I thought a thread for restaurants and other eating establishments might be in order.
Today, 'er indoors and I went to a place called Stella's Kitchen, featured in a Hairy Bikers episode about a year ago, for lunch.
(https://i.ibb.co/DLsvwY5/stella-hb.jpg)
It's a very unpretentious little place where food is served in a little conservatory tacked onto a farmhouse in the Peak District. Friends of ours went a while back and recommended it, and although it's a 120 mile round trip, we thought it would be a fun afternoon out.
African/Carribean food is not really my sort of thing usually but I had a spicy roast chicken leg with rice and plantains. It was really good. Not expensive, either. You can take your own drink (we took Asahi and Rioja in a wine cooler bag).
There were only four guests present while we were there - ourselves and a young couple from Nottingham - and Stella came to talk to us at some length about how being on the telly had boosted her business, how COVID had affected it, how difficult it was to get planning permission to build the conservatory (previously she'd hosted diners in her actual kitchen) and how she'd defied the authorities by having it built bigger than she was allowed to.
We probably wouldn't go again unless were were visiting Buxton or something given the distance, but it was definitely a worthwhile experience. And the SatNav sent us back over a cross-country route with some terrific views.
Dinner at San Giovanni last night. Really a lovely place about ten miles from us at a village called Sheepy Magna. Beautifully situated next to a lake (or is it a large pond?) and it's very nice to sit outside in warm weather. Has a very nice cocktail bar as well.
Italian food. I had some sort of grilled chicken dish followed by a cherry crumble. Washed it all down with an Old Fashioned.
I sometimes drop in for a drink when I pass through Sheepy on a bike.
As everyone well knows, I am a veritable bon viveur and gourmand, an habitue of the Michelin starred restaurants.
A couple of years ago, I planned to take Mrs S to the Michelin starred restaurant of Niklas Ekstedt in Stockholm, that's Sweden, but COVID came along and scuppered that. In the meantime, Ekstedt opened up a branch of his Restaurant in London's Great Scotland Yard Hotel, so being as we had a trip down to see Opeth - from Stockholm, Sweden - I booked us in there. Now unfortunately this would mean slumming it as it has not been awarded a Michelin star. Would we cope?
If you're unfamiliar with Ekstedt's schtick, then it involves cooking over wood fires and wood fired ovens, making use of seasonal and pickled products, all very Scandi wild man. Does this translate to fine dining?
Before attacking the 9 course tasting menu, we were presented with an appetiser board of smoked venison, pickled salsify and pickled tomatoes. All very sharp and smoky. Whetted the old appetite.
First course up was "Snacks from the Fire" consisting of ember baked leeks with black pudding, a cep mushroom beignet with smoked cream cheese and a hay smoked custard with trout roe onion and chives. The mushroom beignet was deelicious. These posh restaurants always do doughnuts well.
Next up was Flamnadou Oyster. Now, I must confess Oysters have completely passed me and Mrs S by. We like Scallops, but other shellfish don't appear in our diet. Flambadou is an old technique where a cast iron cone is heated until red hot, then beef tallow is put in and allowed to drizzle over and caramelise the outside of your chosen meat, Oyster in this case. The Oyster is then served in shell with a creamy beurre blanc and smoked apple sauce with nasturtium leaves for a peppery kick. I'm an Oyster convert, the taste of the sea a creamy, smoky appley sauce and the peppery nasturtium made a divine morsel. Bravo.
Following this could have been a let down, I mean ember baked beetroot with pickled walnuts and juniper cooked Kale. I don't care for any of those ingredients and yet the crispy kale was a revelation with the sweet smoky beetroot pepped up by the pickled walnuts. Not as good as the Oyster but very nice.
Course four was smoked Lobster with sweetcorn and black truffle. The Lobster meat has also been cooked by the flambadou method and was meltingly soft and sweet melding well with the sweetcorn puree and mushroom medley. Another hit.
Course five? Course cop out! Sourdough bread with home cultured butter, whey and birch oil. OK it's nice bread - not as good as Midsummer House - but it's not really a course is it? And I got why and birch oil all over my nice pink strides >:(
Next up was Hay smoked British sirloin with flamed bitter leaves and shallot puree. Not too shabby. Steak was cooked well and nicely smoky and how these chefs get a shallot puree to be an object of gustatory desire I knoweth not.
Course seven was a pre-dessert of wood oven baked oats with woodruff mousse and sorrel sorbet. Could have been oatier, but the savoury edge to the woodruff made it a nice bridging course.
Course eight was the main dessert Pumpkin custard with a cardamom doughnut and sea buckthorn sorbet, Nom, nom, nom. The custard was served in a small pumpkin and was rather nice, but the doughnut was something else. How do they do that.
