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Cresta Churchill Hotel
Cnr Matopos Road and Moffat Avenue
Bulawayo
244243/7

 

Inglenook - the corner providing a meal of two halves 2011
An inglenook is a nook or corner beside an open fire place; something that you might come across in an old English pub.  With this knowledge in hand I was very slightly disappointed upon entering the Inglenook, at the Cresta Churchill Hotel, to find no such fire place.  The absence of expected fire place was a minor technicality, as the overall décor was very much in keeping with an old English pub theme and as we are in Bulawayo, snow is not forecast until the next ice age!

With reservations pre booked, and the car parked in the secure hotel parking, we entered the restaurant.  Thick wooden beams across the ceiling and pictures of old English country life adorning the walls set the theme very well.  We were ushered to our reserved table in a discrete corner and offered drinks and the menu.  I was pleased to see an extensive range of choices, accommodating not only vegetarians but also a section of traditional foods, called “Back to Roots”. A comprehensive wine list of both local and imported wines was available to choose from. Robertson's wines appeared to be a specialty range that they also stocked.

The waiter, resplendent in his attire, complete with gold gilded waistcoat, took our order of Devils on Horseback, Vegetable Soup, Vegetarian Platter and Chicken Cordon Bleu.  We decided on a bottle of Tall Horse, a nice fruity Chardonnay which was bought to the table straight away as we had passed on drinks earlier.

The starters duly arrived and were devoured with pleasure and without complaint.  The general setting and ambience made for a comfortable experience, and although there was a minor delay before the main course arrived, we did not feel impatient.  To our surprise when the waiter bought our food he apologised for the slight delay due to the power cut that they were experiencing.  This was certainly not apparent to us in the restaurant, and we could only assume that they were operating off generator (which we could not hear), and that had had an effect on the stoves used.

The Chicken Cordon Bleu was magnificent, with bacon replacing the out of stock ham. Unfortunately the Vegetarian Platter could have been a little more adventurous having only a limited selection on the plate.  The maître d’ cleared our plates while we waited for the dessert menu.  At this point I thought that the delays were probably getting a little bit longer, I certainly began to notice them.  I also noticed that there was in fact only one waiter serving most of the clients.  We ordered the Cheese Platter to share and I ordered a Filter Coffee. After what was now becoming a noticeable delay, the waiter returned to say that, after checking their stock room, they did not have any filter coffee.  Would I be happy with Ricoffy?  I decided on tea instead.

The Cheese Platter was a disappointment.  Given the range and choice of local cheeses we can obtain from local dairies in and around Bulawayo, it was unfortunate that we were only given what appeared to be an imported, plastic, substitute.  A few grapes kept the cheese company, and although we were given knives, there were no biscuits or butter to go with the cheese.  

If this had been a soccer game, it would have been described as a “game of two halves” or in our case a, “meal of two halves”.  Although a positive outcome, the whole experience was let down a little in the second half! That little bit extra was needed to ensure a convincing victory.
4 plates
Expect to spend $20 to $25
The Cresta Churchill Hotel, Matopos Road, Bulawayo

 

An excellent experience at The Inglenook, Churchill Hotel Bulawayo 2010
It is rare that one can say something has vastly improved in Zimbabwe, but Inglenook Restaurant at the Churchill Arms (or as it is now advertised, the Cresta Churchill Hotel) is one such case. We had not eaten here for several months, and so the positive changes we noticed stood out.  The Inglenook charm is still there and the décor has not changed from the theme of ‘Ye Olde English Pub’.  The staff is just as friendly and helpful as before but the steps taken to improve on the menu are amazing.  But more on that later!

The parking lot was half full when we arrived one sultry Saturday evening in October and we were hopeful that we might have, at the minimum, a couple more dining companions.  However, this was not the case as the restaurant had only one other table occupied and that was with a party of three.  We were greeted with a cheerful ‘Good Evening’, and courteously asked by Fungai Mavodyo, our waitress, to choose a table to our liking – I suppose this could be considered a bonus but I would rather see a full house.  It is such a shame that Bulawayo diners fail so badly to take full and frequent advantage of our excellent restaurants.  Several of them are regular award winners and finalists in the Zim on a Plate awards every year.  They warrant and deserve far better patronage, and are so reasonably priced, too! 

