Featured on Top50GastroPubs.com
01398 332248




Redbreast 12 Whisky cured chalk stream trout with winter radishes and dill



1 side of trout (10 portions)

1 kilo rock Salt

1 kilo Sugar

2 Lemon zest

2 Limes zest

20g Coriander seeds blitzed

20g fennel seeds blitzed

100ml Redbreast 12 Whisky


Mix all ingredients except whisky and pack around trout

Pour whisky evenly over the top

Cure for 24-48 hours depending on the size of the fish

Once cured, wash well and pat dry

Slice thinly to serve – 50g per portion


To serve


Watermelon radish




Dill oil



Slice fennel and radish on the mandolin and dress with salt and olive oil

Segment clementines and mix with fennel and radishes and picked dill

Arrange on top of the sliced trout and swirl buttermilk and dill oil on the plate


Main Course


Roast fallow deer with honey glazed celeriac and Estrella Damm beer cream


Fallow deer haunch – Pan roast

1 celeriac – turned into 6 pieces

3tbsp Honey

Estrella Damm


Colour celeriac in oil then add the honey, caramelise then cover with the beer. Reduce down until the celeriac is cooked and glazed.

Cavalo Nero blanched and tossed in butter


Estrella Damm Beer cream


2 eggs boiled for 5 minutes plus 40g egg yolk

90ml Estrella Damm

20 sherry vinegar

500 grapeseed oil

5g sea salt


Make like a mayonnaise




Breakfast Yorkshire Tea brulée with lemon drop cakes




1200 whipping cream

600 milk

330 sugar

375 yolks

30g Yorkshire Tea


Bring tea, cream and milk to a simmer, infuse for 5 minutes

Stir yolks and sugar together

Add cream mix to yolks slowly with a spatula

Pass through a chinois and blowtorch to remove bubbles

Warm moulds in the oven for 1 minute

Use piston to divide into moulds, 80g per mould

Cook at 94 degrees, fan 3 for 30-35 minutes until just set

Allow to cool to room temp before transferring to fridge

Sprinkle with demerara sugar and blowtorch to caramelise


Lemon drop cakes


200 flour

225 sugar

½ tsp bicarb

½ tsp salt

110 butter

225 water

50 crème fraiche

1 egg

1 lemon, juice and zest


Mix dry ingredients in kitchen aid bowl.

Bring water, lemon juice and zest and butter to the boil, pour over dry mix and mix until just incorporated then mix in the egg, crème fraiche.

Grease mini muffin moulds and fill ¾ way up.

Bake at 175 degrees for 12 minutes.


Lemon Drizzle


200 icing sugar

1 lemon juice and zest

25g butter

50ml milk

Melt butter with milk and mix with lemon and icing sugar, glaze cakes and leave to set.

Related Posts

Estrella Damm Top 50 Gastropub listing

Estrella Damm Top 50 Gastropub listing

Great news – we’ve made it into the annual ‘Estrella Damm’ Top 50 Gastropub listing for the fourth year in a row.

We’re in the Gastropub Top 50 for 5th year running

We’re in the Gastropub Top 50 for 5th year running

Good news! We’re celebrating once again after being named for the fifth year running as one of the top 50 gastropubs in the country.