And finally a selection of Coffee Snacks - but no coffee. These were a smoked liquorice fudge, a strange carrot macaron, a cherry tart and a smoked chocolate on a stock which was sensationally good for a little bite, almost a distillation of the entire meal.
Overall, I'd say that was as good as anywhere we have eaten and as an occasional treat it was worth it, we'd go again and you can't really get better than that. Also the matched wine pairing of six glasses, you don't get one with the snacks and one sweet wine does both desserts was the best we've ever had. We got Barolo with the sirloin which made Mrs S very happy, she likes Barolo. I enjoyed the Portuguese Alvarino with the Oyster.
Just been to the Bulls Head at Woodhouse Eaves. Just the two courses :)
We both had smoked haddock florentine fishcakes, with a poached egg and fries. To follow I had a lemon meringue, raspberry and salted caramel cheesecake trio while 'er indoors had a Sicilian lemon posset. Nothing fancy but a nice change for a Saturday.
They have Asahi on draught in there, though Mrs G preferred the Sauvignon Blanc.
Last Sunday we went to an Indian place in Coalville called Thawa after finding that the Cinnamon Tree at Battram had closed down. Thawa is a much more basic affair where you can take your own beer. The food there is really good though and it's inexpensive. I had a veggie biryani. I took a large bottle of Leffe.
Quote from: Nickslikk2112 on November 26, 2022, 12:41:29 PMAs everyone well knows, I am a veritable bon viveur and gourmand, an habitue of the Michelin starred restaurants.
A couple of years ago, I planned to take Mrs S to the Michelin starred restaurant of Niklas Ekstedt in Stockholm, that's Sweden, but COVID came along and scuppered that. In the meantime, Ekstedt opened up a branch of his Restaurant in London's Great Scotland Yard Hotel, so being as we had a trip down to see Opeth - from Stockholm, Sweden - I booked us in there. Now unfortunately this would mean slumming it as it has not been awarded a Michelin star. Would we cope?
If you're unfamiliar with Ekstedt's schtick, then it involves cooking over wood fires and wood fired ovens, making use of seasonal and pickled products, all very Scandi wild man. Does this translate to fine dining?
Before attacking the 9 course tasting menu, we were presented with an appetiser board of smoked venison, pickled salsify and pickled tomatoes. All very sharp and smoky. Whetted the old appetite.
First course up was "Snacks from the Fire" consisting of ember baked leeks with black pudding, a cep mushroom beignet with smoked cream cheese and a hay smoked custard with trout roe onion and chives. The mushroom beignet was deelicious. These posh restaurants always do doughnuts well.
Next up was Flamnadou Oyster. Now, I must confess Oysters have completely passed me and Mrs S by. We like Scallops, but other shellfish don't appear in our diet. Flambadou is an old technique where a cast iron cone is heated until red hot, then beef tallow is put in and allowed to drizzle over and caramelise the outside of your chosen meat, Oyster in this case. The Oyster is then served in shell with a creamy beurre blanc and smoked apple sauce with nasturtium leaves for a peppery kick. I'm an Oyster convert, the taste of the sea a creamy, smoky appley sauce and the peppery nasturtium made a divine morsel. Bravo.
Following this could have been a let down, I mean ember baked beetroot with pickled walnuts and juniper cooked Kale. I don't care for any of those ingredients and yet the crispy kale was a revelation with the sweet smoky beetroot pepped up by the pickled walnuts. Not as good as the Oyster but very nice.
Course four was smoked Lobster with sweetcorn and black truffle. The Lobster meat has also been cooked by the flambadou method and was meltingly soft and sweet melding well with the sweetcorn puree and mushroom medley. Another hit.
Course five? Course cop out! Sourdough bread with home cultured butter, whey and birch oil. OK it's nice bread - not as good as Midsummer House - but it's not really a course is it? And I got why and birch oil all over my nice pink strides >:(
Next up was Hay smoked British sirloin with flamed bitter leaves and shallot puree. Not too shabby. Steak was cooked well and nicely smoky and how these chefs get a shallot puree to be an object of gustatory desire I knoweth not.
Course seven was a pre-dessert of wood oven baked oats with woodruff mousse and sorrel sorbet. Could have been oatier, but the savoury edge to the woodruff made it a nice bridging course.
Course eight was the main dessert Pumpkin custard with a cardamom doughnut and sea buckthorn sorbet, Nom, nom, nom. The custard was served in a small pumpkin and was rather nice, but the doughnut was something else. How do they do that.
