{"id":2338,"date":"2024-02-09T10:06:42","date_gmt":"2024-02-09T10:06:42","guid":{"rendered":"https:\/\/www.pridemagazines.co.uk\/stamford\/?p=1097"},"modified":"2024-02-09T10:06:42","modified_gmt":"2024-02-09T10:06:42","slug":"dining-out-at-the-chubby-castor","status":"publish","type":"post","link":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/food-and-drink\/dining-out-at-the-chubby-castor\/02-2024","title":{"rendered":"Dining Out at The Chubby Castor"},"content":{"rendered":"\n

Spring dining in style this month, as we enjoy a return visit\u00a0\u00a0to The Chubby Castor to\u00a0\u00a0help Adebola Adeshina\u2019s dazzling restaurant to celebrate its sixth anniversary…<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\ufeffAs this month\u2019s magazine thuds down onto the area\u2019s finest doormats, you really ought to find yours truly embarking on a Valentine\u2019s Day charm offensive aimed squarely at the present Mrs Davis. <\/p>\n\n\n\n

No effort ought to be spared in making a restaurant booking, procuring a dozen red roses, purchasing the most embarrassingly large diamond, arranging fireworks and perhaps serenading her with chanson d\u2019amour. <\/p>\n\n\n\n

In reality though, she and I are rather laissez-faire about the whole thing, and will probably just grunt a begrudging greeting as we each head off to work. <\/p>\n\n\n\n

We\u2019re both fine with this conspicuous lack of romance on the day itself, because we each recognise that real effort isn\u2019t just about an extravagant annual gesture but genuine consideration and attention throughout the year.<\/p>\n\n\n\n

The same is true of running a restaurant. It\u2019s no good having a great looking dining room or a lovely looking building presiding over a lacklustre offering of food, or failing to provide consistency. Happily, The Chubby Castor is mindbogglingly fabulous in every respect, from its great looking dishes with compelling flavours, to assiduous service and the very pretty looking building, both inside and out.<\/p>\n\n\n\n

It\u2019s little wonder, then, that as the restaurant celebrated its sixth anniversary on 10th February, the place now enjoys a reputation for excellence and consistency that\u2019s founded on owner Adebola Adeshina\u2019s pedigree.<\/p>\n\n\n\n

Ade has worked in restaurants right up to three Michelin-star  level, among chefs like Gordon Ramsay (at Maze and Aubergine) and John Torode, in between working in prestigious kitchens like those of Claridges.<\/p>\n\n\n\n

Samuel Johnson reckoned that \u2018when a man tires of London, he tires of life.\u2019 I reckon he just tires of crowded Underground trains and people refusing to engage in conversation with strangers, preferring to live somewhere prettier and substantially cheaper. <\/p>\n\n\n\n

When Ade came to this conclusion he and partner Alina searched for a place to establish a new business and created The Chubby Castor in 2018. The idea was to offer the very best dining, with a smart but relaxed atmosphere, offering a warm welcome and attentive service, but without those frightening London prices. <\/p>\n\n\n\n

In that respect Ade and his team, including manager Sylwia Atton, Head Chef Cory White and his brigade, Pavel Vieru, Joe Cooper and Jack Jennings really have surpassed themselves.<\/p>\n\n\n\n

\u00c0 la carte menus comprise four starter, four main course and four dessert options, for \u00a380\/head, whilst five-course and seven course tasting menus (the latter actually ends up providing about 10 courses with treats and palate cleansers) are available for \u00a350\/head and \u00a3105\/head respectively. <\/p>\n\n\n\n

Two flight of wine options are also available, and have been carefully chosen to suit the team\u2019s daily-changing menus by the Chubby Castor\u2019s sommelier, Stephen Andrei Neagu.<\/p>\n\n\n\n

Dedicated plant-based tasting menus and non-alcoholic drinks pairings to accompany tasting menus are also available, which is a lovely touch to ensure the restaurant\u2019s wonderful dining is available to all.<\/p>\n\n\n\n

Each dish is prepared in the kitchen with everything from bread to ice creams and sorbets to petit fours made by the team.<\/p>\n\n\n\n

Suppliers of butchery include Price & Fretwell and Owen Taylor of Derbyshire, Keltic Seafoot for lobster, oysters and prawns, and Gem Caviar which provides The Chubby Castor\u2019s branded Ossetra caviar.<\/p>\n\n\n\n

Meanwhile Hallgarten and Cambridgeshire\u2019s EJM wines have helped Stephen to curate a wine list in excess of 120 bottles plus some really special wines available by the glass.<\/p>\n\n\n\n

