After undergoing an extensive refurbishment, The Sheep Heid Inn reopened it’s doors to punters with a bang! The changes aren’t just seen in their new seasonal Menu, but also in the decor which includes lovely touches of modernity whilst keeping the cosy, pub feel that everyone loves. In celebration of their reopening, we were gladly invited along to try their new Menu!*
The Menu was impressively extensive, with a nice range of sharing and individual starters, as well as mains including everything from Pork Belly to Burgers/Steaks, to Pizzas and Salads. They even have a Vegan Menu, which was perfect for our friend, who’s vegetarian. Ordering our food was not an easy task with so much choice, but we managed to pick a few different things for each course so we could try as much as possible!
Back in January, I made it my New Year’s resolution to try more fish and seafood! Up until last year, I never ate any fish other than Cod/Haddock (in a fish supper which doesn’t really count!). So in light of this, I ordered the Sweet Chilli King Prawn Roll, with Chilli and Coriander, wrapped in Rice Paper and Sweet Chilli and Soy Dipping Sauce on the side. The dish was served cold, which I didn’t expect but it tasted lovely all the same. Our other starters included amazing Scallops with Smoked Bacon and a Pea Puree. This was the first time I’d ever tried Scallops and absolutely loved them.
Our friends also went for the sharing box-baked Camembert, topped with omega seed sprinkle, cranberry and sloe gin chutney and warm dough sticks. We had to try this too and it was of course, completely delectable. The dough sticks were a nice change to the celery sticks and bread sticks that are often served with baked Camembert.
For Mains, I went for the Buttermilk Southern Fried Chicken stuffed with ‘Nduja Sausage, with Sweet Potato Fries, Apple Salad and Lemon Aioli. The Chicken was seasoned and cooked to perfection– to compare it to KFC would be blasphemy as there was unbelievably not a speck of grease in sight. The breadcrumbs were lovely and crunchy but the chicken remained succulent and was well complemented by the ‘Nduja. My OH went for the Fillet Steak, which came with a Blue Cheese Tart and Twice Cooked Chunky Chips. He also opted for a side of Garlic Prawns and chose the Peppercorn Sauce.
*disclaimer: although we were gifted our meals and drinks, the thoughts and opinions expressed in this post are as always, completely our own.