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Australian Wine and Food Dinner

We are thrilled to be hosting another of our wine tasting dinners with an exciting event taking place here at The Tack Room on the 3rd of July as we welcome sixth generation winemaker Trent Burge from Barossa Boy.

For just £55 (RRP £70) our guests for the evening will be spoilt with delicious food from our kitchen with Head Chef Adam taking on the current fusion food trend, using native Australian ingredients, while Corney & Barrow will be supplying the wines for the evening.

It will be the first time that the Barossa Boy wines and Trent will be featured at an event in the UK and promises to be an evening not to be missed. This could be the ideal date night dinner or a summer evening spent with friends and family.

On the evening, Head Chef Adam will talk diners through the menu while Trent will discuss his wines and there will also be some insight from Ben Pym of Corney & Barrow.

As far as the story of Barossa Boy wines goes, the family can trace their winemaking roots back to 1855 when Trent’s great-great-great grandfather immigrated to South Australia. A particularly fine vintage in 2016, which our guests will sample, got the Barossa Boy brand off to a flying start.

Trent’s deep understanding of the land plays a key role in the style of his wines, sourcing grapes of the highest quality from specific long-term growers with whom he has worked with over many vintages. He crafts wines that are classically Barossa in structure and flavour profile, but with a lightness of touch that is resolutely modern.

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To book your place for what promises to be a wonderful evening you can email us by clicking here or by calling us on 01638 666390 to reserve your place.

As a region, the Barossa Valley is renowned as one of Australia’s finest wine producing areas and is located 60 kilometres northeast of Adelaide while the valley is formed by the North Para River.

The Barossa Valley is primarily known for its red wine, in particular Shiraz. The Barossa Valley is a rich source of some of the oldest Shiraz vines in the world. Other main grape varieties grown in the region include  Riesling, Semillon, Grenache and Cabernet Sauvignon. Fortified wines have been traditionally produced in the region as well.

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How to make a gin infusion

There’s a special day that takes place every year that we are totally on board with. The 9th of June is celebrated as World Gin Day and this year we’re infusing a special gin for you to enjoy this coming weekend.

For a limited time and while stocks last, this coming weekend we are offering our special The Tack Room infused gin with flavours of grapefruit, pomegranate and rosemary added to one of our favourite tipples and left to blend together.

Did You Know?

At The Tack Room we have 22 different gins for you to choose from in our bar as well as seven different tonics. Let us help you find the perfect combination to sip on a sunny day in our terrace area.

 

In case you were wondering how it’s done it’s actually really simple and definitely worth trying at home. Perhaps you will be inspired to give it a try after tasting our special blend this weekend.

Here are the simple steps to follow if you want to infuse your own gin.

Step 1 – Get Gin.

This part is the most strenuous of the entire process. It involves a walk around your local supermarket to find a gin to use for the entire process. It doesn’t have to be an expensive gin as you are going to be enhancing the flavour profile. You also want to avoid any of the gins that already boast a strong botanical profile. We opted for a London Dry Gin as our go to.

Step 2 – The Flavours

Here’s the fun part, decide which flavours you want to add to your gin. As we mentioned before, we’ve taken grapefruit (which pairs so well with our Goldberg Yuzu tonic by the way) and pomegranates and added a sprig of rosemary into each bottle at the end and left it to infuse into the gin.

There’s no exact science here and you really can let your imagination run wild when it comes to coming up with flavour combinations. The possibilities are endless really.

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Step 3 – The Wait

This is the boring step in the entire process. You wait. And wait. And then wait a bit more. We’ve gone to the fridge a couple of times to check on progress but just staring at the bottle is no fun. Although watching the gin turn pink (thanks to the pomegranates) has provided a talking point in the bar.

Step 4 – The Taste Test

This is the best part. The tasting! This is when your patience, a week feels like a lifetime in the gin infusion process, is rewarded and you can finally add a shot of your new blend over ice and sit back and sip it. A recommended serving suggestion here is a big glass with loads of ice, pour the gin, add tonic and garnish with a slice of grapefruit and a few Juniper berries.

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Keen to give this a try? Let us know how you get on with your own gin infusion by sharing your pictures with us on our social media channels. Tweet us here, tell us on Facebook here or tag us in your Instagram pictures here.

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A tea party to celebrate Suffolk Day 2018!

