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.
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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.

The Tack Room Goat
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?

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