Fungai obviously enjoys being of service to people.  She skilfully pulled out my chair and placed the well starched napkins on our laps, all with a wonderful smile.  We were given the menu and that is when we realised just how much imagination and work has gone into improving the dining experience.  Although the cover of the menu was fairly standard and the contents presented in a general manner, the selection was wonderful and the descriptions of each dish mouth watering. Fungai informed us there and then that the oxtail was not available, neither was the cheese board, which rather disappointed my partner, but at least we were not anticipating something that was not to be.  As we were getting over the delectable shock of such choices, our drinks order was taken.  I ordered a glass of white wine and when asked if it was a sweet or dry Fungai immediately went away to find out.  My partner had his usual rum and coke and both drinks were ice cold. 

Last time we ate at the Inglenook, the menu was brief with a choice of two starters and two soups, three main courses and three desserts.  Now, one can choose from four starters and three soups, followed by at least three variations in each main meal section, including vegetarian, pasta and dishes for those who are health conscious (and this was not a ‘fresh green salad’!). The wine list was also extensive – local and imported with a few unusual names not normally seen, thrown in to tempt the adventurous.  The house wine was Mukuyu Select and quite palatable.  My partner was offered imported rum.  Once the drinks arrived, we got down to the serious business of making a decision on what to eat.  Being a non-meat eater, I was keen to try the vegetarian dishes which ranged from stir-fry with lemon and ginger to a ‘garden pie’ which sounded intriguing, but in the end I opted for whole roast bream.  For starters, the tropical fruit kebabs just sounded too delicious to ignore.  My partner chose Devils on Horseback and then agonised over either the half roast chicken or the Ranch House selection.  In the end, it was one of the Ranch House dishes - sirloin with peri peri sauce.  The other meat dishes included beef schnitzels, lamb or pork chops and a traditional stew served with sadza and relish.  ‘From the Deep’ included prawns, kingklip and calamari and then there were two bream dishes and whole trout.  As I mentioned before, a vast improvement, with far more options available.

Fungai immediately informed us that we would have a twenty minute wait for the bream, and suggested that the sirloin be served at the same time, ‘if we were agreeable’, which of course we were.  The starters arrived promptly and I don’t think I have ever had such a taste-bud tingling beginning to a meal!!  Fresh pieces of apple, strawberry, orange, pineapple and kiwi fruit thread on skewers and drenched in a divine cinnamon, lemon and honey dressing – if I had know just how lovely this dish would be, I would perhaps even have ordered double or more, and foregone the bream!! 

The Devils on Horseback were not smothered by batter, so the taste of the mushrooms and bacon came through nicely and were more than just a mouthful each.  After another round of drinks, our main courses arrived and were worth the wait of which we'd been suitably forewarned, so that the fish could be done to absolute perfection!  My bream was so large it was hiding the vegetables, and the rice portion was struggling to stay on the plate!  I was a bit daunted by this but as with all whole fish, tails and heads tend to take up most of the room without proving food!  I was a bit nervous that the fish would be a bit dry, having been roasted, but this was not the case at ll.  It was very moist and just fell off the bones, and yet the skin was beautifully crisp. My partner’s sirloin looked and tasted tender and was cooked just as he likes it.  Also served up was a selection of crunchy vegetables and chips.  The maitre d’ checked up half way through the meal and was complimented on the improvements.

And finally, we just had to have a dessert.  Although the menu offered a choice of four, by the time we got to that stage, thoroughly satisfied, we reduced our choice of Dairy Trio, three flavours of ice cream with a fruit sauce, to strawberry only!  The other desserts were all served with custard, which was just too hot to have on that particular night!