If there’s one thing that we know our customers love, it’s a good cup of tea. Which is why it made sense for us to put on a special Twinings tea tasting event as part of the celebrations for Suffolk Day this year. 

On the 21st of June, certified tea specialist Lucy Chappell will offer some insight into the history of tea as well as the special links this brew has to Suffolk all while hopefully soaking up some sunshine in the Rothschild Yard at Palace House. We’re holding thumbs that the weather is great but we also have a back up plan just in case. 

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There will be three different time slots on the day with the highlight being the afternoon ‘High Tea’ and tasting at 4pm and guests will be able to enjoy some of the classic favourites as well as some of the newer blends.

11am – £5 and includes a selection of pastries and tea tasting.

12.30pm – £10 and includes finger sandwiches, cream tea and tea tasting.

4pm – £15 and includes ‘Afternoon High Tea’ and tea tasting.

We’re taking bookings for this great afternoon out and you can secure your seat by calling us at The Tack Room on 01638 666390 or by emailing us by clicking here.

In case you’re wondering what Suffolk Day is all about, it’s a celebration to recognise many of the iconic attractions, landscapes, events and things that all make the county a great place to be and was kickstarted in 2016 with help from the County Council, Mark Murphy of BBC Radio Suffolk and a number of other stakeholders.

For more information on Suffolk Day you can head to the official website (add link). 

It just so happens that Suffolk Day also falls on the same day as the Summer Solstice and is the longest day of the year in the Northern Hemisphere. It also means that Summer has officially started which has us excited for afternoons and evenings on our terrace.

Did You Know that here at The Tack Room we have 12 different loose-leaf teas for you to enjoy?

Our Breakfast Tea, Earl of Grey, Dragonwell and Mojito Mint are hugely popular but we also have Girlie Grey, Smokey Russian Caravan, Afternoon Blend, China Jasmine, Chamomile Blossoms, African Rooibos, Detox and Red Berry Burst for you to enjoy.

If you’re on social media we’d love to hear from you. Feel free to tag us in your pictures when visiting The Tack Room. We’re on Instagram, Twitter and Facebook and we do love seeing your likes, shares and retweets. You can find our Instagram account here, our Twitter page here, add link and our Facebook page here.

We’re going to the Alsace region!

After the huge popularity and success of our first two wine dinners of the year, where we have predominantly featured South American producers we are moving a little closer to our shores for our next wine-tasting dinner for 2018. On the 6th of June we’re taking you to the Alsace region to sample some of the amazing wines produced by Domaine Saint Remy.

ALSACE WINE TASTING DINNER | 6 JUNE

£55 PER HEAD *RRP £70*

ARRIVAL 7PM, DINNER BEGINS 7.30pm SHARP

The Ehrhart family have been growing and producing stunning wines since 1725 from their own 23 hectares of vineyards which also includes four prestigious Grand Cru vineyards. Strict production specifications ensure that Domaine Saint Remy do not compromise when it comes to maintaining their organic and biodynamic approach throughout the entire winemaking process.

Thanks to a generous sponsorship from Anthony Byrne Fine Wines, guests will be able to take advantage of the fact that food and wine pairing will be £55 per person which means a saving of over 20% of the RRP price of £70 for the evening.

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“Chef Adam has been doing his usual preparation and study into foods in the area and will add his own interpretation for this particular evening,” co-owner Anne-Marie said of this exciting event.

“While some people may automatically assume that most of the wines from the region are renowned for being on the sweet side, the Domaine Saint Remy wines are predominantly on the dry side, which we think people will really enjoy.”

We are now taking bookings for this special evening which promises to be one of our stand out Wine Tasting Dinners of the year, call us on 01638 666390 or click here to make a reservation.

ALSACE WINE TASTING MENU

About Domaine Saint Remy

The Ehrhart family has been making wine in Alsace since 1725, and the family tradition continues on today just as it has for the last few centuries. Since joining his father, François, in 1988, Philippe Ehrhart and his wife, Corinne, have tried to stay faithful to the non-interventionist philosophy of his grandfather. For three generations Domaine Saint-Rémy has embraced old-school viticultural methods. In fact, the region as a whole has been a leading force in the organic and biodynamic movement, and the estate is proudly Demeter certified in both methodologies. In recent years Philippe and Corinne have also become involved in Tyflo, an organization formed in 1990 by environmentally conscious growers to provide official certification for sustainable farming practices.

