Gallery - The Larderhouse

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4 Southbourne Grove, Bournemouth BH6 3QZ 01202 424687

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Sladesdown Duck & Medjoul Presse, Shimeji, Crispy

Sladesdown Duck & Medjoul Presse, Shimeji, Crispy Onion, Picos Blue & Black Garlic.

🦆 @sladesdown_farm Poultry on their farm are finished on all natural feed with no added growth stimulants or antibiotics. We've taken the breast for curing & offal for parfaits. The rest is braised down over night in the residual heat of the @gozney oven. Then pressed with medjoul dates.

🧄 @southwestgarlicfarm are based in Dorchester. We've made a beautiful umami purée to compliment. For sale over at @parlourmentary

🍄 Mushrooms from out friends over at @newforestmushrooms dipped in corn flour and fried until crispy.

🧀 Topped with crispy onion from the farm, Picos Blu & Nasturtium from the garden.

An absolutely stunning starter to grace the menu 😍

#reducingfootprint
#foodmiles
#farmdining
#duck
#visitdorset
#visitdorsetofficial

MENU BOARDS At last we have been able to move awa

MENU BOARDS

At last we have been able to move away from the old printers and move onto menu boards!

It’s been a long time coming but thanks to @smileplastics this has now been made possible.

Smile plastics generally take waste plastics and other materials traditionally classed as waste and transform them through their unique processes into large scale, solid surface panels.

Swipe right to check out today’s menu ➡️

#chef #food #foodporn #foodie #cheflife #cooking #keepworkinghard #supportthefarmers #foodlover #keepongoing #foodblogger #delicious #restaurant #instagood #localproduce #chefsofinstagram #dinner #cook #homemade #tasty #myhighstreet #chefs #foodies #kitchen #southbourne #backopen #supportlocal #farmtotable

New dessert hitting the menu this evening.... Car

New dessert hitting the menu this evening....

Caramelised white chocolate & elderflower panna cotta • Pineapple sage gooseberries • Puffed quinoa croquant.

Lovely fresh and summery dessert to tickle those taste buds 😋

#bournemouth
#farmdining
#dessert

LINE UP One more day and then the live music begi

LINE UP

One more day and then the live music begins.

We’ve got a brilliant line up for you all on week one:

Wednesday 18th 7pm @jackgracemusic

Thursday 19th 7pm @pharaohsbandofficial

Friday 20th 7pm @the_pale_writher

Saturday 21st 3pm - 7pm @jambray_

Saturday 21st 7pm - 11pm @pylon_soundz

Sunday 22nd 3pm - 7pm @flymosale

Sunday 22nd 7pm - 11pm @lokeycollective

Another big thank you to @we_broke_free for helping us organise the lot!

Spaces are filling up quickly so get yourself booked in as soon as you can. Check the link in our bio or call us on 01202 424687

PHARAOHS On the second night of live music we’

PHARAOHS

On the second night of live music we’re bringing to you @pharaohsbandofficial

Massively stoked for this one.

Live from 7pm.

Book in now to avoid disappointment!

Spring has arrived 🌱 Mackerel ° Herb Gnocchi ° Wild Garlic Chimichurri ° Purple Sprouting ° Burnt Lime.

@chef_jefford has been out and foraged for wild garlic which has been made into both a chimichurri & an emulsion. No vampires allowed!

Served with herb gnocchi & broccoli both made with veg from the farm.

Cornish mackerel from @kingfisher_brixham cooked in the @gozney oven for smokey notes 🔥

Look at this guy! Fresh in from our friends at @

Look at this guy!

Fresh in from our friends at @coveonthequay

Caught in Poole bay this morning-
Boat Name- Purbeck 2
Skipper- Rob Channon

We utilise the whole crab using both the white & brown meat to make our ever popular Crab Rillette which will be straight onto our menu today. We then reserve the rest of the shells & waste to reduce down for sauces & bisques for future menu development.

🦀

#supportlocal #poolequay #fresh #southbourne

Saturday mornings from the wood oven 🔥 From to

Saturday mornings from the wood oven 🔥

From tomorrow we're launching a Saturday brunch menu, available between 10-3. Properly delicious!

Pictured: Chorizo & British Chicpeas, Harissa Honey, House Foccacia, Poached @fluffetts Eggs & Lime.

#supportlocal #dorsetbusiness #seaside #southbournegrove #eatlocal #dorsetfood #tasty #spanishinfluence #britishgrown

🌿 Menú del día next week 🌿

Starter...

• Red onion, rhubarb, molasses & Colston Bassett.

Main course...

• Pine braised chicken, wild garlic & spring vegetable broth.

• King cabbage, caramelised onion purée, toasted sunflower seeds, crushed pinks (V)

Dessert...

• Eggy brioche, preserved strawberry, cointreau & clotted cream.

Available every week, Tues-Fri from 12-3.

Two courses £24
Three courses £30
Both to include a 175ml glass of our stunning Organic & Orgasmic red or white wine

Please give us a call or book online.

#lunchmenu #menudeldia #local #setmenu #chefsspecial #specialmenu #springfood #bournemouth # coastalrestaurant #dorsetbusiness #dorsetfood

🔥 Menu del dia next week 🔥 • To start •

🔥 Menu del dia next week 🔥

• To start •

Broccoli arancini & Blue Vinny salad.

• Main event •

Pressed duck leg, flowering currant jus, sopley carrots, crushed pink fir.

Honey harissa carrots, chicpeas, candied seeds, ricotta (v)

• Pud •

Chilled rice pudding, tayberry & toffeed sunflower seeds.

