The Reindeer, Norwich

The Reindeer Pub and Kitchen wouldn't be the kind of place you would expect to find modern British cuisine done brilliantly well. Situated on the side of a busy road just outside the city centre you wouldn't think twice about passing it by and heading out into the Norfolk countryside to find an authentic countryside eating establishment.

It was lucky I had been into The Reindeer for a drink and noticed the blackboards packed full with delicious sounding bar snacks such as 'black pudding scotch egg' and 'haggis cakes with whisky sauce' that I decided it was not only a beautiful traditional pub, but also a place I was desperate to return to in order to sample some of their food!

Outside The Reindeer

The inside is a really lovely pub, with an impressive dark wood bar and (as would be expected from the name) a number of mounted antlers on the walls. The atmosphere was bustling, which I imagine is normal for one of their extremely popular Sunday lunch shifts and the staff were all very friendly - although undoubtedly rushed off their feet from time to time.

The Bar

Unfortunately as we were there for their Sunday Lunch menu there were no starters available, a shame as I could see the specials board (obviously from another evening) packed full of things I'd have loved to have tried, however the menu we had to choose from was great. Two more 'traditional' roast dinners consisting of Beef and Pork, a slightly less conventional 'goat leg roast' (which was what I opted for - naturally, I'm never one for choosing the obvious!), Monk cheek for the fish main and a hazelnut, celeriac and sweet chestnut loaf for the veggie option.

Topside of Hevingham Beef

My Mum decided to go for the beef which was served with traditional accompaniments of roast potatoes, carrot mash and a huge Yorkshire pudding. The gravy was rich and smooth and the meat cooked perfectly - slightly pink in the middle and extremely tender.

Honningham Goat Leg

As mentioned previously I decided to try the Goat leg which arrived with the same roast accompaniments as the beef. I wasn't sure what to expect - maybe something a little like lamb, but I was quite wrong. It was very similar to beef, but with a deeper flavour which could be compared to that of venison. Either was it was delicious, and served with a different gravy, darker in colour and richer tasting too - I loved it so much I asked for a gravy boat so I could keep lapping up the flavour. The carrot puree was packed full of sweet flavour too which complemented the rich meaty flavours coming from the rest of the dish perfectly.

Spring Vegetables

Leek and Celeriac Gratin

The dishes were served alongside two side dishes, one consisting of Spring vegetables (broccoli, cabbage, carrots and peas) and the other a creamy leek and celeriac gratin. I always judge my vegetables (especially with a roast) on their texture as I often find they can be stewed and end up mushy and same tasting. This was not the case here at all, I'd go as far as to say the veg was actually under cooked (an excellent thing in my opinion) which meant it added crunch and freshness to the plate, but also meant each thing had a distinct flavour rather than them all merging into one.

The star of the sides though was undoubtedly the gratin, perfectly seasoned and creamy with a hint of cheese it rounded off the meal with hearty indulgence. We polished off the bowl with ease, and could have had double the amount (but maybe we are just greedy!)

Chocolate Marquis, Rose water cream

Because we couldn't decide between the two desserts on offer we opted for both of them in the centre of the table to share, the first, a chocolate marquis with rose water cream. I always worry slightly about chocolate desserts after such a heavy main course, however this was surprisingly light with chocolate sponge either side of a thick chocolate mousse. Although very chocolaty the rose cream seemed to balance the flavours too, and it was thoroughly enjoyable.

Cambridge Burnt Cream

The second was a Cambridge Burnt Cream - or crème brulee as it is more commonly known. This was divine, the perfectly crisp sugary top and the creamy vanilla custard underneath are a fail-safe combination which proved a fitting ending to an excellent meal.

Quote outside the restaurant

The Reindeer did not disappoint in any way, shape or form. The roast was one of the best I've ever eaten with all elements well thought out and excellent as stand alone components in their own right. I would heavily recommend visiting for Sunday lunch - but judging by the full restaurant it would be wise to book in advance. We loved it so much we are going back in a few weeks to sample their a la carte menu - and some of those starters we so desperately fancied!

http://www.thereindeerpub.co.uk/