The Grub & Grog Shops new Autumn menu’s in full swing at Northern Monk Refectory and doesn’t disappoint. As always using seasonal, local and ethically sourced ingredients is at the forefront of all their food, with vegetables the cornerstone of their menu. However, meat and fish lovers never feel pushed to the wayside with specials using tried and tested local producers Swillington Farm and Tarbett’s Fishmongers doing the honours.
Seriously tempted by pretty much the whole of the menu, not kidding either!! I got recommendations to help me narrow down my choice, both the specials were hitting all the right notes – pressed pork belly with black pudding and pear or red mullet with mushroom and juniper, but my decision of vegan option Harlequin squash was a surprising choice for me considering pork belly was there for the taking. After the first mouthful I gave myself a congratulatory slap on the back – I’d been rewarded with a sublime, carefully thought out and well executed plate of food, perfect for the start of Autumn!!! The marriage of ingredients just works with different tastes and textures each playing their part, a major piece of eye candy too; my photo really doesn’t do it justice!
Northern Monk Refectory