Hickory’s Smokehouse, Chester

Well here’s a thing. How about sitting by the river, drinking in the local vibe and enjoying some scrumptious food to boot? If that appeals, then I advise you to head for Hickory’s Smokehouse sat on the banks of the serene River Dee in historic Chester.

So, new to the city and feeling hungry, I left my hotel and followed the signs down to the river, and duly discovered Hickory’s. And for a Tuesday night, the place was buzzing with young and old alike; which is always a good sign methinks.

The menu is varied, interesting and quite frankly – very appetising. Yeah they have ribs, pulled pork (of course), Texas Style Brisket, steaks, skewers, waffles, burgers and if you’re feeling really hungry – the truly awesome Smokehouse Platter. This dish cleverly enables you to try all their classics in one go. I however, went for the XXXL burger.

Inside the 2 creaking halves of your burger bun (skewered to keep everything together), you will find the following: 2 burgers, pulled pork, streaky bacon, gherkins, cajun onion rings, lettuce, tomato, their rather tasty house sauce and American cheese. This fullsome tribute to some kind of American culinary dream is accompanied by fries served in a mug and their very own coleslaw. This of course can be washed down with a refreshing chilled beer. Perfect.

Not content with dinner, I returned the following morning for breakfast and swerved around the usual temptation to go for the full English (I was still full from the night before), and choose instead the pancakes. Not just any pancakes though, but the Hickory Pancake Stack complete with Blueberry compote and cream.

This comes with a pot of maple sauce, the contents of which I used to saturate and envelop my pancakes with a sweet, sticky sheen. Anyway, the result was absolute deliciousness, and since they are served all day, there is no excuse not to try them. Of course you can always come back later and go for the lunch menu which advertises 2 courses for £10.

So, if haven’t cottoned on yet, I’m recommending you come here when you’re next in Chester, or anywhere nearby for that matter. The location is great and the staff are real friendly too, which all adds up to a winning combination. Great for the food scene and great for Chester.

Advertisements

Pappardelle’s, Arundel.

DSC_0408

If you ever find yourself in historic and beautiful Arundel, at the bottom of the main street on the right, you will discover not one but two Italian restaurants. In fact, two restaurants in one.

Now that I have sufficiently piqued your attention, I will explain. What you’ve got, rather cleverly, are two dining experiences under one roof. Bottom floor, you have ‘Osteria,’ which serves some Italian food and also some other non-Italian dining choices too.

Osteria is really just an Italian term for a restaurant that serves good food, beer and wine – slightly lower in the pecking order than a Ristorante or Trattoria.

Anyway having said all that, my friend and I proceeded upstairs to Pappardelle’s which is the proper Italian Ristorante side of the business. Here, we were welcomed by one Jan Marco of Genoa, Italy.

image

The evening commenced with the mandatory but altogether scrumptious ciabatta with olive oil and balsamic vinegar. This was followed by a simply stunning beet cured salmon, with capers, horseradish and ciabatta (again).

Having learnt from a recent trip to the Emilia Romagna region of Italy that Spaghetti Bolognese is not actually an authentic Italian dish, I ordered the more accurate Tagliatelle Bolognese – with lamb.

Spaghetti Bolognese is an adaption of the real thing which is only ever made with Tagliatelle and not spaghetti. It’s also a lot less tomato based than what we’re used too here in the UK.

Either way, the version I was served was delicious, and whilst not entirely accurate, was much closer to the Ragu I had eaten in Bologna. It looked amazing and was thoroughly satisfying.

Washed down with a carafe of house wine, a Barberra 2014 described in the menu as having juicy cherry and damson fruit flavours, I couldn’t have asked for more.

I was not disappointed in any way with the food, ambience or warm and friendly service, and will definitely be returning sometime soon.

wp-1466882773371.jpg

Clavelshay Barn Restaurant

DSC_1624Out in the sticks, a few miles north of Taunton, you will find Lower Clavelshay Farm.  Ok, nothing unusual there because after all we are in rural Somerset, aren’t we?

