Michelin Stamp of Approval for Goose
MATTHEW Tomkinson, head chef at the Goose in Britwell Salome, Oxfordshire, said the Michelin star was a "stamp of approval" for all the team`s hard work.
Tomkinson took the head chef post at the Goose last January, days before the pub was stripped of its Michelin star. He has worked with the team to win the star back under his own name.
“I can’t tell you how pleased we are. We didn’t expect the star this year, we were hoping for one in 2009,” he said.
“But we are definitely ready for it. Our ethos here is to buy well. We go for less popular cuts of decent breeds, rather than prime cuts from average animals.
"We buy locally when it’s possible and when it isn’t, we source our food carefully.
“We’re not cheap - the average spend per head is £36. Some people think more expensive food means better quality food but we all know this isn’t the case.
"Getting the star is a stamp of approval and the whole team is over the moon.”
The best-selling dish at the Goose is Royal Balmoral venison with sarladaise potatoes, glazed chestnuts, buttered curly kale and sauce Grand Veneur (£21.50).
The pub seats 40 people with an average of 250 covers per week.
Turnover is around £7,000 a week and Tomkinson hopes this will increase.
“Our front of house team - managed by Mary Reed - is fantastic. You have to match good food with good service.”
On the menu:
Starter: tortellini of smoked mackerel (£9.50)
Main: grilled escallop of wild Scottish halibut with caramalised salsify, crispy potato, wild mushroom and cep sauce (£22)
Dessert: warm pistachio cake with yorkshire rhubarb sorbet, lime cream and ginger syrup. (£6.40)
