Good food ends with good talk ...
Many of you will have heard that, from March 2015, we'll be opening up our kitchen to guest chefs, pop-ups and street food traders. Our customers can expect creative, freshly cooked dishes, made from locally sourced ingredients.
STARTING MONDAY 2 MARCH, The Old Bookshop presents it's first kitchen takeover from chef Darren Cox, previous chef and founding member of The Runcible Spoon. The menu's ethos focuses on sourcing quality local produce and using a range of cooking techniques to deliver inventive and exciting dishes. From the foraged wild garlic, to the homemade preserves and ferments that accompany the cured duck hams and pickled herrings, the small plate presentation allows you to experience an array of tastes in one visit. Expect small plates with big flavours from an ever changing seasonal menu.
Sample Menu - Monday 2 March to Saturday 28 March:
Sourdough bread + butter £2.00
+ wild garlic pesto £3.50
+ salt hake brandade £4.00
Split green peas + smoked ham hock £5.50 (can be veggie or vegan)
Pickled pear, Stichelton, raddichio, candied walnuts £6.00 (veggie, can be vegan)
Salt baked beetroot, wild garlic, yoghurt, smoked almonds £6.00 (veggie, can be vegan)
Pickled herring + turnip, carrot, shallot, samphire £6.50
Goats curd, fennel, radish, blood orange £6.50 (veggie, can be vegan)
Pigs head crubeens + kimchi £6.50
Carpaccio of hake, preserved lemon, capers, chilli £7.00
Home cured duck ham + celeriac remoulade, pickled beetroot £7.50
Ricotta gnocchi + charred purple sprouting, kalamata olives £6.50/£9.00 (veggie, can be vegan)
Ox cheek cottage pie £9.00
Salmon mi cuit + curried cauliflower, puy lentils £9.50
Slow roast pork belly + clams, white beans £10.00
Blood orange polenta cake + mascarpone £6.00
Caramelised custard tart + poached rhubarb £6.50
Dark chocolate fondant + stout ice cream £6.50
Artisan cheeses + oatcakes, chutney £2.50 each