June 8, 2011 § Leave a comment
The Suffolk seaside town of Southwold where we spent our half term holiday is somewhere life moves at a gentle pace and the sun always shines. Think of it as Trumpton meets Cath Kidstonville. It’s a place where the town council has no more onerous concern than opening the annual Charter Fair on the village green;
a place where the biggest news event of the year is that local brewer and wine merchant Adnams has started distilling its own very superior gin (very delicious with Fevertree tonic water, ice and, if you want to look knowledgeable, a strip of cucumber rather than the usual lemon);
and a place where the only dilemma that need concern one is whether to eat at the town’s flagship hotel The Swan:
or its more approachable Adnams stablemate,The Crown:
With our large mixed age party we plumped for the more relaxed atmosphere of the Crown. They don’t take bookings so to secure a good table (queues form outside the door in high season) we arrived promptly at the start of evening service at 6.00. The main eating area with oak beams and cosy snugs is by the bar but we asked to be seated in the adjacent airy dining room:
It has a certain understated elegance don’t you think? Having done a little research I see that it was recently redecorated/refurbished by international designer Keith Skeel who has worked with Donna Karan and Marco Pierre White amongst others. It’s a measure of how successful he’s been that you can’t tell that an interior designer has been at work here.
Enough of the décor and back to the food. The menu changes regularly, and offers (the now ubiquitous) Modern British cooking. There’s lots of intriguing things to choose from which is always a good sign, and head chef Robert Mace is clearly up to speed with current cooking trends – local, seasonal ingredients, carefully cooked cheaper cuts served alongside the more usual restaurant staples, witty touches like tonic flavoured jelly cubes served alongside gin-cured trout.Thank goodness there are no foams in sight – this is meant to be a pub after all.
I checked the Adnams website after our meal and worryingly, top of the list of situations vacant was that of head chef for the Crown. It looks like the talented Mr Mace (known as Macey to his kitchen colleagues) is moving on which must be a blow for the Crown – definitely a name to watch on the restaurant scene.
Back to our meal. We began with the savoury snack of the moment, two dishes of popcorn, one flavoured with pesto which was OK but a tad oily. The second dish, enlivened with chilli flakes and salt was much more like it and is a simple idea I’ll be trying out back home. Watch out book and recorder group!
I couldn’t resist choosing the rainbow trout cured with the aforementioned Adnams gin and served with cubes of tonic jelly and a cucumber-heavy salad – gin and tonic on a plate if you like:
The witty idea worked on the plate but if I were to rework this dish at home I would use the gin to cure salmon gravad lax style, I would intensify the tonic flavour of the jelly cubes, I would increase the cucumber and drop the rocket in the salas and finally add a citrus note to the plate which was missing.
Before deciding on the trout, I had been tempted by the rabbit three ways too. Fortunately, being a family occasion, sharing was encouraged so I could taste everything:
My main course was Dingley Dell pork cooked two ways – a chunky piece of fillet propping up a more flavourful strip of crunchy roast belly pork. The pork was served with excellent mash, steamed spinach and a creamy leek sauce. A good dish but perhaps a little autumnal for a summer evening? And I’d have preferred more of that crunchy belly pork.
Incidentally, the slightly twee Dingley Dell name (from the fictional village in Pickwick Papers) is the name of an entirely non-fictional high-welfare pig business based in nearby Woodbridge, Suffolk.http://www.dingleydell.com/
Outdoor-reared pigs are a familiar sight (and smell!) in the Suffolk countryside – here are a few pigs I snapped on the journey from Southwold to Halesworth:
I’m not usually a pudding person usually but the highlight of my meal was the quirky sounding peanut butter sandwich, complete with toast and lashings of raspberry jam:
The peanut butter had been transfigured into a smooth parfait, and the toast was crispy melba toast, lightly caramelised. Just perfect.
The Crown is an Adnams establishment and makes good use of the expertise of the wine merchant side of the business – the wine list is interesting and varied and there’s plenty of interesting wines offered by the glass, especially dessert wine.
GoodcCoffee afterwards was served without frills and service was friendly and efficient. I just hope they have some strong applicants for that head chef vacancy.