Pub food is shat
23 September 2013, 01:04 PM
#32
Scooby Regular
We have a good number of pubs that all do great food within a couple of miles of us 
But there also the odd one or two that are so crap that one wonders how they stay in business
But there also the odd one or two that are so crap that one wonders how they stay in business
24 September 2013, 09:53 AM
#36
Not all pub food is shat...
Hand & Flowers, Marlow
The Hand and Flowers was opened in March 2005 by Tom and Beth Kerridge.
In less than a year they gained themselves one Michelin Star, 6/10 and Buckinghamshire Newcomer of the Year in The Good Food Guide, 3 AA Rosettes and one Egon Ronay Star.
In 2012, Michelin Guide for UK and Ireland, the Hand and Flowers is the first pub to have been awarded 2 Michelin Stars.
Tom was previously head chef at Adlards in Norwich (one Michelin star), and senior sous chef at Monsieur Max in Hampton (which also had one Michelin star).
Before then, Tom cooked at London restaurants including Odettes, Rhodes in the Square, Stephen Bull and The Capital.
The Hand &Flowers
SUNDAY LUNCH
STARTERS
Demi “En Croute” of Whole Baby Truffle with Foie Gras and Port.
Blowtorched Scottish Scallop with Beef and Mead Bouillon,
Summer Truffle, Nasturtium and Apple.
Crispy Pig’s Head with Rhubarb, Pancetta and Greek Cress.
Potato “Risotto” with Baked Potato Stock, Buttered Girolles and Samphire.
Pork and Mushroom Terrine with Dill, Pickles and Toasted Sourdough.
Lovage Soup with Bramley Apple, Smoked Eel, and Blue Cheese Tortellini.
Parfait of Duck and Foie Gras with Orange Chutney and Toasted Brioche.
Glazed Omelette of Smoked Haddock and Parmesan.
Salt Cod Scotch Egg with Red Pepper Sauce and Chorizo.
MAINS
Treacle Cured Chateaubriand of Lancashire Beef
with Yorkshire Pudding, Roast Potatoes and Red Wine Sauce.
Corn Fed Baby Chicken with Hops, Ale and Hay,
Thyme Roast Celeriac and Summer Truffle.
South Coast Sea Bass with Cep, Oxtail and Baby Gem “Tarte Fine”.
Tenderloin of Wiltshire Pork with Pickled Mustard Leaf,
Malt Glazed Cheek, Garlic Sausage and Potato Dauphine.
Essex Lamb “Bun” with Sweetbreads and Salsa Verde.
Spiced Tranche of Cornish Monkfish with Roasted Cauliflower,
Peanut Crumble and Verjus.
Slow Cooked Duck Breast with Peas, Duck Fat Chips and Gravy.
“Great British Menu 2010”
The Hand & Flowers Fish & Chips with Tartare Sauce.
Please be aware that some of the meats and fish are served medium rare. Some dishes may contain nuts
SIDES
Hand & Flowers Fat Chips
Bucksum Leaves with English Dressing
Broccoli with Hollandaise Sauce and Toasted Hazelnuts
Bucksum Bobby Beans with Aioli
Pomme Boulangère
Hispi Cabbage
DESSERTS
Selection of Cheese Served with Grape Chutney.
Tonka Bean Panna Cotta with Strawberries, Strawberry Jelly and Liquorice Meringues.
Glazed Apple Tart with Burnt Milk Ice Cream.
Sweet Malt Gateau with Malted Milk Ice Cream,
Yeast Tuile and Crème Fraîche.
Vanilla Crème Brulée.
Hand & Flowers Chocolate and Ale Cake with Salted Caramel and Muscovado Ice Cream.
Raspberry and Rosewater Soufflé with Caramelised
White Chocolate Ice Cream and Basil Sauce.
Hand & Flowers, Marlow
The Hand and Flowers was opened in March 2005 by Tom and Beth Kerridge.
