The Old Weighing Room Steps into Spring with exciting new menu

Start with Mackenzie’s hot smoked salmon
Start with Mackenzie’s hot smoked salmon

Our award winning Doncaster restaurant, The Old Weighing Room has recently launched a tempting new seasonal spring menu developed by experienced Chef, Richard Robinson and his team incorporating a variety of locally sourced ingredients.

Originally from Scunthorpe, Chef Robinson has previously worked for the Jamie Oliver Foundation, and his wealth of experience has taught him the value of customer feedback, he said: “We really listen to our customers and reviews, and we have taken this feedback into consideration when designing our new menus.  That’s why alongside our exciting new dishes you’ll see some of our tried and tested favourites, including liquorice cheesecake still on the menu.

“The Old Weighing Room holds so much history and heritage of the racecourse, and I wanted to reflect this in the menu, using classic British cuisine and using locally sourced ingredients where we can, my personal favourite is the calves liver which we get from one of our local farms.  When we’re planning our dishes on our prep days we’re always looking at what’s in season, what local suppliers have available and then experiment with complimentary flavours.

“Since opening almost a year ago our team has expanded to include three additional chefs and our apprentice Chef Brian who’s still learning the ropes but is progressing really well.  It’s great being able to mentor and train apprentices and see them grow, and in turn gain a fresh perspective on the menu, and new dishes.”

The restaurant’s new menu features a range of dishes to suit every pallet, including potted spiced crab from Redcar, wild mushroom and spinach pudding, one of the new spring menu dishes and Wharfedale crispy lamb’s belly with pea and mint risotto.

The Old Weighing Room can accommodate up to 70 covers with an exclusive bar area, serving a range of specially selected wines.  It opens Thursday, Friday and Saturday evenings and for Sunday lunch every week, pre booking is recommended however, due to popular demand.

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