A six course tasting menu was on offer this evening, the first of the 2022 programme. And both Cassons and the fare proved to be extremely popular based on the full turnout for the evening.

On arrival Canapés of digestive, goat cheese and Parma ham were presented together with a glass of Brut Blanc Touraine Paris Simoneau (NV) France. Seated, a Terrine of goose livers, sauternes, apple and celeriac. This was served with a Sauternes Raymond Lofan (2007) France.

Then an interesting plate ‘chaud-froid’ of fresh and smoked salmon; a crumbed ball of cooked fish with goujons of smoked salmon side by side and accompanied by cucumber, leek and jus. The fine white Burgundy, Macon Lugny Louis Latour (2020) offered a peachy counterpoint to the fish. If there is a main in a tasting menu, this was it: Slow cooked beef short ribs with caramelised Jerusalem artichoke purée, roskoff onions, marrow fat potatoes, pickled red cabbage, crisp kale and a dark strongly flavoured jus. A collection of textures and flavours bursting forth in complement with each other and only added to by the Black Shiraz Berton Vineyards (2018) from Australia.

A ‘Mojito’ Sorbet palate cleanser was in order before moving on to the sweeter tastes to come.

First a Stilton full of character with a pear tarte tatin. A popular combination of flavours which always pleases, this time together with a Gran Passione Rosso Veneto (2020) from Italy.

Then a final flourish of a ménage of Lime curd, meringue, blackcurrant and pecan crumb, all piquant and sweet and served with a Black Muscat Elysium (2016) USA.

Tea and coffee at last.

Congratulations to chef, kitchen and front of house staff for a splendid presentation of contrasting and delicious flavours to taste this evening.