{"id":510,"date":"2020-01-17T12:07:38","date_gmt":"2020-01-17T12:07:38","guid":{"rendered":"http:\/\/www.pridemagazines.co.uk\/rutland\/?p=510"},"modified":"2020-01-17T13:08:17","modified_gmt":"2020-01-17T13:08:17","slug":"dining-out-the-griffin-inn-at-irnham","status":"publish","type":"post","link":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/uncategorised\/dining-out-the-griffin-inn-at-irnham\/01-2020","title":{"rendered":"Dining Out: The Griffin Inn at Irnham"},"content":{"rendered":"

What could be better than an unexpected\u2008opportunity to escape for the evening with the present Mrs Davis? How about a great escape to a splendid new dining out recommendation? Visit The Griffin Inn at Irnham before word gets out!<\/h3>\n
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Chocolate Ganache with Pistachio and Honeycomb with Blood Orange Sorbet at The Griffin Inn.<\/figcaption><\/figure>\n

It\u2019s The Great Escape! \u201cWe\u2019re unexpectedly child-free!\u201d said the present Mrs Davis. Flee, quick, before our extemporary babysitter changes their mind. But where to? It\u2019s mid-week, it\u2019s already dark and I need to pull out of the hat a stellar dining out tip-off quick smart, to make the most of this impromptu date night. This was the perfect opportunity to try the newest pub on the local dining scene… and boy oh boy we weren\u2019t disappointed!<\/p>\n

The Griffin Inn is a pretty stone pub equidistant between Oakham, Stamford, Bourne, Grantham and Sleaford. It\u2019s located in the beautiful stone village of Irnham, a 2,000 acre farming\u00a0 estate which has been in Sir James Benton-Jones\u2019 family for five generations.<\/p>\n

Sir James – Jamie – was warned not to try and take on a pub, but happily, he threw caution to the wind. He reasoned that if he\u2019s to preserve the Griffin\u2019s status of \u2018pub as a hub\u2019 he needed to step in and install a really good chef. This he found in Michael Prescott, previously of the Cholmeley Arms and Belvoir Castle where he served as private chef to the Duke and Duchess of Rutland. Leila, Jamie\u2019s wife, was the inspiration behind taking back the pub, and has to be credited with tastefully decorating it while retaining its original charm. \u00a0Incidentally she is also doing a brisk trade in weddings at the family\u2019s home, Irnham Hall.<\/p>\n

Meanwhile, a builder by trade, Jamie enlisted local tradespeople who gave the pub a lick of paint, installed a new commercial kitchen and replaced all of the pub\u2019s furnishings, with something new and a little more contemporary creating a really nice rustic dining environment that feels smart and comfortable but relaxed. Two further bedrooms were created making six large ensuite rooms at their disposal.<\/p>\n

Together, the Griffin Inn team have done a great job of making the locals feel valued and at home here, while simultaneously offering a warm welcome to all Irnham Hall\u2019s wedding guests. This creates a nice \u2018cozy village pub\u2019 feel to the place even if you don\u2019t live in the village.\u00a0But at the same time, Michael has created a great menu which is well-considered, comprising food that tastes great, looks lovely and basically just works well in every respect.<\/p>\n

Happily, The Griffin Inn addresses two personal bugbears of mine. I don\u2019t like extensive menus. I\u2019m of the opinion that a chef\u2019s flair can be measured by their willingness to put as few dishes on a menu as possible, confident that one will still appeal.\u00a0The evening menu has five starters, six main courses and three desserts – five if you count the extensive homemade ice-cream or sorbet options and cheese board. Lunchtime dining sees just two starters, two main course options and two desserts, for \u00a313.75 or \u00a317.95 for two or three courses respectively. A\u2008dedicated lunch menu takes care of Sunday roast for \u00a314.95.<\/p>\n

Another aspect of The Griffin Inn I love is the fact that dishes are served on these odd little discs of white porcelain. Not a bread board, slate or a plant pot stuffed with chips in sight. Clever… as though plates were somehow the natural object on which to place food.<\/p>\n

Chef Michael comes from a farming family and prior to working for a professional chef, fell in love with food watching his mum cook a Sunday roast. To that end he\u2019s as passionate about quality ingredients, as the estate is about high-welfare farming. The estate is already yielding\u00a0 beef, venison and pheasant, whilst Michael and Jamie have established a garden with herb beds, which they plan to rely on heavily in the future to grow their own produce.<\/p>\n

Other suppliers include 30-year old Grimsby-based fish supplier Moorcroft, Bassingthorpe who produce milk from their 200-strong herd in the next village and sustainable veg producer Kale & Damson.<\/p>\n

The restaurant\u2019s bread, sauces, ice creams, sorbets and the truffles served with coffee are all made by Michael in house… with skill and with passion. Front of house is slick and friendly too, thanks to a team headed up by Michael\u2019s wife Natalie. Even Jamie gets behind the bar to pull the odd pint, so your real ale could be served by a bona fide Knight of the Realm!<\/p>\n

For a curmudgeonly Editor the wrong side of 40, child-free and with a latent wild side, the\u00a0 chance of a night out with the missus is a rare treat, and it deserved a decent restaurant.<\/p>\n

But to describe The Griffin Inn as merely decent would be a severe understatement on my part. It\u2019s a great looking place, with great service and great food, a dining experience executed brilliantly and smartly presented.<\/p>\n

Miraculously, for a restaurant and a team so well-reconciled, at the time of writing the place has been open a mere 11 weeks, so it\u2019s still relatively unknown. Our advice would be to book in early because, alas, once word gets out, we can see the job of securing a table soon becoming very tricky indeed!<\/p>\n

On the Menu\u2026<\/h3>\n

The Griffin Inn at Irnham<\/h4>\n

Starters<\/h4>\n

Confit duck leg, roasted vegetables, sweet potato, port \u00a37.25.<\/p>\n

Lemon and ginger tea cured salmon with cucumber and horseradish \u00a36.95.<\/p>\n

Main Course<\/strong><\/p>\n

Glazed pork belly, champ mash, apple chutney, crackling and sage \u00a315.95.<\/p>\n

Duo of Irnham Estate pheasant breasts, fondant potato, cauliflower textures and blackberries \u00a315.95.<\/p>\n

10oz Sirloin steak, (cooked to your liking) roast vine tomatoes, field mushroom, black garlic butter \u00a319.95.<\/p>\n

Wild Mushroom and truffle risotto, crumbled feta and herbs \u00a314.95.<\/p>\n

Desserts<\/strong><\/p>\n

Cherry and almond tart, berry compote, Amaretto ice cream \u00a32.25.<\/p>\n

Chocolate ganache with pistachio, honeycomb and blood orange sorbet \u00a36.25.<\/p>\n

Orange and Cointreau Creme Br\u00fbl\u00e9e, Butter Shortbread \u00a35.95.<\/p>\n

NB: Featured dishes are subject to change.<\/strong><\/em><\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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