This was essentially a massive hug in a plate. Next up for me was the hearty Overnight Braised Beef with potato purée and root vegetables with a meaty jus drizzled over. The terrine was perfectly textured and of course, the fresh bread from the on-site bakery was a perfect accompaniment. The chutney was vibrant, with star anise and hints of citrus fruits and cinnamon, like no chutney I’ve ever tried before. As you can see from the picture below, the plate was bursting with colour and texture and I’ll be honest, despite my starter being SO good, I had major food envy. My boyfriend chose the Chef’s Terrine (today’s was Ham Hock) served with Vallum Bakery toast, house pickles and chutney. I’ve thought about this starter quite a lot since and would absolutely a) recommend it and b) have it again on my next visit. The smoked flavour of the mackerel was complemented perfectly by an incredibly zesty potato salad and the shallot dressing added a further punch. I’m a big fan of a fish starter and this was delicious.
KELLY VALLUM FARMS PROFESSIONAL
The very friendly and professional Alan was looking after us and talked us through the menu and specials, as well as where the ingredients were sourced, including of course, the farm itself.Īs we’d decided to skip breakfast, I literally could have chosen everything, however I finally opted for the Smoked Mackerel Paté, which was served with a Heritage Potato Salad and Shallot dressing.
Our visit coincided with them putting up the Christmas decorations, which gave the place an even more cosy feel thanks to the fact it was miserable and dreary outside. The small and cosy restaurant is elevated above their farm shop (I’ll get to that bit later) and the decor is all about mixed up furniture and plenty of light thanks to the almost 360 degree windows. As I have very little concept of distance, I’d thought it further away than it actually is, so I was pleasantly surprised that after a mere 20 minute drive, we were at the farm ready for a 3-course lunchtime feast. I’d been meaning to head up to Vallum Farm Restaurant for quite some time, so when an invite from their team landed in my inbox to invite us for a leisurely weekend lunch, obviously, I jumped at the chance.
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