The White Hart - Hingham
eafoodies
The staff could not have been more friendly and efficient, even though the stragglers were asked to leave at 4.30 so that covers could be laid for dinner that evening which must confirm how much everyone enjoyed the event. Roll on the next one!!!
To celebrate the arrival of Spring eaFoodies organised a visit to the very new acquisition of Chris Coubrough. Chris known for ITV's Coastal Kitchens has recently opened The White Hart in Hingham, number five in the expanding Norfolk empire that is The Flying Kiwi Inns.
The White Hart has been renovated over the past six months and furnished authentically with refurbished furniture rather than reproduction. The room used for the lunch was stunning, with long windows along the whole of one wall the room was flooded with sunlight and furnished with soft, restful, neutral colours. From the ceiling hung a huge chandelier made from bleached antlers of some poor unfortunate creatures long gone, but the effect was very dramatic.
We were welcomed on arrival with Blood Peach Bellinis accompanied by canapés which included Hot Olive & Basil Tarts, Ham & Cheese Croquettes and Salt Cod Fritters. The buffet which followed was a mixture of hot and cold - Poached Salmon, Parmigiana Melanzane (which was the overall hit of the meal) and Poached Chicken and Spinach, accompanied by various salads and new potatoes. Dessert consisted of Pannacotta with Rhubarb, Passionfruit Parfait with Raspberry Coulis or cheeseboard. The meal was accompanied by white and red wines.
The White Hart has been renovated over the past six months and furnished authentically with refurbished furniture rather than reproduction. The room used for the lunch was stunning, with long windows along the whole of one wall the room was flooded with sunlight and furnished with soft, restful, neutral colours. From the ceiling hung a huge chandelier made from bleached antlers of some poor unfortunate creatures long gone, but the effect was very dramatic.
We were welcomed on arrival with Blood Peach Bellinis accompanied by canapés which included Hot Olive & Basil Tarts, Ham & Cheese Croquettes and Salt Cod Fritters. The buffet which followed was a mixture of hot and cold - Poached Salmon, Parmigiana Melanzane (which was the overall hit of the meal) and Poached Chicken and Spinach, accompanied by various salads and new potatoes. Dessert consisted of Pannacotta with Rhubarb, Passionfruit Parfait with Raspberry Coulis or cheeseboard. The meal was accompanied by white and red wines.
Anne Templeman - Secretary
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