SUBLIME DINING AT THYME
MICHE L IN S TARRED CHE F ’S F IVE COURS E FEAS T
Celebrated chef Rob Palmer has taken over the kitchen at Thyme Kitchen in Lichfield for three months giving diners the chance to enjoy his cooking ahead of the opening at his new solo restaurant Toffs in Soli- hull next year. He will be there throughout November and December on Thursday, Friday and Saturday nights. Previously head chef at Peels Restaurant at Hampton Manor, he led the restaurant to their first Michelin star in 2016, along with 4 AA Rosettes, so is no stranger to fine dining.
Tina Thomas-Bassett went along with husband Adrian to try the five course tasting menu.
We arrived on a rainy Friday evening in October after both having a busy week at work. Walking into Thyme Kitchen we immediately relaxed, seduced by the lovely, homely atmosphere - soft music playing, flickering candlelight on the tables and beautiful smells wafting from the kitchen.
We were greeted by a beaming Beth, the owner of Thyme Kitchen. Beth was full of enthusiasm, excited for the feast we were both about to be served.
We were seated at a very intimate and cosy table but the atmosphere isn’t stuffy but really welcoming – one couple had even cycled there.
We viewed the night’s menu - a delicious-looking five course taster menu. Beth suggested we also choose the flight of wines (priced at £40 per person) which are expertly paired with the menu – this is what stands out here, the enthusiasm and passion.
To start with we were presented with the most mouth-watering snacks with compliments of the chef described simply as ‘Berkswell, onion, cracker’, Berkswell being a rather delicious West Midlands cheese. Great start.
Next the meal began and with each course we were delighted by not only the description of the food before us but also the description of the wine that had been expertly paired to complement the food. And complement it did. What really shone through was not just the skill of the chef but also the passion and knowledge from our server.
The first course was ‘Beetroot – goat’s cheese, pear, sorrel’ which was served chilled, the goat’s cheese like ice-cream sitting on top of the beetroot and pear and being the perfect partner. A rich beetroot sauce was poured over this by the waiter. This was my favourite dish - one I would certainly choose again. This dish was also served with a generous portion of breads.
While the menu descriptions are enticingly brief – the next two courses being ‘Potato - Shrimp, xo, herbs’ and ‘Venison Tar Tar - Red cabbage, Old Winchester, hen’s egg’, the dishes themselves are cleverly put together somehow managing simplicity but also beautifully layered and complex flavours.
For the main course there was a choice between monkfish or duck so we decided to go for one of each. The monkfish just melted in your mouth it was so delicate and light and I really enjoyed the accompaniments of salsify, razor clams and Champagne that complemented the monkfish so well.
Adrian’s dish of duck was served with onion, mushroom, peppercorn sauce. The duck skin was nicely charred and was delicious while the meat remained pink and tender and described by Adrian as the nicest duck he had ever eaten. High praise indeed.
The chocolate dessert is one of Rob’s staple dishes and has never been off his menu and one spoonful in, I could see why. It is simply amazing and well worth a visit here all by itself. After the meal Rob came out of the kitchen to say hello to the diners, chatting to each table individually about their thoughts on the meal and for us it as nice to be able to say thank you for such lovely food.
The meal is priced £60 for the vegetarian option and £65 for the meat equivalent and represents great value for a really special eating out experience. As well as Rob, other top chefs will also be making an appearance at Thyme Kitchen in coming weeks, including MasterChef the Professionals finalist Oli Martin on November 12 and 13. Details of all future events can be found on the website. All tables must be pre-booked.
Thyme Kitchen, Watery Lane, Lichfield, 01543 264050
www.thymekitchen.co.uk LIVE24-SEVEN.COM
121
WINING & DINING THYME K I TCHEN
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
