My Favourites of 2012

It only seems appropriate that my first blog post of 2013 should feature my 2012 favourites. So here they are ...

Overall Favourite - Sat Bains' 10 Course Tasting Menu

Sat's tasting menu is designed purposely to give you contrasting tastes, textures and temperatures, incorporating the five elements of taste; salt, sweet, sour, bitter and umami. Each element is represented by a coloured dot on the menu, the size of which represents the prominence of that element. Sat's food is very clever, very special and very deserving of its 2 Michelin stars. His restaurant isn't just a favourite for 2012, it currently also holds the title of my all-time favourite . It will take a phenomenal tasting menu and dining experience to knock him off the 'top spot'.

Amuse bouche of horseradish panna cotta and nettle soup.

Amuse bouche of horseradish ice-cream sandwich.

Home-made breads - one of which was a gorgeous treacle bread. The breads came served with Lincolnshire poacher butter (a bespoke butter made only for Sat Bains).

Sat's 62 degree duck egg with textures of peas (peas, pea-shoots and pea sorbet with a touch of mint) and ham. This starter was the winner of Great British Menu 2007 (extra £15 but worth every penny).

Scallop with chicory, muscavado, vanilla, nuts, seeds and shoots.

Pickled, salt-baked and puréed celeriac with truffle jus.

Duck muesli - frozen duck liver parfait, fine bean and shallot salad, apricot puree, granola and malbec syrup.

Cornish pollock with peanuts, cornflakes, bacon, chicken skin and creamed leeks.

'Waldorf' salad 1893-2012 - celery panna cotta, celery granita, walnut praline, fresh apple and sultanas (refreshes palate before main).

Yorkshire hare - loin, confit and tartare on toast with variations of cauliflower (one of which was roasted in pine), pear, stilton and grated bitter chocolate. 

Additional cheese course - Cropwell Bishop's first ever soft blue cheese Beauvale (means beautiful vale) served on a Banbury cake (made from spices, nuts and fruit).

'The Crossover' - mango sorbet, white chocolate, candied fennel seeds and coriander.

Textures of corn - sweetcorn, popcorn, miso and passion fruit.

Chocolate, peanut and caramel.

Blackberries, beetroot, tarragon ice-cream and grated liquorice.

Afterwards I got to meet the man himself. This is my signed Sat Bains menu!

Favourite Starter

Sat Bains' scallop with chicory, muscavado, vanilla, nuts, seeds and shoots. This wiped the floor with any other scallop dish I'd eaten previously. 

Favourite Main Course

Tom Kerridge's honey roast duck breast served with peas and triple-cooked duck fat chips. The most beautiful piece of duck I've ever eaten.

Favourite Pudding

Tailor's 'Black Forest'. A de-constructed black forest gateaux. Hot chocolate fondant, a tube of dark chocolate filled with a cold cherry soup and a scoop of buttermilk ice-cream  covered in sour cherries. 

Favourite Vegetarian Dish

David Kennedy's potato gnocchi with wild mushrooms, Vallum leeks and truffle butter.

One of my 'finds of the year' was the vegetarian restaurant Terre a Terre in Brighton - http://www.hungri-ness.blogspot.co.uk/search/label/Brighton. 

Favourite Salad

The Horse and Groom's Asian Dexter beef carpaccio with asparagus, green beans, beansprouts and orange.

Favourite Cheese Board

It has to be 21212! The biggest and best cheeseboard. Ten cheeses served with dried pear and broken bits of HobNobs and Mcvitie’s Digestives.