The chefs were Sally Walker and John Connell of W & Co who cooked using local produce much of which - vegetables, smoked fish, lamb and ice cream - was grown and prepared at the farm.
The meal started with a glass of prosecco with peach and some canapes including rosemary and cheese biscuits, which we scoffed so quickly that I forgot to take a photo.
Helen and I both had beetroot plate for starter (we had no idea you can get yellow beetroot, let alone stripy beetroot), then yes! an amuse-bouche. I love that word. We had pea shoot and truffle oil chilled soup. Helen had the lamb which she said was melt-in-the-mouth and I had courgette flowers with polenta and aubergine relish.
|Stripy beetroot, pea shooter, lamby lambkins and courgette flowers|
Helen and I kept reminding each other not to eat too much and to leave plenty of room for what was, for us, the main course - pudding. We were well advised because there was not one but FOUR puddings. First, an amuse-bouche of Vallum Farm vanilla ice cream with mascarpone and coffee, served in a coffee cup and so generously sized it could have stood as a course on its own.
Helen and I had been torn ordering pudding; she went for Northumbrian strawberries with lemon posset and Pimms gelee while I went for malted chocolate terrine with a little glass of milk that tasted EXACTLY like popcorn. I had a pang of pudding envy over the lemon posset as it was perfectly balanced between the tang of yoghurt and the sweetness of a panna cotta. If Helen had similar pangs, she was in luck as I admitted defeat three quarters of the way through the rich terrine and she finished it off for me like a big greeder. We finished with a pot of tea and a plate of petits fours, another excellent French idea i.e. extra pudding. We staggered home and went straight to bed.
|Ice cream, Geordie strawbs bathing in booze, chocolate terrine and petits fours|