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Parmesan and pumpkin gougère, pumpkin custard, candied pumpkin seeds
Caramelised vanilla rice pudding, poached figs, fig sorbet
Gareth Rayner
turnip, cooked in a miso butter, and the dish is finished with more brown crab emulsion, a parsley emulsion, fresh dill, chive, nastur- tium and borage.” It’s served with a mini sour- dough crumpet, oozing with brown crab and miso butter. With a passion for classic flavour combina-
tions, Rayner likes to deliver a menu that is creative and interesting, but always flavour- based. “We like to make our own interpreta- tion of classic flavours, and we like to serve ingredients in an unusual way, such as in our parsnip ice-cream and parsnip purée, which accompany our chocolate fondant dessert.” Norfolk, of course, is known for its magnificent produce, which Rayner, who heads a brigade of seven, uses to great effect throughout the menu. “We have a very close relationship with Brancaster Seafoods, which supplies quality, freshly caught seafood from its day boat in Great Yarmouth,” he adds. “Game and meat come from shoots in and around Ringstead and from leading British butcher Aubrey Allen.” Desserts, overseen by Rayner, who is a skilled pastry chef, include a baked Michel
www.thecaterer.com From the menu
● Tim Loose’s steamed mussels, sea herbs, heritage potatoes, pickled kohlrabi, mussel sauce
● Mushroom tart, preserved garlic capers, aerated hollandaise, black garlic, cep powder
● Halibut, borlotti beans, smoked butter, Jerusalem artichoke, lemon peel purée
£12 £12
● Free-range pork, loin and belly, celeriac, grilled cabbage, pig cheek,
£27
smoked sausage and charcuterie sauce £25 ● Highland red deer saddle, venison sausage, beetroot, Fruit Pig black pudding, brassica
£30
● Mouneyrac pear mille-feuille, vanilla cream, gingerbread ice-cream
● Baked Michel Cluizel chocolate fondant, parsnip, chocolate sorbet, toffee, chocolate aero
£10 £11
Baked Michel Cluizel chocolate fondant, parsnip, chocolate sorbet, toffee, chocolate aero
Cluizel chocolate fondant, parsnip, chocolate sorbet, toffee and chocolate aero (£11). The fondant is made using a 63% chocolate and garnished with three textures of parsnip – an ice-cream, purée and crisps – and finished with a toffee purée, honeycomb, chocolate sorbet, and a parsnip and chocolate crumble. Lamyman, who hails from a Lincolnshire farming family, realised when he was grow- ing up that he was more suited to hospitality than agriculture and went on to spend 25 years in Australia running a range of sites before returning to the UK in 2016. He has been director of the Gin Trap, which is open from Wednesdays to Sundays, for almost five years. “I missed British pubs and yearned to create
an amazing fine-dining pub with rooms,” he says. “I have a wonderful team of like-minded individuals who are determined to make the Gin Trap one of the best-known pubs in the country, and we’ll do that by welcoming each and every guest like an old friend and sending them away with a warm excitement to return.”
High Street, Ringstead, Norfolk PE36 5JU
www.thegintrapinn.co.uk
26 January 2024 | The Caterer | 35
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