It’s always a joy when wine and food overlap symbiotically. In this instance we have the honey cake on our current menu that we’re finishing with incredible honey that comes from the bees that are housed in old riddling racks @champagne_marguet . It was meant to bee.
(Chef @1accidentalchef loves cooking but hates being in videos. Forgive his expletives early in this video.)
If you were wondering why we’re called the 10 Cases, it’s because when we opened the bistrot in 2011 we committed to only buying 10 cases of any wine. Once they were gone they were gone, never to return. We’re very excited to be listing this racy number from Devon. Get it while you can.
@oatcakes_to_haut_brion@artefactwine
We’re back after our Easter pause with a new menu, which includes:
- celery, kombu, sesame and soy (borrowed respectfully from @bargoto_nyc - off piste for us but we’re into it)
- anchoiade de croze on toast
- fritto misto of cod cheek, olive and kale
- asparagus with labneh, wild garlic, toasted seeds and lemon
- salad of chicken hearts, lardons and frisee lettuce
- confit skate wing with spring vegetables and parsley
- black garlic gnocchi, lion’s mane mushrooms and hazelnuts
- hake, butterbeans, rocket and parsley pesto, charcuterie crumb
- roast saddle of hogget, braised hogget breast and courgettes, salsa verde
- smoked butter new potatoes
- honey cake, creme fraiche, loads of other bee related garnishes
- chocolate delice, sea buckthorn, peanuts
Come and eat, come and drink, come and be merry.
Chef @wilboraggins has been pickling and preserving and fermenting like there’s no tomorrow. Which, who knows, maybe there won’t be. But if there is, this will be on the specials board - smoked duck, fermented wild garlic and fennel, labneh, seeds and spices.
It’s new menu day at the 10 Cases. Our new line-up includes:
- padrons with lime leaf and chilli salt
- pig head croquettes with gribiche
- cod’s roe on toast with pickled celery
- gougeres with spenwood custard and pickled shallot
- beetroot and goat curd salad
- smoked haddock mousse, pickled mussels, saffron cream
- mackerel, radish & bergamot
- celeriac velouté, chicken livers
- pork chop, puntarelle
- chalk stream trout, kohlrabi, tarragon
- cauliflower, Lincolnshire poacher polenta, swiss chard
- bitter leaf and blue cheese salad
- PSB with chilli and anchovy
- rhubarb & custard tart
- chocolate cremeux, cherries & pistachios
On until they’re not.
King cabbage with roast chicken butter
Arguably our most popular side dish to date. On the downside there are only two weeks left to enjoy its beauty before our menus change. On the upside, our chef director @jamesramsden_ has been given permission by head chef Rich @1accidentalchef to share the recipe.
If you head over to James’s Substack - Sunday Sauce (probably the best Substack ever, ever written, and James is also just so cool and funny and even writes all our social media posts) - then you can find the recipe there. We’ve popped the link in our bio for now.
James also says if you subscribe to Sunday Sauce, then next time he bumps into you in 10 Cases he’ll buy you a glass of wine. What a guy.
/p/sauce-89-i-thought-you-were-a-chef
Roast woodcock on the menu tonight folks. Is there a better game bird? Served with celeriac, hazelnuts and lingonberries. £29 to you. On until it’s not.
Bone dry January! We’re pouring all these magnums by the glass this week.
Buhl Bone Dry, Pfalz, Germany
Crisp and fresh January riesling. One for the soused mackerel.
Romain le Bars Rosé
Not just a summer wine blah blah blah. Tuck it away with the chicory and blue cheese salad.
Château Cantemerle, Haut-Médoc 2019
Old school claret, just in case you didn’t get enough at Christmas. Steak frites please.
Marsannay “Clos du Roy”, Jean Fournier 2021
Red Burgundy with its sleeves rolled up. One for the lamb’s kidneys.
Piero Busso Barbaresco “San Stunet” 2016
Serious, sophisticated Nebbiolo. If only there was roast guinea hen with cacio e pepe beans on the menu. Oh, there is. Perfect.
St-Julien–St-Alban 2014, Eric Texier
A very savoury Syrah. Steak frites, perhaps, or hold the line for imminent venison special.
