{"id":991,"date":"2023-03-09T11:06:28","date_gmt":"2023-03-09T11:06:28","guid":{"rendered":"https:\/\/www.pridemagazines.co.uk\/rutland\/?p=991"},"modified":"2023-03-09T11:06:28","modified_gmt":"2023-03-09T11:06:28","slug":"dining-out-at-no-23-in-uppingham","status":"publish","type":"post","link":"https:\/\/www.pridemagazines.co.uk\/rutland-and-stamford\/food-and-drink\/dining-out-at-no-23-in-uppingham\/03-2023","title":{"rendered":"Dining Out at No.23 in Uppingham"},"content":{"rendered":"

Uppingham\u2019s newest restaurant has already enjoyed huge praise from diners for its exceptional dishes, elegant setting and wonderful staff. This month, we underwrite its excellence with our own experience of the Mediterranean-influenced restaurant too…<\/h3>\n
\"Fresh
Fresh pasta at No.23 in Uppingham, image by Rob Davis, Rutland Pride.<\/figcaption><\/figure>\n

If something\u2019s worth doing, it\u2019s worth doing well. Really well. Really really well. That\u2019s the philosophy of the team behind Uppingham\u2019s newest restaurant, No.23.<\/p>\n

Whilst No.23 may be new to diners in Uppingham, the team who are enjoying such early success have considerable experience in creating not just good but great local places to dine. The company behind the venture already runs The Red Lion at Great Bowden, The Sun Inn at Great Easton, and The Nevill Arms at Medbourne.<\/p>\n

That\u2019s definitely a fine pedigree, and now the company is making its first Rutland \u2013 rather than Leicestershire \u2013 venture, which is also its first restaurant rather than a quality dining pub, and one with Mediterranean-influenced dining.<\/p>\n

General Manager Sian Ellis welcomes us in, and apologises quite unnecessarily for the place being so busy. We\u2019ve tried to arrange to visit at a quiet time, but there\u2019s no such thing; the place is consistently proving very busy, both with first-timers keen to explore the new restaurant in town, and with a freshly established cabal of regular diners who are already enjoying return visits.<\/p>\n

Head Chef Dan Smith joins us. We know him from the Exeter Arms at Easton, but other notches on his wooden spoon include Claridges in London, Hambleton Hall and The Olive Branch.<\/p>\n

\u201cIt was an offer too good to refuse,\u201d he admits. \u201cThe owners have afforded me the chance to establish a brand new restaurant with a brand new state-of-the-art kitchen and any equipment I need.\u201d<\/p>\n

Opening on 23rd November, the place occupies the former newsagent on the town\u2019s High Street East and has been given a substantial makeover by the clearly talented local interior designer Clare Simpson. The place looks fantastic. There\u2019s a lovely sage green decor, local prints, plus antiqued mirrors, and a bespoke marble bar.<\/p>\n

The team is currently awaiting delivery of marble furniture for the terrace due to be created to the rear of the restaurant, adjacent to its private dining room, as well.<\/p>\n

\u201cWe\u2019re not just an Italian, or even a\u00a0 pure Mediterranean restaurant,\u201d says Dan. \u201cWe\u2019re Mediterranean-influenced, so we\u2019ve elements from Italy, Spain, Morocco, France and of course, Rutland.\u201d<\/p>\n

\u201cThe idea is to remind you of the authentic and delicious dishes you enjoyed during your last holiday without restricting ourselves to a remit which is too narrow.\u201d<\/p>\n

\u201cAlongside our dishes, we\u2019re serving refined cocktails and a carefully curated wine list \u00a0exclusively comprising old-world bottles including some unusual but really interesting examples from lesser-known countries like Georgia and Slovenia.\u201d<\/p>\n

If the wines have been appreciated, though, Dan\u2019s dishes have gone down an absolute\u00a0 storm with local diners. The main menu comprises six tapas-style sharing options, four starters, three pasta dishes, and six main courses. Side dishes include paprika-spiced fries and garlic and Parmesan sourdough.<\/p>\n

A set menu lunch menu for \u00a318\/two courses, \u00a323\/three courses has two or three options per course, and there\u2019s a brunch menu with five options too.<\/p>\n