Available every week, Weds-Fri from 12-3.

Two courses £24
Three courses £30
Both to include a 175ml glass of our stunning Organic & Orgasmic red or white wine

Please give us a call or book online.

#lunchmenu #menudeldia #local #supportlocal #menuoftheweek #european #southbournegrove #foodlovers #setmenu #dorsetcoast #dorsetfood

White Chocolate Cheesecake Not your average ever

White Chocolate Cheesecake

Not your average every day cheesecake either… Served deconstructed using a seeded and oaty granola as the base. This includes British chia seeds and camelina seeds from our friends over at @hodmedods alongside a purée made from Sopley Farms last batch of blackberry’s.

It’s delicious!

#supportlocal #southbournegrove #cheesecake #localproduce #british #seasonal

PAIN D’EPICES This is a classic French loaf, fu

PAIN D’EPICES

This is a classic French loaf, full of warm and comforting flavours.

New to our menu this weekend and it’s been a massive hit with all of you!

We cook it through our @gozney wood oven and serve it with a spiced Madeiran rum syrup as well as a butternut squash ice cream. 😋

#chef #food #foodporn #foodie #cheflife #cooking #keepworkinghard #supportthefarmers #foodlover #keepongoing #foodblogger #delicious #restaurant #instagood #localproduce #chefsofinstagram #dinner #cook #homemade #tasty #myhighstreet #chefs #foodies #kitchen #southbourne #backopen #supportlocal #farmtotable

Lamb chops. Hemp seed. King Cabbage. Potato Terrin

Lamb chops. Hemp seed. King Cabbage. Potato Terrine. Jus. Caramelised Onion Purée.

The Lamb is sourced from our friends over at @hogget_and_boar_butchery and is a Welsh breed named Llyne which is reared in Wiltshire.
The Lamb is roasted through the wood oven.. brushed with dorset yogurt & coated with hemp seed. The hemp seed is from @hodmedods & is grown in Oxfordshire and has an almost nutty taste.

The January King cabbage is from the Farm, blanched and then roasted through the @gozney oven for smokiness.

The potato terrine is made with lamb stock & is taken from braising our lamb shoulder for Sunday lunch and cooked with thinly sliced pink fir potatoes again from the farm. Its very similar to a boulangére potato. Traditionally you would usually cook it with thinly sliced onion but here we've decided to make a silky caramelised onion purée to accompany the dish instead.

Accompanied by a deep rich jus.

Absolutely delicious & new firm favourite with the team 🔥

#dishoftheday #lamb #locallysourced #supportlocal #southbourne

@chef_jefford has been busy playing around with so

@chef_jefford has been busy playing around with some classic bread recipes starting with our twist on this delicious Madeiran flatbread.

Traditionally made with sweet potato, we’ve swapped that for Mammoth Squash straight from Sopley Farm along with British flour.

Cooked in our @gozney Wood Oven it’s not one to miss & you’ll see it featuring on our Suzannes in due course!

FARM DINING The opening weekend of @christchurchf

FARM DINING

The opening weekend of @christchurchfoodfestival is only two days away and we are extremely excited for you all to see what we have in store.

This year we’re showcasing a farm dining experience, bringing to you all the best local produce, supplied to us by local farms.

Furthermore @james_fowler_uk & @morgan__house will be demonstrating a talk on farm dining on the Sunday at 4pm. This will give great insight into the exact measures we take to support our farmers and why we choose to use them.

Chicken Liver Parfait • Oloroso Grapes • Cull

Chicken Liver Parfait • Oloroso Grapes • Cull Yaw Brioche.

@chef_jefford signature chicken liver parfait, including reduced Pedro Ximénez & Port. One cannot have too much sherry right?

We've dehydrated red grapes and rehydrated them in Oloroso. Which is served both puréed to a jam consistency and as they are.

The brioche is brushed in cull yaw fat to add an extra level of naughtiness 👀

#delicious
#parfait
#pâté
#bournemouthbusiness
#foodporn
#foodphotography
#visitdorset
#localfood

Next week…… Menu Del Dia 🐟 To Start • Wo

Next week…… Menu Del Dia 🐟

To Start
• Wood Fired Sopley Asparagus. Pink Grapefruit Hollandaise. Pickled Mussels.
(Veggie option available)

Main Event
• Chorizo crusted Cod Loin. Cider haricot beans. Fried wild garlic.
(Veggie option to include purple sprouting broccoli)

Dessert
• Tayberry & PX Pannacotta. Granola

Available every week, Tues-Fri from 12-3.

Two courses £24
Three courses £30
Both to include a 175ml glass of our stunning Organic & Orgasmic red or white wine

Please give us a call or book online.

#lunchmenu #menudeldia #local #setmenu #chefsspecial #specialmenu #springfood #bournemouth # coastalrestaurant #dorsetbusiness #dorsetfood

🍋 New dessert hitting the menu tomorrow. @chef_

🍋 New dessert hitting the menu tomorrow. @chef_jefford take on a lemon meringue pie 🍋

Lemon set custard • Naked Oats • Meringue • Meadowsweet & Woodruff.

Beautiful chilled lemon custard made in part with @fluffetts eggs and topped with @hodmedods
puffed naked oats & flowers from the garden.

Along with a toasted swiss meringue topped with a foraged sauce made from sweet woodruff (hay/vanilla) & meadowsweet (vanilla/almond).

A BIG hit with the staff today!

#dorset
#lemonmeringue
#dessertporn
#endthemealright
#chefsplate
#dorsetbusiness
#dorsetfood

© Copyright The Larder House 2019