In less than a year they gained themselves one Michelin Star, 6/10 and Buckinghamshire Newcomer of the Year in The Good Food Guide, 3 AA Rosettes and one Egon Ronay Star.
In 2012, Michelin Guide for UK and Ireland, the Hand and Flowers is the first pub to have been awarded 2 Michelin Stars.
Tom was previously head chef at Adlards in Norwich (one Michelin star), and senior sous chef at Monsieur Max in Hampton (which also had one Michelin star).
Before then, Tom cooked at London restaurants including Odettes, Rhodes in the Square, Stephen Bull and The Capital.
The Hand &Flowers
SUNDAY LUNCH
STARTERS
Demi “En Croute” of Whole Baby Truffle with Foie Gras and Port.
Blowtorched Scottish Scallop with Beef and Mead Bouillon,
Summer Truffle, Nasturtium and Apple.
Crispy Pig’s Head with Rhubarb, Pancetta and Greek Cress.
Potato “Risotto” with Baked Potato Stock, Buttered Girolles and Samphire.
Pork and Mushroom Terrine with Dill, Pickles and Toasted Sourdough.
Lovage Soup with Bramley Apple, Smoked Eel, and Blue Cheese Tortellini.
Parfait of Duck and Foie Gras with Orange Chutney and Toasted Brioche.
Glazed Omelette of Smoked Haddock and Parmesan.
Salt Cod Scotch Egg with Red Pepper Sauce and Chorizo.
MAINS
Treacle Cured Chateaubriand of Lancashire Beef
with Yorkshire Pudding, Roast Potatoes and Red Wine Sauce.
Corn Fed Baby Chicken with Hops, Ale and Hay,
Thyme Roast Celeriac and Summer Truffle.
South Coast Sea Bass with Cep, Oxtail and Baby Gem “Tarte Fine”.
Tenderloin of Wiltshire Pork with Pickled Mustard Leaf,
Malt Glazed Cheek, Garlic Sausage and Potato Dauphine.
Essex Lamb “Bun” with Sweetbreads and Salsa Verde.
Spiced Tranche of Cornish Monkfish with Roasted Cauliflower,
Peanut Crumble and Verjus.
Slow Cooked Duck Breast with Peas, Duck Fat Chips and Gravy.
“Great British Menu 2010”
The Hand & Flowers Fish & Chips with Tartare Sauce.
Please be aware that some of the meats and fish are served medium rare. Some dishes may contain nuts
SIDES
Hand & Flowers Fat Chips
Bucksum Leaves with English Dressing
Broccoli with Hollandaise Sauce and Toasted Hazelnuts
Bucksum Bobby Beans with Aioli
Pomme Boulangère
Hispi Cabbage
DESSERTS
Selection of Cheese Served with Grape Chutney.
Tonka Bean Panna Cotta with Strawberries, Strawberry Jelly and Liquorice Meringues.
Glazed Apple Tart with Burnt Milk Ice Cream.
Sweet Malt Gateau with Malted Milk Ice Cream,
Yeast Tuile and Crème Fraîche.
Vanilla Crème Brulée.
Hand & Flowers Chocolate and Ale Cake with Salted Caramel and Muscovado Ice Cream.
Raspberry and Rosewater Soufflé with Caramelised
White Chocolate Ice Cream and Basil Sauce.
Last edited by Fat Boy; 24 September 2013 at 09:57 AM.
24 September 2013, 09:58 AM
#37
Speak for yourselves guys, I run a pub grub pub as you put it.
I am some what of a food snob and I eat my own food it's good, it's all about how it is prepared, cooked and served.
I do my food on a 2 for 1 basis that means 2 mixed grills for £14.95
This whole micro food thing is a misconception.
Gordon Ramsay, Jamie Oliver, Anthony worrel Thompson, James Martin to name but a few pre produce food to be brought back to temperature in a convection oven which are 2-3000 watts as opposed to a microwave at 800 watts.
