Good food. :D

[Flibster]

Went out for a meal last night as shockingly, it's my 8th anniversary of being with Kim.

HOLY CRAP! *wibblewibblepanic*

Anyway, decided to go to a little place in Bray. Sadly not the Fat Duck, but Heston's other place - the Hinds Head.

Have to say, it's a small place. But the food is superb. I went for meat, meat and one of the signature dishes for desert. The Quaking Pudding.

It was surprisingly reasonably priced too. Meal for 2 including drinks was under £80.

Sadly the triple cooked chips were not available due to a change in the potato season. :(

Well recommended if you're ever out that way. Be aware that you will need to book at least 2-3 weeks ahead.

What we had:

Me:
Guniea Foul and Duck Terrine with Apple and Spiced Grapes
Oxtail and Kidney pudding with buttered green beans and cabbage
Quaking Pudding

Kim:
Tea Smoked Salmon
Pork Sausages and Mash with caramalised onion gravy
Treacle Tart with Milk Ice Cream

Not huge portions, But is was very good and it was certainly filling. Kim couldn't finish her Sausages or treacle pudding. I enjoyed them as well. :D

http://www.thehindsheadhotel.com/

[Glaucus]

Sounds great, what is a quaking pudding. I will have to go there at some point.

[Flibster]

Directly nicked from the bit of paper they give you about the Quaking Pudding


The word pudding historically refers to a food that is contained in animal gut to hod it when cooking, like 'Black Pudding' or sausages. In the 17th Century, cooks realised that they could make puddings by containing food in cloth bags or bowls: this meant that more sweet puddings could be made than before. One of the sweet puddings that was invented then was the 'Quaking Pudding', a light sweet, gently flavoured dish that gained it's name due to the fact that it quakes and shakes like a jelly when it is served. Quaking Pudding was a staple in recipe boks throughout the 17th, 18th and early 19th Centuries when it began to disappear from recipe books.

Well, that tells you naff all about it.

This is better though: http://www.guardian.co.uk/lifeandstyle/2005/apr/30/foodanddrink.shopping3

It's from something like 1650! It's very much like a custard tart without the pastry, but hot and creamy. It's a pretty odd thing, but tastes great. It's a very light way to end the meal as well.

[Glaucus]

Sounds interesting.

[Burble]

I'm off to The Fat Duck on Tuesday evening. I'm very much looking forward to it.

[Glaucus]

I'm off to The Fat Duck on Tuesday evening. I'm very much looking forward to it.

How far in advance do you have to book that?

Let us know how it is.

[Burble]

I'm going with some people from Dell so they made the booking. I will ask the question though.

And sure, I'll let you know how it was.

[Flibster]

I believe the Fat Duck is something like 4-5 weeks, but they accept up to 8 weeks in advance.

I've heard that the cheaper menu of the 2 is the better, but the staff can be a bit up themselves. :(

Hope I'm wrong about that. The menu does look very interesting though. Bacon and egg ice cream, stuff done in liquid nitrogen, snail porridge :D