Reviewing the Talbooth Restaurant Christmas gourmet menu

Head chef Jamie Jackson and his team has prepared quite the early present with a five-course gourmet Christmas menu and an accompanying wine flight, which is available from December 1 until December 23.  

I was in the unique position to try this ahead of the official launch, coupled with a stay at the Talbooth Hotel & Spa. 

For those coming fresh to the menu, this is certainly a treat, with the five-course meal costing £85 per person.   

There is also the choice to add a wine flight to your menu for £65 per person.  

So what’s on the menu?  

Three of the five courses are already set, apart from the starter and main.  

For starter, the Garam Masala roasted wood pigeon with salsify, charred sprout leaves, blackberry and red wine jus (Image: Newsquest)

I opted for the garam masala roasted wood pigeon with salsify, charred sprout leaves, blackberry and red wine jus over the soy and sesame seared yellowfin tuna with avocado, charred pak choi, radish and Siam sauce, purely because there was a fish dish on the menu and I’ve never tried wood pigeon.  

It made for an interesting starter as I was becoming accustomed to a lot of things I’ve never tasted before.  

Head chef Jamie Jackson speaking to diners. (Image: Kieran Harvey)

The cinnamon and nutmeg really came through from the garam masala which was a lovely subtle nod to Christmas and the red wine jus made the pigeon meat tender.  

Ivars Sausis, the Talbooth’s sommelier, introduced each course and its paired wine shortly before your meal arrives. 

Sommelier Ivars Sausis would explain the wine pairing between courses. (Image: Kieran Harvey)

It’s a lovely touch to speak to someone with so much knowledge and gain an appreciation of how the flavours of food and drink can be married together.  

Argentina, Spain, France, South Africa, the best of the world’s wines have been carefully chosen to enhance the menu further.  

I will list the wines that came with each dish at the end, but I think I will leave the true explanations up to the expert. All I can say is my tastebuds could understand why the wine I was drinking with that course was the one to go for.  

The Pan Roast Orkney Scallop with oyster mushroom parma ham, crumb and pickled mustard (Image: Newsquest)

My favourite wine of the evening was the 2022 Pouilly-Fume, Domain Des Fines Caillottes, Jean Pabiot et Fils which was paired with the pan roast Orkney scallop.  

I have not stopped talking about this dish to friends and family. Everything from the presentation to the creaminess of the oyster mushroom with the sliced scallop. The dish was completed with a parma ham crumb and pickled mustard seeds. 

Soy and Sesame Seared Yellowfin Tuna, avocado, charred pak choi, radish and Siam sauce (Image: Kieran Harvey)

It would be very easy to eat this dish very quickly but I felt myself wanting to make sure this experience lasted as long as possible.  

Then to the main do you go for roasted fillet of beef or breast of creedy carver duck?  

Roasted Fillet of Beef, pomme puree, celariac, cavolo nero, and ‘Steak Diane’ sauce (Image: Kieran Harvey)

Breast of Creedy Carver Duck, port and honey glazed leg, parsnip, Cumberland puree and pistachio (Image: Newsquest)

I did choose the duck which was tasty and not something I would cook for myself, and I appreciated the different textures to go with the tender meat, but I think the beef will be a winner for many.  

For dessert is an orange blossom and brandy souffle with raisin bread and cranberry ice cream.  

This dish was charming and the pipet added a fun touch to accompany the souffle which was fluffy and light. The ice cream brought the sections together and the raisin bread was not heavy. 

The dessert was an Orange Blossom Souffle (Image: Newsquest)

For the final Christmas touch, the menu finishes with a cheese offering. The Talbooth served Barkham blue, with a warm pear and walnut tart.  

The cheese packs a punch so it was good to have the tart to cut through that strength as someone who leans towards more mild cheese.  

It mixes warm and cold which may not be to everyone’s taste, but I found it created a nice cosy feeling and the port that accompanies it makes for the menu’s nightcap. 

The cheese certainly packed a punch and was served alongside a delicious pear and walnut tart. (Image: Newsquest)

This was food theatre with the wine flight the supporting cast that ties together a strong menu that gives a bit of Christmas each course. 

If you felt it would be too much to do a dinner for two with wine flights, then this menu can more than stand on its own two feet.  

For the vast majority of us, a dinner at the restaurant is more than plenty. A belly full of delicious food in a charming restaurant with knowledgeable and friendly staff.  

If you want to go all out, then the Talbooth is offering the Gourmet Getaway which includes a night at the Talbooth House & Spa as well as the five course menu.  

Inside the Masefield room at the Talbooth Hotel & Spa. (Image: Newsquest)

This will cost £245 per person or £295 if you choose to dine on a Saturday and excludes the wine flight. It does include access to the spa and breakfast at milsoms. 

If you do choose this, you will be in good hands because effortless service is second nature to the Talbooth team.  

There are beautiful rooms, country views and so many small touches such as being brought a paper in the morning or having a turndown to being shuttled to your dining destination at breakfast and dinner that will add so much to your stay. 

To have lived in Suffolk nearly all my life and have this gem only 20 minutes down the road is extraordinary.  

It truly is a thing of elegance and extravagance without being ostentatious and for those that want that special treat before Christmas, this is it. 

Menu 

Starter:  

Garam Masala roasted wood pigeon with salsify, charred sprout leaves, blackberry and red wine jus with a 2020 Cepas Single Vineyard Carbnet Franc (125ml glass) 

Or  

Soy and Sesame Seared Yellowfin Tuna, avocado, charred pak choi, radish and Siam sauce with 2022 Albarino, Abadia do Seixo (125ml glass) 

Pan Roast Orkney Scallop with oyster mushroom parma ham, crumb and pickled mustard with 2022 Pouilly-Fume, Domaine Des Fines Caillottes (125ml glass) 

Roasted Fillet of Beef, pomme puree, celeriac, cavolo nero, and ‘Steak Diane’ sauce with 2016 Estate Reserve Red Blend (125ml glass) 

Breast of Creedy Carver Duck, port and honey glazed leg, parsnip, Cumberland puree and pistachio with 2019 Ruoja Crianza, Sancho Garces (125ml) 

Orange Blossom Souffle with Muscat de Beaumes-de-Venise Instans 75ml glass 

Barkham Blue cheese warm pear and walnut tart with Quinta do Noval 10 year old Tawny 75ml glass