And finally a selection of Coffee Snacks - but no coffee. These were a smoked liquorice fudge, a strange carrot macaron, a cherry tart and a smoked chocolate on a stock which was sensationally good for a little bite, almost a distillation of the entire meal.
Overall, I'd say that was as good as anywhere we have eaten and as an occasional treat it was worth it, we'd go again and you can't really get better than that. Also the matched wine pairing of six glasses, you don't get one with the snacks and one sweet wine does both desserts was the best we've ever had. We got Barolo with the sirloin which made Mrs S very happy, she likes Barolo. I enjoyed the Portuguese Alvarino with the Oyster.
Every word of this places me in a state of total jealousy with the exception of the pink trousers.
Quote from: The Picnic Wasp on November 26, 2022, 11:13:40 PMEvery word of this places me in a state of total jealousy with the exception of the pink trousers.
I'm sure you'd like good in pink trousers :) I'd got a pinkish jacket on too and a shirt with pink flowers on.
I've got a reservation for L'enclume in Cartmel in January for my Wife's birthday. I'm a bit perturbed about the amount of pig on the tasting menus...will have to email them.
Anyone been before? My first 3* restaurant. I've found there's a big jump from one to two..hoping for a similar jump to three. Minus the pig.
Quote from: captainkurtz on November 27, 2022, 07:58:05 PMI've got a reservation for L'enclume in Cartmel in January for my Wife's birthday. I'm a bit perturbed about the amount of pig on the tasting menus...will have to email them.
Anyone been before? My first 3* restaurant. I've found there's a big jump from one to two..hoping for a similar jump to three. Minus the pig.
Can't tell you what it's like, I'm booked in for my 60th in April. Will bits of pig keep for three months, if so, I'll have them :)
The chef has apparently been informed that I don't dig the pig...
Shout out to our local chippy The Lucky Star.. just an awesome dressed fish supper tonight ...
Went to a place called the Exeter Arms near Stamford on Sunday. A sort of yearly get together with my brothers and their families. The food arrived on a big board and you had to help yourself. Quite a cosy little place and the food was thoroughly adequate. They even do a few cocktails, although there's a very limited selection and none of what I would regard as classics (Old Fashioned, Margerita, Vodka Martini, Cosmo etc).
A last minute unforeseen medical issue meant I had to cancel our reservation at L'enclume for this evening. I called and apologised and accepted they'd need to charge my card.
Astonishingly, they emailed back a short while after and said whilst they'd charge my card, they would carry that forward as a credit for the next 6 months - and that I should call when I have a date in mind and they would accommodate us.
That is outstanding customer service and has made an upsetting and stressful 24 hours a little better...
We went to Darleys on Friday night, a swanky place in a nice part of Derby called Darley Abbey. Been there quite a few times now, it's expensive but a lovely place, overlooking the river.
I found the menu a bit limited this time. Didn't fancy lamb or duck, so I opted for a sand carrot. This was literally a baked carrot, garnished with a few vegetables. Beautifully presented though, and came with perfectly done chips.
My caramel creme dessert was a little disappointing as well - very small. Again though, presented very artistically.
Drinks are expensive. I had a Martini and an Old Fashioned. £11 a go for cocktails, but they were very well made. I asked for the Martini to be very dry, and it was.
The staff are superb, friendly and attentive without being intrusive.
Quote from: Slim on April 24, 2023, 10:49:20 AMWe went to Darleys on Friday night, a swanky place in a nice part of Derby called Darley Abbey. Been there quite a few times now, it's expensive but a lovely place, overlooking the river.
I found the menu a bit limited this time. Didn't fancy lamb or duck, so I opted for a sand carrot. This was literally a baked carrot, garnished with a few vegetables. Beautifully presented though, and came with perfectly done chips.
My caramel creme dessert was a little disappointing as well - very small. Again though, presented very artistically.
Drinks are expensive. I had a Martini and an Old Fashioned. £11 a go for cocktails, but they were very well made. I asked for the Martini to be very dry, and it was.
The staff are superb, friendly and attentive without being intrusive.
A carrot!.....and chips! You've got to be kidding?
Basically, yep - a carrot with chips. And a bit of lovage emulsion, asparagus tips and little chips of toasted hazelnut.
Not really my sort of thing but I did enjoy it. Expensive at £24 but it's not just the food you pay for, of course.
As regular readers of this column may know, I like to go out and partake of a Michelin starred restaurant meal every year. Mainly it coincides with Mrs S's birthday, so I just stick to the 1* level, but did treat her to a 2* meal at Midsummer House one year.