A word, too, about the  luxury dinnerware upon which our dishes are presented. It\u2019s a design-led collection created as a partnership between Ade and Goodfellows, available to purchase if you\u2019d like to give your own dishes a similar contemporary look.<\/p>\n\n\n\n

Along with the smart stemware and neatly pressed table linens, including napkins bound in polished silver rings, the restaurant looks very lovely indeed. Adjacent to the dining room is the open kitchen, enabling diners to have a peek at the chefs as they work. It\u2019s a very nice looking kitchen too, with dark granite surfaces and very shiny ranges, a bit posher than you\u2019d expect from a usually more utilitarian-looking commercial kitchen!<\/p>\n\n\n\n

As I hope we\u2019re establishing here beyond any reasonable doubt, though, The Chubby Castor isn\u2019t style without substance but rather a dining room in which each dish has been meticulously presented but well-conceived in terms of ingredients and flavours too.<\/p>\n\n\n\n

If you\u2019re more romantically-inclined than my wife and I, there are very few places more conducive to Valentine\u2019s Day dining, but with spring coming along soon too, we\u2019ll also advise that to the rear of the restaurant is The Yard, which offers relaxed homemade bistro-style dishes under a covered and heated terrace. <\/p>\n\n\n\n

Ade has worked with some of the country\u2019s most well-known chefs, but at The Chubby Castor, he\u2019s also brought to life his own vision, shared it with a diligent team and ensured that together, they offer one of the most polished, enjoyable and creative dining experiences in the area… it really is very wonderful and highly recommended!<\/p>\n\n\n\n

\"Bass
Bass with squid ink crab tortellini. <\/figcaption><\/figure>\n\n\n\n

The Chubby Castor, near Peterborough<\/strong>
\u00c0\u2008la carte menu: \u00a380\/three courses<\/p>\n\n\n\n

All About the Sea
<\/strong>Imperial Caviar 10gr \u00a325. Ossetra Caviar 10gr \u00a335.
Pacific Rock Oysters 3pcs \u00a315. Scarlet prawns, soy mayo \u00a317.<\/p>\n\n\n\n

Starters
<\/strong>Lobster with mackerel bean cake, lobster bisque.
Loch Duart salmon with nori, beets, horseradish ice cream.
Braised neck of lamb with smoked aubergine and Alsace
Delica pumpkin tart with chili jam, winter truffle.<\/p>\n\n\n\n

Main Course<\/strong>
Monkfish with cauliflower cous cous, Shetland mussels and curry velout\u00e9.
Sea Bass with crab agnolotti, fennel and sauce Vermouth.
Venison with sweet potato, hen-of-the-woods and chestnut.
Wiltshire beef Jacob\u2019s Ladder with sand carrot, bone marrow mash.<\/p>\n\n\n\n

Desserts<\/strong>
Souffl\u00e9 with pear, caraway, cider & cinnamon.
Chocolate with Castor honey, blood orange parfait, hazelnuts.
Rhubarb tart with vanilla custard and passion fruit.
Selection of British and French cheeses. Petit fours served with \u2018Essensia\u2019 Orange Muscat.
NB: This is a sample menu, and featured dishes are subject to availability and change.<\/em><\/p>\n\n\n\n

The Chubby Castor, near Peterborough<\/strong><\/p>\n\n\n\n

The Pitch: \u201cA gourmet lovers magical mystery tour, by award winning Chef Adebola Adeshina and his talented team…\u201d
Wednesday to\u00a0\u00a0Saturday 12.00pm – 2.30pm, 5.30pm – 9.30pm. Sunday 12.00pm \u2013 2.30pm Closed Sunday evening, Mondays & Tuesdays.
The Chubby Castor at The Fitzwilliam Arms, Peterborough Road, Castor PE5 7AX, call 01733 380 801 www.thechubbycastor.com.<\/p>\n","protected":false},"excerpt":{"rendered":"

Spring dining in style this month, as we enjoy a return visit\u00a0\u00a0to The Chubby Castor to\u00a0\u00a0help Adebola Adeshina\u2019s dazzling restaurant…<\/p>\n","protected":false},"author":2,"featured_media":2801,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[572,82,41,163,25,28],"class_list":["post-2338","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-drink","tag-chubby-castor","tag-fine-dining","tag-food","tag-peterborough","tag-restaurant","tag-stamford"],"acf":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/posts\/2338","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/comments?post=2338"}],"version-history":[{"count":0,"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/posts\/2338\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/media\/2801"}],"wp:attachment":[{"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/media?parent=2338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/categories?post=2338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/wp-json\/wp\/v2\/tags?post=2338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}