10 Likes
That looks terrific.
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Now Thatâs What I Call A Yorkshire Pudding - 2022
(shortly before filling it with mince & carrots)
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Play side 1 on the td124
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Our pub had an evening with Tom Parker Michelin chef.
It was utterly lush. Scallops not cookedâŠmy biggest fear. Turned out to be the nicest thing.
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I canât do it justice really. Not only the flavours but textures of the stuff were really impressive.
He is just a young lad as well. If you get the chance to eat where he is cheffingâŠjump at at.
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Guinea fowl.
I didnât want to be a roaster by taking loads of pics but it was utterly lush.
That first champagne wine on the list is outrageous. From Majestic wines.
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Calm down.
Everything is calm here son.
Until youâve had a raw scallop followed with cold salmon and a dill dustâŠyouâve never lived.
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âŠand at the opposite end of the scale to what I assume get posted ITT, last-nightâs life-shortening orgy of filth in the Ten Bells in Norwich.
Replete with token salad, AKA âgarlic slawâ, these gnarly bastards rejoiced in the name of âDirty Cluckersâ - a heavily spiced crunchy fried chicken Unit inside a brioche bun and slathered in utterly delicious greeeezy filth, and accompanied with even-more heavily spicedânâsalted fries. Peak Student, and magnificent when youâve banged back armfuls of the very good beers they offer.
Normally, Iâm all about getting around anything that may have moo-ed in its life, but these chicken monstrosities were stunning, and easily out-trash anything Iâve eaten stateside. 
It turned out (and naturally they didnât tell us thisâŠ) that it was BOGOF night on the burgers, so yeah, even I struggledâŠ
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