The Cloudberry

The days have narrowed; leaves taken on a jaundiced tint as Autumn approaches. There is one week left of our current summer menu. Gazpacho, pan fried squid with romesco, Pea bhajis, beetroot chutney and dhal, lamb rump with minestrone vegetables, Provencal fish stew, herb gnocchi with green olive tapenade & confit tomatoes, panna cotta with English strawberries. There’s sunshine in every bite.
Fully booked Wednesday (28th) but some spaces left for the rest of the week. To book email : [email protected]

Just had a last minute cancellation for tonight (sat 29th June). We have a table for 2 free at 6 o clock. Call 01580 712 336 to book.

With all the flavours of Provence and spring our fish main course is proving popular on our current menu.
Trout, skin nicely crisped in the pan, sitting on seasonal vegetables, jersey royals, a Pistou broth and flecks of basil puree. Trout is a really underused fish but tastes beautiful in these warmer months.

Late Spring menu starts this week - more details are on our website www.thecloudberryrestaurant.com. To book a table call 01580 712 336 or email [email protected]

We’re in The Telegraph today!
Anyone who watches ‘Masterchef The Professionals’ knows William Sitwell is a pretty tough critic, but he's given The Cloudberry a great review. Loves the restaurant, food and service, doesn’t like the wine glasses but as one of our customers has reminded us, the only bad wine glass is an empty one. Cheers William!!

Next week sees our new spring menu…Wood pigeon and chicken liver parfait on toast with blood orange chutney; spaghetti with clams, purple sprouting, anchovy and chilli oil; sea bream, mussel butter sauce, wild garlic oil and chicory; beef rump, onion puree, aligot beer sauce, Jerusalem artichoke crisp; roast treacle glazed pork tenderloin, buttered carrots and puree, bacon cabbage…..The full menu is on our website:
www.thecloudberryrestaurant.com

Smoked mackerel pate on toasted brioche, pickled beetroot, pickled apples & horseradish cream. Our menu completely changes after next week as we welcome in early spring and all it has to offer.

Glazed confit pork cheek on celeriac remoulade with charred pineapple, it's on our current winter menu.

As the days stretch out and the tips of branches fatten with the promise of leaves it already feels spring is lurking under the softening soil. But it’s easy to hurry along the days when really we should stop and realise there’s beauty in this season if you look hard enough. Our menu has the punch of winter produce packed with flavour and heat to shake off the remaining flecks of chill. From the 1st of March things change completely, so make the most of what’s left of this underrated month.

Our menu changes every six weeks using the best produce the season has to offer. Skate is at it’s best now. At The Cloudberry you’ll find it served with leek and bacon crumb, braised leeks, potato cake and a sharp buttery sauce.

January doesn't have to be dry or dull, our current menu is packed with flavour. Sticky pork cheek, charred pineapple & dressed celeriac; a starter of venison and wild mushrooms with fried bread; Confit duck, braised chicory, celeriac fondant; stuffed free range chicken jerusalem artichoke, gratin & red wine gravy; Skate with Beurre Nantais with leek and bacon gratin; Creme brulee ice cream, caramelized apple and vanilla shortbread.

The Cloudberry reopens on 11th January. We have a new winter menu on our website www.thecloudberryrestaurant.com

As the temperature gauge drops soothe your taste buds with soft, spiced ginger bread, rich caramel panna cotta and the twang of Satsuma jelly. It's on our current winter menu.

We get through a lot of wine here at The Cloudberry and we believe wine has to be delicious and reasonably priced. So if you are sensitive enough to pick up bramble, to***co or vanilla notes or just simply want to rub away the remnants of a difficult week there’s plenty of choice in our short, focused wine menu.

Pheasant is lean so needs a little attention when cooking. Soaked in brine, pan fried in foaming butter and a brief visit to the oven, the leg slowly confiting. It sits well alongside a cube of dauphinoise potato, and a scattering of cranberries soaked in port and spices.

