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Brasserie Receives Excellent Yorkshire Post Review
Mr Cockroft made an unexpected visit to the restaurant one Friday night in April and thoroughly enjoyed the CragRats Brasserie experience, “…it is hard not to be impressed by the arrangements now. Let's start on the plate, where creativity and generosity of spirit yield something rather special.”It would be fair to say that Mr Cockroft was impressed by the selection of dishes on the menu.“Among this array is a dish that, for timing, presentation and thought, is a small star. It's a grilled fillet of halibut with sauté Jersey Royals, purple sprouting broccoli and a seafood and garlic cream. Nothing fancy here, merely fine ingredients intelligently handled.There's also a memorable pie, made from wild boar and plum. Too many restaurants shy from pies, imagining that they are either too lumpen or down-market in tone.Not here. The story is of admirable shortcrust pastry, sumptuous meat and rich, slightly sweet gravy. While the wild boar may have been from Yorkshire, the plum in all probability was not. All the same, it's good to see a restaurant taking a pie seriously and doing it so well.Nor does inspiration flag at the pudding stage….Banoffi rice pudding with chocolate fudge chunks and tuille biscuits brings sweetness in its trail. But there's more: silken rice pudding and the pleasing sensation of hard chocolate yielding to soft caramel. Food to seduce”Our Chefs’ careful selection of produce was also noted, “National produce is further celebrated with Morecambe Bay potted brown shrimps, rare-breed pork chop with celeriac and Granny Smith mash, smoked trout, fillet of beef with Stilton rarebit, and wild boar pie.”The imagination and expertise of our chefs, did not go unnoticed, “Chefs Richard Shaw and Matthew Craven are unafraid to mix and match.” Another superb review for CragRats Brasserie!
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