A TASTE OF SHAKESPEARE
By Ann Evans
Photos: Rob Tysall, Tysall’s Photography.
Quince, parsnip and lavender are all on the menu at the Globe in Warwick, providing a real Taste of Shakespeare, although I doubt he would have enjoyed these ingredients served in quite such an elegant manner.
The Globe located appropriately in Theatre Street, Warwick, has prepared a special menu to run in conjunction with the town’s Shakespeare 400 exhibition and celebrations until 30th June 2016.
Inspired by 16th century recipes from the ‘The Food of Love – A Taste of Shakespeare in 4 seasons’ written by celebrity chef and food historian Alan Deegan and Shakespeare scholar Alycia Smith-Howard, The Globe’s head chef Phill Allott has created The Globe’s own Taste of Shakespeare menu.
“We looked at the recipes in the book, considered what would work for us and then added a slight twist to make the dishes suitable for 21st century tastes,” explained General Manager, Ryan Smith who was delighted that The Globe has been made the Official Restaurant and Rooms Partner of Warwick’s Shakespeare 400 celebrations.
“The Globe is a Grade II Listed Building and was originally a coaching inn. It was known as The Globe for hundreds of years. Over more recent years it’s had a few changes of ownership and name changes. Then early in 2015 our company, Oakman Inns and Restaurants, bought it, returned it to its proper name and re-designed it.”
The Globe is situated right in the heart of Warwick, just a few minutes walk from the magnificent St Mary’s Church whose tower dominates the historic town. There’s an outside area for eating and drinking on warm summer days while inside there’s an air of minimalistic elegance to the dining area with its dark brown leather seating and natural clean lines.
The staff were friendly – and there was a view through to the kitchens. Going by the nation’s fascination – (and mine) with watching chefs at work, I thought this was a really nice feature.
“We offer food at any time of the day,” continued Ryan. “Breakfast, brunch, lunch and evening meals. We have starters, shares, nibbles, lighter bites, lots of salads and we’ve increased our pasta range too. We also do home comfort food like belly pork – with 25p from each meal going to the Woodland Trust. We have a Josper oven which is an enclosed charcoal fire grill on which all our meat is cooked – steak, chicken, burgers etcetera. And our meat comes from local multi-award winning butchers, Aubrey Allen. Our Sunday roasts are all freshly cooked and we have a nice range of desserts.”
The Globe also has an upstairs function room, perfect for private dining, meetings and events such as Words, Words, Words – an open mic evening for poets and writers, coming up on 16th June 2016 which is being led by Jenefer Heap.
Having just visited the Collegiate Church of St Mary a few minutes walk away to see some of the Shakespeare 400 exhibition, photographer Rob and I naturally wanted to sample The Globe’s A Taste of Shakespeare special menu which is on only until the end of June.
For starters I had potted crayfish and toasted sour dough. I’d never had crayfish before and found it very tasty, seasoned perfectly and just the right amount. The textures went really well with the crusty sour dough, so a very nice starter indeed.
Our other starter was spiced parsnip and apple soup – not a combination either of us have had before. This was served piping hot with crusty sour dough. You could really taste the apple but it wasn’t overpowering. Rob’s opinion – fantastic!
For my main I had cod loin, sautéed wild mushrooms, horseradish cream sauce and baby potatoes, which was absolutely delicious. The horseradish cream sauce went perfectly with everything on the plate making it my favourite dish of the day.
Rob had roasted Barbary duck breast, quince and lemon confit, savoy cabbage and herb layered potatoes. The duck and vegetables were cooked perfectly however the quince and lemon confit was very sharp and sour and not to either of our taste’s unfortunately. Everything else on the plate made up for it however.
Then came desserts. Spiced red wine poached pear with lavender crème fraiche. The pear was soft and luxurious and the crème fraiche complimented it perfectly, making it very moreish!
Our other choice for dessert was lime and champagne syllabub with shortbread, which was so elegantly presented. The flavours were quite unusual and perfect for those who haven’t got such a sweet palate – such as Rob. Sadly he didn’t get to eat the shortbread as I got there first!
So a lovely meal that Shakespeare would have tucked into with relish!