Once again a very pleasant dining experience was had – wonderful atmosphere, cheery staff, and delicious food!!  And again I say, come on Bulawayo, support your local and long-standing dining establishments – they need and welcome your patronage and you won’t be disappointed!
Deluxe Restaurant
5 plates
Expect to spend $25 to $35

 

Excellent value at The Inglenook, Churchill Arms 2009
The Churchill Arms is a very well established hotel about 10km from Bulawayo city centre along the Matopos Road, and its restaurant is The Inglenook.  Everyone knows the hotel but by the number of tables occupied on the Friday evening we went, it seems that the restaurant is not.  In the past, this hotel has been a hive of activity and more often than not, hotel residents were asked to park their vehicles at the back of the hotel to make room for those visiting the pub and restaurant – one hopes that this scenario will soon return! The hotel is built as an ‘Olde English Posting House’ with imitation blackened oak beams and leaded windows.  This theme is carried through to the restaurant, but luckily the ceilings are ‘vaulted’, rather than the low beams that are found in English pubs, and on which anyone over five foot six always bump their head! 

We were very warmly welcomed by the Maitred’, Terrence, and shown to a table against the windows.  The restaurant is very spacious with pub benches along the windows and general seating for couples and large parties in the centre of the room.  The lighting was subtle and the décor simple but effective.  Some of the tables had seen rough times, but all the tableware was spotless.  The maitre d’ then handed us the menu, which for that night was a set three courses.  We asked if we could have a bottle of local wine but were told that this was sold only by the glass, so we decided on imported.  The wine list was quite extensive with a good selection of well known South African reds and whites.  We chose an all time favourite, Douglas Green St Augustine, and were not disappointed.  Whilst the bottle was being opened, which took the waiter some time as he seemed to be a bit out of practice, we made our choice of starters and main course.

The choice of starters was pickled meat and onion soup.  We were intrigued to know what the former was so my partner opted for it, whilst I had the soup.  There was bit of a delay for these to arrive, but they were worth the wait.  The pickled meat was strips of cooked beef that was then marinated in a mixed vegetable pickle until cool – very tasty.  The soup was quite creamy, however it was not served with any bread accompaniment, but considering the portions for the main course, this was just as well!  The main courses were served promptly and we were given three choices of ‘starch’, namely rice, sadza or potatoes; boiled. I decided on bream fillet with rice and a lemon and butter sauce whilst my partner went for the Chicken Portuguese with potatoes and a tomato and onion sauce.  

Knowing the reputation of Portuguese cooking to be on the spicy side, my partner was pleasantly surprised to find that his mix of chicken cuts was not too hot for his palate.  This came with three large boiled potatoes which absorbed the sauce very nicely. 

My bream was also a good sized helping, as was the rice.  Both dishes were accompanied by mixed vegetables which were so crisp and crunchy that I almost preferred them to the fish.  It seems that this restaurant has perfected the art of ‘not soggy’ vegetables.  The maitre d’ came round to enquire how we liked our dining experience, about which we were both most complimentary.  We were then offered the menus again so that we could select a desert.  There was a bit of confusion on the menu, more likely a typing error, but under sauces was custard ‘with sauce’. My partner decided to challenge his taste buds and see what custard ‘with sauce’ was.  I also chose a challenging desert – fruit salad - and was very pleasantly surprised when the fruits in the bowl were all fresh - not a tinned sample amongst them!  Our waiter came back to apologise about the custard ‘with sauce’ and explained that it was “just custard”!  In the end, my partner had the apple crumble with ‘just custard’.  Then to round off a very enjoyable evening we had coffee.

The Inglenook is a hidden delight that certainly deserves more patronage by the people of Bulawayo, which should then put it back on the map. At just $15 per head for the meals, this great value for money was a big plus, but also the general friendliness of the staff and general ambience of the restaurant made our dining experience one we would like to repeat in the not too distant future.

