The Cock Inn, Blakeney

After a few decisions on a Friday evening, we decided to head to The Cock Inn in Blakeney, a small village based along the A48 in the Forest of Dean.   The last time I’d eaten there was about nine years ago.  Since then, the pub has been taken over by chef Andrew Jeffs, who trained under the eye of a three Michelin-starred chef, Nico Ladenis.

The Cock Inn - Blakeney

The Cock Inn, Blakeney

Inside The Cock Inn there is a cosy bar area to the right of the entrance and the restaurant is on the left.  Exposed beams complement the raw brick work; a humble and rustic setting is the result.

At the bar my other half orders a pint of lager and I decide to go for a McCrindle’s Cider, which is made in the same village.  When the barmaid tells me how strong it is, I amend my choice for half a lager.  I’m driving.

In addition to the menu, there’s a list of wholesome specials on the chalkboard which hangs above the restaurant’s fireplace.

We order local Severn and Wye smoked salmon with soda bread and tartare sauce, and pork, duck liver and brandy paté with toast and pickle to start.  For main we choose from the specials board – fillet beef Thai red curry and Surf and Turf.

Severn and Wye smoked salmon, soda bread, tartare sauce

Severn and Wye smoked salmon

I love smoked salmon.  The pink soft pieces of delicate heaven that oozes salty, woody flavours as soon as it touches the tongue.  The soda bread is how you would imagine; dense and spongy, smeared with the right amount of butter. The tartare sauce is tasty and I’m guessing home made.  I enjoy my starter mainly down to my love of this fish.  There doesn’t seem to be a lot of cooking skill required for this dish and I would probably say a bit overpriced at £8.60.

My partner’s paté tastes good.  The relish it came with was also nice.  I’m sure it would taste better if I was not eating salmon.

Soon follows the fillet beef Thai red curry.  I love a good South-East Asian curry, regardless of its colour.  However a good Thai curry, in my opinion, should not be thick and creamy, but thin and fragrant.

Pork, duck liver and brandy paté with toast

Pork, duck liver and brandy paté

This curry was the latter.  Watery but in a good way.  Beautifully charred pieces of fillet beef with a soft centre is the star of the show and crunchy mange tout adds a delightful texture.  The spice is perfect, and promises a little kick that does not overpower.  The rice helps to soak up the sauce.

My dining companion’s surf and turf looks impressive and short of any scampi nonsense.  The steak is sliced – we’re not sure why – but this exposes the colour of the crimson medium rare meat.  Big juicy prawns jewel the top of the steak and is covered by a blanket of peppery rocket.

The prawns are good and the meat not bad, but slightly tough.

Soon our plates are clear and we left satisfied with our meal.  To sum up this experience, and sorry if I am about to use words that grate on you, I would say it is ‘posher than average pub grub.’    I suppose ‘pub grub’ is better than ‘posh nosh’ – you will not catch me using that foul phrase in a hurry.

Fillet beef Thai red curry

Fillet beef Thai red curry

 

 

 

 

 

Surf and Turf

Surf and Turf

 

 

 

 

 

The Cock Inn, Nibley Hill, Blakeney.  GL15 4DB.  Tel: 01594 510239

GloucestershireGlutton

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