Thank you to Restaurant Magazine for their article on us which is featured in the December 2009 issue:

DEAR ALL

We just wanted to say a big thank you for your custom and support since our launch in July and take this opportunity to update you on what’s going on behind the scenes at the restaurant.

STEAK TARTARE ▏
Fresh from Neil’s gastronomic tour of Europe, our head chef returns full of ideas and inspiration. Not least with a dish from the recently voted 3rd best restaurant in the world, Noma in Copenhagen. From there Neil has adapted his version of Steak Tartare which is made using local Red Fallow Venison. Neil tells us that the traditional Scandinavian way of eating this dish is with your fingers only - we’ll leave that for you to decide!

…AND A PARTRIDGE IN A PEAR TREE ▏
Yes it’s almost that time of year which is why we are busy developing our Christmas menu. As always we are taking a considered approach to our dishes which are inspired by down-to-earth British favorites combined with 21st century luxury and style, then matched with an exciting wine list and atmosphere.

Amongst other dishes throughout December we’ll be offering you local Goose with Goose fat potatoes or Chestnut Crusted Venison with Spiced Red Cabbage. Also on offer will be Partridge & Pear as a nod to “A Partridge in a Pear Tree.”

Details of our Christmas celebration menus, which run throughout December, can be found among the bookshelves in the Events page of our website…

www.thecurlewrestaurant.co.uk

GOLD PLATED ▏
For New Year’s Eve a sumptuous 6 course menu has been carefully devised which includes Lobster with Rosehip, Petals and Crab or Pigeon with Goat’s cheese, Pears, Jelly and Walnuts.

For dessert Neil has a surprise in store with a dish named Gold Plated. He tells us it is to celebrate the New Year with a touch of decadence, not least as one of the ingredients is Gold Leaf!

Details of our New Year’s Eve menu can also be found among the bookshelves in the Events page of our website.

MERRY CHRISTMAS ▏

Warm regards

Mark & Sara Colley and All of the Team.

Thank you to the Caterer Magazine for our inclusion in their Restaurant Openings section.