Vallum ice cream4/16/2023 ![]() The lunch menu we chose from is also pretty purse-friendly, two courses are £13.50, which for the quality of everything we ate, is pretty staggering. Obviously, given my driver status, I was unable to sample any of these, but they’ll undoubtedly be seen to on my next visit to Vallum Farm Restaurant! They also boast an impressive and innovative cocktail list, including the Frozen Duck Pond, a concoction including Tequila, Fentiman’s Victorian Lemonade, fresh lime, cane syrup and crushed ice (£6.50) and the Herb Patch Mojito, Vallum’s own take on the classic cocktail. This tied up a simply perfect lunch at Vallum Farm Restaurant and one I’ll be keen to experience again. I actually regretted not ordering my own, which is surprising since, for anyone who regularly reads this blog will know, I don’t usually do desserts. The whole dish was the perfect combination of texture and taste, from silky caramel creme to rocky cinder toffee, sticky toffee sauce and ice cream. But to be fair, this didn’t take anything away from how much he enjoyed it and I guess it’s just personal preference.ĭespite feeling like we absolutely couldn’t take any more, we opted to share a dessert from the A’la Carte menu and went for the Deconstructed Sticky Toffee Pudding (£5.75) which was an absolute joy to look at and even more of a joy to consume. It’s a rustic take on fish and chips so the chips should follow suit. The only slight criticism on this dish would be that we felt it should really be served with hand-cut chunky chips as the fries were a bit flimsy. The fish was cooked to perfection and the batter light and not greasy at all. The boyfriend, on the other hand, was able to enjoy plenty of the wine (I must put my foot down on the driving in future!) and a bottle of the Vallum Pale Ale (brewed locally at Allendale Brewery) which is a light, zesty ale with hints of citrus fruits that even I liked the taste of.įor his main course he chose the Beer-battered North Shields cod with fries, mushy peas and (of course!) home-made tartare sauce. ![]() I’d underestimated how filling this would be, thanks to generous servings of both the beef stew and the potato, so after this and a starter it was fair to say I was feeling pretty stuffed.Īs designated driver I could only have the one, so chose a small (obviously!) glass of their Argentian Malbec to enjoy with my main course. Comforting and delicious, there were hints of red wine in the jus and the root vegetables were served quite al dente, which is my favourite way to enjoy veg.īut of course, the beef, which was the star of the show, didn’t disappoint. This was essentially a massive hug in a plate. Next up for me was the hearty Overnight Braised Beef with potato purée and root vegetables with a meaty jus drizzled over. The terrine was perfectly textured and of course, the fresh bread from the on-site bakery was a perfect accompaniment. The chutney was vibrant, with star anise and hints of citrus fruits and cinnamon, like no chutney I’ve ever tried before. As you can see from the picture below, the plate was bursting with colour and texture and I’ll be honest, despite my starter being SO good, I had major food envy. My boyfriend chose the Chef’s Terrine (today’s was Ham Hock) served with Vallum Bakery toast, house pickles and chutney. I’ve thought about this starter quite a lot since and would absolutely a) recommend it and b) have it again on my next visit. The smoked flavour of the mackerel was complemented perfectly by an incredibly zesty potato salad and the shallot dressing added a further punch. I’m a big fan of a fish starter and this was delicious. The very friendly and professional Alan was looking after us and talked us through the menu and specials, as well as where the ingredients were sourced, including of course, the farm itself.Īs we’d decided to skip breakfast, I literally could have chosen everything, however I finally opted for the Smoked Mackerel Paté, which was served with a Heritage Potato Salad and Shallot dressing. Our visit coincided with them putting up the Christmas decorations, which gave the place an even more cosy feel thanks to the fact it was miserable and dreary outside. The small and cosy restaurant is elevated above their farm shop (I’ll get to that bit later) and the decor is all about mixed up furniture and plenty of light thanks to the almost 360 degree windows. As I have very little concept of distance, I’d thought it further away than it actually is, so I was pleasantly surprised that after a mere 20 minute drive, we were at the farm ready for a 3-course lunchtime feast. I’d been meaning to head up to Vallum Farm Restaurant for quite some time, so when an invite from their team landed in my inbox to invite us for a leisurely weekend lunch, obviously, I jumped at the chance.
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