Deluxe Restaurant
4 Plates
Expect to spend $20 to $25 per head with drinks

INGLENOOK AT THE CHURCHILL 2008

We decided to visit and review our first De Luxe restaurant on a Saturday night and so headed towards Cresta’s Churchill Hotel, which is situated on the Matopos Road in one of the Bulawayo suburbs about 5 kilometers out of Bulawayo. We had dined at a restaurant in the Churchill many years ago but there had been many changes and improvements since then and it is evident that Cresta has upgraded the facilities and renovations are on-going.

There was no visible security on either the gate to the property or in the parking lot, but the area felt quite safe and we parked our car near the front entrance to the hotel.  The foyer was spacious and attractively furnished and decorated and we were warmly greeted at the reception desk and directed to the Inglenook.  Perhaps it was the same member of staff who had taken our telephoned reservation earlier in the day, as he was very polite and friendly informing us at the same time that, as well as a la carte, the restaurant was offering a set four-course menu that evening – quoting a price of US$20 per head and mentioning at the same time that the main course only could be offered at US$10.  (However, once seated at the table we were told that only the set meal was available).

As we entered the restaurant we were escorted to a very nicely placed table-for-two in a corner of the room by Bernard, our waiter for the evening.  Bernard turned out to be quite charming and attentive and we liked him!  He gave us the menu and took our drinks order.  There did not appear to be a great variety of drinks.  The beer and wine offered was local – they did not have any South African beer or wine.  However, we were quite happy to order a glass of dry white wine (Private Cellar) and a Pilsner.  The menu, attractively mounted and presented, was dated and printed afresh for every meal and each dish clearly set out and described.  The set meal was –

Seafood Cocktail
Tomato Soup
(Main Course)
Chicken Tortilla
T-Bone Steak
Monkey Gland Steak
Rump Steak
Mixed Garden Vegetables
Sadza or Rice or Pasta

Fresh Fruit Salad
or
Sponge Pudding
Or
Banana Tart

The seafood cocktail was superb;  delicately prepared and simply delicious The tomato soup was very more-ish;  a rich colour, full of flavour; and served just at the right temperature The steaks were prepared as we had ordered them – medium to well-done - but the meat was a little on the chewy-side and we certainly needed our steak knives! The vegetables – carrots and beans Julienne – were cooked to perfection; Both rice and pasta were pleasing accompaniments to our meal The fresh fruit salad was quite refreshing but no cream or ice–cream was offered The sponge pudding wasn’t really very spongy – in fact it was a bit “sad”.  There was a sweet sauce poured over it which was quite tasty but unidentifiable.

We asked if they served a bread roll with the soup and they did not.  However, our waiter brought some freshly toasted slices of bread and curls of butter, which were appreciated. We also asked for iced water, which was then brought to us immediately. The olde worlde décor of the dining-room was both elegant and attractive and reflected the exterior architectural design of the hotel building.  The ceiling was timbered with “oak” beams and the walls were wood paneled and decorated with hunting prints and antique English plates.  The bench tables and ladder-back chairs were of dark polished wood.  I imagine the room would seat between fifty or sixty people mostly set around the walls with tables and booths with a long buffet table down the center.  There was also an upright piano and I couldn’t help thinking how pleasant it would be to dine to some “parlour” music and how it would have added to the general “ambience”.  Perhaps there had been a time when the number of diners merited a resident pianist. 

There was no music that evening “piped” or otherwise, which was really a pity. There were six other tables occupied and we got the impression that they were business people visiting Bulawayo and probably staying at the Churchill.  I understand that it is a hotel that offers conference facilities and thus caters mostly for out-of-town guests. The premises – including the restaurant - are well-maintained and deserve an above-average rating. The staff on duty were friendly, although we were rather disappointed that the maitre d’ did not check with us at our table – nor was he in evidence as we left.  He was there for most of the time but seemed to be constantly traversing between his desk and the kitchen.  On the other hand, our waiter Bernard was very attentive and we would highly recommend him for a special mention.  When we opened up conversation with him, he told us he had received his training at the Bulawayo Club and had been working at the Churchill for two years.  Most of the other staff had been trained at the Bulawayo Polytechnic.   
It was a very pleasant experience and we certainly enjoyed our evening out.