My appreciation of the Canton Arms seems to be growing with each visit. I need a weekly fix as a minimum and this week found myself sharing the fix over dinner.
Our meal for 4 (with Lou, Meister and O) had swelled to 7 when news spread that we were dining as well as drinking. Captain English dropping hints as big as his eyes when faced with a Fopp sale secured the invite with his other half, Hadedar. Making up the seven was Silvio; to whom I promised not to mention his recent appreciation of a corked bottle of wine. “Hmmmm. Interesting…. Its different. But I like it”. His name has been changed (as with all) to protect his pride further. I mean its a mistake any Italian could make (well at least that’s what he told us).
Enjoyment of the Canton starts with the ale board, which rarely disappoints. New to me were Tring Brewery’s, Jock O’Legs, copper coloured with a hoppy bitter taste and Acorn Brewery’s, Barnsley Bitter. At 3.8% this dark chestnut bitter could sustain for a session with its rich flavour.
The dining room was busy but securing a table was effortless (no bookings taken under 8 diners). Presented with the option of a Salt Marsh Lamb, slowly pot roasted for 7 hours, served with Boulangere Potatoes (my mouth is genuinely watering), there was no contest and a quick show of hands confirmed we had the required 4 to manage the dish. Starter was similarly an easy choice. There was no answer other than “yes” when Meister suggested the Foie Gras toastie to share. I rub my hands with glee at the prospect.
Neither course disappoints. The toastie had as much for its novelty value than the fact I love foie gras wasn’t as rich as I thought. For £8 you aren’t going to get masses of it but what you get is more than enough. accompanied by a chutney or relish it won’t be the last time I sample this dish, or the further choice of haggis..
Served from the oven, the Lamb and Potatoes were placed in the centre of the table with serving spoon, fork and tongs. The Lamb had benefited from every minute of its 7 hours, the meet falling from the bone. The potatoes were the standout, crisp with a rich onion taste from white onions reduced to almost puree. I could order this on its own, although I don’t think my belt has enough notches to cope.
The Canton goes from strength to strength. Next stop Haggis Toastie!