But what do I know I pour beer for a living lol
I am some what of a food snob and I eat my own food it's good, it's all about how it is prepared, cooked and served.
I do my food on a 2 for 1 basis that means 2 mixed grills for £14.95
This whole micro food thing is a misconception.
Gordon Ramsay, Jamie Oliver, Anthony worrel Thompson, James Martin to name but a few pre produce food to be brought back to temperature in a convection oven which are 2-3000 watts as opposed to a microwave at 800 watts.
But what do I know I pour beer for a living lol
24 September 2013, 11:04 AM
#38
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Speak for yourselves guys, I run a pub grub pub as you put it.
I am some what of a food snob and I eat my own food it's good, it's all about how it is prepared, cooked and served.
I do my food on a 2 for 1 basis that means 2 mixed grills for £14.95
This whole micro food thing is a misconception.
Gordon Ramsay, Jamie Oliver, Anthony worrel Thompson, James Martin to name but a few pre produce food to be brought back to temperature in a convection oven which are 2-3000 watts as opposed to a microwave at 800 watts.
But what do I know I pour beer for a living lol
I am some what of a food snob and I eat my own food it's good, it's all about how it is prepared, cooked and served.
I do my food on a 2 for 1 basis that means 2 mixed grills for £14.95
This whole micro food thing is a misconception.
Gordon Ramsay, Jamie Oliver, Anthony worrel Thompson, James Martin to name but a few pre produce food to be brought back to temperature in a convection oven which are 2-3000 watts as opposed to a microwave at 800 watts.
But what do I know I pour beer for a living lol
24 September 2013, 11:18 AM
#39
24 September 2013, 12:37 PM
#41
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Try the Pendle Inn at Barley. About a 15 min drive from Nelson and another world.
If you want serious food then try the food at Northcote (you will need to book 2-3 weeks in advance and dress in formal wear).
If you want serious food then try the food at Northcote (you will need to book 2-3 weeks in advance and dress in formal wear).
24 September 2013, 03:08 PM
#43
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24 September 2013, 03:08 PM
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Not all pub food is shat...
Hand & Flowers, Marlow
The Hand and Flowers was opened in March 2005 by Tom and Beth Kerridge.
In less than a year they gained themselves one Michelin Star, 6/10 and Buckinghamshire Newcomer of the Year in The Good Food Guide, 3 AA Rosettes and one Egon Ronay Star.
In 2012, Michelin Guide for UK and Ireland, the Hand and Flowers is the first pub to have been awarded 2 Michelin Stars.
Tom was previously head chef at Adlards in Norwich (one Michelin star), and senior sous chef at Monsieur Max in Hampton (which also had one Michelin star).
Before then, Tom cooked at London restaurants including Odettes, Rhodes in the Square, Stephen Bull and The Capital.
The Hand &Flowers
SUNDAY LUNCH
STARTERS
Demi “En Croute” of Whole Baby Truffle with Foie Gras and Port.
Blowtorched Scottish Scallop with Beef and Mead Bouillon,
Summer Truffle, Nasturtium and Apple.
Crispy Pig’s Head with Rhubarb, Pancetta and Greek Cress.
Potato “Risotto” with Baked Potato Stock, Buttered Girolles and Samphire.
Pork and Mushroom Terrine with Dill, Pickles and Toasted Sourdough.
Lovage Soup with Bramley Apple, Smoked Eel, and Blue Cheese Tortellini.
Parfait of Duck and Foie Gras with Orange Chutney and Toasted Brioche.
Glazed Omelette of Smoked Haddock and Parmesan.
Salt Cod Scotch Egg with Red Pepper Sauce and Chorizo.
MAINS
Treacle Cured Chateaubriand of Lancashire Beef
with Yorkshire Pudding, Roast Potatoes and Red Wine Sauce.
Corn Fed Baby Chicken with Hops, Ale and Hay,
Thyme Roast Celeriac and Summer Truffle.
