Chez Mal Brasserie at the Malmaison

I just love the change in seasons, don’t you?

Crisp leaves to kick through, brisk chills to bundle up against; and the very best part?

Menu changeovers.

I was invited by Malmaison to sample some of the highlights their new Autumn/Winter menu had to offer and, having neglected Chez Mal, brasserie of the Malmaison for far longer than I should have, was excitedly eager to see what Head Chef Jimmy Williams had cooked up for our delight.

Arriving to an array of symphonized cocktails, we chin-chined our way through several refreshing concoctions whilst nibbling on the light canapés, served to wet our appetites.


Taking our seats, we were first served with a selection of starters taken from the newly updated Pixe Fixe and A La Carte menus.


Pepper Seared Beef Rump Carpaccio.

As delicious as it was beautiful.


Charred onion, roasted squash and pumpkin with chunks of mozzarella.


Buttermilk Buffalo Wings.


Zingy with a wicked kick. The coating was a little bitter to my taste but went down a treat with my +1.


Seared Scallops served with Bury black pudding, celeriac puree and weeny apple bites. Beautifully balanced and my personal favourite of the lot.

On to the mains, we were treated to a soliloquy of steaks by Head Chef Jimmy Williams who gave us an insight into where Chez Mal’s meat is sourced from, the in-house curing process and the different cuts on offer.

Fantastically interesting and a real treat for us food fans, it’s a real joy to watch a chef with a fiery passion at work.

And it does marvellous things for the appetite!

Out came the steaks…


Melt-in-the-mouth soft Porter House sharing steak. Seasoned simply with the Malmaison house salt blend – I truly couldn’t get enough of this.



All steaks are served with a roasted bone marrow and brioche crumb, fired to perfection on the Josper Grill.


Fillet cut; plump, tender, moreish.

The Chicken Tikka Skewer followed closely.


Mouth-wateringly presented, a little dry for my liking but only due to a fight lost for the sauce which I’m positive only enhanced the seasoned chick.


Mushroom and Black Truffle Macaroni


Made with gruyere cheese and topped with a crispy crumb lid, this creamy sensation was a total show stealer and is simply superb when paired with the steak.

The essential winter warmer.


Topped off with sides of flatbread, greens and the chunkiest of chips.




The mains for me held some seriously strong contenders; all impeccably prepared and well presented.

Now, I hope you saved room for dessert?


The Treacle Tart is a classic and not to be missed, paired wonderfully with a scoop of good Cornish clotted cream.


Just look at the buttery base!


Crème brûlée


Sublime silky smooth custard, not the most crack-tastic lid; but the flavours were  exquisite.


Valrhona chocolate pavé, served with salted caramel ice cream.

The clear favourite of the table and impossible to resist. Totally dream-like, sweet and sumptuous.

And just to finish us off for the evening, a selection of cheeses of which I saw none of (I was otherwise engaged with scraping the remains of the chocolate pavé).

Alas, an undeniably handsome array of cheese I’m sure you’ll agree.


Chez Mal served up some seriously wonderful dishes of which are only a selection of the new plates on offer on the revamped Autumn/Winter menu.

Book yourself in for a treat and get 20% off and a free glass o’ wine until the 6th of October, simply by showing this photo, from our evening of eating escapades.

Pretty wonderful, no?

Book here and have a fabulous time, I insist!


3 thoughts on “Chez Mal Brasserie at the Malmaison

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