A Taste of Made In Oldstead

There are some new pleasures to be enjoyed with the current world situation. Seeing that your favourite takeaway, that fancy restaurant you've always fancied (but their tables are never available) or indeed, ones never heard of, instead, can all come to you.

I've just taken delivery of this expected, unexpected box. Unbranded too, but for some orderly logo'd tape around its sides. The only indication of where the box is from, Made in Oldstead.

Less disciplined arms topple the box's contents onto the table. Four boxes fall away. Excitement empties those and the table sprawls with little packets, pots and sachets of food.

Made in Oldstead Food box

As I doubt I'm the only person not to have heard of Made in Oldstead, I want to share the love.

There isn't a Korean noodle pack in sight. Old Stead, an old farmhouse, I suppose the name didn't dictate it. Ingredients already diced, sliced, chopped, measured and portioned, this is cooking my brain gets onboard with. My only input is finishing the dish with the contents already been prepped by the chefs back at the restaurant's kitchen. So, when the said menu instructions that came with it suggest a frying pan, a baking tray and two saucepans are needed (one more than I own), my brain takes a while to catch up. I want to suggest we grab a sandwich. As it may be breakfast by the time I'm finished.

The menu promises French onion soup to start, pork belly to sate and custard tart as the pinnacle to this spread. And despite the four pans, dinner is excitedly executed inside of forty minutes. The menu and recipes, brilliantly put together.

Starter - French Onion Soup

French onion soup sounds ordinary. Except when the Old Winchester farmhouse Cheese punches through the oniony flavours and the smoked rye croutons add to the commentary, it is beyond the pale of ordinary. It delivers on taste.

Made in Oldstead's bowl of French onion soup

Mains - Pork Belly

Fermented honey fused on prime cuts of pork belly is baked for twenty minutes. Its tummy arousing aroma, uniting noses and eyebrows with excitement. Then married in a beautiful ceremony to root vegetable paillasson with puff pork skin as confetti. The pork belly and paillasson emerge from the baking tray with nuanced caramelised undersides.

Now I'd like to know who thought of this plate of flavours delivering smiles to the eyes and exquisite food to the lips. Two senses satisfied by a premium quality ingredients. restaurant meal cooked at home.

Dessert - Rye Custard Tart

Custard and apple have always been good old friends. However, when this rye custard tart chose apple verjus gel to accompany it, I am unsure it saw the apple verjus becoming the star.

The apple flavour tangos a clean, fresh, lively taste on the palate. The recipe asks for dots of verjus to be piped on. I however think, that's purely for presentation because the first bite had us reaching for the remainder of the verjus and we layered it on.

Made in Oldstead's Rye Custard Tart with Apple verjus

Accepting my plating and pork carving imperfections (because I'm certain glaciers have carved better cuts through valleys), this meal ate as convincing replication of what is served back at their restaurant. This menu, the flavours, this at-home restaurant experience says something insightful about Tommy Banks and his team and the in-restaurant dining experience to be had back at their restaurant, Black Swan.

Mrs Claus fancied me this extra gift in January. But Mrs Claus or no Mrs Claus, treat yourself to this menu and be in with those who have experienced the at-home dining experience from Made in Oldstead.

This menu generously serves two and makes a fine gift to anyone appreciative of a restaurant's fine dining experience. Or maybe just to yourself.

Reusable boxes and wool cool insulation, show they take their environmental responsibilities seriously.

And take me seriously also when I say indulge with one of Made In Oldstead's star billing menus. Because at home, you can at least keep your bedroom slippers on.

I wonder, will cupid deliver me a box in February?

This isn’t a formal Made in Oldstead review, just an honest account of cooking and eating one of their at-home menus.

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Updated: This post continues to rank as a top Made in Oldstead review based on real search interest.