J'AIME November 2017

F O O D & D R I N K
The best of local
IT’S A CELEBRATION OF ALL THINGS LOCAL AT LICHFIELD’S AWARD-
WINNING POM’S KITCHEN, AS AMY NORBURY DISCOVERS
In recent years, Lichfield seems to be undergoing
something of a renaissance as a destination for foodies.
The city’s annual food festival is a huge celebration of
all things tasty, while the area is a haven for fantastic
suppliers and makers. At the heart of the independent
food scene is Bird Street favourite Pom’s Kitchen, which
opened in 2015.
The restaurant has recently undergone a stylish
makeover, and were were delighted to be invited along
to experience the new look and sample the new menu.
Pom’s is a champion of fresh, seasonal produce and
local suppliers; as soon as you walk in you can’t miss the
wall which rightly shouts about their local credentials
and support for independent businesses. They even go
as far as to offer restaurant vouchers for anyone who
wants to bring in their own homegrown fruit and veg.
We were greeted by a friendly waitress and shown to a
table with a great view of the open kitchen, where we
could watch the chefs work their magic.
First order of the evening was something to sip on while
we debated dinner options. My husband plumped for
a Longhorn IPA from Warwickshire-based brewers
Purity, while I perused the cocktail menu.
That was, until I happened upon the gin selection.
Lichfield-based Fifth Spire is the house
speciality gin and is offered as its own
‘perfect serve’ with Fever Tree tonic
and a wedge of grapefruit as well as is a
variety of specially-created cocktails. It’s a
personal favourite, and my gin of choice at
home, so I delved a bit deeper through the
fantastic array of gins on offer.
For any gin fan, Pom’s gin plank - which
offers three spirits and one Fever Tree
mixer, plus garnishes tailored to each
selection, for a very reasonable £12 - is a
must. I opted for the Nelsons Rhubarb and
Custard, as well as the rather potent and
juniper-rich Sheep’s Eye and the berryheavy
Sharish Blue Magic, as well as a
second bottle of tonic to see me through
the evening. It’s a great way to try some of
the new and more unusual gins which features on Pom’s
menu.
Our eyes were immediately drawn to the sharing
platters, and we opted for the Pig Board to start our
evening’s feast. This selection of Forest Pig cured
meats includes coppa, chorizo and salami, garnished
with pickles, parmesan, rocket and Bore St Bakery
sourdough with oil and aged balsamic for dipping.
The platter was perfectly proportioned, offering a
tasty selection of meaty goodies and some lovely
accompaniments, including bread that was so good we
fought over the last piece.
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