The Ehrharts are based in the village of Wettolsheim, five kilometers west of Colmar. They farm 24 hectares among 11 communes within the Haut-Rhin, including four –grand crus (Hengst, Brand, Goldert and Schlossberg) and four lieux-dits (Rosenberg, Herrenweg, Im Berg and Val St-Grégoire). While Gewurztraminer, Riesling, and Pinot Gris serve as the primary focus of their plantings, they also work with Pinot Noir, Pinot Auxerrois, Sylvaner, and Chardonnay.

The Ehrharts harvest all of their fruit by hand, sorting through the clusters in the vineyard rather than in the winery. The grapes are pressed gently and undergo long, traditional fermentations with native yeasts. They allow the wines to rest on their lees and stir them twice a month for 6 to 8 months. Given the incredible diversity of terroirs from granite to limestone to sand, and slow vinifications, the finished wines are abundant in opulent aromatics yet are chiseled with a striking minerality and clean acidity.

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About the Alsace Region

The area straddles the border between France and Germany and is regarded as one of the great white wine producing areas of the world. Historically, the area has changed nationality several times and while it is now part of France, the German influence is still there when it comes to wine production.

The vineyards in the area are concentrated in a strip along the slopes of the Vosges mountain and among the two most popular varieties are the Gewurztraminer and Riesling varieties.

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The Tack Room X White Pheasant

In an exciting first, The Tack Room is really looking forward to hosting the start, of hopefully many, collaboration experiences for our guests. 

On the 21st of May, our kitchen will be buzzing as our team which includes award-winning Head Chef Adam Spicer as well as Lewis Ryan teams up with Calvin Holland, who oversees things at the dual AA Rosette holding White Pheasant, for an evening of great food.

These culinary brains have collaborated and come up with a menu that includes four snacks and four courses for what promises to be one tasty night at £49 per person.

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The menu for #TheTackRoomXWhitePheasant collaboration evening on the 21st of May.

“We’ve got a great relationship with Calvin and when the idea of doing the collaborations came about we knew who to call for the first one. Calvin’s going to be doing two courses and two snacks and we’ll do the same,” chef Adam, who won Chef of the Year at the Cambridge Food and Drink Awards last year, said ahead of #TheTackRoomXWhitePheasant collaboration.

“It offers something different to the people of Newmarket and it’s a joining together of our ideas that will come up with a unique dining experience.”

The thinking behind these collaborations was inspired by the recent trend for big name chefs hosting collaboration evenings, one of which was between Daniel Clifford of Midsummer House in Cambridge and Tom Sellers of Restaurant Story in London, that Vincent and Lewis dined at. If it’s good enough for the big boys then why not Newmarket and all the local talent we have to offer?

In addition to this we feel there has been a big shift among restaurant owners in our area with the move away from fierce competition and now there’s more of a sense of community with owners and chefs alike supporting one another’s establishments.

As the Head Chef and Patron at the White Pheasant, Holland has ensured that his establishment has maintained seriously high standards, as one does when awarded two AA Rosettes. Having trained at the White Pheasant in 2005, Holland has gone on to cook at several of the UK’s finest multi-rosette and Michelin star restaurants before returning to the White Pheasant in August 2013.

We’re  also sticking to our guns when it comes to sourcing the best local ingredients to go into the dishes.

“For us in the kitchen it will be fun, we’re sourcing all local ingredients, supporting each other and we’re really looking forward to working together,” added chef Adam.

“It’s an opportunity to sample unique food and to taste dishes from two chefs in one venue. It’s also excellent value for money if you look at the menu and what’s being offered.

There are still a few tables going for #TheTackRoomXWhitePheasant collaboration and seats can be booked by calling us on 01638 666390 or via email at thetackroompalacehouse@gmail.com.

We’d love to hear from you as well on our social media pages so please give our Facebook Page  a like. We’re also on Twitter here and we love being tagged on Instagram which you can find here.

