Hart’s of Nottingham to launch September tasting menu

To mark its 20th anniversary year, Hart’s of Nottingham has so far showcased two tasting menus in 2018. This September it is launching a third, coinciding with the announcement that it has just won two AA rosettes for culinary excellence.

For September’s tasting menu, the team will present six courses paired with wines carefully selected by owner by Tim Hart. “This tasting menu is a fun way to experience the best from head chef Dan Burridge, with a twist from Michelin Star chef Aaron Patterson from our sister restaurant at Hambleton Hall,” said Hart’s marketing manager Claire Jolliff. “With them running the show, you can expect the food to be divine.”

The full menu includes six taster-sized courses followed by coffee and petit fours. Here’s the full list, with comments by head chef Dan Burridge:

Girolle mushroom & smoked bacon, smoked Burrata cheese
“Discover the exquisite taste and fruity aroma of fresh girolles, bright yellow in colour with a hint of apricot. Perfectly paired with the smokiness of the bacon and soft cream cheese, which is smoked in-house.”

Girolle mushroom & smoked bacon, smoked Burrata cheese

Terrine of Mediterranean vegetables, saffron dressing
“This is a fantastic way to showcase Mediterranean vegetables that are at their best in September. The vegetables are cooked separately and layered in a terrine. A dish packed with of colour and flavour.”

Terrine of Mediterranean vegetables, saffron dressing

Chicken liver parfait, kumquats
“This smooth, rich parfait is one of our classic dishes.”

Chicken liver parfait, kumquats

Monkfish, Thai broth, pickled vegetables, lemongrass, ginger, coconut, coriander
“As chefs we always try to balance our menus, so we have introduced a light dish after the rich parfait, which is refreshing yet full of vibrant flavour.”

Monkfish, Thai broth, pickled vegetables, lemongrass, ginger, coconut, coriander

Roast grouse, butternut squash, pickled elderberries
“Roast grouse is such a treat and we love to have it on the menu when it is in season. Its flavour is delicious and unique, and we have given it a modern twist with adding sharp pickled elderberries with seasonal butternut squash.”

Roast grouse, butternut squash, pickled elderberries

Caramelised peach melba
“Another classic dish, which is fantastic with our own twist.”

Caramelised peach melba

Hart’s caters for any food allergies or specific requirements – please let them know in advance. The tasting menu is only available to the whole table and please allow 2.5 hours to fully enjoy the experience. The tasting menu is available for dinner on Sunday to Friday throughout September, priced at £65 per person. Wine pairing will be available for an additional £55 per person. An overnight Gourmet Package is also available from £279 for two people during September. Book on 0115 988 1900.


Quick Q&A with Hart’s head chef, Dan Burridge

How would you describe your style of cooking?
“Seasonal, elegant, classical with a modern twist.”

You’ve been head chef at Hart’s Restaurant for eight years. How do you continue to keep the menu fresh and exciting?
“Our menu is always changing to reflect the best of the ingredients available, which always keeps everything fresh and exciting. I also work closely with Aaron Patterson, Michelin Star Chef from Hambleton Hall. He inspires me to experiment with new dishes and ingredients. We are passionate about great food and continually want to innovate with new dishes.”

How big is your team at Hart’s?
“We have 10 in our team. They are a very skilled team who love to work with exceptional ingredients.”

What are your favourite ingredients to work with?
“My favourite ingredients change with the seasons – that is what makes working in our kitchen so enjoyable. With our ever-changing menus, we can show the best of what local seasonal ingredients are on offer at that time – like Starkey’s strawberries from Southwell, which are perfectly sweet and delicious.”

What do you enjoy most about showcasing a tasting menu?
“I do love feeding people things that they may not have chosen for themselves from an a la carte menu. We’re opening up people’s minds and taste buds to new ingredients and flavours.”

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