Itching Up To Get In Your Kitch-eeeeeeeeeeeeeeeeeen!
March 25, 2014
That Was The Food Week That Was!
Love and Longing at Franklins
March 3, 2014
To write about your (very) local eatery feels a bit strange to say the least. How can you be impartial when the place you love to stuff your foodie face most can only be compared to recommending you wear your extra-fluffy Christmas socks.
It’s an emotional thing. It’s unrequited love and longing. It’s Franklins.
Franklins is my local gastro pub with a bar at the front and restaurant at the back. Old floorboards, exposed brickwork, wooden tables, little vases of wild flowers and friendly staff all make for a charming, laid-back atmosphere.
Wild rabbit, mushrooms, button onions & white beans 16.50
Whole lemon sole, samphire, lemon & olives 16.50
Rack of lamb, cauliflower, green beans & leeks 17.50
Grouse, liver pate & bread sauce 21.50
Fillet of beef & horseradish 21.50
New potatoes 3.50
Green salad 3.50
Whisky & stem ginger ice cream 5.50
Strawberry fool & flapjack 5.75
Chocolate Nemesis 6.00
Summer pudding 6.25
Cherry & custard tart 6.50
The ingredients are sourced as locally as possible and, with Franklins’ own farm shop next door, they have access to the finest quality produce. Their vegetables come from farms in Kent, the meat is from rare breed farms across southern England, the fish is from Cornwall and the game is from Yorkshire and the Scottish Highlands. Provenance and seasonal food is all-important in this restaurant.
Theirs is a fantastically meaty, heavy-on-the game menu but, to Franklin’s credit, they do a mean vegetarian dish too (there’s generally only one on the menu though so it’s “Take-it-or-leave-it, veg-people!”). My tip is their Glamorgan sausages (v) - rich, filling and tres tasty.
For me it's all about the Sunday roast though and Franklins do a fine job of it. Their whopping great Yorkshire puddings are delicious, the creamy, eye-wateringly fresh horseradish is painfully moreish and the meat is always tender and generously served with crisp roast potatoes and veg. If you love your greens then the side order is a must – a bowl of al dente cabbage leaves glistening with butter and flecked with freshly ground pepper.
The wholesome main courses are normally so big that, as much as it pains me, I have to resort to sharing a dessert. Cue much deliberation and spoon battling for the best bits.
It’s always a cosy, culinary yum-fest and every time I go there I thank my lucky foody stars that I live just around the corner.
So, how about sticking Franklins on your list of neighbourhood restaurants to visit?