The pantry has been stocked with ingredients like flax seeds, sourdough starter, anchovies, egg-white crystals, dried hijiki seaweed, and canned Spam — a nod to local cuisine, as well as Pacific U.S. military history.
The pantry has been stocked with ingredients like flax seeds, sourdough starter, anchovies, egg-white crystals, dried hijiki seaweed, and canned Spam a nod to local cuisine, as well as Pacific U.S. military history.
Salad, for starters, and eggs.
The Duck Inn, Stanhoe North Norfolk pub where starters – quail eggs with tarragon mayo – are as appealing as the knockout roasts.
The cuisine was terrific: homely, but inventive and delicious, not least the ginger, carrot and coriander soup and the quail's leg and Scotch egg starter.
I'm quite prepared to criticise menus where necessary, but there's really nothing to quibble about here: my prosciutto-wrapped asparagus, hollandaise and poached egg starter, and smoked haddock main are both delicious.
There's also a reclaimed wooden floor, rainwater harvesting for washing (and washing up) and some kitchen essentials – a starter pack of eggs from Walter and Lucy's chickens, fruit, milk, tea and coffee, oats, candles, pots and pans, a corkscrew and a toasting rack.
The best starter was a soft-boiled egg with crayfish, cepes and a classic sauce Nantua, (made with cream, shellfish stock and brandy).
Stella's sausage roll ($4.50), an egg roll-like starter stuffed with meat, spinach, cheese, onion and pimento, suffered a similar fate.
