J’AIME DECEMBER 2021

opening the doors to Dubberley Delicious in May
this year.
With the help of sister Lucy, a teacher by trade who
runs both the front-of-house operation and behindthe-scenes
promotion, Dubberley Delicious has
quickly become a Lichfield must-visit.
We started our evening with a glass of fizz and that
sensational wild garlic popcorn, while Jack and
Lucy ran through some elements of the menu and
a selection of Noughties indie classics provided the
musical backdrop.
The drinks list is small but perfectly formed, offering
just enough choice to suit everyone with wines,
locally sourced beers and a handful of spirits, as well
as soft drink options.
Rather than freshly baked bread, it was black truffle
crumpets and a healthy slab of butter which were
first up, each a little mouthful of heaven. Crumpets
were a staple on the Larder menu under Jack’s reign,
and most definitely make for a welcome change to
the usual bread offerings.
The first course of sweet and sour tomatoes
teamed with a smoked ricotta was a complete
revelation, topped with puffed pearl barley to add
a contrasting crunch to the smooth, rich cheese
element. Exploding with flavour, these little bombs of
tomatoey goodness are exactly how tomatoes should
be served from now on.
And the treats kept coming.
Welsh wagyu brisket with wagyu fat crumb and an
incredible mushroom ketchup was melt-in-the-mouth
good, with delicate sea veg adding a salty balance.
Then came perfectly cooked monkfish on a curried
cauliflower puree with a sweet hint of mango, all
crowned with the umami savouriness of Bombay
mix.
It was hard to choose a standout dish of the night,
but the revelation that is lamb fat mash might
just have sealed the deal for the main course. A
beautifully pink piece of lamb rump, a fresh hit of
peas and a charred roscoff onion were all delicious
components, but it was the silky mash flavoured with
lamb fat which stole the show. So much so that we
were all asking for more - and still discussing its fine
merits many days later.
A little theatre followed with the first of the two
dessert courses as Jack wielded the liquid nitrogen
to complete the raspberry elements of his lemon,
raspberry, meringue and shortbread concoction.w
The final flourish was a piece of chocolate heaven,
with a Manjari chocolate cremeux, raisins, a
chocolate crumb and a delectable bay leaf ice cream
which just complimented the intense chocolate
flavours perfectly.
Throughout the evening, Lucy kept the drinks
topped up and the conversation flowing, creating the
perfect double act with her chef brother and keeping
us all completely engaged in each element of the
meal.
The food is, indeed, every bit as delicious as the
name suggests. But Dubberley Delicious is more than
its, admittedly fabulous, culinary offerings. It’s heart,
passion, and a desire to create a different kind of
dining event.
We could just tell you how good the Dubberley
Delicious experience is. But we strongly suggest that
you book a table and discover it for yourselves. You
can thank us later.