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Checking Out our Guest Recommended.
We recently had the opportunity to visit the "Riverford Field Kitchen" for a meal. You have all told us how good it was, heaping loads of praise over the last year about the food, we needed to check it out for ourselves.
It is indeed a kitchen, a very big one at that with half a dozen cooks working under head chef Jane Baxter, and then eight tables of ten where one sits and shares with strangers. But everybody was very sociable and it worked well. No starters, just a blackboard listing what you will be served. No choices! Like being back at school, but that's where any similarity ends.
The waiting staff then proceeded to bring numerous dishes containing vegetables to share, An amazing selection including steamed purple sprouting broccoli, grilled leeks, chicory & lentils and I would highly recommend the roasted beetroot with caraway & orange. There was a sumptuous potato & Jerusalem artichoke gratin, wonderful creamed parsnips with almond mash, and parsnips are normally not my favourite vegetable. Not forgetting my all time favourite, braised red cabbage cooked to perfection. The vegetable dishes would have been enjoyable in their own right, even for a carnivore such as myself, by the time I had filled my plate with vegetables there was little room for the Dartmouth pie and venison loin. Absolutely delicious! Not forgetting a pumpkin pie for the vegetarians amongst us.
And so came the puddings, first the queen of puddings so light and creamy I could feel my diet walking out the door. School dinners came to mind again when I spotted the other pudding on offer, steamed ginger pudding, but again when I tasted it all such thoughts disappeared immediately, replaced by regret that I had already eaten so much of the vegetables, I had no room left for seconds. The ginger pudding was served with what I suspect was plain yoghurt, the first taste of ginger followed by the cooling tart taste of the yoghurt followed by on explosion of creamy ginger as the pudding melted on the tongue. A doggy bag of Ginger Pud was required and duly placed in my hand when we were leaving.
So there’s me, having the best meal of my life with five veggie dishes, two helpings of pudding, and barely a scrap of meat. This could be a guide to the future, we purchased the Riverford recipe book immediately.
Bob the Editor!
Cheek to cheek, Saturday 13th February
The alternative Valentine's evening. No cosy tables for two or suggestive menus - just communal dining with food to share. Back by popular demand, they serve braised pig's cheeks in red wine with creamed parsnips and a spread of seasonal vegetables.
7.30pm for 8pm - £22.50 per person for 3 courses
Mardi Gras evening, Tuesday 16th February
A taste of Mardi Gras (most famously celebrated in New Orleans) at the Field Kitchen. 'Fat Tuesday' is heralded as 'the last blow out before Lent' - expect a feast of oyster po'boys, crab cakes with remoulade, oyster rockafella, jambalaya, red beans, rice and hushpuppies and plenty more.
7pm for 7.30pm - £30 for 3 courses
New-look suppers
They have revamped their suppers to offer a 3 course meal at £22.50 per person. Expect the usual array of vegetables and an antipasta plate to start. Lunch will stay the same, with a new price for 2010 of £17.50 per person.
please call to book 01803 762074 or email fieldkitchen@riverford.co.uk |