The Slanted Door is led by Oliver Regis and his brother Joseph, a duo who decided that Stamford and its locals needed something a bit different. Head chef Dameon Clarke leads the kitchen, and food is served in a stunning 16th century building that may have old charm, but is complete with a modern bar that serves a long list of cocktails, fine wines, draught beers and delicious small plates. In the restaurant, you'll enjoy impeccable food, with a large vegetarian and vegan selection available.
The fine dining menu is what you'll find in the evenings, and boy does it sound good. First up the amuse bouche is served with Hambleton Bakery bread, before a selection of delicious starters. Cured ocean trout is complemented with apple, caramel, roe, pickled kohlrabi, parsley oil and buttermilk, whilst the whipped stilton comes served with walnuts, mushroom arancini and mushroom ketchup. For something a little fancier, try the tuna sashimi of tuna with XO mayonnaise, mango pickle and Vietnamese shallot. The grandeur continues into the main menu, with braised ox cheek served alongside a cottage pie samosa, with honey roast carrots, carrot puree and creamed potato, and a salmon with lentil spring roll in katsu curry, with spring onion, XO dressing and bok choy.
If you're in the bar area, you can enjoy simpler, yet equally delicious small plates. There are the tacos of the day, and beef sliders with Monterey Jack cheese, spicy mayo and braised tomatoes, along with bang bang chicken skewers served with XO mayonnaise and spring onion, and crab cakes with lime, ginger, chilli and miso. Other small plates include the teriyaki braised beef with Chinese slaw and cashew nuts, the parmesan and wild mushroom arancini with pickled enoki, and parmesan fries with truffle mayo.