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The chic and stylish boutique hotel in Clearwell village is launching a new addition to their menu for 2016. Their All Day Grazing menu is a super tasty collection of “small plates” just right for a flavour and luxury boost for a quick lunch as you are passing, after a walk or other outdoor activity or just to catch up with a friend over something nice to eat. It’s also by way of a tasting menu for the main al a carte service and lunchtime set menus and so is a great opportunity to sample what you may like to order in a later restaurant meal.
We caught up with Colin Fell co-owner at Tudor Farmhouse and his Head Chef Rob Cox for an exclusive first view and tasting of the new menu. Colin told us “The new menu is available daily between noon and five o’clock for all of our customers. We have afternoon tea, great sandwiches and desserts and the small plate service selected from our main restaurant menu. It’s the Tapas concept done in our own unique Forest of Dean & Wye Valley style”.
WyeDean Deli Confidential had been invited to a pre-launch taster of the small plates and we have to say that we were very impressed! We’ve already tasted a couple of the dishes in their al a carte form like cauliflower steak now the main ingredient in a salad with radish and capers – delish! A smaller portion of the superb pan fried stone bass is also on the grazing menu and it looked fantastic on spinach and Rob’s colourful swede puree, and it tasted exactly how we loved it last time. There is a brown crab mouse with turnip and sea vegetables which, was so very subtly flavoured and a tour de force of presentation (as was everything else). Vegetables are a great and underused (creatively) ingredient as Chef Rob put it – “there are many more varieties of veg and ways to cook them than cuts of meat if you think about it – just as varied and tasty an option as an ingredient or a centrepiece”.
Rob has really established himself in the Forest & Wye since coming to Tudor Farmhouse. Originally from Lancashire and trained in Manchester, Rob’s previous position at Michael Caines’ Restaurant “Abode” in the cities heart at Manchester Piccadilly sees a complete contrast in surroundings for him. Tudor Farmhouses’ concept of buy great, buy local is a concept Rob likes and is familiar with. Quality comes first and as many of the ingredients as possible are sourced locally.
But, back to the plates. The Venison tartare looked stunning with a wafer thin slice of beetroot and topped with a garden of greens punctuated with bright juniper. The 24 hour braised beef featherblade on mash with a red wine sauce hit all of those lovely meaty tones and the texture of the meat went perfectly with the creamy mash and rich sauce. The received wisdom on the featherblade cut (from the front shoulder blade of the cow) which is packed with flavour, was that it should only ever be cooked rare. Rob’s innovation takes it the other way and braises it for a whole day and it tastes really great! If you are a meat eater – you’ll want to try this…
Colin had another treat in store for us and we sampled the a la carte serving of braised pheasant and roasted parsnips. Just looked fantastic and with a complimenting textures and flavours of pearl barley, quince and some fab looking mushrooms. A real country lunch or dinner plate!
The portions were just right for an on-the-go daytime treat and the menu has a wide variety to suit everyone’s taste. Dishes start from just £4 with the most expensive at £8 so they are great value for this standard of cooking in the chilled out environment of Tudor Farmhouse. And if you are really torn, are really hungry or just can’t decide – you can always have another – tapas DeanWye style!Follow us
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