John’s House

July 13, 2015

Just a quick preview of my forthcoming review of John’s House in Mountsorrel.  I’ve been wanting to go ever since it opened but it takes some time to marshall resources and I wanted to make sure it had fully found it’s feet.

It’s a hugely interesting place providing a comfortable, intimate dining experience with food of a very high standard and dishes that stem from applying real creativity to simple but excellent produce. It’s based on super-fresh, bang-on seasonal produce much of which is grown or husbanded on the family farm out back.

These are just snaps and don’t do justice to the beautiful dishes  but they give an idea. I hope whoever took some pictures for the Mercury did a better job  – I’m sure they did.

If you are interested, get the paper next Saturday.

Duck liver parfait

Canapes of duck liver parfait with Cumberland gel and chicken skin

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Toasted barley cracker with goat’s cheese

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Onion dumplings, roasted shallots, peas.

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