LIVE24SEVEN // Wining & Dining
No35 The Provenance WHERE IT ALL BEGINS…
Food provenance means where your food comes from, its point of origin. At No35 it is of the greatest
importance; all their suppliers have been carefully chosen because they are local producers, regional farmers and British fishermen who care about the quality of their produce, but also because they
are certain of
No35 The Provenance has delivered just what Worcester needed; fine dining but with a relaxed and friendly atmosphere. From the minute you walk through the impressive entrance you can immediately see that no expense has been spared. The modern, impressive fittings carry through from the relaxed bar and cocktail lounge to the efficient, comfortable restaurant, bathed in light from a large glass atrium. The wood-panelled walls, beautiful tiled floors and even the polished cutlery gleaming on the metal and marble tables spell out quality.
The menu is eclectic, bringing together excellent charcuterie with the best that the land, sea and garden has to offer, all combined in imaginative dishes that come to the table looking almost as good as they taste. The service is impeccable, friendly yet efficient, the uniforms young and modern, yet with a nod to tradition and fine dining reflected in the black dickie bows and white gloves worn by the waiters bringing food to your table.
The wine list is extensive, with quality offerings from the New and Old World, including a rather impressive selection of fine wines and champagnes and of course there is the extensive cocktail list, even including special cocktails prepared to bring out the best of your dessert.
NO35 THE PROVENANCE PRIDES ITSELF ON ITS GRILL.
ALL THEIR MEAT IS HUNG FOR A MINIMUM OF 21 DAYS, AND SOURCED FROM
❝ / 76
WARWICKSHIRE’S AWARD- WINNING BUTCHERS AUBREY ALLEN
❞
Starters include such delights as Crottin goat cheese, chicory and pickled beetroot; tiger prawns, herb butter, aioli and homemade sourdough; seared hand-dived scallops, pancetta, apple and carrot purée and boudin blanc, creamed leeks and truffle jus, to name but a few.
The meat menu offers imaginatively served duck, chicken and lamb. We loved the lamb loin, spinach, roast shallot, celeriac fondant and red wine jus. From the fish choices we took the smoked haddock, crushed potatoes, spinach, poached egg and from ‘Garden’ a rather more-ish wild mushroom risotto, ceps, poached hen’s egg and parmesan.
No35 The Provenance prides itself on its grill. All their meat is hung for a minimum of 21 days, sourced from Warwickshire’s award- winning butchers Aubrey Allen and consists of some staggering cuts of beef. If you have not tried it before, go for the Wagyu beef. This comes from cows that have been spoilt almost as much as you will be at No35. The animals are reared in the calmest of environments and massaged to keep them calm and relaxed. The result is the most amazing steak you will ever eat, full of flavour but as soft as butter and, at only £35, this is a fraction of London prices for the same experience. Real meat lovers can try the 20-ounce Boston rib of beef for two to share or the 16-ounce Chateaubriand.
Save room for one of the tasty desserts. We loved English burnt vanilla cream, rhubarb, raspberry sorbet and the evening’s special, treacle tart that was so light and tasty it was gone in seconds. Not a sweet lover? Not a problem - cheese includes a fine selection of eight hand-picked cheeses from the UK and France, including a rather tasty Comte that we can thoroughly recommend - an 18-month-old hard cheese, matured in caves, that we eat every day when we visit France.
In case you had not gathered we are smitten with the ambiance and food at No 35 The Provenance and will be back soon to sample more that this imaginative menu has to offer. With great food, fabulous service and impressive interiors, it’s fine dining without the fuss.
the provenance of the goods they supply, resulting in quality dishes that demonstrate this quality and care by their taste.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154 |
Page 155 |
Page 156 |
Page 157 |
Page 158 |
Page 159 |
Page 160 |
Page 161 |
Page 162 |
Page 163 |
Page 164