Crown Inn (Worcester)

• Ve grown older (and hopefully a little wiser) is that my Mum and Dad were actually right about a lot of the things my past self was sure they were oh so wrong about
• Especially ones with a decent pub at the end of it
• Sate your appetite with some properly good grub
• My usual dining partner (aka Mr R) was unable to join me this time
• So I took one of my best buddies along instead
• S new menu which was being launched the following day (on 22nd September)
• The 5 course tasting menu offered a selection of dishes from the new menu and was priced at a very reasonable £
• A wine flight to accompany each course was also available for an additional £
• We smeared with the irresistibly whipped creamy butter
• We then got started on our caramelised onion mousse with crispy chicken skin
• So we picked one of each (the vegetarian option was preserved lemon
• Both of these dishes are listed (there doesn&rsquo
• A colourful plate with vibrant dollops of beetroot and goats curd
• I felt the portion size was a little on the large side considering it was a starter
• Across the table was the terrine
• The terrine was accompanied by pickled mushrooms
• The meat was very well seasoned and the texture was not too fatty &ndash
• Again my friend and I chose one of each of the main course options (the alternative vegetarian option was wild mushroom and truffle pithivier
• T try the ale braised beef cheek (served with smoked potatoes and charred onions)
• The pretty dish with colours that screamed &lsquo
• The fourth course was the lemon curd with lime granite
• M afraid the portion was just too much for me to finish
• Thought the flavour was maybe a little on the subtle side
• The evening concluded with a round of coffee and petit fours
• I spotted Cheltenham based food blogger Lucienne Thompson (nee Simpson) was sitting at the table next to us
• What a pleasure it was to finally meet Lucienne and her husband (who was lucky enough not to be driving
• The Crown Inn are also going to be offering a special tasting menu for New Year&rsquo
• We loved the meringue making masterclass with Elle Townsend

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