With this being my 60th Birthday year I had long decided that we would go to L'Enclume in Cartmel, thanks to seeing it on The Trip. It was then a 2* place but has since gained a third star - and an inflation busting (creating?) price increase.
The village of Cartmel is a lovely little place and boasts two Michelin starred restaurants - Rogan and Co is the other, L'Enclume's little brother - and a nice Priory, but that is by-the-by.
It appears that food is the draw for Cartmel, we were walking to the restaurant, when one of the staff - who looked disconcertingly like Kavus Torabi - wished us a good meal before we'd got there, an unpretentious building.
At table there is an envelope waiting for you with the night's menu. We opened it straight away to see what we'd be getting, 15 courses worth I think it was. Now none of the courses is huge and the first three were more amuse-bouches, but all still well constructed and worthy bites. The Fritter of Duroc pig and smoked eel was a sublime couple of mouthfulls and beautiful to look at, they must pay an army of tweezer chefs to decorate the dishes. I could go through and describe all in detail, but I have neither the words or the time. It was the first time I've had Cuttlefish though.
The service runs like clockwork and is more ruthlessly efficient than the Spanish Inquisition. Mrs S's napkin slipped to the floor at least three times and before she could pick it up a fresh one had been brought out to her. Magic.
A pitfall of tasting menus is the matched wine flight. A gross rip-off. L'Enclume has three levels, from the "How Much?" to the "You're avin' a Giraffe!!!!" Of course I selected the middle one, purely because it was from the Jura and I have never had one before. It's a dry white wine which is quite like a sherry and was a bang on match for the mushroom dish it was served with.
I would heartily recommend saving up your pennies and paying a visit. It will never be good value, but as a taste experience it's worth it.
I also went in April - and loved it.
I think I'm done with Michelin star restaurants for a good while, though - been indulging over the last few years and as great as they've all been, I'm not quite sure if they're worthy of the cost.
Quote from: captainkurtz on May 07, 2023, 09:07:28 PMI also went in April - and loved it.
Noticed your review on Trip Advisor :)
QuoteI think I'm done with Michelin star restaurants for a good while, though - been indulging over the last few years and as great as they've all been, I'm not quite sure if they're worthy of the cost.
We're going to try upping our rate as we've only being doing one a year and there's been a couple of repeats in there - The Kitchin and Midsummer House - but we look out for ones in areas we'd like to visit and which either have rooms or a convenient Premier Inn nearby.
Back from treating Mrs S to a Gourmet Break for her upcoming 61st birthday.
We went to Northcote up in the Ribble valley in Lancashire, part of the world we haven't been to before. The restaurant is in the care of Lisa Goodwin Allen who we see a lot on the old TV so we thought we sample her wares.
Thursday was the Gourmet menu, a five course tasting menu. It was all very good, nothing that I'd say was outstanding - although the way these chefs can make Tomatoes taste like, well, Tomatoes never ceases to amaze me - but the mushroom canapé was seriously good as was the liquorice ice-cream with the blackcurrant and chocolate dessert.
Friday night we ate from the a la carte menu. Really enjoyed my roast Veal sweetbreads starter, with hen of the woods mushrooms, who'd have thought a baby cow's pancreas would taste so good?
The main of Quail pithivier was also superb, like a Beef Wellington, but with quail breast stuffed with Duck liver paté and encased in pastry what could be bad with that, loved the Turnip gratin too - and I hate Turnip!
As the dessert selection had my previous night's and the other choices not being my scene I had the cheese board with a selection of seven cheeses. One sheep's milk, two hard cheeses, two soft cheeses and two blue cheeses. Normally you get a smidgeon of each, it may not sound much, but there was a good ounce of each cheese, so I probably ate a bout half a pound of the stuff, with a 30 year old Tawny Port too :)
Mrs S would go back. So would I.
We had Afternoon Tea at Belvoir Castle this afternoon. Not really a restaurant, just a tea room there. Nice place though. Just the usual sandwiches, scones with jam and cream and little cakes.
I always apply the cream first.
Quote from: Slim on September 02, 2023, 09:59:53 PMWe had Afternoon Tea at Belvoir Castle this afternoon. Not really a restaurant, just a tea room there. Nice place though. Just the usual sandwiches, scones with jam and cream and little cakes.
I always apply the cream first.
I've never understood the Devon or Cornwall thing. I would always split the scone and apply one or the other to each cut face on a random basis before gluing them together again.
Madness to apply jam to a bare scone surface. There must be an interface. You might as well put raspberry jam straight onto toast with no butter, or put the butter on top.
Surely only a lunatic would do that.
I hate butter with jam or marmalade.. it's the same as chips with cheese and curry sauce .. I mean why??? Leave the chips alone...