South Coast Sea Bass with Cep, Oxtail and Baby Gem “Tarte Fine”.
Tenderloin of Wiltshire Pork with Pickled Mustard Leaf,
Malt Glazed Cheek, Garlic Sausage and Potato Dauphine.
Essex Lamb “Bun” with Sweetbreads and Salsa Verde.
Spiced Tranche of Cornish Monkfish with Roasted Cauliflower,
Peanut Crumble and Verjus.
Slow Cooked Duck Breast with Peas, Duck Fat Chips and Gravy.
“Great British Menu 2010”
The Hand & Flowers Fish & Chips with Tartare Sauce.
Please be aware that some of the meats and fish are served medium rare. Some dishes may contain nuts
SIDES
Hand & Flowers Fat Chips
Bucksum Leaves with English Dressing
Broccoli with Hollandaise Sauce and Toasted Hazelnuts
Bucksum Bobby Beans with Aioli
Pomme Boulangère
Hispi Cabbage
DESSERTS
Selection of Cheese Served with Grape Chutney.
Tonka Bean Panna Cotta with Strawberries, Strawberry Jelly and Liquorice Meringues.
Glazed Apple Tart with Burnt Milk Ice Cream.
Sweet Malt Gateau with Malted Milk Ice Cream,
Yeast Tuile and Crème Fraîche.
Vanilla Crème Brulée.
Hand & Flowers Chocolate and Ale Cake with Salted Caramel and Muscovado Ice Cream.
Raspberry and Rosewater Soufflé with Caramelised
White Chocolate Ice Cream and Basil Sauce.
Hand & Flowers, Marlow
The Hand and Flowers was opened in March 2005 by Tom and Beth Kerridge.
In less than a year they gained themselves one Michelin Star, 6/10 and Buckinghamshire Newcomer of the Year in The Good Food Guide, 3 AA Rosettes and one Egon Ronay Star.
In 2012, Michelin Guide for UK and Ireland, the Hand and Flowers is the first pub to have been awarded 2 Michelin Stars.
Tom was previously head chef at Adlards in Norwich (one Michelin star), and senior sous chef at Monsieur Max in Hampton (which also had one Michelin star).
Before then, Tom cooked at London restaurants including Odettes, Rhodes in the Square, Stephen Bull and The Capital.
The Hand &Flowers
SUNDAY LUNCH
STARTERS
Demi “En Croute” of Whole Baby Truffle with Foie Gras and Port.
Blowtorched Scottish Scallop with Beef and Mead Bouillon,
Summer Truffle, Nasturtium and Apple.
Crispy Pig’s Head with Rhubarb, Pancetta and Greek Cress.
Potato “Risotto” with Baked Potato Stock, Buttered Girolles and Samphire.
Pork and Mushroom Terrine with Dill, Pickles and Toasted Sourdough.
Lovage Soup with Bramley Apple, Smoked Eel, and Blue Cheese Tortellini.
Parfait of Duck and Foie Gras with Orange Chutney and Toasted Brioche.
Glazed Omelette of Smoked Haddock and Parmesan.
Salt Cod Scotch Egg with Red Pepper Sauce and Chorizo.
MAINS
Treacle Cured Chateaubriand of Lancashire Beef
with Yorkshire Pudding, Roast Potatoes and Red Wine Sauce.
Corn Fed Baby Chicken with Hops, Ale and Hay,
Thyme Roast Celeriac and Summer Truffle.
South Coast Sea Bass with Cep, Oxtail and Baby Gem “Tarte Fine”.
Tenderloin of Wiltshire Pork with Pickled Mustard Leaf,
Malt Glazed Cheek, Garlic Sausage and Potato Dauphine.
Essex Lamb “Bun” with Sweetbreads and Salsa Verde.
Spiced Tranche of Cornish Monkfish with Roasted Cauliflower,
Peanut Crumble and Verjus.
Slow Cooked Duck Breast with Peas, Duck Fat Chips and Gravy.
