Just twenty miles from central London, within easy reach of the M25 and minutes from Potters Bar and Cuffley, The Sun at Northaw offers all the values of a quality characterful country pub, without the schlep.
Foodies will be excited by Smith’s seasonal menu, a real gastronomic treat stuffed with ultra-local produce from the East of England. A special food map on each table shows the locations of twenty-three producers, allowing diners to explore the best of the Eastern counties, from rare breed pigs of Mickleford Hall, Sarratt; duck and geese of Telmara Farm, Saffron Walden; and wild herbs from Forager in Chatham, Kent.
Daily deliveries directly to the kitchen from the finest local organic, Biodynamic, free-range and artisan producers demand an ever-evolving menu governed by the season. Dishes to start include soup of nettle – foraged from secret locations – with Great Garnetts Farm smoked bacon and three-cornered garlic flowers; fresh Cromer crab with sea vegetables and pea shoots; as well as panfried Temple Farm chicken livers and hearts on toast with dandelion leaves and Hertfordshire honey dressing.
Typical mains feature a selection from the grill including new season tender Hertfordshire lamb chop from Highbury Farm; sustainably sourced wild Suffolk Coast seabass fillet with Brancaster mussels and wild fennel; and cauliflower and Suffolk Gold cheese flan with a mustard leaf and pickled walnut salad. .