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A selection of starters from our A La Carte menu
The A la Carte selection of starters at The Hinds Head currently includes (clockwise from top left);
Terrine of Pork and Cumbrian Ham, Piccalilli. For this dish we use four types of pork – Ham Hock, Air-dried Cumbrian Ham, Tenderloin and Pork Rillette – and pistachios and baby leek wrapped with Savoy cabbage and accompanied by piccalilli. The tenderloin is prepared using a traditional method of making ham where it is brined and rubbed with spices. The overall flavour of this dish is a classic combination of cider and ham hock, pork and leek.
Pan Fried Scallops, Celery, Walnuts, Monks Beard, Compressed Apple and Langoustine Oil. Hand dived pan seared scallops from Orkney (Scotland). The dish is based on the famous Waldorf salad flavour combination. Monks Beard is one of the British Isles’ native seaweeds.
Tea-smoked Salmon with Sour Cream Butter, Soda Bread. One of our signature dishes, the salmon is cold smoked in-house with Lapsang Souchong, a Chinese smoked tea. The smoke moves through a layer of ice before hitting the salmon which preserves texture and gives a more delicate flavour. Served on homemade soda bread with sour cream butter and dill pickled cucumber.
The wonderful Devils on Horseback – prune soaked in Armagnac, injected with mango chutney, wrapped in pancetta and cooked under the grill. A close relative of Angels on Horseback this is a 19th century (Victorian) variation. Believe it or not oysters used to be food for the poor and the prunes were for the more wealthy!
…and our famous Scotch Egg. A soft boiled quail’s egg wrapped in sausage meat, double coated in Panko breadcrumbs. The tiny egg has been through three different cooking methods by the time it is served (boiling water, deep frying and oven) and yet it remains perfectly runny. Served with a mustard mayonnaise dip, our Scotch egg has been on the menu since the restaurant opened and remains a Hinds Head signature dish.
Call the Reservations team on 01628 626 151