Flavours of summer at The Tack Room

After a fantastic Guineas weekend, we think it’s safe to say that the summer vibes have arrived in Newmarket and have decided to make themselves welcome at The Tack Room.
Our team of talented chefs have been tinkering in the kitchen with our new menu to ensure that its spot on for the good times to come. 
Whether its for lunch or dinner, there’s bound to be something that will get your attention off The Tack Room’s menu whether it’s a conventional dish like the Mac and Cheese – the addition of truffle oil giving it some richness – or how about being bold and going with the Pigs Trotter and Cheek Terrine or an unusual choice and opting for the Goat’s Herd Pie.
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Pigs Trotter and Cheek Terrine with Brioche and Apricot.
In case you are wondering why we’ve decided to add goat to the menu click here to read more.
And we’ve stuck to our guns when it comes to sourcing the best ingredients from local producers.
“It’s been generally positive so far. People seem to like the variety of light dishes but also that we’ve kept some of our classics on there,” Adam Spicer, The Tack Room’s head chef, explains when discussing the exciting tweaks to the menu.
“We’re going with more seasonal ingredients, spring flavours and nice fresh fish for lighter options.”
And as far as freshening things up with regards to some of The Tack Room’s classic dishes, slight but exciting changes have been made.
“Things like the Cromer crab dish offer us a chance to source nice, local produce,” chef Adam says with regards to the Cromer Crab and Smoked Salmon Fish Cake with a Seafood Bisque before touching on the Steak Tartar, Shoe String Potatoes, Bone Marrow, Gremolata and Sourdough.
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Cromer Crab and Smoked Salmon Fishcake with a Seafood Bisque.
“We’ve gone back to our classic Steak Tartar which everyone loved and vamped it up slightly with the addition of the marrow bone.”
“We’re not wasting anything, it’s not just the prime cuts being used, we are using cuts of meat that are still full of flavour,” an effort by the kitchen to add a sustainable element to the menu when it comes to ingredients. 
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A firm favourite, the Steak Tartar with Bone Marrow.
The Charred Sea Trout with Spinach Puree, Cured Trout Belly and Confit Fennel and the Lamb Scrumpets with Salsa Verde another example.
When the sun does come out to play again, why not book a table in our Terrace Area and sample some of the new flavours. To book call 01638 666390 or email us at thetackroompalacehouse@gmail.com.
Don’t forget to follow us on Twitter by clicking here or liking our Facebook page. We’re also on Instagram and we are always keen to see you share your experiences by tagging us and showing us some social media love.

What’s got our goat?

By Nick Gordon

Here at The Tack Room we consider ourselves unafraid to break from the norm and try new things, all in an effort to consistently deliver high-quality dining experiences for our regulars and visiting customers alike.

Which is partly why the top-class team of chefs in The Tack Room kitchen were excited to work with a new ingredient when it came to formulating our new menu, just in time for summer. We’re not kidding when we tell you that our goat dishes are a delicious addition.

But there’s also more to it than just adding a new ingredient, there’s also an issue of sustainability and increasing demand, which creates an entirely new market.

As we all know, the goat industry has until recently relied solely on dairy production, and the products manufactured as a result, as opposed to using goat meat for cooking purposes. Until recently that is.

A recent article in The Guardian  highlighted the growth of the goat industry and puts the number of commercial dairy goats in the region of 45 000 animals in the UK.

The sad reality for farmers was that it was not worthwhile – or profitable – to rear male kids when they were born. But the booming goat meat market has changed that stigma.

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Goat, described as the ‘ethical new lamb’, an exciting addition to the menu at The Tack Room. Photo by Patryk Sobczak

“If there’s a demand for it it makes it worthwhile for farmers and is a help for the industry as a whole,” Adam Spicer, Head Chef at The Tack Room, says of the exciting new flavour added to our menu.

“It’s got an intense, ‘gamey’ lamb taste and offers something different to the people of Newmarket.”

Among the dishes added to the menu that include goat are the Goat’s Herd Pie – an adaptation of the traditional Shepherd’s Pie with the dish including a side of Cavolo Nero, cooked in butter, and a sprinkling of chicken scratchings – and the Slow-Cooked Curried Goat, Coriander Yoghurt, Served in a Brioche Bun.

“The goat, brioche and coriander yoghurt has been really popular at lunchtime. It has really spicy flavours and served with a side of pickled carrots which really cuts through it all,” said chef Adam.

The Tack Room Goat
The slow-cooked curried goat with coriander yoghurt and watercress on a brioche bun. A lunchtime favourite.

And it isn’t just the goat meat that serves as an ingredient. There’s also the Heritage Beetroot and Goat’s Curd Tart, served with Lovage which sees a popular vegetable paired with the early stages of a cheese to add a fresh flavour and texture to the dish.

