This s a trip I made a couple of months ago to Bumpkins where the chef was kind enough to give me a quick interview for Kennet Radio as well.Ã‚Â Ã‚Â As it was all a bit spur of the moment the photos aren’t great but you get an idea of their food which is pretty good.Ã‚Â I was able to have oysters, oh yes, and a really interesting scallop dish with cauliflower beignets followed by ox cheek and a smoky mash.Ã‚Â Please be warned that this post is written some time after the event so I may not be describing everything perfectly but have learned my lesson about taking notes!!
Oysters, my prestarter starter.
A very blurry picture of my lovely little sister, Beth, and her husband, Murray.
Goats cheese and beetroot salad, lightly grated horseradish, fennel, cox apple, croutons and a beetroot dressing
Pan fried west coast scallops served with bacon tomato jam, cauliflower fritters and sea vegetablesÃ‚Â This was so delicious and the cauliflower was unusual but gave a good crunchy texture to go with the sweet meaty scallops
Asparagus, seasonal, simple and delicious
One view of skate wing with caper sauce
I wish I could remember – this is where I learnt the importance of taking notes.Ã‚Â However it could well be the pan fired fillet of sea bass with chargrilled garden vegetables with a light tomato sauce
skate wing with caper sauce again
Braised Scottish ox cheek with smoked mash, oxtail bone marrow, sliced ox tongue and a fantastically deep rich sauce.Ã‚Â This was real comfort food, it had umami and a wonderful depth of flavour.Ã‚Â The sort of food that you may not be able to eat all of it and then regret that a couple of hours later.Ã‚Â Indeed a plate licker, luckily the restaurant is far enough away that they probably won’t recognise me next time I go back.Ã‚Â Which I will.Ã‚Â Highly recommended.Ã‚Â Good specials board, lots of seasonal produce, well worth a visit.