Lunch@The Porter, Bath (take 2)

The political balance of the world has recently been destabilised by unexpected results on both sides of the Atlantic. Concerned, we are aiming to bring a greater degree of sanity to our lives by having lunch with our good friends Ralph and Chedzgal. We are back at The Porter in Bath, for the second time this year, to meet them. For an hour or so, by proxy, we will be in an alternative reality! 

The Porter is civilised without being too stuffy. Chedzgal and I both launch our campaign with a carafe of Lacrimus Rioja, a bright young tempranillo with some primary notes of aged oak. In a concerted effort to create some sort of culinary coalition of eating experiences – we all vote for different candidates from both the starter and the main course menus.

Rock elects to have the pheasant and smoked bacon terrine with rosemary focaccia and a deposit of fig purée. Ralph has the braised pedigree pork rillette with pickled apple, Bramley apple purée and toasted sourdough. Chedzgal lobbies for the Little Haven crab with Bath Harvest lemon infused rapeseed oil, pickled carrot and a party of lavosh biscuits. I have the beautiful Pembrokeshire crab with squid ink spaghetti. We all make noises of approval, except Ralph, who ignores the majority…. he is not enjoying the rillette.

Ralph is happy to move on to the grilled plaice with a convention of hand-cut chips, leeks, spinach and a fish velouté. Chedzgal selects the slow roasted shoulder of lamb on a platform of smashed swede & potato and served with a port wine sauce. I have the honey roasted duck breast with dauphinoise potatoes, roasted carrots, cassis sauce and a marginal amount of celeriac purée. Rock’s choice is the corn fed chicken breast with a landslide of savoy cabbage & chorizo, sauteed potatoes and a Madeira sauce. All these dishes are very good indeed… even Ralph joins the delegation in having a good time!

Rock and I swing toward sharing the vanilla pannacotta with warm apple & blackberry compote and oat crumble. Ralph has the clementine crème brulee in congress with blood orange sorbet and candied almonds. Chedzgal opts for the salted caramel chocolate mousse with peanut butter ice cream. We all embark on a policy of bringing the proceedings to an end with a mint tea.

It is difficult to trump the experience of fine food and wine enjoyed with fabulous company….it may not put the world to rights but we feel better for it!


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Wade and Rock are a UK based couple who love good food and wildlife and love travelling to find it. Wade does most, but not all, of the writing and the photography. Rock shares the eating experience and tells Wade when planned posts fall short on sense or style or taste. In the opinion of Wade (and many of our friends) she is also a fabulous baker. WadeandRockandFood mainly consists of reviews of restaurants and pubs we have recently visited. WadeandRockandWildlife and WadeandRockandPlaces are mostly photoblogs.

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