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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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.

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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.
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