So Simon Rogan came through in the North West heat of Great Beertish Menu. Funny old world isn’t it – he’s running a little restauant in Cartmel in Cumbria…and it just so happens to be one of the top 5 restaurants in Europe. So in fairness, he probably knows a thing or two about cooking.
As promised, here’s his winning menu and a proposed beer to go with each. Let me know what you think and trump my recommendation please!
Starter: Grilled salad, truffle custard, cheese foam and cobnut crisp.
An interesting combination of textures here – and of course a vegetarian starter. We want something light on the palate which won’t dominate the food yet stand up to the custard. Let’s go for a Deuchar’s IPA – I think the light body and modest hoppiness will complement well.
Fish Course: lobster with pickled beetroot & sweet apple
Tricky. You can easily wreck the lobster – and given the lengths he went to to reinfuse it with extra lobsteryness that would be a shame; but then there’s the pickled beetroot to consider. This is a cracking dish to go with a beer though. I’m looking for a more malt accented beer, not too coating and with modest bitterness. I’m actually going for a classic here. Timmy Taylor’s Landlord.
Main: suckling pig with northern mead, vegetables and artichoke
Right – lots to be getting on with. I’m thinking contrast and some body. The knotty bit is the mead I want something that will sit nicely alongside it but get noticed – bridesmaid not bride. Don’t want to upstage the meal, but I want people to fancy me. So for me, I’m going to go for a Rooster’s Wild Mule. It’s got the sweetness and the hop attack. Perhaps not enough alcholic body though.
Pud: poached pears, atsina cress snow; sweet cheese ice cream and rosehip syrup.
Delicate (pear) yet punchy (rosehip) – and then the sweet cheese ice cream which could be quite mouth coating. I’m going to go left field here and actually go for Cain’s Dark Mild, but served in a wine glass to so volume doesn’t overpower the dish.
Grand. I’m off for pie and chips now.