Tag: hangar lane

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Time for chicken and wild mushrooms

I was in London and staying at The Fox and Goose close to Hangar Lane. The restaurant is in the older part of the hotel, as the hotel part is now a new build at the back.  The menu changes every so often, and they always seem to have a range of choices, that means it can be difficult to choose what to have.

I generally don’t choose the chicken when ordering from a menu. Usually as it something I can cook easily at home. When out and about I like to order stuff I don’t, wouldn’t, or couldn’t cook at home. However when I read corn-fed chicken supreme with truffle mash, wild mushroom sauce & crispy kale, I was like, well that’s what I am having. The idea of wild mushrooms sounds nice, and the truffle mash sounded delicious. So, it was pretty much a no-brainer to order the dish.

It looked great when it arrived.

corn-fed chicken supreme with truffle mash, wild mushroom sauce & crispy kale

The chicken was perfectly cooked, it was nicely seasoned, tender and moist and had a crispy skin. The wild mushroom sauce was excellent, creamy, nice mushrooms, and a tasty sauce. The truffle mash needed a lot more truffle but was smooth and creamy. The kale added much needed colour and texture to the dish.

I really enjoyed the dish, it was well balanced, cooked well, and delicious. This is something I would order again if I had the chance.

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Skirt Steak Again

I was in London and staying at The Fox and Goose close to Hangar Lane. The restaurant is in the older part of the hotel, as the hotel part is now a new build at the back. 

The menu changes every so often, and they always seem to have a range of choices, that means it can be difficult to choose what to have.

I was pleased to see that the seared Owton’s skirt steak with salsa verde and pecorino was back on the menu. I had it last year and really enjoyed it, so I ordered it again.

This was a nice piece of chargrilled skirt steak served with a tasty salsa verde and shavings of pecorino.

skirt steak

The steak was nice and tender and tasty in its own right, but I the pecorino and the salsa verde added to the dish.

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Scarsdale’s shoulder of South Coast lamb

Scarsdale's shoulder of South Coast lamb

I was in London and staying at The Fox and Goose close to Hangar Lane. The restaurant is in the older part of the hotel, as the hotel part is now a new build at the back. 

The menu changes every so often, and they always seem to have a range of choices, that means it can be difficult to choose what to have.

One thing that I did like the sound of, which I hadn’t seen before was the Scarsdale’s shoulder of South Coast lamb, served with a rosemary potato rösti, sautéed kale, red currant gravy.

It was one of the more expensive items on the menu, but I did like the sound of it, so I ordered it.

It did look quite impressive, this was a big portion of lamb shoulder.

However I will be honest I was a little disappointed, I wonder if that was because I had quite high expectations. The lamb was lovely and tender and did have a lot of flavour. However, though it had been slow cooked, it was obviously reheated for my plate. I think it could have done with a little more caramelisation, which would have added more flavour.

The rosemary potato rösti was also disappointing, it was packed with flavour, but it needed to be more crispy. It was quite soft. I did enjoy the kale and the gravy was nice.

Though it wasn’t perfect, it was nice, however I don’t think if it was on the menu again I would order it.

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Very Crispy Squid

I was in London and staying at The Fox and Goose close to Hangar Lane. The restaurant is in the older part of the hotel, as the hotel part is now a new build at the back. 

The menu changes every so often, and they always seem to have a range of choices, that means it can be difficult to choose what to have.

One dish I have a lot, at a lot of different places is crispy squid. So seeing it on the menu this, I decided I would try this version.

This was a nice sized portion for a starter, the squid was in a crispy batter and was garnished with coriander, sliced red chilli, a wedge of lime, and some sriracha aioli.

Crispy Squid

The batter was very crispy, probably too crispy. When I tried to cut the squid, the batter more often than not fell off the squid. The squid was tender though. I  wasn’t totally enamoured with the sriracha aioli, I think I would have preferred to have some good old plain aioli.

I did enjoy the starter, wasn’t the best crispy squid I have had, but certainly it was better than most.

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Time for a Roast Beef Dinner

I was in London and staying at The Fox and Goose close to Hangar Lane. The restaurant is in the older part of the hotel, as the hotel part is now a new build at the back. 

The Fox and Goose is part of the Fullers’ chain of hotels and pubs. I have stayed before at Drayton Court in West Ealing, and have had their Sunday Roast before and enjoyed it. I have though not had the chance to try the Sunday Roast at The Fox and Goose.

The plate arrived and it was a huge pile of delicious goodness. 

Roast beef dinner

There were roast potatoes, roasted parsnips, roasted (heritage) carrots, buttered kale, peas, cauliflower cheese, a good portion of pink roast beef, and topped with a huge Yorkshire pudding.

It looked very impressive and I was glad I was hungry. It was just as good as I remember it, possibly a little better.

The star of then plate was the roast beef, there was plenty of it and it was tender and tasty. The roasted vegetables were delicious, well seasoned, with the potatoes being crispy on the outside and fluffy in the middle. I liked the kale and peas. The Yorkshire Pudding was really nice as well.

It can’t be easy serving a roast dinner to order over an evening, but I think that the time did a really good job and I enjoyed my food.