Quote from: Slim on September 11, 2023, 11:53:31 AMMadness to apply jam to a bare scone surface. There must be an interface. You might as well put raspberry jam straight onto toast with no butter, or put the butter on top.
Surely only a lunatic would do that.
I'm a lunatic. Never liked butter (or margarine) so jam/marmite: marmalade etc. directly on the toast for me
No buts, on toast there's got to be butter, never marge and preferably no jam or marmalade either.
And to blow apart my Northern credentials, CHIPS DO NOT GO WITH GRAVY!
We are booked to visit Michelin Guide featured Mon Restaurant in Ciutadella tomorrow. I think we will both be trying the tasting menu. Looking forward to it
https://www.monrestaurantfonda.com/en/our-dishes-mon
Quote from: David L on September 14, 2023, 09:09:41 AMWe are booked to visit Michelin Guide featured Mon Restaurant in Ciutadella tomorrow. I think we will both be trying the tasting menu. Looking forward to it
https://www.monrestaurantfonda.com/en/our-dishes-mon
Absolutely superb tasting menu by Michelin-star chef Felip Llufriu.
Kicked off with an amuse bouche of endive fritter, parmesan lollipop and egg soufflé foam with iberico ham crumble.
Entrées:
Almond soup with sobrassada and figs
Prawn tartare with crispy pigs trotters
Small bread with steak tartare (presented as a burger in miniature brioche bun)
(accompanied with gluten-free Menorcan bread with Menorcan olive oil, salt and butter)
Fish course:
Stingray with lemon hollandaise and fish roe
Meat course:
Suckling pig with apple
Dessert:
Hibiscus sorbet, raspberry cheesecake and pink pepper ice-cream with pomegranate
Chicory cream tart, carob sauce and black tea ice cream
Finished with a chocolate petit fours
All washed down with a bottle of Cote de Provence rosé. A wonderful two and a half hours of gastronomic delights!
Really nice time at Amalfi White this afternoon, celebrating my stepdaughter's 31st birthday with her mum and boyfriend.
I had their ravioli to start - really lovely, dipped in breadcrumbs and fried. Nice and crisp with a tomato sauce. Then a pretty traditional chicken dinner. Also had a couple of cocktails but I'll write about that in the appropriate thread.
Had a Gourmet Getaway the last couple of nights, up in North Yorkshire.
Last night at the Michelin starred Black Swan in Oldstead. Been there before and it was just as good second time around, in fact it has reawakened my liking for tasting menus. Highlight was the Hogget dish , with a Hogget tartare then braised hogget a creamy turnip sauce, could have eaten a bucket of it.
Monday night we ate where we were stopping - The Abbey Inn at Byland Abbey - which is all part of the same empire. Just a regular three course thing including a ludicrously expensive, but ludicrously good and difficult to eat burger.
Well worth a splurge.
In Hampshire (Milford On Sea) for the weekend and had a lovely meal at Super Brothers Arms, New Milton last night.
It's a little tapas cocktail wine bar. The food was superb. Our selection included: meatballs, ribs, pork belly on a chorizo chickpea stew, chicken and pepper skewers, halloumi and a side of 'dirty fries'. Beforehand we were concerned that the portion-size may have left us wanting (it's happened before with tapas), we had no need to worry, portions were excellent and served with plenty of fresh crusty bread. Even had a decent bottle of beer in Ringwood's Boondoggle.
I'm sure we'll return
Being as we were going to Brum to see Rick Wakeman, Mrs S suggested we make an early weekend of it and pay a return visit to Purnell's restaurant - can't believe it was 2016 when we first went.
It's kept its Michelin star since then, but we've eaten at better 1* places since, All the dishes are well done and have interesting flavours, but nothing stands out - apart from the Desserts. I'm more of a savoury man, but Glynn's Burnt English egg custard surprise "10/10/10" which made the Great British Menu Banquet one year is stunning. Can't say cold custard does anything for me, but this is stunning, served with a Pistachio Ice cream and Beignet. The Mint Choccy Chip is no slouch either, served with full on Prog Rock dry ice :)
Quote from: Slim on October 28, 2022, 09:54:10 PMI thought a thread for restaurants and other eating establishments might be in order.
Today, 'er indoors and I went to a place called Stella's Kitchen, featured in a Hairy Bikers episode about a year ago, for lunch.
(https://i.ibb.co/DLsvwY5/stella-hb.jpg)
Sad news this morning that Dave Myers (left) has shuffled off this mortal coil at the age of 66, after being diagnosed with cancer two years ago.
As well as being well-known for cookery / travel shows, he and the other one used to present a rock programme on Planet Rock.