Anglo- where British and locally sourced food are stars of the show

We are celebrating Nne’s silver birthday! with a taster menu at Anglo! whoop! whoop!!

Her first taster menu was a few years ago when we had lunch at Restaurant Story, and she is now a certified taster menu lover ha! It’s only right that almost six year’s later, we usher her 25th trip round the sun in style. It is almost a exactly a year to the day that I visited Anglo, so yeah, pretty special. I was glad to see that Maria is still out here being the hostess with the most – with the warmest greeting and smile!. And the food? it stays doing what it is supposed to do.

Starting with introductions from the chef which included a pumpkin snack pastry (think croissant) with the creamiest middle. What was really interesting about this was the flavour. I could never quite identify what a ‘pumpkin flavour’ was before this ha! The carrot soup was citrusy and savoury all in one.

One time for the mushroom butter, it was the star of this introduction! The butter presented like Nutella,

I mean look at it! It gave smoky rich mushroom goodness served with freshly baked sourdough bread

it was yummy! So much so, Nnenne and I had this all through out the meal, Yup! The first course was leek – Yorkshire leek, burnt ends, truffle sea weed, fermented cabbage, yogurt snow which was sprinkled.

It was served cold (pleasant surprise), as it felt like a palate cleanser for the mushroom butter. It was paired with 2022 London made skin contact ‘Maria’ Madeline Angevine wine that was easy to drink – light/medium bodied with floral notes. And in the word’s of Nnenne, ‘Oh we really getting into it now!’ ha! Haddock was our second course and the aroma? Ouuu the aroma literally made our mouth water. This dish had layers and textures – fermented cauliflower, oyster which was blitzed and turned into mayonnaise,

and believe me when I say, this mayo was mayoing, a rich whipped texture okay?! It was also not a hot dish and was paired a very refreshing 2021 French Riesling. The duck course was paired with 2021 red grenache, a cannonau tenuta Olianas. Rich red colour, fruity notes, very smooth on the palate and such a good pair for the duck! The duck was in two parts – first came a savoury donut stuffed with mince aka confit.

Can we appreciate how the strip of roasted duck looked like a very rich slice of fruit cake. Of course, it was finished with pour over sauce – perfecto!

Now the cheddar was a very interesting course – cheese ice-cream with potatoes and dill pickle oil! You what now? You read right: cheese ice-cream with potatoes, (the potatoes looked like rice Krispy) & the dill oil balanced what could have been quite a rich cheesy dish!

Butter squash sorbet was the palate cleanser, fermented to taste like mango, grape seed oil in the middle to keep it creamy and reduce the sharp taste associated with sorbet

The presentation in wooden crockery was a truly nice touch. Buck wheat was officially how we ended the meal and having this the second time round did not take away from the first time. It still was bang!