Nutbourne, Battersea

on

I was looking forward to eating at Nutbourne due to the passion and dedication to quality ingredients that the Gladwin Brothers have. Nutbourne is the 3rd restaurant run by the Gladwins after The Shed (Notting Hill) and Rabbit in Chelsea. The brothers each have their own specialism – Richard, the oldest, is the restaurateur and front of house, Oliver is a chef (and happened to be cooking when we visited for lunch), and Gregory works and runs the farm in West Sussex where they also have their own vineyard!

As the restaurants get the vast majority of their quality, seasonal ingredients from the farm they are incredibly high quality and sustainable.

The service was also faultless and our friendly waitress suggested the 2016 Nutbourne Sussex Reserve which was fresh and crisp to go with the hand-dived scallops, mushroom marmite and lemon potato puffs as well as cauliflower and radish garnishes. The scallops were lightly charred and sweet and went lovely with the mushroom puree – which doesn’t taste of marmite by the way but was delicious.

scallops

We also had the langoustines with tomato concasse (skinned and de-seeded), sea purslane and a roasted pork bisque. The pork bisque might sound a little odd but the meaty flavour is subtle and just adds a layer of flavour to the sauce rather than being overpowering. The dish was altogether very balanced.

langous

For mains I knew exactly what I wanted to try – the fallow deer with what I thought was intriguing – a pear and caramel tart and mulled wine gel. The deer was fantastic. Browned nicely on the outside and rare on the inside meant it was ever so tender but with a barbecued deep flavour almost lightly smoked. It wasn’t too ‘gamey’ and it was definitely more enjoyable than most fillet steaks I’ve had due to having a much bigger flavour.

deer

We also had the lighter Roasted Hake which came with a nice romesco sauce (roasted red pepper and almond sauce originating from Catalonia) as well as samphire (one of my favourite vegetables) and leeks. We also had a side of wild mushrooms (my other favourite vegetable) and celeriac puree.

hake

The restaurant was smart but relaxed with interesting decorations on the walls and ceiling again largely ingredients which yet again shows the importance, prowess and pleasure of the Gladwin bros in producing and being able to use and showcase their own high quality ingredients.

Highly recommended for lunch or dinner and they have a great looking brunch menu too!

Nutbourne, 35-37 Parkgate Rd, Battersea SW11 4NP   020 7350 0555

Leave a Reply