Sunday afternoon at Butcher & Catch
Butcher & Catch, opened in October and their menu showcases the best of what’s local and seasonal. You will find dishes that offer the chance to explore different meat cuts and try varieties of fish that you may not be so familiar with, depending on the latest catch.
To see the energy of the chefs at work in the open kitchen was refreshing and I liked to see what was on the menu from the meat cuts, selection of seafood and fish on display.
The menu is organised into categories from Grown with veggie choices, Catch, Butcher, Chop Shop to Butcher and Catch, if you want a bit of both. You can tailor your meal by choosing your preferred side and sauce, which is positive. Although for a menu procrastinator such as myself, I can find too much choice challenging.
For a Sunday lunchtime, there was a buzz about the place, tables were filled with families, groups of friends and couples enjoying the comfort of being inside, as we watched the snow and sleet started to fall. The decor is a warm contrast of natural tones vs striking red and blues with plenty of light from large windows.
Our waitress was friendly and knowledgeable about the menu and she talked through the specials with genuine enthusiasm. I also had the chance to speak to Liam, the joint owner of Butcher & Catch and it was clear that he’s passionate about the provenance of the ingredients they use, avoiding gimmicks and is focused on making the most of what’s local from Our Cow Molly milk, Moss Valley pork to sourcing fish sustainably. Check out their stories about the producers they are working with – Bradfield Brewery.
It was great to hear how the chefs are given the autonomy to get creative with dishes. The latest experimenting has involved trying blowtorched Little Mester cheese on oysters and making a ‘Full Monty’ mocha mousse using Frazer’s coffee.
Back to our food…for starters, my Dad and I decided to share a baked Little Mester cheese. It was attractively presented with juliennes of carrot and celery, chutney and flatbread. The brie-like cheese was gooey and had texture to it, which I liked and the crisp flatbread worked well for dunking. The accompanying chutney was a little strong in flavour in comparison, they are currently trying out other chutneys to complement the cheese.
I chose the whole Cornish Plaice for my mains from the specials, this was beautifully presented and not overcooked, which takes skill as it is a flatfish and there’s little margin for error. The flesh was tender, well-seasoned with a lovely subtle flavour – the caper butter was all that was needed for additional seasoning.
My Dad had the belly pork and black pudding cake (£17) which looked the part as proper winter comfort food. In his words, it was delicious cake and the meat was melt in the mouth. You got a decent plateful with a serving of proper chips and a jug of wild mushroom sauce.
Butcher & Catch is at the higher end price wise, you get what you pay for though – decent ingredients, well-sourced and cooked with care. Staff are friendly, service is pitched and paced right. Their spring menu is out now – so go and try them out for yourself.
Butcher & Catch
199-203 Whitham Road,