Meal at The Sportsman

Meal at The Sportsman

at The Sportsman on 4 June 2016
Photo Views
11
Meal Views
35

Another visit, another triumph.  There were some minor changes on the menu from previous tasting menus and I get the feeling from needing to make this booking 4 months in advance for a weekend lunch that the secret of this pub is definitely over.  No matter, as I knew it would be wise to book for the summer in plenty of time, especially for the occasion it was which was my milestone Birthday.  I did a count recently – of the 18 three Michelin starred, 30 two Michelin starred and 81 one Michelin starred venues I have been to thus far (+ 110 non-starred great eateries), I am probably the happiest here at The Sportsman, for the sheer power of the ingredients and simple care of the dishes in the unassuming and comfortable environment it is.  This, combined with how reasonable the price tag is for its quality and the even more reasonable wine list makes me me say this with no qualms at all: in my view it was one of the gems of the planet.

Again, on this vist, no dish was in anyway a dissapointment and I loved the mushroom mousse on delectably thin, cripsy tart as well as the turbot with upgraded tomato cream sauce – I didn’t think it would actually be possible to overtake the vin juane sauce but I think this actually did and I loved every second of every course.  This was another wonderful meal and a double-absolute pleasure to share it with those closest to me on the quality occasion it was.

Again, on this vist, no dish was in anyway a dissapointment and I loved the mushroom mousse on delectably thin, cripsy tart as well as the turbot with upgraded tomato cream sauce – I didn’t think it would actually be possible to overtake the vin juane sauce but I think this actually did and I loved every second of every course.  This was another wonderful meal and a double-absolute pleasure to share it with those closest to me on the quality occasion it was.

The interior has lovely wooden tables complete with log fire at the bar end to keep the feeling comfortably causal and all those that serve dinner clearly share the passion of the food served and enjoy describing all that has been prepared.  Another word on that is needed: the lamb fillets in breadcrumbs with a mint and syrup dip was phenomenal, the turbot with dessert wine cream sauce (vin jaun) and slice of pork rind on the top was uttterly magnificent, the mushroom ravioli with droplets of truffle made the mushroom simply sensational and even the herb bread with salt crust with locally made butter was worthy of a mention in itself.

I cannot emphasise enough how enjoyable and memorable the food and full tasting menu was at this establishment (the tasting menu which is only available on various parts of the week).  There are only two places in the world whereby I feel worthy of giving 100% based on the food and this is one of them.  I would recommend this eatery for virtually any occasion, no matter how informal or special and it would most likely cater for any group or situation.  My only regret is that reviews like this might increase the likelihood of finding it tricky to get a table(!) and I will look forward to going back at anytime.

https://major-foodie.com/the-sportsman/
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9 / 10

Opening bar snack

Pork scratchings

Table snacks

Amuse bouche

Mixed oysters

Oyster intolerence replacements for myself

Bread selection with home-churned bread

Crab with hollandaise

Mushroom tart

Slip sole with seaweed butter

Turbot with cream sauce

Lamb

Rhubarb soufflé

Pork scratchings

Oysters

Bread selection

Salmon with oyster mayonnaise

Pork

Curry soup & onion bhaji

Paté

Chicken & truffle sauce

Signature turbot with vin jaune

Lamb

Chocolate cake

Toffee cake

Cream cheese ice cream

Petits fours

Interior (1)

Interior (2)

Specials

Bread

With Steve Harris

Pork scratchings

Crab mayonnaise pot

Chicken & truffle

Desserts

Cream cheese ice cream

Coffee & petits fours

Chef’s seafood greeting

Oysters

Salt crusted bread

Mushroom & truffle ravioli

Wigeon

Sole

Signature turbot with vin jaune

Lamb fingers with mint syrup

Lamb

Mini desserts

View from the pub

Exterior view

Cheese biscuits

Pork Scratchings

With mustard cider dip

Chef’s seafood greeting

Salt and herb crusted bread

White variant

Pea & ham

Spiced plaice

Risotto

Turbot with vin jaune with smoked pork

Lamb fillet finger with mint sauce

Lamb

Apricot ice cream

Petits fours selection