“Great British Menu 2010”
The Hand & Flowers Fish & Chips with Tartare Sauce.
Please be aware that some of the meats and fish are served medium rare. Some dishes may contain nuts
SIDES
Hand & Flowers Fat Chips
Bucksum Leaves with English Dressing
Broccoli with Hollandaise Sauce and Toasted Hazelnuts
Bucksum Bobby Beans with Aioli
Pomme Boulangère
Hispi Cabbage
DESSERTS
Selection of Cheese Served with Grape Chutney.
Tonka Bean Panna Cotta with Strawberries, Strawberry Jelly and Liquorice Meringues.
Glazed Apple Tart with Burnt Milk Ice Cream.
Sweet Malt Gateau with Malted Milk Ice Cream,
Yeast Tuile and Crème Fraîche.
Vanilla Crème Brulée.
Hand & Flowers Chocolate and Ale Cake with Salted Caramel and Muscovado Ice Cream.
Raspberry and Rosewater Soufflé with Caramelised
White Chocolate Ice Cream and Basil Sauce.
If you want decent food that isn't made by some poncy chef (like the crap you see on 'great British menu'), pop across the Atlantic. There's a couple of places called 'America' and 'Canada that are pretty good. Alternatively, if travelling isn't an option, pop to your local takeaway where you'll pay a fraction of the price, enjoy the meal far more, the meal will actually fill you up and you won't have to dress up like a dogs dinner. Then again, you can't go telling people you went to a 2 Michelin starred restaurant.......not that I'm saying that's the reason you go obviously ;-)
Edit: I have just seen the reference in the menu to 'the great British menu' LOL!! Swear down I hadn't seen that before I wrote my post!!
Last edited by Peedee; 24 September 2013 at 03:18 PM.
24 September 2013, 09:18 PM
#46
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mb
p.s. Might try the Pendle Inn at the weekend?
25 September 2013, 09:24 AM
#47
25 September 2013, 09:47 AM
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25 September 2013, 11:26 AM
#51
That sounds like the biggest load of ponciest bull$hit I have ever seen lol! You forgot to add that a trip to Maccy's D's afterwards is required as you'll still be starving hungry
If you want decent food that isn't made by some poncy chef (like the crap you see on 'great British menu'), pop across the Atlantic. There's a couple of places called 'America' and 'Canada that are pretty good. Alternatively, if travelling isn't an option, pop to your local takeaway where you'll pay a fraction of the price, enjoy the meal far more, the meal will actually fill you up and you won't have to dress up like a dogs dinner. Then again, you can't go telling people you went to a 2 Michelin starred restaurant.......not that I'm saying that's the reason you go obviously ;-)
Edit: I have just seen the reference in the menu to 'the great British menu' LOL!! Swear down I hadn't seen that before I wrote my post!!
If you want decent food that isn't made by some poncy chef (like the crap you see on 'great British menu'), pop across the Atlantic. There's a couple of places called 'America' and 'Canada that are pretty good. Alternatively, if travelling isn't an option, pop to your local takeaway where you'll pay a fraction of the price, enjoy the meal far more, the meal will actually fill you up and you won't have to dress up like a dogs dinner. Then again, you can't go telling people you went to a 2 Michelin starred restaurant.......not that I'm saying that's the reason you go obviously ;-)
Edit: I have just seen the reference in the menu to 'the great British menu' LOL!! Swear down I hadn't seen that before I wrote my post!!
I like simple food as much as the next man, but it doesn't mean that I am blind to food done brilliantly either
Last edited by Fat Boy; 25 September 2013 at 10:13 PM.
25 September 2013, 09:29 PM
#52
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Northcote is worth trying, even if its just the Sunday lunch - but it does book up way in advance and as you say its not cheap. But the standard of food is just next level - if you are a foodie then its well worth going for the tasting menu and there is a lot of local produce on the menu.
