But you know what we all ensured we had a taste! Delicious diningĪs the table fell silent as we all savoured every mouthful of our lunch we were in awe at not only the hearty homemade flavours. The mashed potato was super smooth and the kale well in the words of Pixie from Fashion Voyeur was simply ‘Mmmmm’.Ī side serving of a horseradish dumpling was totally unnecessary with this mountain of food laid before us.
The braised beef melted in your mouth and was honestly the best bit of meat I’ve ever eaten. You guessed it, picked from the garden! As we all sat down excitedly we helped ourselves to the food. The braised beef set upon the plate with beef gravy was accompanied by mashed potato and kale. We all stood over the thick wedges accompanied by a jug and harmoniously screeched ‘it’s beef’. That was….until we realised…it wasn’t chocolate cake at all!! It’s not a Brucie Bogtrotter special after all… As Pixie and I laughed and joked about shooting the deliciously hot soup the doors from the kitchen swung open.Īs Nick presented a serving platter in each hand he placed them on the table as everybody turned to look and ooed and ogled at the sight of Bruce Bogtrotter style chocolate cake. The thickest, smoothest, delicious homemade soup with freshly picked celeriac from the garden was almost sent as a palette cleanser before the feast we were unknowingly about to be served. Until Nick brought some shot glasses with a thick white content. Having thoroughly enjoyed our tasting session we sat back, relaxed and sipped on more cocktails. You’ll have to carry on reading through to find out what was in store. Let me make this clear, we had been invited to a tasting menu, and I’ve been to some amazing tasting menus but usually, it’s a couple of bits here and there. The rabbit was absolutely delicious, it was tender and flavoursome and I could have easily eaten a whole rabbit! I’m just glad I didn’t….we were blissfully unaware of what was about to unfold.Īs the driftwood boards with the canapé sized tasting starters were cleared. It’s pretty amazing really to have food so fresh, it really is a from ‘ground to plate’ family farm. Caught locally and in a snare as opposed to shot.Īs with all of Vallum’s ingredients, they’re all locally sourced or produced on the farm. Real food to farm foodĬrispy Rabbit Rillette appeared, which was paired with Anne’s Apple Chutney and whilst Ruth from Pretty Little Gym Addict reminisced about her cute bunny rabbits.
It was soft, light and extremely tasty! I’m of the opinion if you’re lunching a Launch you have to taste everything. But this Vallum twist on a traditional snack was to die for. Remember I’ve only eaten meat since April after a 20-year vegetarian stint.Īnd at first, was hesitant to dig into the black pudding Scotch egg. Consisting of quails egg and black pudding served with plum ketchup. I love a blini and these were spectacular.Īs we picked and nibbled and began to feel festive some more tasters were served this included an Ingoe Scotch egg. Alongside the sausage rolls were Smoked Salmon Blinis with caviar. They had been freshly made and were served piping hot. Pork sausages with cranberry were baked in a pastry to create the most gorgeous looking and tasting sausage rolls. Of course, we obliged (I’d be lying if I said I accepted hesitantly!)Ĭhatting away to the rest of the Ladies who Launched we were catching up and introducing ourselves to those we’ve never met before. On offer were a Blackberry Bramble and a Winter Crumble which was Martini, Ginger and used the Mama Buci honey. Where we were warmly greeted by Nick, who showed us to the Chef’s Room and offered us one of their new cocktails. And we can’t wait to watch it flourish!Īs we arrived at the Farm we parked our car and headed across to the restaurant. They’re just going from strength to strength! It’s clear to see that Vicky and Peter, the owners of Vallum Farm, have big plans for the future of the farm. Which is endorsed by Bear Grylls to help create livelihoods for the Zambian people. From the early days of their pie stand at Tynemouth Market to their most recent partnership with Mama Buci honey. So when I was invited to sample their Festive Friday Menu launch I couldn’t contain my excitement. I’ve had my eye on Vallum Farm for a while now and never really managed to get round to visiting. In their eyes, they seem to think that my days consist of eating food, taking photos, drinking cocktails and enjoying myself and you know what? They’re pretty damn spot on! It’s become a standing joke now between my friends and I that I am the lady who launches.
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