Apologies for the rather enthusiastic title and for the many photos that are to follow but I just can’t express how incredible our meal at Story was. Now this isn’t a regular occurrence as I’m not going to lie the prices are rather on the pricey side but for the additional dishes that you get it is so very worth it.
Tom Sellers started Story in April 2013 and it received it’s first Michelin star only 5 months after opening. The menu is very much focussed around British history, using seasonal British ingredients to try and tell a story through each meal. The restaurant itself is relaxed and intimate, no white table clothes to be seen and has a Swedish sauna feel about it. With roughly only 15 tables in the room you need to book up in advance for the chance to dine.
The menu is simple – 6 courses or 10 courses, seeing as it was our 5 year anniversary we went all out and selected the 10 course. I should mention that we were presented with 6 dishes before we had even chosen our menu, in the end we counted 22 dishes that were presented to us – incredible.
Now for a couple of ‘snacks’ to begin with.
As if that wasn’t good enough they emerged with this incredible smokey fish platter which had a chopped scallop and apple style mousse. The most gorgeous dressed crab topped with edible flowers. A large langoustine topped with caviar and finally an edible flower that was filled with I believe oyster mousse.
You think that’s everything then they emerge with a warming bone marrow stew which was perfect in the cold, rainy weather outside.
It was now time to begin the menu, first up bread and dripping. I had seen this before but the candle acts as your dripping and you dip the bread down the ‘wax’ before topping with a lovely meat pate and jelly.
The onion, apple and tom course was incredible. Onions cooked three ways, e.g. caramelised and roasted then it was surrounded with a beautiful gin, apple sauce.
The scallops, cucumber and dill ash was incredibly light with wafer thin scallops. The cucumber was served in different ways with some of them covered in the ash giving it the black colour.
Inbetween they emerged with a brioche bread and a rich truffle butter, the truffle was a tad overpowering with the bread which had a light fluffy texture.
Heritage potato, radish and coal was a very unusual but gorgeous dish. Creamiest mash ever, which when you broke through, this lovely black coal coloured liquid oozed out.
You know the presentation is good when you finish the meal and it still looks like a piece of art.
Now here’s where things get even more interesting “Tail of a Quail”, not for the faint hearted / veggies. The chef comes out with ‘Frank & Alice’ two dead birds in a pot and say they’ve had a nice life and now we’re going to make the most of them.
First up ‘Quail tea’, pretty much a very tasty quail consommé poured into your glass by the teapot, also came with a nibble of quail mousse.
Then was a mixture of quail eggs, quail legs (beautiful) and a surprisingly tasty ‘quail kebab’ which was all the offal cooked to perfection. You think well that must be it and then out comes the tender quail breast.
Seeing as we were going all out we decided to share the additional raw beef, apple and summer truffle. This was the only disappointing dish of the evening, far too much truffle which completely covered the raw beef.
Halfway through and I seemed to have failed in taking a picture of the squid and stem tartare which was lovely and fresh. The chef gave us an intro into the foraging for the dish and it came with a little story and a bit of a breather.
Fallow deer, yeast and dandelion was next, an array of different ways to present the deer, including a mini samosa.
The foie gras, grape and sorrel was the most interesting dish of the evening. This was in essence a pudding, who’d have thought but the foie gras was lined up next to some lovely gingerbread bites giving it a sweet kick.
For pudding they surprised us as we were ready for the Flower custard but instead had a lemon meringue, sorbet dish, perhaps a pallet cleanser!?
The flower custard however was probably my favourite dish, gorgeous crumble which mixed wonderfully with the velvety custard.
Finally after 4.5 hours of pure, beautiful gluttony it was time for the last course, Almond and dill.
Very unusual with a dill crumb and almond ice cream. Oh and just to end it while you paid a lovely rose flavoured teacake.
Will never forget that meal for as long as I live and safe to say we rolled all the way home and fell into a deep, satisfied sleep.