It was great to be back at Kerridge’s which is one of our favourite places and once again we enjoyed another fabulous lunch. There’s always such a good friendly atmosphere which makes you feel that you are in an enormous pub. You also get the chance to enjoy fantastic food and drinks so really why wouldn’t you come back as many times as you can.

Our visit on saturday started with a delightful welcome at reception before taking a seat in the the bar area for a pre lunch drink. This was to be a complimentary glass of champagne courtesy of manager Blaine who managed to come over for a chat before heading back to an already busy service. Once we’d finished our bubbles it was time to head to our table which was in one of their delightful booths.

It was here that head waiter Anne took over and looked after us superbly for the rest of the afternoon along with Blaine who would pop over whenever possible. We started with a Cod Roe Crumpet snack along with Bread and Butter while we looked at the A la Carte menu.

COD ROE CRUMPET
BREAD & BUTTER

After a discussion with Anne about the menu and her recommendations we placed our order. We then chose a fabulous 2020 Dolcetto D’Alba a light and italian red wine from Piedmont. Now it was time for our starters where we chose the Hand Dived Orkney Scallop with yorkshire rhubarb , black pudding , cobble lane coppa. For myself I opted for the Orange Glazed Duck Rillettes with green peppercorns , pistachios , cognac jelly , sourdough toast and truffle butter. These were two fabulous dishes to get us of to a great start.

2020 DOLCETTO D’ALBA
ORKNEY SCALLOP
ORANGE GLAZED DUCK RILLETTES

Now we moved on to our main courses of the Beef Shin Pie with clotted cream mash , beef suet crumble and devilled peppercorn sauce. We also chose fish heaven in the form of a Fillet of Sea Bass with sicilian red prawns , lobster and seaweed butter , charred cucumber , pickled carrots and a parsnip purée. To accompany these dishes we ordered the heavenly triple cooked chips and hispi cabbage.

BEEF SHIN PIE
CLOTTED CREAM MASH
FILLET OF SEA BASS
HISPI CABBAGE

After a nice little break it was time for dessert and boy was I in for a treat. My wife opted for the fabulous Banana Souffle with coconut sorbet and chocolate sauce. Now for myself when ever I see Apple Tarte Tatin on the menu then it’s a must have and this one along with vanilla ice cream and cardamom custard really will take some beating. It was an individual portion cooked in its own pot that was simply sublime.

BANANA SOUFFLÉ
APPLE TARTE TATIN

We finished with coffee and petit fours to bring to an end another fantastic visit to Kerridge’s. I really would recommend a visit here as the food from head chef Nick was amazing as always and the service led by Blaine , Anne and the team was first class. I for one will be looking forward to returning as soon as possible.

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