Home to the Bladebone

Having been away for a month one of the first things I always want to do is return home to the Bladebone in Chapel Row. The menu was brilliant, it is always different although has a good staple of steaks etc, all of excellent quality. Kiren was there, mad as a fish and adorable with it, water on the table, butter with the bread, little things that mean a lot to me. Kiren has a brain the size of a planet and puts his all into the food. There will be another review coming up soon of the new taster menu but for now let me describe what we had. Kiren, if you read this you need to fill in the gaps for the herbs on the plaice.

Tony had the chicken liver parfait with ginger bread, peas and red onion (and butter, oh yes) and I had the salt and pepper squid with sweet chilli jam and coriander and a wonderful mixed salad. The squid was cooked to perfection, soft and tasty with no rubbery side.

2014-03-08 12.57.27

Tony’s parfait, how beautiful and with butter – oh yes

2014-03-08 12.57.35

Fantastic squid perfectly cooked and look at the rainbow of colours of the salad

2014-03-08 13.19.43

Tony’s long horn beef with horseradish, potatoes in onion ashes, rainbow chard and bone marrow. Stunning

2014-03-08 13.22.09

Another view of the beef with the bonemarrow

2014-03-08 13.19.52

This was my plaice with samphire, new season potatoes and grilled Cornish shrimp. The plaice had a citrus filling and was so delicate and delicious while the samphire added the extra texture, superb. The prawns were also excellent

2014-03-08 13.22.22

What I didn’t have but could have been a spiced lamb broth with rainbow chard and toast, next time maybe. Of course there is always the best scotch egg ever but I have been caught by that before, that results in one eggy Leila. Very tempted by the pork belly with a sage mash, quince, garden kale and a perry jus and tried to persuade Tony to have the Cornish crab with a blood orange mayonnaise, fries and a cucumber and dill salad.

SO pleased we have come back. Thank you Bladebone, you are a wonderful source of food and I love the mad chef/owner.

Leave a Reply

Your email address will not be published. Required fields are marked *