21/11/2023
Best tasting “waste” I’ve eaten! And the sole reason I’m moving my practice to West Berkshire in the new year!
I am unashamedly biased! The chef patron is my son-in-law.
Snacks are always the first bite you receive here at Damson, utilising “waste” from the kitchen...
🐟 Puffed cod skin, cod brandade, lemon gel
Once we have portioned our cod from currently on our lunch menu we take the belly and create the bradade, we then dehydrate the fish skin overnight before deep frying it to create this amazing cracker!
🦌 local Venison tartar croustade, charcoal emulsion, pickled onion
We use the saddle loins from & as a main course on our tasting menu, after breaking down the saddles we take the smaller tenderloins and cure them in herbs, salt and sugar to create our tartar- served in a croustade made using 🔥
🍞 our homemade marmite, cheddar & truffle gougères
Utlising out left over sourdough bread - we make marmite! Fermenting it with water and salt before reducing the liquid down to a wonderful glossy texture - served of course with 👌
Hungry yet?! We have space this friday for lunch and dinner so if you fancy sampling these and the rest of our fantastic menu hit the link in our bio, send us an email to [email protected] or call us on 01635 248368.
Shout out to for the amazing photos!