Tradition and innovation: cornerstones of a new menu

In the final post about the creative team behind Mud Docks new Autumn/Winter menu, we reveal the secret of how to strike a balance between new taste developments and tried and trusted favourites. 

Lemon tart with creme fraiche and raspery coulie

Please us us about the new menu!

Anna: "The a la carte menu and all the starters are new for this season.  

"We have struck a balance. Some innovation and also tradition. We gradually take things forward, while remaining true to the Mud Dock style.

"People love the Stuffed Chicken, it has mozzarella and pesto and is wrapped in Parma ham. We present it with roasted seasonal vegetables. It is a good example of what Mother Nature gives us season by season. It is simple, good food, and I can't believe how popular it is."

Is there one dish that stands out?

Magda: "Hunter's Stew has been a revelation, it's very popular. It's a brilliant dish for the cold winter evenings.

"It is our own recipe, and people seem to love it. We have wine in there and cabbage, vegetables and, of course, the venison which is the cornerstone meat ingredient. But the 'secret ingredient' sauerkraut.

"This dish is actually a proper Polish recipe that we have made our own at Mud Dock. It comes with roasted potatoes. It is a dish for hungry people. Cyclists come here after a long ride and greedily eat that one up."

Anna: "The smoked mackerel bruschetta with roasted apple is also going incredibly well. I'm not surprised, I love that, too."

You can find the first instalment of this four-part interview right here. 

Honest food made from the best ingredients

In the third instalment of our interview with Head Chef, Magdalena Ochonska and Restaurant Manager, Anna Grejner-Ciszkiewicz, it's all about the à la carte options.

Warming, fresh, honest food for hungry people

Anna: "The à la carte menu and the starters are all new for this season.

"We have struck a balance. Some innovation and also tradition. We gradually take things forward, while remaining true to the Mud Dock style.

"People just love the stuffed chicken. It has mozzarella and pesto and is wrapped in Parma ham. We present it with roasted seasonal vegetables. It is a good example of what Mother Nature gives us, season by season. It is simple, good food, and I can't believe how popular it is.

Magda: "Hunter's Stew has been a revelation, it's very popular. It's a brilliant dish for the cold winter evenings. It is our own recipe, and people seem to love it. We have wine in there and cabbage, vegetables and, of course, the venison which is the cornerstone meat ingredient. But the 'secret ingredient' is sauerkraut. This dish is actually a proper Polish recipe that we have made our own at Mud Dock. It comes with roasted potatoes. It is a dish for hungry people. Cyclists come here after a long ride and greedily eat that one up.

Anna: "The smoked mackerel bruschetta with roasted apple is going incredibly well. I'm not surprised, I love that, too."

Next time round we learn about what inspires Magda's cooking.