Jun 20, 20203 min read

Tasting Menu : Summer

Updated: Dec 20, 2020

THE FINEST SEASONAL INGREDIENTS AND SUSTAINABLE PRODUCE BY CHEF CRAIG HENNESSEY from THE ROBIN HOOD INN and Hungarian wine cellar

Summer Tasting Menu

This Season we will explore the textures and flavours of some of the best ingredients available right now.

Try our new private dining, Summer Tasting Menu Experience,

Enjoy this season in the comfort of your own home.

✅ 7 course seasonal menu

✅ in your own home

✅ social distancing followed

✅ full flavours

✅ unique matched wines

✅ no washing up

✅ service available for 2 - 12 people

chefcraighennessey

#tastingmenupreparation.

Thanks for the rapid delivery@nurturedinnorfolk!

Fresh from the fields of Norfolk to the plates in Cumbria #supportingbritishfarmers.

We really loved the #ecofriendlypackaging. Learn more about our sustainable practices here

#artonaplate #therobinhoodinnsmithfield

@hungarian_wine_cellar

#food #foodporn #edibleflowers

Canapés & a glass of prosecco to start

canapes on arrival are served with a glass of prosecco. todays choice was Venison Donner kebab, with cucumber raita, scorpian Chilli sauce and Nasturtium leaves from nurtured in Norfolk — Venison Donner kebab, with cucumber raita, scorpian Chilli sauce and Nasturtium leaves from nurtured in Norfolk

BORDER ESK TOMATO GAZPACHO

When tomatoes can be purchased directly from a local grower, in Cumbria, it is a clear sign that it is the best time of the year to be eating them.

BORDER ESK tomatoes are full of flavour & taste miles better than the ones that have traveled from the continent.

For the first course of our Summer tasting Border Esk tomatoes.

Fresh chilled gazpacho,
Black olive foccacia,
Sun-dried tomato compressed Winter Tarn butter
A rich bulls blood tapenade,
Galloway Beef Dripping confit plum
Warm Basil Consommé jelly
Nurtured in Norfolk aromatic herbs

Fresh chilled gazpacho, Black olive foccacia, Sun-dried tomato compressed Winter Tarn butter A rich bulls blood tapenade, Galloway Beef Dripping confit plum Warm Basil Consommé jelly Nurtured in Norfolk aromatic herbs — Border esk tomato gazpacho

Neil and Mark's aim is to buy fresh quality fish and shellfish from as close as the Solway to as far away as the Seychelles. The main trade of the Fish Cellar, at the Devonshire Arcade in Penrith, is retail customers although they supply a few pubs, restaurants and hotels who themselves set high standards like they do. Craig has known these guys for years, and from 2019 the Fish Cellar provides the ' Catch of the day' in Smithfield. — Meet Neil and Mark from the Fish Cellar, at the Devonshire Arcade in Penrith. They set themselves high standards and always buy fresh quality fish and shellfish

HAND DIVED SCALLOPS

sweetcorn, sriracha, kuzu

Our Fish course has been a firm favourite on our catch of the day board at the pub.

The creaminess of the scallop is offset by the heat of Sriracha, brought together under the golden flavour of sweetcorn and of pan searing the shellfish to perfection.

Pan Fried Scottish King Scallop,
Caramelised Sweetcorn Puree,
Crispy Sweetcorn Fritter,
Homemade prawn cracker
Flying Goose Sriracha chilli sauce
garnished with salty fingers

Bodri Feher Cuvee - 2019 Dry white wine , round blend of white wines with fine acidity being composed mainly of Welschriesling. A great companion to starters made of vegetables or eggs, as well as fish and poultry Best served at 10°C-12°C 750ml 12.5% ABV — White Wine / Bodri Feher Cuvee - 2019

Chicken Hadrian's Wall

Although the common known "Caesar" salad has nothing to do with the Romans, I think a salad with acknowledgement to the heritage of the Romans in the Borderlands is well called for:

Chicken Skin Powder

Cumberland Air Dried Ham crisp

Roasted Garlic & Garden Thyme Chicken

Puffed Pearl Barley

Grilled romaine lettuce

Parmesan Crisp

Bodri, Cabernet Sauvignon - 2018 Balanced & harmonious dry wine, rich in aromas & flavours Protected Designation of Origin We recommend to pair this wine with rich deep fruity flavours Best served at 16°C - 18°C 750ml 14.5% ABV — Bodri, Cabernet Sauvignon - 2018

A pig wrapped in a woolly sheep-like fleece might sound like a joke, but the strangely appealing curly coated sheep pig does exist.

We would like for you to meet Mangalica pigs,

Hailed as the 'kobe beef of pork.'

A SUPERIOR FLAVOURED, BUTTERY PORK MANGALICA PORK

My favourite from the tasting menu:

Mangalica Fillet,
Slow Cooked Mangalica rib
Mangalica Black Pudding,
Roasted Sweet Red Pepper Puree,
Smoked paprika "snow"
Stuffed King Cabbage (töltött káposzta)
Crispy Kolbász
Hungarian wine jus

Bodri, Orsi rose - 2019 We can highly recommend this rounded blend rose wine for those who enjoy refreshing, fruity flavours. Its Mediterranean aroma makes it similar to the long gone ‘Siller’. Great companion to fish dishes and salads. Best served 8-10 C Best served at 8-10 °C 750ml 12% ABV — Pre- dessert Bodri, Orsi rose - 2019

STRAWBERRY PIMMS

pre dessert

mint and cucumber from

chefcraighennessey

#pimmsoclock on a plate! 🍓🥒@nurturedinnorfolk

🎶“Vitamins, minerals very high number🎶“

can u guess the#spherification?

@hungarian_wine_cellar

Strawberry Pimms Jelly Spoon
Garden Mint Cream spoon
Cucumber caviar
Sour Apple Sherbet
toasted meringue
Apple blossom @nurturedinnorfolk
Roasted White Chocolate

Described as the fourth chocolate! Created from the Ruby cocoa bean, through a unique process that unlocks the flavour and the pink/red colour present in the Ruby cocoa bean. — Callebaut Ruby chocolate

CHOCOLATE BAR TASTING

Described as the fourth chocolate!

Created from the Ruby cocoa bean, through a unique process that unlocks the flavour and the pink/red colour present in the Ruby cocoa bean.

NO FLAVOURINGS OR COLOURS ARE ADDED!!

Do not confuse the pink colour with a flavoured chocolate - Ruby chocolate is in a class of its own and 100% natural colour and flavour from the Ruby cocoa bean alone, with added sugar.

Not bitter, milky or sweet, ruby chocolate is described as an intense sensorial delight; a sensual tango of berry-fruitiness and luscious smoothness.