Oh, but then there was truffled quail with raisins and delicate zips of preserved lemon. And a fascinating vegetarian dish that used freekeh, a grain that neither of us had come across before but both agreed we would be happy to try again. For D though the star of the proceedings was the braised oxtail wrapped in buttery puff pastry, sausage roll like, on the side of the venison main course. The meat was so soft that it collapsed at the merest brush of the fork, darkly flavoursome and providing a wonderful coating of rich iron flavour in the mouth to cushion the tender venison.
The Yorke Arms