Ale-Glazed Chicken Feast Feast the-coach-by-tom-kerridge
Ale-Glazed Chicken Feast Feast the-coach-by-tom-kerridge
Ale-Glazed Chicken Feast Feast the-coach-by-tom-kerridge
Ale-Glazed Chicken Feast Feast the-coach-by-tom-kerridge
Ale-Glazed Chicken Feast Feast the-coach-by-tom-kerridge
Ale-Glazed Chicken Feast Feast the-coach-by-tom-kerridge
Ale-Glazed Chicken Feast Feast the-coach-by-tom-kerridge
Ale-Glazed Chicken Feast Feast the-coach-by-tom-kerridge
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Ale-Glazed Chicken Feast

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£79.00
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£79.00
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“This menu is a real celebration of summer,” says Tom Kerridge. “We’re making the most of fantastic British produce, from scallops to tomatoes, in a collection of dishes inspired by The Coach.”

The meal begins with succulent, hand-dived Orkney scallops. “Scallops have a wonderful sweetness, so we’ve counterbalanced that with the slight acidity of our fragrant lime and lemongrass butter and a kick of salty samphire,” explains Tom. “Baked all together in the shell, it makes a really special starter.”

“Our ale-glazed chicken is a nod to the great British pub, and is something we’ve had on at The Coach on and off for a while,” says Tom about the main course. The team brines free-range chicken from HG Walter overnight to ensure that it becomes succulent and juicy. “We then marinate it in local Rebellion ale and malt extract for a wonderful, deep flavour that really penetrates the meat,” says Tom. The chicken comes ready to be reheated at home, in the oven or on the barbecue, until the marinade is thick and glossy, with plenty of rich umami flavour, as well as a touch of malty sweetness.

It’s served alongside The Coach’s signature triple-cooked chips, along with tarragon-flecked Béarnaise mayonnaise for dunking. There’s also a salad of British heritage tomatoes and roasted red onions with crunchy sourdough croutons. “It’s the perfect summer salad,” says Tom, “packed with big, beautiful flavours, and not a lettuce leaf in sight!”

To finish, red and sparkling wine–macerated strawberries are piled into crème patisserie-filled tartlets and topped with honeycomb. “We’ve flavoured our crème patissière with a touch of balsamic vinegar and cracked black pepper,” explains Tom, “the acidity from the balsamic and subtle hint of pepper works so well with the strawberries”.