I’m not sure whether it’s the out-on-a-school-night feeling or the lure of home cooked food I didn’t have to make, but there seems to be something a little indulgent about going out for food on a Sunday evening.
And what a treat it was. As we were seated at our table inside The Frogmill, we noticed each space lit by gently flickering candles on each of the tables. But what I loved most about The Frogmill was that anything goes. Want to wear your fanciest frock? Go for it. Been for a walk in your wellies? You’ll fit right in too. This laid-back pub expertly fuses fancy and fuss-free.
To start we opted for baked shell-on tiger prawns which came served in a garlic butter with chilli and a side of toast. With a gentle heat from the chilli, the butter was so delicious we had to mop up every last drop with our leftover toast.
Keeping to the theme of fish, my main course dish was king prawn and chorizo linguine with a garlic, lemon and olive oil sauce. Refreshingly light, I was pleasantly surprised to find plenty of succulent prawns entwined in the pasta and a generous amount of chorizo adding a depth of flavour too.
For our other main course, we opted for the jerk seasoned roast spatchcock chicken with a side of maple glazed carrots and beef dripping mash which came served in gorgeous little iron pans.
I know what you’re thinking, beef dripping mash and spicy jerk chicken, not exactly a match made in heaven but, with just about every side dish you could want on offer, that’s what tickled our fancy.
The chicken was incredibly flavourful, blending warm spicy notes with a smoky aroma that really lifted the meal. The carrots were a welcomed dose of sweetness and the beef dripping mash was something else altogether. If ever there was such a thing as sexy mash, it was that and more.
Perfect for a romantic date night, The Frogmill’s new autumn menu features some heavenly sharing dishes including whole-baked rustic camembert with garlic and rosemary to start and an apple and honeycomb crumble with vanilla ice cream and Bailey’s custard for dessert.
By Sophie Bird
Monday 28 October 2019
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