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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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.