MUSHROOMS COBBLER

Too many times do we see “wild mushrooms” quoted on menus and what is delivered is enoki, oyster and shitake - these are great mushrooms in their own rights, but are not wild - this brazen use of the term “wild mushrooms” devalues the effort and spectacle of actual wild mushroom dishes... so this is our Protest dish.

It features WILD mushrooms, foraged by us or our friends from real woods or grasslands. This particular photo includes:

chicken of the woods (Laetiporus sulphureus)

Classic porcini (Boletus Edulis)

Bay Bolete (Imleria badia)

Red Cracking Bolete (Xerocomellus chrysenteron)

Beefsteak Fungus (Fistulina hepatica)

We challenge anyone who goes to a restaurant and sees “wild mushrooms” to enquire about what mushrooms exactly they are eating

12 all wild spices and herbs, gathered and preserved throughout the course of the year to create our partridge ‘curry’. Served with a sourdough Naan, cooked to order over hot coals.

Gamekeeper’s Broth.

Barbecued haunch of venison, pearl barley, root veg, wild rabbit and game broth

Glorious Chicken of the Woods, what an example, a great find just a couple of miles from the pub. Featured on the new autumn menu.

@theredlionstodmarsh

Great spot @nerd_room_1991, John and his famous eyes

Pickled bilberry, baked white chocolate, toasted oats and brown butter custard

MARY/COVID UPDATE/SUPPER CLUB ⚠️⚠️⚠️⚠️

With yesterday’s new guidelines and regulations issued by the government, we wanted to let you know that we are still doing all that we can to keep everyone safe at the Red Lion Stodmarsh.

We continue to sanitise the pub regularly, clean our hands and maintain distance between individual social bubbles.

We are still able to take bookings of groups up to six people and luckily the pub layout enables us to distance each bubble from each other. ✅

Whilst being careful we hope that you all will continue to come and enjoy our hospitality.

We have the next edition of our 7 course Supper Club this Friday and Saturday.

Tinctures and potions pictured above 🧪🧑🏼‍🔬🔬

Some of the components of Danielle’s (@rainbowmoonsky) Bloody Mary spirit

Each jar contains pure essence of a single component in a classic Bloody Mary

They are filtered and blended with a gently pasteurised San Marzano tomato consommé, to an alcohol concentration of ~40%

Served for sipping over ice as part of the drink pairing selection on this week’s ‘Supper Club’ to accompany Clams and our 18month aged Mangalitza Jamón 🤤