Apple and Bretagne

When I looked at the menu at Murano and saw that they had an Apple Tarte Tatin as one the desserts I couldn’t have been more pleased. My patience was rewarded because this was one of the best Tarte Tatin’s ever. It was an absolutely delight as the rich flavour of apples on top of the perfectly cooked and slightly crisp pastry was heaven. This was accompanied by a fabulous vanilla ice cream. Now what could make this better. Well I can tell you as the Distillerie du Gorvello cider brandy chosen by sommelier Ali was a perfect pairing and enhanced the flavour not only of the Tarte Tatin but the brandy itself.

Apple Tarte Tatin

Distillerie du Gorvello

#SweetWine #Dessert

Well as you must surely know I’m a frequent visitor to Haywards in Epping where over the last seven years I’ve enjoyed some excellent food and service. During this time I’m delighted to say that I’ve also become very good friends with owners Jahdre & Amanda. So now as we fly past the one hundred and thirtieth visit mark time it gives me great pleasure to tell you about another fantastic dining experience we enjoyed on friday evening. We arrived to be greeted by recently appointed Restaurant Manager Richard who really is becoming a great asset to the restaurant and assistant Sophie who is improving with every service. Haywards like all restaurants has undergone staff changes in the front of house especially during the current situation but with Richard at the helm all the new members of staff have settled in nicely. So when you put this together with the amazing team of chefs under the leadership of chef patron Jahdre in the kitchen this restaurant can continue to go from strength to strength. After a brief chat we were escorted to our usual table 10 which is in the corner next to the kitchen. We then looked at the menu where you had a choice of A la Carte our as we did opted for the six course Tasting Menu.

We started with a delightful selection of snacks and an amuse bouche that included the new Cod skin cracker topped with taramasalata.

Cod Skin Cracker

This led us onto our first course and a fantastic Venison Tartare with caramelised celeriac purée , radish & egg yolk emulsion with a piece of focaccia bread on the side. We followed this with the Roasted Cauliflower & Cous Cous accompanied by cauliflower ice cream & a curry oil. Now I know what some of you might be thinking did he really say cauliflower ice cream and yes I did but believe me it was delicious.

Venison Tartare

Roasted Cauliflower & Cous Cous

Next to arrive was the Stone Bass with caramelised onion purée , smoked bacon & kohlrabi that was an absolute delight. This led us to the main course of Roasted Lamb Rump , braised lamb neck , broccoli purée & mint gel along with a fabulous and rich sauce. This really was a fantastic dish.

Stone Bass

Roasted Lamb Rump

We then moved on to the Cheese course that included a selection of three cheeses along with crackers , bread , chutney & grapes. This led us to a fabulous pre dessert based on an apple panna cotta that I believe should be made into a full size dessert as it was absolutely delicious.


Pre Dessert

Now it was time for dessert where we was in for a surprise as we were not going to be given the one on the menu but instead a new creation from pastry chef Luke. This Lemon Parfait & Gel with milk ice cream & honeycomb tuille was simply stunning and probably the best dessert he’s created in his time at Haywards. So then we thought we’d finished but Luke had other ideas as out came another new dessert to share. A White Chocolate Mousse with raspberry compote & pistachio cremaux that was amazing.

Lemon Parfait

White Chocolate Mousse

We finished with coffee and petit fours along with a chat with Jahdre to bring to an end another fantastic meal at Haywards. The food here is amazing and improving all the time due to the young team of chefs Zak , Miles and Pastry Chef Luke. The front of house led by Richard is also improving with every service. This restaurant can only go forward from here and therefore yes I would highly recommend a visit to see for yourself. I will continue to visit this fabulous restaurant that is definitely the Best in Essex I’m my opinion.

Petit Fours

Thank You to all the team for a fantastic evening keep up the good work and see you all again very soon.

#SupportHospitality #SupportLocal #Epping

This restaurant always has a special place in my heart as I’m a lover of Italian food & wine. I’m also now very pleased to say that after today’s visit nothing has changed in fact to be honest they’ve only enhanced my passion for Italian even more. We arrived on saturday just a day after the latest government announcement which really is hurting the hospitality industry. Yet this this did nothing to effect the fabulous welcome we received from Laura and the team.

Rump of Beef at The Greyhound

This sunday roast at the Greyhound Pub in Beaconsfield was an absolute treat. The Highland Rump of Beef was a beautiful cut of meat and cooked to perfection. It was accompanied with crispy garlic potatoes , vegetables , yorkshire pudding and a fantastic side order of jerusalem artichokes with blue cheese & almonds. Then topped of with a nice rich gravy.

Roast Lamb at Greenman

On my visit this time to the Greenman I decided to go for the roast lamb which was nicely cooked and came with a good selection of vegetables , roast potatoes , sage & onion stuffing and like with all the roasts here a yorkshire pudding.

Hazelnut and Marmalade

When a stunning dessert meets one of my favourite sweet wines then the rest is history. We were enjoying a fantastic surprise tasting menu at Core by Clare Smyth when it came to dessert. It was then that the Hazelnut Souffle with a Chocolate Sorbet made by talented young chef George arrived and I have to say it was absolutely amazing. But when sommelier Gareth paired this with the Bodegas Bentomiz Ariyanas 2016 I was in dreamland as this is my favourite sweet wine. It’s full of sweetness with flavours of orange , peach , honey that you think your drinking liquid marmalade. So yes this indeed was a match made in heaven.

Hazelnut Soufflé with Chocolate Sorbet

Bodegas Bentomiz 2016 Ariyanas

#SweetWines #Desserts

On our last visit in August we had such a fantastic evening with Daniel , Margriet and all the team that we couldn’t wait to return. We were also very keen to try their sunday lunch menu. So with this in mind we booked a cheeky overnight stay in a local hotel and set off for Beaconsfield. We had a nice little walk around the town before arriving at the Greyhound where we received a fabulous welcome back from all of the team

It’s a rare thing for us to have a local saturday and enjoy some of my favourite places in Hornchurch but this weekend we had that chance. I’m also delighted to say that even in these tough times all the local businesses seemed to be doing well and there was definitely a good atmosphere as we walked around.

This was our thirteenth visit and definitely a dining experience that surpassed all others. We arrived on saturday lunchtime and were greeted by restaurant director Rob as well as Michal , Ale & Kieran. We sanitized our hands before being escorted to the bar to enjoy one of Ale’s fantastic pre lunch cocktails. He had already been preparing a little treat before we ordered a Coffee Negroni and the Gin & Pickle. While enjoying our cocktails it was nice for some members of staff to come and say hello and welcome us back.