nourish team The Hog Hotel at Pakefield has long been on our list to visit, and with Samantha’s dad having his birthday this week, it seemed like the ideal time to head to this sunny, coastal seaside town and sample the delights from Executive Head Chef Terry Balme’s kitchen.
One of the stand outs was Terry’s fast-becoming iconic salt cod scotch egg with katsu curry sauce. This was an absolute triumph, reminding Samantha of the very best of fish, chips and curry sauce by the sea with a wonderful, delicious twist. Truly unctuous, this dish is a real winner.
Other highlights included the hake, with its roast chicken butter sauce – trust us, it is amazing! – and the perfect chocolate fondant for dessert, complete with its oozy centre and a refreshingly fruity cherry sorbet on the side.
Everything was delicious, and freshly cooked to order, with balanced flavours that left the palate dancing. The service was excellent, the building clean and inviting, and there are even rooms for those wanting to get away for it all for the night and enjoy some great food and hospitality.
The Hog Hotel is definitely a must-visit place, and we cannot wait to go back again soon. Read more about this superb Suffolk hotel and restaurant in the first edition of nourish magazine and find out how to recreate some of Terry’s dishes at home.
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