Dining at The Ship Inn, South Walsham
December 28, 2018
‘The Ship Inn is a popular pub and restaurant situated in the attractive Norfolk Broads village of South Walsham. In a relaxed surrounding they offer good food, real ales and fine wines. The pub has a separate bar and restaurant plus plentiful seating outside. During warmer months the patio at the front of the pub is supplemented by an attractive terraced patio at the rear where there is also a free car park.
The Ship Inn is open from Tuesday through to Sunday, where food is served lunch times, evenings and all day Saturday and Sunday. Their menu caters for both traditional and more imaginative tastes using local produce where possible. They are supplemented by Daily specials from the blackboard making the most of fresh seasonal ingredients. Local real ales such as Adnams and Woodfordes are available from the bar as well as a selection of fine wines. For the coffee lovers The Ship Inn offers freshly brewed speciality coffees with a selection of teas also available.
Make sure not to miss out on a Sunday, where a choice of delicious Sunday roasts along and Sunday specials are available on the menu.’
“Stick to good flavour combinations. Buy the best produce and believe in what you cook. You can’t go wrong” – Head Chef, Mason Wooltorton
For an all round cheese lover, and brie being one of my top favourites I was expecting nothing but to indulge in brie heaven when receiving this starter, and did I? Yes! This thick brie wedge was utterly creamy, fresh and smooth, which paired perfectly well with the beetroot and apple garnish. The added crunch from the crispy breadcrumbs gave the dish a delicious texture which all worked in perfect harmony.
Garlic and chilli sautéed prawns with toasted ciabatta.
The quality of the delicious and huge sautéed prawns simply did all the talking. Tasting fresh and bouncy they sit atop crisp ciabatta and below a Kim chi salad, which is some seriously tasty stuff. A MUST ORDER.
The smoked salmon is of good quality and bought freshness to the dish. Accompanied by lemon gel and fennel flowers, which added a delicate touch to the plate, it’s always the little things! Altogether this dish was a simple love affair which is exactly how it should off been. Although the flavour combinations were nothing to fault, the portion size of salmon and mousse could have been slightly reduced to a personal preference of thin slices.
Vegan cajun BBQ brussel sprouts, salad topped with BBQ sauce, crispy onions and pickled shallots.
A bowl of sprouts has never been so surprisingly pleasing, they were lightly charcoaled to soften but still retaining a refreshing crunch. Completely covered in sweet BBQ sauce made the plate of food ever so moreish. The pickled shallots added another dimension of flavour to the dish, while the chilli slices lifted the dish and gave the starter a real kick. A MUST HAVE ORDER, which we would love the recipe for?
‘A taste sensation’
Poached smoked haddock, served on creamy mash, spinach and poached egg, with chive beurre blanc.
The oily, light and delicate haddock was deliciously flakey and moist. The creamy mash was light and velvety and the sauce was simply holding the dish together. These were all simply a thoroughly enjoyable combination, with the perfect amount of fishy flavour.
This elegant braised lamb shank had meat that simply fell off the bone and the chunks of lamb retained its wonderful texture with each bite. It was surprisingly light and delicate, which is never always the case with lamb shank, and the flavouring seemed to develop throughout each mouthful. There was no doubt that the mash was deliciously creamy pairing perfectly with the garnish. I was particularly surprised with the honey roasted carrots, although not the main feature of this dish, the crunchy texture and the sweetness that wasn’t too overpowering was a memorable element on the plate for me.
Sticky toffee pudding with caramel sauce, glazed bananas and vanilla ice cream.
At this point we are now stuffed but was invited to try a dessert, and what better than an all time favourite, sticky toffee pudding. It delivered richness, character and stickiness. Sounds good, doesn’t it? It was and also utterly flawless.
Carrot cake with a twist, vanilla mascarpone, candied walnuts, chocolate and walnut soil.
We couldn’t refuse a carrot cake before leaving the restaurant, which featured a presentation that was simply stunning, and had mastered the skill of the art of plating and creativity. This was a great and fun way to present a deconstructed carrot cake and although sweet it was far from sickly. There was lots going on in terms of flavour but every single component worked perfectly together and was overall a very tasty carrot cake in which we had no problem eating every last crumb.
Overall Rating and Comments
We certainly had a stunning meal and it confirmed to me how good this place is after reading all the great reviews. The food and service was simply excellent. It may look like your ordinary pub from the outside, but when you step through the doors you will be transported into a flavourful culinary world. The kitchen has some serious cooking talent and with added amounts of playful cookery, we left The Ship Inn, full and satisfied. We fully recommend visiting South Walsham and their local Colchester Inns for an evening of truly fantastic and innovative plates of food.
The Ship Inn