‘Cook-your-own’ proves to be a big hit
5:32pm Thursday 11th August 2011 in Eating Out
‘Cook-your-own’ proves to be a big hit
EAT AT: The White Hart, High Street, Cricklade SN6 6AA. Tel: 01793 750206.
Food served: lunchtimes and evenings Monday to Saturday and noon to 7pm on Sundays
IT’S not often you cook your own food when you eat out, but that’s precisely what my partner, Keith, did when we went to the White Hart in Cricklade.
His kangaroo steak had been seared in the kitchen and was brought out sizzling on a volcanic rock, leaving him to finish it off by cutting it up and turning it over until it was cooked to his personal taste of medium.
The slab was hot – more than 400o – and it did not take long for the chunks of meat to be cooked.
This unusual and interactive way of dining out was exciting and illustrated chef proprietor John Flynn’s approach to putting his own twist on the dishes he serves.
For starters, I had chicken liver and cognac pate (£5.10), which had a strong, meaty taste and it came with toast, salad and a dip.
Keith had breaded whitebait with salad and tartare sauce (£5.10) and said it was fresh and well cooked.
People obviously return here. The staff knew their preferences and I heard one diner remark she would have the sea bass again, as she had enjoyed it last time.
For a main course, I had homemade burger (£9.25); a mighty half-pounder of steak topped with bacon, melted cheddar (you can have stilton) and onions. The burger was good, but the star of this course was the coleslaw, a delicious blend of crunch and cream.
The volcanic rock option features on the Black Rock Grill and choices are ostrich fillet, bison steak, garlic king prawns, kangaroo fillet, rump and gammon steak. Keith’s kangaroo steak (£15.30) came with chips and broccoli, cauliflower and carrots.
– JILL CROOKS