Apart from being a delicious addition to our menu, there are also several health benefits when it comes to consuming goat. It’s a pretty lean meat, comparable with chicken, it’s high in protein, low in saturated fat, low in sodium and high in potassium. To name a few.

 

Have you read our blog post about the other exciting new additions to our menu for summer?

Don’t forget to like our Facebook page and follow us on Instagram and Twitter. We’d love to see your snapshots at The Tack Room so please feel free to tag us during your visit to our restaurant.

Hoopenburg South African Wine Tasting Dinner 3rd October

 

After the success and brilliant feedback of our last wine tasting evening here at The Tackroom, where we sampled some of the finest in Northern Italian wines and inspired dishes, we will be travelling to South Africa to the beautiful region of Stellenbosh, home of the well known Hoopenburg Vineyard.

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Hoopenburg Wines is a quality-driven boutique wine farm situated in the Greater Simonsberg Ward of Stellenbosch, one of the Cape’s prime wine-growing areas, and home to three wine ranges: the top-end Integer label, the Hoopenburg estate range – and the easy – drinking Guru wines. Virtually encircled by the majestic Simonsberg mountain range, and commanding an unobstructed view of Table Mountain, the vineyards, charming homestead and tasting centre at Hoopenburg are blessed with an atmosphere of peace and tranquillity.

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Hoopenburg, owned by the Schmitz family from Germany, is unique in that it is the only wine estate in South Africa where 100% of the vineyard comprises bush vines. Being planted to bush vines, their vineyards are naturally controlled to have yields of below 6 tons per hectare. Nourished by pure underground water, their unique dry-land bush-vine vineyards produce grapes of exceptional taste and flavour. All of the grapes are hand-picked and sorted so that they extract only the best juice, and in the cellar the aim is to capture and enhance the grapes’ natural potential. Fermentation takes place in stainless steel tanks or in open casks after which the wine is aged in French oak barrels.

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The wine tasting evening, will see our chefs create an authentic South African menu utilising the finest quality produce local to Suffolk and Cambridgeshire. From Chakalaka to Bunnychow, the evenings menu is sure to intrigue and delight our guests. Along with the fantastic wine pairings featuring wines from the different ranges on offer from this unique and visually stunning vineyard, it is sure to a fantastic evening.

To book a table and avoid disappointment please call  or email us

Telephone: 01638 666 390

Email: thetackroompalacehouse@gmail.com

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The Return of Wine Evenings at The Tackroom

Wine tasting evenings have become a firm favourite here at The Tackroom, since we started them back in March. we’ve travelled far and wide sampling outstanding wines and putting our local twist on worldwide cuisines.

After taking a short break to research and sample, we have found our next perfect destination.

We will be kickstarting our wine evenings again on 5th September, this time featuring wines from the beautiful Vineyard of ‘LA TUNELLA’.

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Hailing from the region in the extreme north-east of Italy, in the centre of a triangle formed by Venice, to the west, Austria to the north and Slovenia to the east, lays claim to solid oenological traditions and to 15,400 hectares of vineyards, of which 60% produce white grapes and the remaining 40% red grapes.

 

Friuli Venezia Giulia is divided into eight wine-growing areas with D.O.C. denominations: Collio, Grave, Isonzo, Carso, Aquileia, Latisana, Annia and Colli Orientali del Friuli. The latter denomination is known throughout the world as an area dedicated to the production of white wines of great excellence and elegance.

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During the Sixties, in the heart of ‘Colli Orientali del Friuli’, a tenant farmer called Min Zorzettig produced wine for his family. Before long, Min had purchased some small plots of land and started making wines on a larger scale with his sons Francesco, Giuseppe and Livio. In 1986, Livio and his wife Gabriella established their own winemaking business at Ipplis, with 23 hectares of hillside vineyards.

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Then in 1993, Massimo Zorzettig hired the talented oenologist Luigino Zamparo to help carve out a real personality for a full range of wines. They renamed the winery ‘La Tunella’ after the hillside hamlet where the vines are grown. The specific rare mix of marl and sandstone on this hillside is known as ‘Ponca’ and it is said to be the key to the quality, flavour and fragrance of the ‘La Tunella’ range.

The evening will be hosted by Gil’ad Riggans of Corney & Barrow, and its definitely not one to be missed!

Book a table now to avoid disappointment!