementing the soft cheese in a series of mouthwatering bites.

Soft cheese and fruity cranberries in a deliciously light filo pastry – perfect for a lunchtime bite.

Tim Sandle

Someone nearby had some pâté, which was also well presented.

Pâté served at the Grim’s Dyke. Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste.

Tim Sandle

The food was won several AA Rosettes (a restaurant recognition program in the U.K.)

For main course, my wife selected a fillet steak (8oz) which came with fat cut chips, onion rings, grilled tomato, mushroom and a side serving of seasonal vegetables. The chips, as the photo illustrates, very very large.

A very British offering of steak and chips. These are “proper” chips, not thinly sliced french fries.

Tim Sandle

I selected the vegetarian option. This was a delicious wild mushroom pie, with a selection of fresh country vegetables. The vegetables were cooked al dente and infused with butter and herbs.

A wild mushroom pie, with mushrooms in a cheese sauce, served with an array of vegetables and piped mashed potato.

Tim Sandle

Deserts were selected by Patisserie Chef William Girouard. For dessert, why wife opted for chocolate brownie with hot cherries and pistachio ice cream, whereas I selected a sharp and tasty lemon tart.

A chocolate cake or brownie. A heavenly dessert, the gooey brownie with cream.

Tim Sandle

Delicious crisp pastry with a smooth lemon filling.

Tim Sandle

A person nearby had picked a more unusual rum baba. This was small yeast cake saturated in rum with a liberal splashing of cream on top.

The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835.

Tim Sandle

A table decoration at Gilbert’s restaurant, adding some color to the proceedings.

Tim Sandle

Gilbert’s Restaurant at Grim’s Dyke is a great venue for lunch or dinner, especially if you are seeking a leisurely experience with good food. Main courses range from £10 to £15 ($15 to $21), and there is a special two course set lunch menu of £13 ($19). The rating is 4 out of 5.

One of the gardens of the Grim’s Dyke manor, lit up in spring sunshine.

Tim Sandle