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.”

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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Don’t forget to connect with us on social media by liking our Facebook Page, following us on Twitter and liking our images on Instagram. We love hearing from you so don’t be shy to check in when you visit and tag us in your posts.

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.

If you’re on social media we’d love to hear from you. Feel free to tag us in your pictures when visiting The Tack Room. We’re on Instagram, Twitter and Facebook and we do love seeing your likes, shares and retweets. You can find our Instagram account here, our Twitter page here, add link and our Facebook page here.

We’re going to the Alsace region!

After the huge popularity and success of our first two wine dinners of the year, where we have predominantly featured South American producers we are moving a little closer to our shores for our next wine-tasting dinner for 2018. On the 6th of June we’re taking you to the Alsace region to sample some of the amazing wines produced by Domaine Saint Remy.

ALSACE WINE TASTING DINNER | 6 JUNE

£55 PER HEAD *RRP £70*

ARRIVAL 7PM, DINNER BEGINS 7.30pm SHARP

The Ehrhart family have been growing and producing stunning wines since 1725 from their own 23 hectares of vineyards which also includes four prestigious Grand Cru vineyards. Strict production specifications ensure that Domaine Saint Remy do not compromise when it comes to maintaining their organic and biodynamic approach throughout the entire winemaking process.

Thanks to a generous sponsorship from Anthony Byrne Fine Wines, guests will be able to take advantage of the fact that food and wine pairing will be £55 per person which means a saving of over 20% of the RRP price of £70 for the evening.

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“Chef Adam has been doing his usual preparation and study into foods in the area and will add his own interpretation for this particular evening,” co-owner Anne-Marie said of this exciting event.

“While some people may automatically assume that most of the wines from the region are renowned for being on the sweet side, the Domaine Saint Remy wines are predominantly on the dry side, which we think people will really enjoy.”

We are now taking bookings for this special evening which promises to be one of our stand out Wine Tasting Dinners of the year, call us on 01638 666390 or click here to make a reservation.

ALSACE WINE TASTING MENU

About Domaine Saint Remy

The Ehrhart family has been making wine in Alsace since 1725, and the family tradition continues on today just as it has for the last few centuries. Since joining his father, François, in 1988, Philippe Ehrhart and his wife, Corinne, have tried to stay faithful to the non-interventionist philosophy of his grandfather. For three generations Domaine Saint-Rémy has embraced old-school viticultural methods. In fact, the region as a whole has been a leading force in the organic and biodynamic movement, and the estate is proudly Demeter certified in both methodologies. In recent years Philippe and Corinne have also become involved in Tyflo, an organization formed in 1990 by environmentally conscious growers to provide official certification for sustainable farming practices.

The Ehrharts are based in the village of Wettolsheim, five kilometers west of Colmar. They farm 24 hectares among 11 communes within the Haut-Rhin, including four –grand crus (Hengst, Brand, Goldert and Schlossberg) and four lieux-dits (Rosenberg, Herrenweg, Im Berg and Val St-Grégoire). While Gewurztraminer, Riesling, and Pinot Gris serve as the primary focus of their plantings, they also work with Pinot Noir, Pinot Auxerrois, Sylvaner, and Chardonnay.

The Ehrharts harvest all of their fruit by hand, sorting through the clusters in the vineyard rather than in the winery. The grapes are pressed gently and undergo long, traditional fermentations with native yeasts. They allow the wines to rest on their lees and stir them twice a month for 6 to 8 months. Given the incredible diversity of terroirs from granite to limestone to sand, and slow vinifications, the finished wines are abundant in opulent aromatics yet are chiseled with a striking minerality and clean acidity.

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About the Alsace Region

The area straddles the border between France and Germany and is regarded as one of the great white wine producing areas of the world. Historically, the area has changed nationality several times and while it is now part of France, the German influence is still there when it comes to wine production.

The vineyards in the area are concentrated in a strip along the slopes of the Vosges mountain and among the two most popular varieties are the Gewurztraminer and Riesling varieties.

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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.
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.