This autumn the kitchen team at The Rook’s Nest is introducing a tempting new menu
‘Living up the road, I was a regular at The Rook’s Nest,’ says Oliver Joseph. ‘I was taken by the place so, when I got the chance to join the team, I didn’t hesitate.’ Sous-chef Oliver is the new face in the kitchen at the hostelry (and boutique hotel) and he has exciting plans to revamp the menu.
‘Cooking is my passion and this is a wonderful opportunity to influence the food we serve. Chef, Karl Turner, and I have put together a new menu
(it will be introduced next month) focusing on wholesome dishes that are light, fresh and singing with flavour.’
So, what can customers expect to see on the revised menu? ‘I’m a huge pasta fan – we’ll be making fresh pasta – and I’ll be introducing dishes like seafood linguine and chicken and chorizo linguine.
‘As well as the traditional Sunday roasts – we make our own stocks and sauces – I also want The Rook’s Nest to become known locally for its high-quality steaks: one of my favourite recipes is steak marinated in garlic and thyme with rocket salad and salsa verde. When it comes to starters, the focus will be on tapas-style sharing dishes and, for dessert, homemade ice creams and cheesecakes. Of course, there’ll always be a place for classics such as rhubarb crumble with crème anglaise.
‘The Rook’s Nest has a relaxed family atmosphere that makes it the perfect place to come for a meal. You’ll get a warm welcome, excellent service and enjoy delicious dishes.’
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