Chester Fields Gastropub
This weekend we dined at Chester Fields Gastropub, just five miles outside the city centre.
The restaurant was gold winner of best use of local products in a menu for 2016 & 2017. Chalkboards in the bar area ask that if any of the customers are aware of any local suppliers who may benefit from supplying the pub, that they should get in touch. The theme of hyper-local produce is evident on the menu, I had "Goosnargh chicken liver parfait, with toasted brioche", and "Reg Johnson's Duck & Cuttelford Farm Dauphinoise Potato".
The parfait was lot lighter than those I have tried in the past, it was almost like a mousse, it tasted very fresh, a much more delicate texture than I'd expected. It was served with a side salad, which I think was drizzled in sesame oil. It was a very well put-together dish, however, not impervious to my pet peeve with parfait, there was not enough bread on which to spread the pate. There were two small slices of delicious brioche, with which one had to tower parfait to avoid eating the remainder with a spoon, which I may have done if I were home alone, but am unlikely to do in polite company.
The duck, served pink, was superb. Served with dauphinoise potatoes, winter greens, roasted parsnip, and with a red wine and port jus. The duck was cooked to perfection, and went beautifully with a glass of Drouet Privilege Merlot, and the potatoes were sliced extremely thinly, and packed into a creamy block, which was an absolute delight.
I nearly retreated after my second course, but couldn't resist the Chocolate Orange, a coffee & chocolate mousse with orange cream. I could really taste the coffee and the chocolate, but not really the orange, still, it was served with a hazelnut cookie, and was to die for.
The service was excellent throughout the evening, if I ever visit Chester again, this will be our first choice for dinner.
9/10
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| http://www.thechesterfields.co.uk/ |
The restaurant was gold winner of best use of local products in a menu for 2016 & 2017. Chalkboards in the bar area ask that if any of the customers are aware of any local suppliers who may benefit from supplying the pub, that they should get in touch. The theme of hyper-local produce is evident on the menu, I had "Goosnargh chicken liver parfait, with toasted brioche", and "Reg Johnson's Duck & Cuttelford Farm Dauphinoise Potato".
The parfait was lot lighter than those I have tried in the past, it was almost like a mousse, it tasted very fresh, a much more delicate texture than I'd expected. It was served with a side salad, which I think was drizzled in sesame oil. It was a very well put-together dish, however, not impervious to my pet peeve with parfait, there was not enough bread on which to spread the pate. There were two small slices of delicious brioche, with which one had to tower parfait to avoid eating the remainder with a spoon, which I may have done if I were home alone, but am unlikely to do in polite company.
The duck, served pink, was superb. Served with dauphinoise potatoes, winter greens, roasted parsnip, and with a red wine and port jus. The duck was cooked to perfection, and went beautifully with a glass of Drouet Privilege Merlot, and the potatoes were sliced extremely thinly, and packed into a creamy block, which was an absolute delight.
I nearly retreated after my second course, but couldn't resist the Chocolate Orange, a coffee & chocolate mousse with orange cream. I could really taste the coffee and the chocolate, but not really the orange, still, it was served with a hazelnut cookie, and was to die for.
The service was excellent throughout the evening, if I ever visit Chester again, this will be our first choice for dinner.
9/10
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