There’s something comforting about returning to a place you haven’t been to for a while and finding it just as good as before. And the Queen’s Head remains a pub that serves above average pub food, with a menu drawing on local produce and, in particular, local seafood.
That said, our picks weren’t specifically local. A fillet of cod was perfectly cooked with the fish breaking into large flakes. It came topped with Welsh rarebit and sat on a bed of creamed leeks, along with a salad garnish and a bowl of nicely fried chips. Calves liver was nicely pink (I’d been asked if that’s how I’d like it). There was a mound of non-sloppy mashed potato, together with classic accompaniments of a couple of rashers of bacon, a couple of battered onion rings and a dollop of caramelised onions. A good savoury, meaty gravy and a separate bowl of veg – broccoli, carrot and red cabbage
We’d often pass on dessert, particularly at lunchtime but the note on the menu saying they were all homemade pushed us towards an order.
“Crumble of the day” was rhubarb and banana. Not a combination that you’d instinctively put together but it worked. Sweet banana, sharp from the rhubarb, a thick crumble topping and lashings of proper custard (even though the menu writer had gone all poncy and described it as crème anglaise). It was a hefty and delicious end to any meal. Which is more than can be said for the homemade ice cream, which was insipid and didn’t taste of much. But that was lunch’s only glitch.
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