The Tack Room kitchen is fired up for this

If you’re a fan of good food then the 16th of August has to be marked in your diaries now as The Tack Room gears up to welcome a special guest into the kitchen as we present another of our collaboration dinners. 

Off the back of the success of our first collaboration dinner earlier this year, we’re at it again and this time we have renowned chef Mark Poynton teaming up with our head chef Adam for a dinner that has us seriously excited.

The evening will allow both chefs to showcase their skills and sees them take turns throughout the menu to try and wow you with their dishes. 

The format will be the same as our previous effort with four snacks to kick things off followed by a starter, fish dish and main. There will be a pre-dessert before things are rounded off with a decadent dessert.

You can enjoy all of this experience for just £59 per person with the amount payable on booking. There is also the option of adding a flight of wine with your meal.

To book your place at this collaboration you can drop us an email by clicking here or by giving us a call on 01638 666390. You can also pay us a visit and we will gladly sort out your reservation.

“We’re thrilled to be doing another collaboration dinner. The concept seems to work really well and we all have a lot of fun doing them as we found out during our first one. 

“Working with someone with Mark’s experience and credentials is a massive bonus for us here at The Tack Room not only for myself but for our entire kitchen to be able to learn from someone like himself. I know me and the boys in the kitchen are really excited for this and we’re working on some exciting dishes for the night.”

The menu will be unveiled in the next two weeks but we’re giving you the chance to get those bookings in early as Mark’s current events sell out in minutes!

About Mark Poynton

Poynton has enjoyed a successful career in the kitchen having first entered the industry as a waiter all those years ago. Since then he’s gained a reputation as a seriously good chef. His time at the two-Michelin starred Midsummer House and having achieved Michelin star status while chef patron of Alimentum, attest to the esteem in which he is held by his colleagues and supporters.

At the moment. Poynton is running a series of highly-successful pop-up restaurant experiences and he is also widely regarded for his methods which sometimes sees him deviate from what many consider to be a more traditional approach. He can take the classics and turn them on their heads, coming up with creative and imaginative interpretations which people love. He’s also a big fan of seasonal menus which ensures that his followers are always enjoying something new.

One thing is certain, we are definitely looking forward to having Mark in the kitchen in a month’s time.

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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.

The Tack Room
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.

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