).Cheers,
mb
25 September 2013, 10:20 PM
#54
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My mate is a Michelin starred chief who has run restaurants in France and now works in a local pub. I had a dinner party and he offered to cook. Well, all I can say is that it was fooking great. Whilst he's more than capable of the 'poncy' ****e, his pub grub is just that; great pub grub and is second to none at very affordable prices.
25 September 2013, 10:50 PM
#56
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We have Glas Fryn in our nearby town. Good garden for Summer outside etc. It does good food, and plays no music. Attracts artists, thinkers, expressives and executive class, and less or no chavs. Art of conversation is encouraged, so you hear ample chatter-chatter in the place while you eat. Good food for reasonable money, I say. Small portions for some, they say.
http://www.brunningandprice.co.uk/glasfryn/
http://www.brunningandprice.co.uk/glasfryn/
26 September 2013, 10:04 AM
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26 September 2013, 10:14 AM
#58
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Not all pub food is shat...
Hand & Flowers, Marlow
The Hand and Flowers was opened in March 2005 by Tom and Beth Kerridge.
In less than a year they gained themselves one Michelin Star, 6/10 and Buckinghamshire Newcomer of the Year in The Good Food Guide, 3 AA Rosettes and one Egon Ronay Star.
In 2012, Michelin Guide for UK and Ireland, the Hand and Flowers is the first pub to have been awarded 2 Michelin Stars.
Tom was previously head chef at Adlards in Norwich (one Michelin star), and senior sous chef at Monsieur Max in Hampton (which also had one Michelin star).
Before then, Tom cooked at London restaurants including Odettes, Rhodes in the Square, Stephen Bull and The Capital.
The Hand &Flowers
SUNDAY LUNCH
STARTERS
Demi “En Croute” of Whole Baby Truffle with Foie Gras and Port.
Blowtorched Scottish Scallop with Beef and Mead Bouillon,
Summer Truffle, Nasturtium and Apple.
Crispy Pig’s Head with Rhubarb, Pancetta and Greek Cress.
Potato “Risotto” with Baked Potato Stock, Buttered Girolles and Samphire.
Pork and Mushroom Terrine with Dill, Pickles and Toasted Sourdough.
Lovage Soup with Bramley Apple, Smoked Eel, and Blue Cheese Tortellini.
Parfait of Duck and Foie Gras with Orange Chutney and Toasted Brioche.
Glazed Omelette of Smoked Haddock and Parmesan.
Salt Cod Scotch Egg with Red Pepper Sauce and Chorizo.
MAINS
Treacle Cured Chateaubriand of Lancashire Beef
with Yorkshire Pudding, Roast Potatoes and Red Wine Sauce.
Corn Fed Baby Chicken with Hops, Ale and Hay,
Thyme Roast Celeriac and Summer Truffle.
South Coast Sea Bass with Cep, Oxtail and Baby Gem “Tarte Fine”.
Tenderloin of Wiltshire Pork with Pickled Mustard Leaf,
Malt Glazed Cheek, Garlic Sausage and Potato Dauphine.
Essex Lamb “Bun” with Sweetbreads and Salsa Verde.
Spiced Tranche of Cornish Monkfish with Roasted Cauliflower,
Peanut Crumble and Verjus.
Slow Cooked Duck Breast with Peas, Duck Fat Chips and Gravy.
“Great British Menu 2010”
The Hand & Flowers Fish & Chips with Tartare Sauce.
Please be aware that some of the meats and fish are served medium rare. Some dishes may contain nuts
SIDES
Hand & Flowers Fat Chips
Bucksum Leaves with English Dressing
Broccoli with Hollandaise Sauce and Toasted Hazelnuts
Bucksum Bobby Beans with Aioli
Pomme Boulangère
Hispi Cabbage
DESSERTS
Selection of Cheese Served with Grape Chutney.
Tonka Bean Panna Cotta with Strawberries, Strawberry Jelly and Liquorice Meringues.
Glazed Apple Tart with Burnt Milk Ice Cream.
