PEAR, WHISKEY CUSTARD, WHISKEY SNAP, NUTMEG
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BUTTERMILK, WHEY CARAMEL, WINTER NUTS, BURNT HAV
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BEETROOT, BLOOD ORANGE, CHOCOLATE, OLIVE OIL
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SPINACH, BEETROOT, WHIPPED SMOKED CHEESE, BEETROOT CARAMEL
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I’m happy to say that I’ve discovered another gem. We visited @restaurantjericho , near Nottingham for the first time (we have since been back multiple times) last year and enjoyed a superb menu of locally sourced produce cooked over fire in this converted farm house. Formerly Dickie’s Farm Dining this used to be a steak house using Belted Galloway from it’s own butchery. Now Richard Stevens and partner Grace have dramatically reduced covers and produce a multi course tasting menu using unusual home grown ingredients as well as produce from local suppliers with an emphasis on local game. Much to the annoyance of some of the locals who miss the less sustainable ways of the high volume steak house. Aiming to be at least 80% self sustaining as a restaurant, this really is worth seeking out and giving a try. The cooking is delicious and Richard and Grace are the perfect hosts. You can also stay nearby as we did at Belvoir House. Having revisited Jericho I am happy to say that I chose it as our last stop on my tour of my favourite UK restaurants (outside of London) last year. Highly recommended.
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Michelin Guide -
OAD -
W50B -
Best Chef Awards -
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