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.”

New Spring/Summer Menu

Spring has sprung at The Tackroom! Our brand new Spring/Summer menu has landed and is already proving a huge success. Head chef Adam Spicer has created an exciting and diverse menu perfect for warmer days and longer evenings. Our lunch menu now features a selection of light bites including potted Shetland mussels with corriander and a delicious crab cocktail with cucumber jelly and pink grapefruit,  both are served with our freshly baked ciabatta. Our supper menu has also had a seasonal make-over. The Cromer crab with potato salad, lemon butter and bakery bread has already become a firm favourite and back by popular demand is Adam’s famous steak tartar served with a quails egg and again our wonderful freshly baked bakery bread.

Have a look at our new lunch menu here and our new supper menu here.
Call us now on 01638 666390 or email us on thetackroompalacehouse@gmail.com to reserve a table