If you like game, this is the pub for you. Opened by Mike Robinson from Countrywise in 2005, The Pot Kiln is the rural cousin of The Harwood Arms in Fulham – the only pub in London with a Michelin star, which it gained when Mike and his partner from The Ledbury, Brett Graham, took over a few years ago.
As a meat eater, the restaurant menu is one of the best I’ve seen in a long time, filled with locally sourced organic produce. As soon as I had it in my hand I found myself salivating over the thought of Pave & Stalker’s pie of Lockinge Fallow deer with Hispi cabbage, Roasted crown & confit leg of Yattendon Estate red legged partridge and Braised feather blade of Hereford beef with bone marrow, beetroot and roasted shallots. But, I wasn’t at The Pot Kiln to try any of these delights today as we’re still working our way through Christmas leftovers. Instead, I was taken to try one of their highly praised venison scotch eggs from the bar menu.
It’s not that I talk about them all the time, but anyone close to me knows I’ve always been a fan of scotch eggs – I’ve just re-read that, so in case you’re wondering, I’m referring to my close friends and family, not anyone standing close to me as I don’t believe I give off some kind of scotch egg aura.
The combination of fully flavoured well seasoned venison that’s shot by Mike on one of four local estates, a perfectly boiled egg that remains ever so slightly runny in the middle and the non-greasy deep fried breadcrumb casing, made this scotch egg one of the best I’ve tasted.
A single scotch egg is priced very reasonably at just over £3 and for a couple of pounds more, you can turn this perfectly adequate bar snack into a well-rounded lunch as it comes on a wooden board complete with luscious salad leaves, gherkins, pickled onions and a far too tasty celeriac remoulade. The only downside was the addition of rock salt. Yes it’s nice to have little to hand so you can sprinkle some on the yolk, but was an entire pile absolutely necessary? I don’t think so as without even meaning too, I managed to get it all over the wooden board, contaminating numerous lettuce leaves that by the end would only appeal to a salt marsh sheep.
The Pot Kiln, Frilsham, nr Yattendon, Berkshire RG18 0XX