Restaurant Reviews

Restaurant Reviews and Food Musings

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Fed up with celebrity chefs drizzling sauces over undercooked pieces of meat? I am!

I regularly dine out and am happy to share my restaurant experiences, and musings on food with you.

Monday, April 12, 2021

Roast Boned, Rolled Shoulder of New Season Sussex Lamb

My thanks to the good people of Clark's Meat and Poultry for a most excellent boned, rolled shoulder of new season Sussex lamb.

I roasted it and the joint was tender, succulent and the taste sublime.

Monday, March 29, 2021

Gammon and Parsley Sauce




 

My thanks to the good people of Clark's Meat and Poultry for the most excellent gammon.

I boiled it, and served it with parsley sauce.

A very fine joint of meat!

Monday, March 08, 2021

Poussin

 

My thanks to the good people of Clark's Meat and Poultry for the most excellent poussins.

I stuffed them with garlic, parlsey and butter. Then roasted them with a couple of garlic heads.

Served with garlics and rosemary potatoes.

Top notch eating!

Friday, March 05, 2021

Mermaid Inn Recruiting 2 Chefs de Partie

 


After 6 years our Head Chef, Ben Fisher, is off to pastures new and sadly will not be joining us when we re-open on May...

Posted by The Mermaid Inn Rye on Friday, 5 March 2021

Wednesday, March 03, 2021

Chicken Cassoulet




 

Here is a simple one pot dish that you can cook in the oven without any hassle, and it has the added advantage of tasting great!

Ingredients

- chicken thighs

- black pudding, cubed

- bacon, chopped

- tinned flageolet beans

- garlic, lots of it chopped

- bay leaves

- chicken stock

- salt/pepper

Method

- put all ingredients into an ovenproof casserole dish and put the lid on

- cook in a preheated over at 180 for about 50-60 minutes

Enjoy!

My thanks to the good people of Clark's Meat and Poultry who supplied the chicken, black pudding and bacon.

Tuesday, February 23, 2021

Advice To Myself When Using The Bread making Machine

 


1 Don't use gluten free flour (ie read the label of the flour before use).

2 Don't buy gluten free flour (ie read the label of the flour before purchase).

Monday, February 22, 2021

Sussex Pork Chops

 



Hat tip and kudos to the good people of Clark's Meat and Poultry for delivering to me some splendid Sussex pork chops.

They were thick cat, as requested, and had an excellent layer of fat, because as we all know fat means flavour! 

I roasted them on top of my homemade herb and onion stuffing.

They were exceptionally tender and flavoursome, and the stuffing superb (even if I say so myself)!

I forgot to take the photo at the beginning, so two had already been scoffed (along with a generous portion of stuffing) when I finally got round to it.

Friday, February 19, 2021

Read The Room Rishi

 

Talking to people in the hospitality business is the correct thing to do.

However, limiting your discussions to celebrities with brands worth hundreds of millions isn't!

Monday, February 08, 2021

Boned and Rolled Shoulder of Sussex Lamb

 

Rather than expose yourselves to the risk of COVID19 in an overcrowded supermarket, buy produce from your local shops which are plentifully stocked and are not crowded with people standing cheek by jowl.

My thanks to the good people of Clark's Meat and Poultry for delivering to me a splendid boned, rolled shoulder of Sussex lamb.

It roasted a treat, and was sublime!

Monday, February 01, 2021

Garlic Stuffed Roast Chicken

 

Rather than expose yourselves to the risk of COVID19 in an overcrowded supermarket, buy produce from your local shops which are plentifully stocked and are not crowded with people standing cheek by jowl.

My thanks to the good people of Clark's Meat and Poultry for delivering to me a decent sized free range chicken, which I stuffed with a couple of fistfuls of garlic and roasted.

I used the giblets to make a stock for the gravy, and gave the cooked giblets to Rosie (who says thank you).

The chicken was excellent.

Sunday, January 31, 2021

Wild Boar Sausages - Stab One Tonight!

My thanks to the good people of Clark's Meat and Poultry for delivering to me a batch of their splendid wild boar sausages, which they make on their premises (in natural casings)

They were bloody marvellous, exceptionally flavoursome.

Stab one tonight!






Monday, January 18, 2021

Rolled Loin of Sussex Pork

 

My good friend Derek Stott, who is an experienced butcher, has joined forces with Paul Clark of Clark's Meat and Poultry.

As I have said before, rather than expose yourselves to the risk of COVID19 in an overcrowded supermarket, buy produce from your local shops which are plentifully stocked and are not crowded with people standing cheek by jowl.
 
As such, I was delighted with this magnificent rolled loin of Sussex pork that Paul delivered to me on Saturday. I roasted it with stuffing and prunes.
 
It was first class, very tender and flavoursome!