What are five things I should know about Dining Room at Blantyre?

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Dining Room at Blantyre isn't your traditional restaurant. It’s simply what the name suggests: a dining room. There is no bar, no separate menu for those looking for a light bite and no customary walk-in service. Dining Room at Blantyre was once the main dining room of the estate, where the Paterson family gathered for dinner and lively galas took place in the early 1900s. Today, the restaurant remains a focal point of the main house. Before you arrive, here are a few things to know.

1. Hotel guests are always welcome. But if you're not staying at Blantyre, you're only invited to lunch and dinner Wednesdays through Sundays, by reservation only. Lunch service begins at 12:30 p.m., and dinner starts at 5:45 p.m.

2. There’s a dress code. Dressing up for dinner is a time-honored tradition at Blantyre, so be prepared to don your best for your meal. Gentlemen are required to wear a jacket and tie. If you're there for lunch, relax in something a little more casual.

3. The menu is seasonal. The menus at the Berkshires restaurant change seasonally and often feature specials from the chef, depending on what's fresh and to his liking. It is prix fixe only, and you'll have your choice of a three-course, five-course or chef's tasting menu, each of which can be paired with wine.

4. The seating times are serious. Dinner service starts promptly at 5:45 p.m. Enjoy champagne and canapés in the main hall before dinner, and when the first course is ready, the host will show you to your seat. There isn't room for delays, so make sure you’re on time.

5. Wine dinners are special. Throughout the year, Blantyre hosts elaborate, but intimate, wine dinners highlighting a specific vineyard. Vino is central to your dining experience here — after all, the Forbes Travel Guide Five-Star Blantyre is home to more than 17,000 bottles. For the special dinners, the vintners attend as guests of honor, and you are treated to eight to 10 varieties of wine, all paired with a dish from executive chef Arnaud Cotar that is inspired by the pour. 

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