On Friday \u2013 Market Day in Uppingham \u2013 the team visits the greengrocer, fish and butchers\u2019 stalls in the town. Dan and the team then challenge themselves to create two or three weekend specials from ingredients purchased ad hoc which not only keeps the specials board fresh, and affords the kitchen a chance to flex their skills, it also helps to support the local market traders.<\/p>\n

Otherwise, the parent company has its own farming operation providing No.23 with beef from Belted Galloway cattle and its own lamb, butchered in Launde.<\/p>\n

Desserts and focaccia are made in house and so is pasta, every day thanks to a very expensive specialist pasta machine which doubtless made the owners regret the expression money no object when offering Dan the chance to equip his kitchen.<\/p>\n

The fresh pasta that Dan and sous Dom \u201cthe best sous I\u2019ve ever worked with\u201d can make, the chef says, will be the best spaghetti, rigatoni, farfelle or lasagne you\u2019ll ever taste, impossible to improve, making the machine worth every penny. Surely they mean worth every penne, I\u2008quip, congratulating myself on the pun.<\/p>\n

Each dish we try is delicious, fresh, made with real skill and creativity.\u00a0 No.23 is a phenomenally good place, with a great setting and dazzlingly delicious food. The team is lovely, the place looks immaculate and every detail is satisfied.<\/p>\n

In addition to the\u00a0 38-cover restaurant and private dining room in the garden, the terrace will add an enjoyable extra dimension to No.23 as well.\u00a0When it\u2019s revealed, you\u2019ll be able to enjoy Champagne, cocktails or\u00a0 No.23\u2019s Mediterranean dining over what will hopefully be a long, hot summer with lots of sunshine.<\/p>\n

Wherever you dine though, make a booking today. We promise you won\u2019t be disappointed, because No.23 is absolutely fantastic!<\/p>\n

\"Seared
Seared scallops, escabeche tapioca crisp, \u00a315. Image: Rob Davis, Rutland Pride.<\/figcaption><\/figure>\n

On The Menu<\/strong><\/h3>\n

To Share<\/strong><\/p>\n

House focaccia with sunblushed tomato butter, \u00a36.<\/p>\n

Honey & red wine chorizo, \u00a37.<\/p>\n

Starters<\/strong><\/p>\n

Seared scallops, escabeche tapioca crisp, \u00a315.<\/p>\n

Peppered bresaola, chicory, Parmesan, mushroom ketchup, \u00a310.<\/p>\n

Tempura purple sprouting broccoli, pink peppercorn aioli, \u00a38.<\/p>\n

Fresh Pasta<\/strong><\/p>\n

Salmon fettuccini, goats cheese cream, broccoli pesto, \u00a312 (\u00a321\/main).<\/p>\n

Wild mushroom and truffle rigatoni, rocket and Parmesan, \u00a311 (\u00a320\/main).<\/p>\n

Classic meatball marinara spaghetti, Parmesan, \u00a310 (\u00a318\/main).<\/p>\n

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

Roast cod loin, braised puy lentils, shallot petals, cavolo nero, \u00a326.<\/p>\n

Wild halibut, brown shrimp, caper potato terrine, sauce vierge, \u00a330.<\/p>\n

Chicken parmigiana, mozzarella, tomato & basil sauce, tenderstem, \u00a324.<\/p>\n

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

Apple tarte tatin, with fiore di latte gelato, \u00a39.<\/p>\n

Chocolate and maraschino cherry globe with cherry ice cream, \u00a39.<\/p>\n

Dining Out at No.23: Kitchen, Bar & Terrace…<\/h3>\n

The Pitch:<\/strong> \u201cA new restaurant in the heart of Uppingham offering a Mediterranean-inspired menu, alongside refined cocktails and a carefully curated wine list.\u201d<\/p>\n

Dining Times:<\/strong> Brunch from Friday to Saturday. Lunch from 12 noon Tuesday-Sunday. Dinner from 5.30pm Tuesday-Sunday.<\/p>\n

No.23, High Street East, Uppingham LE15 9PY Telephone 01572 303023 or see www.23uppingham.co.uk.<\/strong><\/em><\/p>\n

\"No.23,
No.23, Uppingham. Image: Rob Davis, Rutland Pride.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

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