Berenika is the head chef at The Farm Tavern, and works with their team to create beautiful dishes to serve to happy customers. Berenika has been inspired by fond memories of cooking with her babcia (grandmother) in Poland. So on the menu, you can expect to find delicious dishes from Eastern Europe with the chef's very own fishing twist. The kitchen is open from Wednesday to Friday between 4 and 9pm, and on Saturday from 12 until 9pm. The menu is perhaps most popular for its small plates. There is the beetroot tartare with goat’s cheese and walnuts, traditional pierogi dumplings made with potato, curd, cheese and onion, or woodland mushroom with sauerkraut, and a beef and pork option. Krokiety are croquettes filled with pork and beef mince and some cheese, and the potato rostis come topped with squash puree, garlic sautéed chard and sage, and of course, chicken Kievs with garlic green beans are on there.
The in house salt beef bagels sound delicious, and come with healthy amounts of sauerkraut, emmental and mustard mayo, whilst the kielbasa smoked sausage is served alongside white cabbage, carrot and wholegrain mustard. The bigos is a hunter’s stew with sauerkraut, sausage and pork, or, with lentils and chickpeas. On a Sunday, customers can enjoy a traditional roast. Meat options include belly pork, rump of beef, garlic and thyme roast chicken, and a vegan sweet potato and walnut loaf, along with a creamy smoked tofu, spinach and potato pie.
If you’re dining with another, try the traditional whole roasted pork knuckle to share. All roasts are served with traditional trimmings, and are gluten free where possible. On the side, you can order pigs in blankets, cauliflower cheese, and there is the option to add diced kielbasa.