Sweet Malt Gateau with Malted Milk Ice Cream,
Yeast Tuile and Crème Fraîche.
Vanilla Crème Brulée.
Hand & Flowers Chocolate and Ale Cake with Salted Caramel and Muscovado Ice Cream.
Raspberry and Rosewater Soufflé with Caramelised
White Chocolate Ice Cream and Basil Sauce.
Hand & Flowers, Marlow
The Hand and Flowers was opened in March 2005 by Tom and Beth Kerridge.
In less than a year they gained themselves one Michelin Star, 6/10 and Buckinghamshire Newcomer of the Year in The Good Food Guide, 3 AA Rosettes and one Egon Ronay Star.
In 2012, Michelin Guide for UK and Ireland, the Hand and Flowers is the first pub to have been awarded 2 Michelin Stars.
Tom was previously head chef at Adlards in Norwich (one Michelin star), and senior sous chef at Monsieur Max in Hampton (which also had one Michelin star).
Before then, Tom cooked at London restaurants including Odettes, Rhodes in the Square, Stephen Bull and The Capital.
The Hand &Flowers
SUNDAY LUNCH
STARTERS
Demi “En Croute” of Whole Baby Truffle with Foie Gras and Port.
Blowtorched Scottish Scallop with Beef and Mead Bouillon,
Summer Truffle, Nasturtium and Apple.
Crispy Pig’s Head with Rhubarb, Pancetta and Greek Cress.
Potato “Risotto” with Baked Potato Stock, Buttered Girolles and Samphire.
Pork and Mushroom Terrine with Dill, Pickles and Toasted Sourdough.
Lovage Soup with Bramley Apple, Smoked Eel, and Blue Cheese Tortellini.
Parfait of Duck and Foie Gras with Orange Chutney and Toasted Brioche.
Glazed Omelette of Smoked Haddock and Parmesan.
Salt Cod Scotch Egg with Red Pepper Sauce and Chorizo.
MAINS
Treacle Cured Chateaubriand of Lancashire Beef
with Yorkshire Pudding, Roast Potatoes and Red Wine Sauce.
Corn Fed Baby Chicken with Hops, Ale and Hay,
Thyme Roast Celeriac and Summer Truffle.
South Coast Sea Bass with Cep, Oxtail and Baby Gem “Tarte Fine”.
Tenderloin of Wiltshire Pork with Pickled Mustard Leaf,
Malt Glazed Cheek, Garlic Sausage and Potato Dauphine.
Essex Lamb “Bun” with Sweetbreads and Salsa Verde.
Spiced Tranche of Cornish Monkfish with Roasted Cauliflower,
Peanut Crumble and Verjus.
Slow Cooked Duck Breast with Peas, Duck Fat Chips and Gravy.
“Great British Menu 2010”
The Hand & Flowers Fish & Chips with Tartare Sauce.
Please be aware that some of the meats and fish are served medium rare. Some dishes may contain nuts
SIDES
Hand & Flowers Fat Chips
Bucksum Leaves with English Dressing
Broccoli with Hollandaise Sauce and Toasted Hazelnuts
Bucksum Bobby Beans with Aioli
Pomme Boulangère
Hispi Cabbage
DESSERTS
Selection of Cheese Served with Grape Chutney.
Tonka Bean Panna Cotta with Strawberries, Strawberry Jelly and Liquorice Meringues.
Glazed Apple Tart with Burnt Milk Ice Cream.
Sweet Malt Gateau with Malted Milk Ice Cream,
Yeast Tuile and Crème Fraîche.
Vanilla Crème Brulée.
Hand & Flowers Chocolate and Ale Cake with Salted Caramel and Muscovado Ice Cream.
Raspberry and Rosewater Soufflé with Caramelised
White Chocolate Ice Cream and Basil Sauce.
Would happily go there again!
Last edited by L.J.F; 26 September 2013 at 10:18 AM.
26 September 2013, 12:08 PM
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