COPYRIGHT @ RABBLE 2020
Cooking a quality dish takes time, effort, and perhaps most of all, patience. The same qualities apply when opening a brand new city-centre restaurant. We spoke with our man in the know, Tony Sarton, who gave us the low down the brand new Rabble menu…
Tell us where the inspiration came from for the new Rabble menu?
Having done a lot of work on smoking and cooking over hard wood charcoal, it really was about taking this to the next level. Using rubs, marinades and glazes to finish and really treat the ingredients with true love and respect.
Sum up the Rabble menu in ten words or less.
Low & slow cooking, brewery fresh tank beer, feasting together.
What makes Robata-style grilling so tasty?
It’s all about the quality of the charcoal being used. You don’t want the flames and flare ups.
The technique is to get the juices to drip out from the ingredients and cause that little puff of smoke to enhance the flavour of the food. Beef takes on the smoky flavour well, and the heat is so intense that you get a really crunchy crust on the outside and a melt-in-your mouth texture on the inside.
Whats your favourite dish from the new menu?
For me, it’s the Roast Haunch of Scottish Venison with slow cooked venison & mushroom pie topped with creamy mash.
What do you do to ensure the quality of the food going out to customers?
Taste, taste and taste again! But it really does come down to good planning and sourcing the best products. We spend a lot of time talking to suppliers, testing, trialling and tweaking the dishes before they head for customer approval.
Pick your favourite beer on tap?
I have to say, the Staropramen Tank Beer at Rabble is spot on…
To pick your own favourites, click here.