Trying The Talbooth Restaurant 2024 Christmas menu

Some readers may recall I attended the Talbooth Restaurant in Dedham last year for the launch of its new five-course Gourmet Christmas menu and was awed by the combinations.  

A year on and having had the chance to experience a lot of incredible food in Suffolk, how does this year's gourmet menu live up to expectations?

Very well is the answer. Chef Jamie Johnson has ensured if guests are returning for a follow up there is a fresh spin and new additions to the menu - even when the price remains exactly the same. 

What added to the ambience this year was the restaurant was beautifully decorated to ensure you are surrounded by festivities from the moment you sit down.

This year the restaurant added further decorations ahead of the launch of the menu. (Image: Newsquest) As was the case last year, the only two choices a diner has to make is what will be your starter and main. 

For some, just making a choice from those four options will pose tough decisions. 

There were two factors in why I chose the salmon starter. I enjoyed duck as a main course last year and as there was a wine flight I would opt for the accompanying white wine pairing.

The pave of warm smoked salmon was served with pickled cucumber, saffron emulsion, preserved lemon and caviar and a glass of white wine. (Image: Newsquest) I was very pleased with my choice, the salmon was a beautiful way to start the meal, it was fresh and light and packed with so much flavour. 

The accompanying pickled cucumber, saffron emulsion and preserved lemon added a very lovely tang as you peppered in light flakes of warm salmon that fell apart as you touched it with your fork.

The paired wine was a 2023 Bernon Albariño, Rias Baixas, Bodegas Aquitania, which added a zip when taking a sip alongside the salmon, lemon and cucumber. 

We headed to the fish course of pan-seared Orkney scallop and serrano ham and this was a highlight of the evening.

The pan seared Orkney scallop and serrano ham with spring onion, shitake mushrooms, parma ham crumb and dashi. (Image: Newsquest) Last year's scallop was one of my favourite dishes and this year is no exception - but for me the star of the dish is the dashi.

The broth will make you savour this very gentle dish which feels so meaty due to the quality of the scallop and the inclusion of the shitake mushroom. 

I opted for the guinea fowl for the main over the beef as it would be the meat I would be less likely to pick up while shopping, let alone cook for myself.

Breast of guinea fowl with braised leg and mushroom en croute, with pomme puree, walnut topped Roscoff onion and cranberry sauce. (Image: Newsquest) It was this course that really showed me the importance of a great wine pairing and the understanding that goes into creating a top food and drink experience. 

Accompanying the guinea fowl was a 2022 Pinor Noir Gran Reserva. 

I have never really enjoyed red wine and this offering certainly packed a punch when sampling away from the dish.

However due to the game nature of the guinea fowl the wine's flavour envelopes your mouth and almost mellows and adds a smokiness to the meat. 

The mushroom en croute was wrapped in lovely pastry yet the crunch is provided by the walnut topped roscoff onion. 

Combine this with the silky pomme puree, the tender guinea fowl and the sweetness of the cranberry sauce you feel you are enjoying all the aspects of a lovely Christmas dinner - just elevated.

The last two courses bring a feel of double dessert, and who does not like to indulge at Christmas time?

The Baron Bigod waffle with blackberry and truffled honey. (Image: Newsquest) The traditional cheese course was given a sweet spin with the arrival of the Baron Bigod Waffle with blackberry and truffled honey. 

This Suffolk-made brie is delicious  and its flavours are accompanied by a bold muscat, described as “Christmas in a glass”. It is packed full of fruitiness and a warm feeling in your stomach as you sit back and enjoy conversations around the table.

Within one bite of the dessert you will feel as if you have been brought out the poshest Ferraro Rocher.  

For dessert the menu finishes with a milk chocolate, praline and plum delice, with feuilletine, white chocolate ganache and plum and thyme sorbet. (Image: Newsquest) The feuilletine adds a further crunch to the dish alongside the shell of the delice and I thought the thyme sorbet was very subtle.

If you have room after all that there is a chance to add coffee and chocolates for an additional £5.50.

One again The Talbooth does show why it is a destination restaurant and when you think of the quality you would receive for £85 a head - or £17 a course - you may feel less naughty treating yourself to such a lovely meal.

And I do feel that once again the menu will more than hold itself up if you opt not to go for the wine flight, which is an additional £60 per person.

Enjoying reading the East Anglian Daily Times by the Christmas tree. (Image: Newsquest) Now if you want to go all out and splash out by coupling the meal with a stay, you will receive wonderful hospitality and a gorgeous room.

The Betjeman room is on the second floor and comes with a view of the gardens and Dedham Vale. (Image: Newsquest) This year I had the pleasure of staying in the Betjeman room and even managed to pull myself out of the comfy bed to sit and watch the sunrise over the countryside. 

Waking up to a wonderful view in the morning. (Image: Newsquest) That will set you back £250 a person and in addition to the stay and the five course dinner, you will receive a 25 minute spa treatment and a glass of champagne before dinner. 

The wine flight would be additional from the meal.

Menu (£85) and wine pairing (£60)

Starter

Creedy Carver smoked duck breast, liver parfait and leg croquette paired with 2022 Fleurrie, Château de Fleurrie 175ml

Pave of warm smoked salmon – pickled cucumber, saffron emulsion, preserved lemon paired with 2023 Bernon Albariño, Rias Baixas, Bodegas Aquitania 175ml

Fish

Pan-seared Orkney scallop and serrano ham with spring onion, shitake mushroom, parma ham crumb and dashi paired with 2023 Macon Chardonnay, Domaine Talmard 175ml

Main

Roast fillet of beef and truffle glazed short rib paired with 2019 Château Trebiac Rouge, Grave

Breast of Guinea Fowl with braised leg & mushroom en croute – pomme puree, walnut topped Roscoff onion and cranberry sauce paired with 2022 Pinor Noir Gran Reserva, Dancing Flame, Leyda Valley

Cheese

Baron Bigod Waffle with blackberry and truffled honey paired with Rutherglen Muscat, Pfeiffer, Victoria 75ml

Dessert

Milk chocolate, praline and plum delice with feuilletine, white chocolate ganache and plume and thyme sorbet paired wtih  2018 DV by Doisy Vedrines, Sauternes 75ml.

The gourmet menu is available now until December 21.