Lunch at the Curlew

Alex had time off between Christmas and New Year and one of the things we wanted to do was to go out for a nice lunch to The Curlew in East Sussex, a restaurant where the head chef Gary is a friend of Alex’s and is a restaurant that is gaining a very well earned reputation.

Mr Google told us it was just over an hour to get there, but of course we had to factor in traffic so allowed ourselves plenty of time, perhaps enough time to visit Bodiam Castle which was nearby.

Unfortunately, traffic held us up a little, and also the fact that we took a slight detour….the scenic route of course. When we arrived at the castle the queue of traffic to get in was lengthy, so instead of visiting the castle we went to the pub across the road for a quick one before we went back down the road to the Curlew for lunch.the Curlew

And what a lunch we had, cocktails to start with, I had the hot gin & tonic cocktail and delicious it was too and perfect to warm you up on a chilly day. We made our choices of what to have for lunch and then sat back to enjoy the following 2 1/2 hours.

inside the restaurant

First the canapéssmoked salmon gougère, goats cheese tart, beef tartare.

Every morsel was delicious and whetted our appetites for what was to come. Entrees –

Clockwise from top left; goats cheese, Cod cheeks, pigeon breast, pork belly.

Sorry but I cannot remember what was with what, except to say that every single morsel was deliciously outstanding.

Moving onto mains –

Roy had venison

Antony and I both had partridge

Alex had halibut and lobster

Each plate was not only beautifully presented, it was an amazing selection of flavours all served on piping hot plates a particular thing that I have an issue with as there is nothing more annoying than having a hot meal served on a cold plate. We all chose a wine, an English white for Alex, an English red for Bernice and a French red for Roy.

Antony was the only one to have dessertChocolate heaven

But of course Roy had to have a cheese board

It not only included a selection of English cheeses but also a variety of breads and crackers accompanied by a walnut chutney, pickled apple, quince paste and charcoal celery.

Alex and I had a coffee and a tea which came with a selection of sweets

coffee fudge, lemon posset and pâté des fruits

At the conclusion of the meal, we thanked Gary for his innovative and delicious menu before we set off on our journey home where, we all agreed that we didn’t need anything for dinner.

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One Response to “Lunch at the Curlew”

  1. Robin Benton Says:

    Wow, what a great meal.

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