Chef Takeover with Thomas Palmer

We’re twisting things up on the last Saturday night of every month at Cobbles with a new take on our Kitchen Invasions – Chef Takeover!

Same concept – we’ll be turning over our kitchen to a renowned and highly skilled chef who will takeover for one night only, demonstrating their culinary talents and providing you with a fantastic menu to choose from!

The first chef in this awesome series of events is Thomas Palmer.. Tom has been in the kitchen since his school days, starting life at Front of house before moving to the kitchen and then taking up formal training in college..

With almost a decade of experience under his belt, Tom has worked in restaurants run by some well known chefs including Michael Roux Jr and Tommy Heaney, where he has honed his skill and developed his unique style of cooking.

Tom leans toward a non pretentious fine dining style of cooking, where the focus is on the flavours and presentation. Tom uses traditional flavour pairings with a modern twist!

His menu includes some familiar classics (check out the desserts) but expect the unexpected and expect to be wowed!

So, if you like food and fancy treating your tastebuds then come and join us in our beautiful 16th Century barns in the Vale and treat yourself to a real taste sensation!

The menu will be an a la carte menu with prices starting from £6.95 for starters, £12.95 for mains and £5.95 for desserts.

Starters:

Tea smoked salmon pavé on a spiced cauliflower purée with an horseradish foam and laverbread dressing

Pork & Apple tortellini with beer pickled onions and a cider reduction

White wine steamed mussels with chorizo and kale in a lemon and dill cream reduction

Roasted chicory with a pear and walnut salad served with a fig vinaigrette (vg)

Mains:

Coq au vin. Pan roasted chicken breast with sautéed wild mushroom, carrot and shallot purées and a red wine sauce

Pan seared duck breast with a plum and cinnamon purée, served with a sweet potato gratin, confit leg rillette and red wine jus

Pan fried rainbow trout, served with lemon and chive roasted baby potatoes, pernod raisins and port reduction

Roast vegetable wellington on a bed of wilted garlic spinach with a mixed herb and oat milk sauce (vg)

Dessert:

Trifle! Sherry soaked chocolate sponge, layered with vanilla crême patisserie and chantilly cream served with fresh mixed berries

Grandads chocolate allotment box.. Mint chocolate mousse topped sponge, surrounded by orange infused tempered chocolate and served with fresh strawberries and raspberries.

Rhubarb and Custard.. individual custard tart served with poached rhubarb, rhubarb sorbet and a mini custard doughnut

Chocolate orange parfait.. a rich chocolate, coconut and Cointreau cream served with a candied orange slice (vg)

Give us a call on 01656646361 to book your table!