There have not been many times in my foodie life that I get absolutely blown away but I can honestly say that this was one of those occasions. On our previous to the Bailiwick Freehouse we have enjoyed a fabulous lunch , an evening a la carte and a fantastic sunday lunch. But what we experienced on saturday evening was nothing short of stunning.

We headed from east to west to arrive at one of the entrances to the Windsor Great Park on Wick Road. Here is where you’ll find the Bailiwick. As we approached out came manager Liam to give us a fabulous welcome before escorting us inside to our table. We started with a complimentary glass of sparkling wine while enjoying a nice catch up with Liam and Liz.

We were then in for a lovely surprise as from the kitchen came owner’s Steven and Ami to welcome us back. Then after a quick chat they said that they would be more than happy to create a special menu for us. Well this was such an amazing gesture and we were delighted to accept. So with that they both headed back to the kitchen.

We then chose a fabulous bottle of Chateau Cap de Merle 2018 from Bordeaux which paired perfectly with the food. This started with the arrival of the amazing Windsor Great Park Venison Bon Bons and Mustard Mayonnaise.

VENISON BON BONS

Now it was time for the first course and what a dish it was to. The Red Deer Tartare with pine oil emulsion , smoke mayonnaise & brioche accompanied by a game broth was simply stunning. This was followed by their homemade bread and butter. What was to follow was doughnut heaven. The Pheasant Doughnut with truffle and parmesan custard just blew us both away.

RED DEER TARTARE & GAME BROTH
BREAD & BUTTER
PHEASANT DOUGHNUTS

If we thought things couldn’t get any better then what was to follow changed that as we were treated to a brand new dish coming to the menu very soon and believe me you’ll be in for a treat. The Mallard with truffle mash , confit leg croquette and accompanied with a mixed game cassoulet and chicken liver parfait was out of this world. It just goes to show that when you have amazing produce from the Windsor Great Park and put it in the hands of fantastic chefs then the result is going to be nothing short of perfection.

THE MALLARD
MALLARD , TRUFFLE MASH , CROQUETTE
CHICKEN LIVER PARFAIT
MIXED GAME CASSOULET

Now it was time for pastry chef Ami to takeover. This started with a delightful pre dessert of Quince and Ginger Sorbet. What was to follow was no surprise because Ami’s desserts are always delicious. The Bavarois of yorkshire rhubarb , vanilla , confit ginger & lemon balm was a true delight as was the Trifle of clementine leaf custard , mandarin jelly , blood orange sorbet & marigold.

QUINCE & GINGER SORBET
BAVAROIS
TRIFLE

We finished with coffee and petit fours to bring to an end an absolutely amazing evening. But this was not before Steven and Ami came to join us at the table for a drink. This gave us the opportunity firstly to thank them both and to tell them how fantastic the food and desserts were as well as the fabulous friendly service from Liam , Liz and the team. I really can’t recommend a visit to the Bailiwick highly enough because as I said earlier when you have this kind of produce along with chefs as talented as this then you are not going to be disappointed in the slightest. We certainly will be back again very soon.

Thank You Steven , Ami , Liam , Liz and all the team for a fantastic evening and look forward to seeing you all again soon.

3 Comments on “The Bailiwick Freehouse”

  1. I’m so envious of how adventurous you are! This food sounded amazing, but I have never even been to a place that serves half of these things. I LOVE desserts though and these desserts were right up my alley. Looked delicious.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: