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.

Restaurant Story

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.

Restaurant Story

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.

Restaurant Story

Now for a couple of ‘snacks’ to begin with.

Restaurant Story
Rabbit Sandwich
Restaurant Story
Storio
Restaurant Story
Cod Roe Biscuits
Restaurant Story
Fish Delight
Restaurant Story
Chicken Skewers

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.

Restaurant Story
Smokey Fish Platter

Restaurant Story

Restaurant Story
Edible Flower

You think that’s everything then they emerge with a warming bone marrow stew which was perfect in the cold, rainy weather outside.

Restaurant Story
Bone Marrow Stew

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.

Restaurant Story
Bread and Dripping
Restaurant Story
Bread and Dripping

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.

Restaurant Story
Onion, apple and old tom

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.

Restaurant Story
scallops, cucumber and dill ash

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.

Restaurant Story
Brioche and truffle butter

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.

Restaurant Story
Heritage potato, radish and coal

You know the presentation is good when you finish the meal and it still looks like a piece of art.

Restaurant Story
Heritage potato, radish and coal

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.

Restaurant Story
Tail of a Quail

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.

Restaurant Story
Quail tea

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.

Restaurant Story
Tail of a Quail
Restaurant Story
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.

Restaurant Story
Raw beef, apple and summer truffle

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.

Restaurant Story

Fallow deer, yeast and dandelion was next, an array of different ways to present the deer, including a mini samosa.

Restaurant Story
Fallow deer, yeast and dandelion

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.

Restaurant Story
Foie gras, grapes and sorrel

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!?

Restaurant Story
Lemony surprise

The flower custard however was probably my favourite dish, gorgeous crumble which mixed wonderfully with the velvety custard.

Restaurant Story
Flower Custard

Finally after 4.5 hours of pure, beautiful gluttony it was time for the last course, Almond and dill.

Restaurant Story
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.

Restaurant Story

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.

Restaurant Story

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