Having recently undergone a major refurbishment The Redhouse Inn has been transformed both inside and out. The previously dark dated interior is now gone and has been replaced with a modern country farmhouse feel.
Access to the restaurant is at the rear of the building with direct access from the car park and the bar area has its own entrance to the side of the property. There is an outside seating area both at the rear of the restaurant and also off the bar – a fantastic outside seating area has been constructed using sleepers to create booth seating for al fresco dining (weather permitting!).
The restaurant now feels large and spacious with its high beamed ceilings and there is plenty of warm lighting which creates a welcoming relaxed feel. There is a mix of textures that have been used throughout the restaurant and bar area including wood, tiles, leather and patterned fabrics, some walls have been wallpapered with a mix of styles and some have been painted in various shades of grey.
We were shown to our table by our waiter and seated at a round table in the bay window looking out onto the new garden area.
The bar has been completely restocked with some new ranges of beers, lagers and four real ales on tap. Nik ordered a pint of the East Coast IPA and I had a glass of Sauvignon.
For starters Nik ordered the Seared Scallops & Black Pudding and I chose the Bacon & Wild Mushroom Tart.
Nik said his fresh juicy scallops were perfectly seared and the chunks of black pudding added a lovely richness to the dish. My tart had a delicate light pastry case with a delicious bacon, mushroom and cheese filling, served with rocket and a drizzle of balsamic glaze.
Nik opted for the Braised Lamb Shank for his main and I ordered the Slow Roasted Belly Pork & Black Pudding.
Nik had a large lamb shank which had been slow cooked to perfection as the meat just fell away from the bone and was served on a bed of wholegrain mustard mash with sweet carrots and a rich redcurrent gravy – definitely one to try!
My dish consisted of two square portions of belly pork which were succulent and tender, they were served with soft fondant potato, a large slice of black pudding, glazed apples and pears which all added great textures and flavours and the peppercorn sauce gave a lovely kick to the dish.
For dessert Nik chose the classic Strawberry Cheescake and I opted for one of my favourite desserts, the Lemon Tart.
Niks cheesecake had a buttery biscuit base with a light creamy cheese centre, topped with fruity strawberry compote and accompanied with a pot of freshly whipped cream.
My lemon tart had a light shortcrust pastry filled with a delicious zesty soft lemon filling, a very refreshing end to my meal.
A carvery is still available daily and is served from noon until 2pm and a lunchtime menu is also available from noon and is available through till 5pm. The evening menu starts from 5pm until 8:30pm. On Sundays only the carvery is available and is served between noon and 5pm.
New managers Andy and Ruth Newman are delighted with the new look restaurant and have lots of exciting plans and ideas for future events. You can keep up to date with events and view the latest menus on the website at www.redhouseinn.co.uk. All the food is freshly prepared to order and they use as many local suppliers as possible for their produce.
With the amazing transformation of this restaurant and its new staff and new menu – I would highly recommend a visit to see what you think for yourself. Bookings are advisable.
by Fleur & Nik Abel