Usually a starter is the support band before the headline act. However, we believe starters should have their own billing. This is on the current line up in The Cloudberry this winter: a slick of slow cooked oxtail in red wine on a small mound of aligot.

I always write a menu when I’m hungry. This time of year, when everywhere is slick and grey, it’s more important than ever to do the job the sun once did– lift up your mood. Oxtail with aligot; gravlax, pickled apple, beetroot and horseradish potato salad; rabbit & cannellini bean stew ; pheasant and confit leg,;slow cooked pork belly; butterscotch panna cotta and ginger bread… The new winter menu is out now.

At the end of the night finish with lemon madeleine, set custard, plum compote and ginger crumb. It's almost the end of our current menu which completely changes after this week. So make the most of this dish and others before our winter menu.

Remote working is not new to us. We’ve been working from home since 2018. There are many perks to living above our restaurant. At the end of a shift and embarking on the short commute upstairs, laden with a plate full of left over lemon madeleines and a nip of Hush Heath wine, it’s a chance to reflect on another week at The Cloudberry. Living above the restaurant means we are fully absorbed in what we do, guests feel like visiting friends, we sleep surrounded by the soft air of cooked food, we dream of new dishes shaped by the seasons. We wouldn’t have it any other way.

Our menu changes with the seasons, it also changes within the seasons. Last week's new addition to our starters list will only be available for the next two weeks because everything changes in November with our winter menu. Crisp, pan fried squid, chorizo, saffron potatoes and soft sweet corn puree with the heat of chilli and coriander. To book a table call 01580 712 336.

New addition to the current menu. A starter of pan fried squid, chorizo, sweetcorn puree with coriander and chilli and saffron potatoes. To book a table please call 01580 712 336

Last minute cancellation so we have a table for two available at 8 o'clock tonight. If you fancy coming out tonight and trying our delicious autumn menu call 01580 712 336.

We don't have vegetarian dishes at The Cloudberry they're just dishes that don't include meat. Vegetables this time of year really hold their own, earthy, sweet with a crunch like a leaf strewn path they can take on any of the fish or meat recipes on our current Autumn menu. Two new dishes have been added this week. A starter of salt baked beetroot, blue cheese beignets, walnuts and watercress salsa and a main course of risotto with Jerusalem artichoke, wild mushroom, celeriac puree and crispy kale. To book a table call 01580 712 336

Crisp mackerel with pickled kohlrabi and cucumber, apple and beetroot puree and horseradish. One of the starters on our current menu. To book a table call 01580 712 336

The weather has finally caught up with the season and our autumn menu is rich with robust flavours. Our beef rump is brined, charred then served with a rich slick of tarragon and mustard sauce and mixed wild mushrooms. Creamed Spinach and celeriac pomme puree stand proudly either side. To book a table call 01580 712336

Our take on a classic Bouillabaisse; seabass and mussels in a rich crab bisque with fennel and potatoes. It's on our current Autumn menu and we have a couple of free tables tonight! To book please call 01580 712 336

One of our main courses on our current Autumn menu; Guinea Fowl, black pudding and apple stuffing, kale, fondant potatoes and rich Bordelaise sauce. To book a table call 01580 712 336.

An autumnal breeze is drifting through the sails of the windmill just outside our restaurant; the leaves on the trees know to make the most of their remaining days. Autumn sees a new menu with lots of seasonal produce: guinea fowl; fish caught that morning with mussels and fennel in a heady crab bisque; brined beef rump in a mustard and tarragon sauce; soft set custard with plums and lemon madeleine. We have seats available this Friday and Saturday. To book a table call: 01580 712 336.

We're taking bookings from Friday 1st Sept for our new Autumn menu. Red mullet, guinea fowl, beef rump, crab bisque, set custard, plums, apple, beetroot.... are some of the flavours bursting out of the kitchen. The menu is available on our website www.thecloudberryrestaurant.com. To book a table call 01580 712336