However, within this farm, you will find a gastronomic delight called Clavelshay Barn restaurant.  And yes, as the name would suggest, it is in a barn (converted).

Farmer’s wife Sue Milveton manages the restaurant, whilst husband William and his two sons take care of this busy and productive farm.  Interestingly, Sue told me that when started this rural eatery almost 11 years ago, the question was posed along the lines of: “How are you going to get people to come to a restaurant in the middle of nowhere?”DSC_1594

Of course any restaurant is only as good, principally, as it’s chef.  That’s where Mr Olivier Certain comes in.  With his undoubted flair for producing mouthwatering, contemporary tucker, drawing in the punters to ‘the middle of nowhere’ doesn’t appear to have been a problem (it was almost full when my daughter Becky & I visited).

Olivier hails from Marseille on the fabulous Cote d’Azur in the sunny, south of France.  His culinary pedigree is impressive, having worked in the Michelin starred La Bonne Etape Chateau Arnoux and also Les Roches in Le Lavandou.

DSC_1602And right here in the Westcountry, Olivier served time as Sous Chef to Andrew Dixon in Porlock Weir, before moving on to the popular and now well established Woods Bar and Restaurant in Dulverton.

Starters and mains ordered, we sat happily ensconced at our table, quaffing a lovely light 2013 Riesling and munching rather tasty Habas Fritas (roasted broad beans).  A neat little idea indeed – I mean, who would have thought you could do something so interesting with the good old broad bean?

Soon the waitress was making a beeline for our table with plates in hand. I opted for the Dorset Cured Meats, Rocket Salad, Blushed Tomatoes with Truffle Oil.  This little beauty on a dish was comprised of two types of salami, coppa, serrano ham, pickled garlic, artichokes and sun blushed tomatoes.DSC_1596

Across the table, Becky’s Smoked Salmon Terrine, Seared Lyme Bay Scallop, Herb Salad, Radish with a drizzle of Vanilla Curried Oil was akin to a piece of art and definitely earned her seal of approval!  This evening was most decidedly looking up…

Round two came in the form of the Clavelshay Farm Home-reared Rose Veal Stew with Root Vegetables, Bacon and some lovely ‘Joe’s’ Sourdough Bread. The deliciously tender chunks of veal were sat in meaty, flavoursome gravy that was simply outstanding. It was like being hit with a flavour tsunami actually.

DSC_1610If cooking is all about the flavours as celebrity chef Gary Rhodes would often tell us, then Olivier scored 10/10 in my book with this treat.  Sue tells me the veal comes from their own farm. I guess it doesn’t come any fresher or local than that.

Becky on the other hand tucked into the Oven Roasted Supreme of Free-range Chicken, Fondant Potato, Kale in a delightful Bourguignon Garnish. Olivier told me that he very proud of his take on this very French sauce, and rightfully so.DSC_1618

By now Clavelshay was full of lots of satisfied customers, succumbing to the chef’s culinary magic.  For us, we were approaching the final furlong: dessert!  This came in the form of a Rich Chocolate Delice and for Becky, the Tasting of Lemon which was comprised of: Posset, Iced Parfait, Curd, Raspberry Coulis and Meringue.

I have to say that I am a Chocolate Delice newbie, but having tasted this, I shall now be on the lookout for this sweet textured delight.  Beautifully chocolatey and accompanied by a zesty orange ice cream.  Becky’s dish was pretty much all scraped clean as was mine; , it was a great end to the night.

Next time you’re in that neck of the woods, why not book a table pay a visit? I guarantee, you won’t be disappointed.

DSC_1620

 

Contact details are:

Address: Lower Clavelshay Farm, North Petherton, Taunton TA6 6PJ

Tel:  01278 662 629

Email: query@clavelshaybarn.co.uk

http://www.clavelshaybarn.co.uk/