Bubbledogs is the front restaurant, serving hot dogs and champagne, that allows James Knappett and his wife to also offer the Kitchen Table, which is behind the main restaurant. They offer 2 seatings for a total of 20 people, with the earlier grouping starting desserts as we started savories. The menu is a tasting menu only but offers an optional 3 extra courses for 45 Pounds. They are well worth it and if anything were among my favorites for the night. They offer wine pairings which looked like nice pours with top-offs if needed but we selected our own wines.
The chef actually participates in the cooking which is in the kitchen in front of the patrons seated at a half-rectangle bar counter. Many of their produce come from their own farm in Northumbria. The staff were very friendly and helpful and as people warmed up there was some conversation between adjacent parties.
Bubbledogs main room
dog art
dog art
kitchen and seating barkitchen and seating barmenu on the wall, (optional supplemental courses)Oyster with cucumber was very goodchampagnepuffed potato with salmon was great!chicken skin with marscapone cheese and bacon jam – a decadent delight!Pig fat butter with honey and bee pollen surrounded by cep powder
Parker House rolls just out of the oven
Parkerhouse roll
Cornwall mackerel wrapped in a pickled turnip slice from their garden with herbs was mild but niceSmoked then grilled scallop on artichoke purée with apple and wild apple juiceclose up. Really nice with scallop barely cooked and with a hint of smokiness. The crisp apples were a nice strong flavor.pumpkin from their garden on unrefined polenta with porcini mushrooms and thin sliced chestnuts and parmesan sauce, topped with Alba truffles. It absolutely burst with flavors. The polenta added a nice bit of texture to the creamy sauce along with the bite of the chestnuts.Pigeon and duck sausage with homemade sourkraut, black truffles and greens. Individually the ingredients were dull but mixed together it came alive, but overall a weaker course.wineLamb with watercress, mint sauce, cream fraiche, and carrotsFrankie checked out the counterpressed ricotta with fermented cep crackers with onions from the garden and grapes was deliciousChef and owner James KnappettSandia, chef’s wife and restaurant managercep mushrooms with brown butter ice creamEnglish pear with whipped cream and sorrel granita- not too sweet but satisfying. Sorrel makes an interesting granita.Frankie wanted the creamArmagnac soaked prune with armaretto biscuit and cream – Yummy!Parsnip cake with licorice and vanilla ice cream – Amazing!Caramel ice cream on a cookie, coated with chocolate and topped with a roasted hazelnutInsideSalted vanilla fudge- smooth, rich and excellent!the bathroom wallpaper is made of reprints of menus
Frankie found one she liked!
one from per se
Digestive box comes around after dessertFennel pollen vodka -my choiceit’s hard to accomodate all diner’s requests
