Mosborough Feb 2024

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