Dinner for adults Delicious and comforting food at a great price
After splitting his time on other business ventures over the past couple of years, talented chef Nathan Muir is well and truly back behind the stoves at the Robin Hood's Retreat on Gloucester Road.
Muir, a former Post chef of the year, is pulling out all the stops to get people through the doors and into the restaurant at the back of this popular pub, which also attracts beer drinkers because of its ever-changing selection of eight real ales.
He has introduced a new brunch menu (served Monday to Saturday, 10.30am-3pm) offering the likes of a full English breakfast for £8, English muffins topped with smoked salmon, poached eggs, mascarpone and chive sauce (£6.50) and Cornish crab, cucumber and mayonnaise sandwiches with chips (£6).
In the evening, the a la carte menu changes frequently but might include Cornish chicken pie with Wye Valley asparagus and chorizo (£12); mushroom bourguignon with new potatoes, soft goats' cheese and wild garlic (£12.50) or whole roast sea bass with salsa rossa, flaked almonds and citrus greens (£18.50). An early-evening set menu (Monday to Friday) will set you back just £19.50 for three courses or £15.50 for two courses.
Business Cards From Only £10.95 Delivered www.myprint-247.co.ukView details
Our heavyweight cards have FREE UV silk coating, FREE next day delivery & VAT included. Choose from 1000's of pre-designed templates or upload your own artwork. Orders dispatched within 24hrs.
Terms: Visit our site for more products: Business Cards, Compliment Slips, Letterheads, Leaflets, Postcards, Posters & much more. All items are free next day delivery. www.myprint-247.co.uk
Contact: 01858 468192
Valid until: Friday, May 31 2013
But it was the brilliant value lunch menu that hooked me in this week. At £11.50 for three courses or £9.50 for two courses, it was impossible to ignore, especially with dishes like duck offal on toast, followed by slow-cooked pork cheeks, new potatoes, broad bean purée, lemon and parsley.
The duck offal was as comforting a plate of food as I could have wished for – an assortment of pink, juicy, creamy livers and hearts perched on jus-soaked, buttery toast with a tangle of beetroot matchsticks, celery leaves and baby cornichons for a bit of crunch.
Just as cosseting was a plate piled high with chunks of tender, sticky, slow-cooked pig's cheek jostling for room alongside pieces of sausage, new potatoes rolled in lemon zest and parsley, a pool of silky broad bean purée and plenty of dark, rich jus. It wasn't the lightest of lunch dishes but the liberal use of lemon zest helped slice through any richness.
A very nutmeggy custard tart to finish boasted good pastry and a wobbly, eggy filling but the accompanying raisins didn't really taste of the advertised cider brandy I had hoped for.