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South Coast Pork Chop

Fox and Goose

I was in London and staying at the Fox and Goose close to Hangar Lane. The restaurant is in the older part of the hotel, as the hotel part is now a new build at the back.

The menu changes every so often, and they always seem to have a range of choices, that means it can be difficult to choose what to have. Having looked over the menu I went with the South Coast pork chop, served with smoked mushroom, grilled tomato, onion rings and triple cooked chips.

The pork chop was cooked well, it was seasoned, and grilled to my liking. It was tender and moist. I couldn’t taste any smoke on the mushroom, but that and the tomato were nice. The chips were crispy on the outside and fluffy in the inside. The batter on the onion rings was nice crispy, but I felt they were a little on the greasy side. The pork was served with a small saucepan of gravy (or was it a sauce). Not sure it added much to the dish.

I enjoyed the food.

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Lemon and Thyme Roast Chicken

I was in London and staying at the Fox and Goose close to Hangar Lane. This is a Fullers Hotel and is part of the same chain at Drayton Court, which I have also stayed at.  The restaurant is in the older part of the hotel, as the hotel part is now a new build at the back. Despite being part of the same chain, they do have different menus. Their version of chicken was different to Drayton Court. So after having had my prawn cocktail starter I had the lemon and thyme roast chicken.

This was lemon and thyme roast chicken served on chorizo, courgettes, red onion and cannellini beans.

lemon and thyme roast chicken served on chorizo, courgettes, red onion and cannellini beans

The chicken was really good, full of flavour, moist and tender. You could taste the chicken, and the lemon and thyme enhanced the flavour.

The chicken was served on a bed of chorizo, courgettes, red onion and cannellini beans. The beans were a little overcooked, but the chorizo was excellent, large chunks of soft spicy chorizo.

Overall I really enjoyed this dish and would certainly order it again.

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Smoked Salmon and Prawn Cocktail

When I go somewhere to eat and if there is a specials board, I do like to try something from the board, as if I go again, it probably won’t be on the menu again. Not all places have a specials board, and most chains don’t. Of course you then have something like Bills where the menu changes on a regular basis, they probably don’t need a specials board.

I am a semi-regular visitor to a couple of Fullers’ hotels in London, Drayton Court and the Fox and Goose. Now and again they will have a specials board (or menu). On a recent visit to the Fox and Goose they had their specials board and I had a look over it. 

Specials board

Two of the items on the board were standard menu items, they were just telling punters what the soup was and what the pie was.

The chicken shnitzel (sic) was something I had before at Drayton Court. I did though quite like the sound of the starter on the specials board. 

Fullers’ London porter smoked salmon & prawn cocktail with Bloody Mary sauce and sourdough. So I went with that.

Smoked Salmon and Prawn Cocktail

The dish arrived, without the bread! So I asked and out it came. It was a large sized starter, bigger than I thought it would be.

I did think that the smoked salmon was more like smoked mackerel. This wasn’t slices of smoked salmon, more chunks of salmon.

The prawns were plentiful and good. I did wonder about the sauce, I didn’t really taste the vodka in there, and I felt there needed to be more sauce. I did like the addition of the cucumber and the tomato.

I think the sourdough could have benefited from being toasted, it felt slightly stale and dry.

Overall it was an interesting dish and an interesting interpretation of a prawn cocktail. I think though it could have been a much better dish with a few tweaks.

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Game Faggots

I was in London and staying at the Fox and Goose close to Hangar Lane. This is a Fullers Hotel and is part of the same chain at Drayton Court, which I have also stayed at.  The restaurant is in the older part of the hotel, as the hotel bit is now a new build at the back.

When I was staying at the Drayton Court Hotel I had some excellent meals. The Fox and Goose had a slightly different menu than the Drayton Court, but there were similarities.

After my starter of a mozzarella salad, for my main course I was intrigued by and went with the Fuller’s Award Winning Game Faggots with mash potato, buttered kale, red wine gravy.

This was a beautifully presented plate of food. 

Game Faggots

The faggots were tasty and full of flavour. I thought they might be too gamey in their flavour, but actually they were really nice. The mashed potato was smooth and velvety, with lots of butter. I liked the buttered kale which added colour and texture to the dish. I liked the addition of the small saucepan of red wine gravy, as the dish certainly was enhance by the extra gravy. 

Overall I really enjoyed the dish and I would have it again.

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Mozzarella with tomatoes and pesto

I was in London and staying at the Fox and Goose close to Hangar Lane. This is a Fullers Hotel and is part of the same chain at Drayton Court, which I have also stayed at.  The restaurant is in the older part of the hotel, as the hotel bit is now a new build at the back.

When I was staying at the Drayton Court Hotel I had some excellent meals. The Fox and Goose had a slightly different menu than the Drayton Court, but there were similarities. 

For my starter I went with the Laverstoke Park Farm Mozzarella with Isle of Wight tomatoes and pine nut pesto.

It wasn’t quite what I was expecting, the amount of lettuce was surprising.

The mozzarella was nice and fresh, and I also liked the pesto. 

There was some heritage tomatoes, but it was also a little too chilled for my liking. As a result it wasn’t as flavoursome as I think it could have been. I certainly felt the tomatoes lacked flavour.