worcester restaurants

"A lot of imagination has gone into creating a menu that sets Stonehall apart from the run-of-the-mill pub restaurants."

Worcester News - 21st Dec 2007.

I would agree with this review! We have seen a huge transformation in the traditional English pub over the last few years.

Gone are the flowery carpets and hardened regulars.
Gone are the baskets of scampi and chips.

Enter the Gastro Pub -slick food and cocktails with staff that look like ninja's -(all in black!)

In a bid to be cutting edge and different.. most of these pubs are have become...identical. Slick decor with average food and service (not cheap either!)

The Inn at Stone hall is a refreshing change to this and the menu alone sets it apart form the rest.

Lets have a closer look.....

Starters

Carrot and coriander soup, carrot crisps (v) £4.50
Classic Caesar salad (baby gem, parmesan, anchovies, Caesar dressing) £5.00/£9.00
Bruchetta, roasted beetroot, grilled goats cheese, rocket (v) £5.50
Hand raised pork and apple pie, homemade piccalilli £5.50
Sautéed wild mushrooms, linguini, pesto, pancetta £5.50
Chicken liver parfait, red onion jam £5.75
Warm caramelised shallot, parmesan tart, baby leaf salad (v) £5.50
Salmon gravadlax, potato and chive salad £6.00
Ham hock terrine, gooseberry chutney £5.75

Mains

Fillet of trout home smoked over alder chips, Caesar salad £13.50
Risotto of pea, feta cheese, tomato and marjoram (v) £10.95
Hereford beef braised in red wine, glazed vegetables, new potatoes £13.50
Confit duck leg, bubble and squeak, shallot and rocket salad £12.95
Roasted Gloucester old spot pork chop, sauté potatoes, broad beans, onion sauce £13.50
Char-grilled Barnsley lamb chop, Mediterranean vegetables, pesto, new potatoes £14.50
Char-grilled 10oz Hereford rump steak, roasted shallots, garlic aioli and homemade chips £15.50
Beer battered Haddock, chips, tartar sauce, pea puree £13.50
Pan fried salmon marinated in soy and ginger, sesame stir fried vegetables £13.50

Sides

New potatoes £1.95 Homemade chips £2.00 Mash £1.95
Side salad £2.00 Red onion and tomato salad £2.25 Baby spinach and pine nut salad £2.00

Sweets

Crème brulee, strawberries, shortbread £5.00
Sticky toffee pudding, toffee sauce, vanilla ice-cream £5.00
Selection of Bennett's Farm Ice-creams, homemade cookies £4.50
Berry and champagne jelly, berry salad £5.00
Lemon cake, lemon and lime parfait £5.00
Gateau opera, crème fraiche £5.50
Selection of local farm cheeses, biscuits and chutney £6.95

All Gratuities are gratefully received and are distributed equally amongst all staff
On parties of 8 or more a discretionary 10% service charge will be added
All our food is freshly prepared and GM free to the best of our knowledge. Please be aware that some of our dishes may contain nuts or traces thereof and if you have any allergies, please advise the waiting staff.

Italian Pork Chops with Kale

2 lbs kale
1/4 cup olive oil
2 large cloves of garlic, minced
4 thick pork chops
2 teaspoons fennel seeds
1 cup hot water
1 small can tomato paste

Soak kale and rinse it thoroughly then simmer for 20 minutes in pot of salted water. While kale is cooking, heat oil in large, deep skillet. Add garlic and cook for 2 minutes over low heat. Add pork chops and saute for 5 minutes on each side, then season with salt, pepper, and fennel seeds.
Dissolve tomato paste in hot water and add to pork chops. Cover and cook on low for 30 minutes, adding water if sauce gets too thick.
Drain kale and stir into tomato sauce. Cover and cook for another 10 minutes.

Kale Stew recipe

3 tablespoons olive oil or vegetable oil
1/2 pound smoked sausage or ham
1 large onion
6 to 8 large cloves garlic
4 large potatoes
1 large bunch kale
2 quarts water or chicken stock
2 (16 ounce) cans white beans
Salt and lots of black pepper

Heat olive oil in a wide, deep soup pot over medium heat. Add sausage or ham, chopping it into small pieces.

Dice onion and add it to pan. Mince garlic and add it. Cook them together, stirring often, until they soften, about 5 or 10 minutes.

Meanwhile, dice potatoes. Wash and stem kale and slice in slivers. Add potatoes and kale to the pot as you prepare them. Add water. Increase heat to high and bring stew to a boil. Reduce heat, simmer 20 to 25 minutes or until potatoes are very soft. Use a potato masher or fork to roughly mash the potatoes and thicken the broth. Add beans and heat through. Season with salt and pepper.
Serves 4 to 6.
Serve with large of hunks of rustic bread to use for dipping.

From Farm Direct Produce, Worcester www.farmdirectproduce.co.uk