A feasting at Fitzbillies

As Fitzbillies opened for dinner again after a summer break, they introduced a “feasting” menu (see bottom of the dinner menu), available to groups of four and above and consisting of a starter (from the current menu, and the whole group has to agree on one), a main which is usually a whole cut of roasted meat to be carved at the table or a “dish of birds” and a dessert (selection as with starter). When I read this, I immediately knew this would be good fun so after a few weeks of herding catsfriends, we had decided on a date and a menu.

Cured rabbit loin, celeriac/hazelnut remoulade
We started with cured rabbit loin and celeriac/hazelnut remoulade. The meat was superb, tender and flavourful, another example of Fitzbillies’ excellent cured products. The crunchy remoulade went nicely with it.
Sweetcorn chowder, queenie scallop
A little extra course in the shape of an espresso cup of sweetcorn chowder with a roasted Queenie scallop was next. The chowder was fresh and subtle in sweetcorn flavour, the scallop cooked perfectly.
Dish of birds
The main event, Dish of Birds: A quail each and a half each of pheasant and poussin, all perfectly roasted with crisp skin and juicy flesh. Not in the photo are the sides: roast potatoes, dandelion leaves, carrots, bread sauce, cranberry sauce and an excellent gravy. This was as delicious as it looked and after we’d finished, everybody was groaning with full stomachs.
Pear and chocolate cake
The dessert, however, was still to come and it fit in, too, as the pear and chocolate cake was rather light.

All the courses were served on sharing platters.

It was a really fun evening and I highly recommend it for a family celebration or just a reason to bring friends together. With a few bottles of wine, coffee and service, this feasting came to 50 pounds a head.

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