Getting ready for festivities!
16th December 2015
Suffolk at this time of the year is ringing with the sound of the shooting season, it’s no wonder that pheasants always have a slightly worried look on their faces. Not a great time to be a game bird but it is a great time to be eating at The Ship.
Game will be creeping on to the menu in the next couple of weeks as we head towards Christmas and the New Year. The kitchen is gearing up, getting sloe gin on for next year and bottling up last year’s stock. Mince pie production is under way and we are also preparing mulling syrups for wine, cider and many other festive treats to keep everyone happy at Christmas.
A few example dishes from our December specials menu
Lamb shank braised in red wine, brown lentils, smoked bacon and parsley with creamy mash and local greens
Sticky beef rib with garlic and thyme, roast potatoes and pickled red cabbage and Charlie’s winter leaves
‘Hot-smoked’ salmon Scotch egg with pickled cucumber and Charlie’s winter leaves
Slow cooked Blythburgh pork belly, leek gratin, Lyonnaise potatoes, local kale, rich red wine gravy, crackling and date and apple purée
Salt-cod and salmon fishcake with North Sea shrimps, a poached free range egg, wilted English spinach and a shellfish sauce.