This is a tricky one. I will not do the food justice by describing it. However, if we rely on pictures alone some of the creations from head Chef, Ryan Clift (Wilkshire, UK, born), will not make sense because of the creative presentation, innovative ways of delivering the food and the varying drinking vessels.
So apologies for my attempt. I hope I have captured what a truly fantastic experience I had at the Tipling club.
Menu and interior
We had the 5 course tasting menu, plus the drinks pairing. The interior revolves around the kitchen, it's as if the kitchen is the stage and you have front row seats. All equipment is on display, the ingredients stacked high, the drinks bottles precariously dangling from the ceiling.
Entrees and Course 1
Soups in test tubes and glass straws.
The yoghurt pot contained a curry like mousse, topped with finely chopped coriander and freeze dried yoghurt.
Course 2 is the Smoke Trout, with apples, both fresh and freeze dried, powdered horseradish and a sorbet.
Course 3
Rach and I order two different things.
One was a carrot Gnocchi another a salted cod, both served with different cocktails.
Course 3, Garden Vegetables, which was served with a beetroot liquor
Course 4, Pigeon and a black truffle paste.
Desserts!
Depsey Hill Dessert is designed around the restaurants local surroundings. A mixture of different chocolates, creams, ice-cream, mousse and a green tea sponge.
Followed by Hand-made chocolates
And a very special treat for the birthday boy (ME!), Champagne and a extra special additional dessert!
Thank you to the Tipling Club and of course, Rachel for my birthday present!
