The Jugged Hare
Nyetimber Classic Cuvee 2004, West Sussex England
Irish Soda Bread with Butter
Whipped Pig with Toast
Salt Cod Brandade Cakes
Cloanakilty Irish Black Pudding Croquettes with Guinness Sauce / Wild Boar Head Croquettes with Apple Caramel
Roast Leg of Herdwick Mutton, Mint Jelly, Yorkshire Pudding, Duck Fat Roasted Potatoes, Carrots and Cabbage, Cauliflower au Gratin
Strawberry Pavlova
With my fine dining itinerary set months in advance it was only after substantial research that my agenda for more traditional British fare was elucidated and knowing full well that a traditional Sunday Roast, preferably with mutton, was something I wanted to experience it was only after screening nearly two dozen spots that I decided on The Jugged Hare – my research well rewarded in a decadent meal amongst the most memorable of the trip. Owned and operated by a group known as ETM and strikingly similar to several hundred local pubs on its façade my arrival at The Jugged Hare followed a touristy trek of the surrounding area and having worked up an appetite on foot my arrival was met with all smiles as a polite hostess led me to a table in direct view of the kitchen where heavy woods and taxidermy decorated the space on all sides. Every bit English in its offerings though admittedly a bit ‘themed’ in its feel it was with greedy eyes that I took in a menu offering no less than twenty things I’d like to try and after discussing portions with my server a six-part order was placed, though sides and accoutrements would push plates north of ten. Declining beer and instead beginning in brisk British bubbles that stood up nicely to starters it was in a duo of creamy cod fritters and cured pork fat studded with sausage that my meal began and with kitchen clearly looking on at a man they’d presumed to have over-ordered it was not long before I was treated to round two – a half-dozen crispy croquettes stuffed with richly spiced meats finding a sweet balance in a duo of sauces. At this point going strong as the room began to fill and I stood to browse the décor it was perhaps thirty minutes later that my main course arrived and thankful for the break as I delved into the saporous lamb flanked by sides I could not help but smile, the potatoes and gratin amongst the best I’ve had in some time and the Yorkshire Pudding something sorely lacking throughout the United States. Admittedly well sated at this point it was to the lightness of meringue that I turned for dessert and somewhere between a proper pavlova and a semi-constructed Eton Mess the concoction proved peerless; a blend of chilled cream and fresh strawberries juxtaposing bits of sugary crunch to tantalize the palate without making much impact on an already full stomach.
RECOMMENDED: Black Pudding Croquettes, Mutton, Yorkshire Pudding, Duck Fat Potatoes, and Pavlova.
AVOID: Cooked Carrots and Cabbage in butter simply isn’t my thing, your mileage may vary.
TIP: Attached to a hotel and offering breakfast plus bar bites throughout the day be sure to ask about all menus available when you dine, the bar menu specifically offering several small plates not advertised on the restaurant bill of fare.
