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.

Are you following us on social media? If not why not head over to our Facebook page and give it a like or start following us on Instagram (@thetackroom) or on Twitter (@TackRoomPH).

New Menu Offers A Taste of Summer

Life in the restaurant game is never dull. Each day comes with its own set of challenges and things change quickly. It’s one of the reasons why we are constantly trying to up our game to ensure we stay in tune with current trends so that we can offer our customers a brilliant dining experience.

Having already made some changes to our menu ahead of summer, we’ve used the last few weeks to take on some feedback from loyal supporters and Head Chef Adam and his team in the kitchen have been working hard at making improvements.

“We’re going really summery with fresh, vibrant flavours using all the seasonal vegetables and produce coming in. We’ve still got the option for three courses but we look at how people are changing their eating styles to go with more sharing options,” says Chef Adam.

“If you’re sat on our terrace enjoying an Aperol Spritz and just want something light and social, you can order a selection of starters and snacks and just enjoy them with friends.”

And now we have been able to lift our game a notch and we’re hoping that you, our wonderful customers, enjoy the changes.

Daytime Dining

Visitors for lunch will notice that we’ve kept things pretty much the same but have added dishes like the Crispy Aubergine, Miso Caramel, Toasted Sesame Seeds and the Soft Shell Crab Taco with Pickled Ginger, Sriracha, Kecap Manis (a sweet Indonesian Soy Sauce) and Coriander to the Light Bites.

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Soft Shell Crab Taco with Pickled Ginger, Sriracha, Kecap Manis, Coriander

Another dish that’s proving really popular, we think it has something to do with the glorious sunshine, is the Nourish Bowl. A colourful mix of Vegetables, Vermicelli Rice Noodles, Ginger and Soy Dressing to satisfy the vegetarians or you can add Chicken or Sea Trout.

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The Nourish Bowl. A really popular choice

There’s also been a slight adjustment to the Mac and Cheese with the dish now adapted to Oricecchiette, Baron Bigod Sauce, Truffle Oil, Spinach with Smoked Garlic Ciabatta.

Dinner Dates

The new stars of the menu feature at dinner time with the snack menu, perfect to nibble while sipping a sundowner, including Fried Sprats, Gentlemen’s Relish Mayonnaise and Vinegar Powder or a Beer Battered Oyster, Keta Caviar and Wild Herb Oil.

On the starters list, the addition of Squid and Samphire Pakora, Chip Shop Curry Sauce and Pickled Carrot and Pan Fried Chicken Livers, Sweetcorn Puree and Chicken Scratchings are exciting new dishes.

The meat lovers will enjoy the Miso Glazed Dingley Dell Pluma, Pea Puree, Potato and Anchovy Terrine. This dish is finished off with a Pigs Tail garnish which adds a crunchy, tasty morsel much like enjoying a piece of pork crackling with a roast.

On the desert front, a Pistachio Cake, Matcha Delice, Rose Jelly with Pistachio Ice Cream and Passionfruit Meringue Pie with Lime Pearls and Yuzu Sorbet are proving popular. As is the Clotted Cream Panna Cotta with Strawberry and Basil Sorbet.

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Clotted Cream Panna Cotta with Strawberry and Basil Sorbet.

“We’ve got Wimbledon around the corner and so we’ve got the strawberries and cream featuring strongly and we’re really pushing our team in the kitchen and giving them a platform to showcase their skills while bringing in a taste of summer.”

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.

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.
The Tack Room
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. 
The Tack Room
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.