Barlborough Feb 2024
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Food & Drink<br />
Dinner In The Wild Boar Lounge at<br />
the Sitwell Arms Hotel, Renishaw<br />
A Dining Review by The Sticky Beak Blog<br />
It hasn’t been that long since<br />
Mummy, His Nibs and me were at<br />
the beauful building that is The Sitwell Arms Hotel and<br />
Restaurant in the village of Renishaw, but The Man and I<br />
found ourselves back here to sample the new menu.<br />
Having parked the jalopy in one of the many spaces, we<br />
sauntered through the main entrance doors. Straight<br />
ahead is the impressive, tradional bar, with a lounge<br />
area to the right. I should just menon for all the furparents<br />
out there that dogs are allowed in the garden<br />
and in the lounge bar. The Trans-Pennine route runs<br />
directly at the side of the venue, so if you plan to walk all<br />
the way to Rother Valley and back (!) you’ll certainly be<br />
ready for some nourishment and refreshment. Non-fur<br />
parents will also be happy to know that your bairns are<br />
welcomed at The Sitwell Arms to dine with you.<br />
Aer being seated, we were offered water for the table. I<br />
also ordered a glass of Shiraz, and His Nibs had a pint of<br />
Madri.<br />
As soon as he clapped eyes on the Black Pudding and<br />
Pulled Pork Frier (£7.95), The Man Bird knew what he<br />
was having for starter; I took a lile longer to decide,<br />
eventually I chose to have the prawns with Smoked<br />
Scosh Salmon, Marie Rose sauce and Pink Peppercorns,<br />
as I had seled on the Beef Wellington (£28.75) for my<br />
main course. His Nibs opted for the Twice-cooked Pork<br />
Belly, £18.50.<br />
No-one can accuse this team of being sngy with the<br />
poron sizes – my plaer was fully loaded with a<br />
generous pile of plump, succulent Prawns that were<br />
bound in a tangy, fresh herb boosted Marie Rose sauce<br />
and several ribbons of silky Smoked Salmon that had<br />
been carefully arranged next to them. The frier was<br />
obviously made as a larger dish and sliced as-and-when<br />
needed, and the base and sides were deliciously crispy,<br />
which provided a fantasc contrast to the soer,<br />
two-tone inside. Sandwiched between two paler layers of<br />
sweet, juicy Pulled pork was a darker central seam of<br />
full-bodied, earthy Black Pudding. As with mine, this<br />
was a wonderful first course.<br />
I had requested my Beef Wellington be cooked on the<br />
rarer side of medium/rare and this was exactly what I<br />
got. Both the beef and the pastry melted in my mouth;<br />
Chef had done an excellent job here. I loved the root<br />
vegetables too; they were sweet, fragrant and intense<br />
enough to stand up to the meat and wine-pimped sauce’s<br />
tastes. His Nibs and I both commented on how sublime<br />
the Dauphinoise Potatoes were as we cut through the<br />
crisp, golden outer and chomped the so, floury spuds<br />
that had been zhuzhed up with Cream, Cheese and Garlic<br />
– yummy!!<br />
His Nibs’ face was a picture when the HUGE slab of Belly<br />
Pork got placed before him. The crackling was top-notch;<br />
so good, in fact, that I only got one piece: greedy-guts ate<br />
the rest! Is nothing sacred?!<br />
Other members of The Wild Boar restaurant team had<br />
checked we were happy with our meals as we’d been<br />
making our way through them – we definitely were!<br />
Our tummies were prey full and in all honesty we<br />
should’ve skipped pudding; but when I spied Lemon<br />
Posset with Lemon Curd and Shortbread (£6.95) I was<br />
a -goner! Swily behind me, Him Indoors, quickly<br />
ordered the Salted Caramel and Chocolate Tart with<br />
Raspberry Sorbet and Vanilla Cream (£6.95). It’s no<br />
wonder I spend a good chunk of me in the gym!<br />
I smiled like a loon when I saw that my Lemon Posset was<br />
served in one, garnished with fresh Strawberries,<br />
Raspberries, Blueberries and a single, whole Physalis. The<br />
Chef had got the consistency bang on: not runny so as to<br />
drip off the spoon, but not so thick that it was clarty. I<br />
popped some of the Lemon Curd on top of the<br />
Shortbread – a genius move, if I say so myself, as the<br />
flavours complimented each other marvellously!<br />
The Man Birds’ tart (no, not me, you cheeky things!) had<br />
a beaufully delicate, scalloped edge whose pale colour<br />
only seemed to intensify the darkness of the filling. When<br />
he took the inial mouthful, he was pleased to discover<br />
that both flavours were superbly disnct and that the<br />
Salted Caramel was exactly that. Again, a superb offering<br />
from Chef and his team!<br />
The Sitwell Arms Hotel, 39 Staon Road,<br />
Renishaw, Sheffield S21 3WF.<br />
Tel: 01246 435226<br />
Email: info@sitwellarms.com<br />
Web: www.sitwellarms.com<br />
14 Doorsteppa Magazines www.thedoorsteppa.com | 0114 418 5359