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Darwin's Kitchen Shrewsbury - Review

Last week we were kindly invited to Darwin's Kitchen in Shrewsbury to the launch of their new and exciting menu. Award-winning Chefs Daniel Smith (exec) and Daniel Brearley focus on using the freshest and most seasonal produce within 25 miles.

The two Dans have formed very good relationships with local suppliers who provide Darwin's Kitchen with the freshest and highest quality ingredients and they aim to cook this produce with global inspiration and lots of creativity.

Darwins Kitchen Bar and Rooms Shrewsbury outside picture

I love that food and drink is sourced within 25 miles of Shrewsbury where possible, I really think that is absolutely fantastic. The two Chefs are obviously very passionate about food and how it's presented because honestly, it was on par with going into a fancy top restaurant.

On arrival, we were greeted by yet another Dan! He's not a chef, he is Dan the General Manager, a lovely friendly guy who is clearly passionate about the place, and took time to talk to us about the food we had chosen from the new menu.

Very warm and welcoming, just love the bar and the 'Locally Sourced and Lovingly Made' slogan above it. They serve hand-picked wines and spirits from the best local vineyards and distilleries in Shropshire.

The Bar at Darwins Kitchen Shrewsbury

Let me show you the main conservatory dining room although they do have another room which is more formal in style.

Conservatory at Darwin's Kitchen Shrewsbury

The conservatory dining room from a different angle.

Conservatory at Darwin's Kitchen

Meet the team. Danielle DiTella, Daniel Smith (exec chef), Daniel Brearley and Ann DiTella the owner of Darwin's Kitchen.

That evening Darwin’s Kitchen welcomed Suppliers:

Wenlock Edge Farm, Cherrington Farm, Barworths Fishmongers, Adlards, cured meats and cheese, Corbet’s, Game Specialists, Shropshire Rapeseed Oil, Hollowdene Hens Eggs, Strawberry Fields British Lop Pork, Moyden’s Cheese, Astley Vineyards award-winning wine from Stourport. Plus The Shrewsbury Market Hall and Henstone Gin, Aroma Tea and Coffee Merchants, amongst others.

We spoke to a very interesting guy called Adam from Aroma and we are now both so knowledgeable about coffee, we could win a Mastermind quiz. Apparently, the coffee bean is actually not a bean, but a seed - who knew?!

So now you've seen the conservatory restaurant and read a bit about the suppliers and seen the boys behind the food, here's what we had to eat.

While we were waiting we had Chef's Homemade Bread with Miso Butter, now my picture turned out awful so I won't post it.

Two little bread rolls were warm for the oven and the miso butter was truly delicious but there was too much butter for the amount of bread but oh my goodness I think as Gregg Wallace would say 'I could happily bury my head in it'. 😋 * Note to Chefs Dan and Dan, I need your Miso butter recipe!

First up, my starter, Seared Scallops, Textures of Cauliflower and Appleyard's Black Pudding.

Seared scallops with black pudding and cauliflower

Paul had Heritage Tomato and Sweet Pepper Tart Fine with Ragstone Goats Cheese and Rocket.

Heritage Tomato and Sweet Pepper Tarte Fine

Main for me was Shropshire Sirloin Steak with King Oyster Mushroom, Confit of Tomato and Hand-cut Chips which you can see in the background. The steak was truly special, it had a lot of taste and was cooked to perfection.

I'll be honest, as always, and say that on the night, the chips kind of let this dish down because they were not very crispy and I do like nice, fat crispy chips. I'm certain they are usually crispy but they wasn't that night. Oh my goodness, I'm feeling like a food critic!

Main for Paul, was the 8oz Kitchen Steak Burger, Appleyard's Oak Smoked Bacon, Appleby's Cheshire, Iceberg and Tomato Jam. The bun was nicely toasted both sides and he said the burger was truly the best!

Kitchen Steak Burger with Tomato Jam

I'm not a dessert person but Paul makes up for that, he can easily eat two! But then I saw CHEESE on the menu. 😍

So, I had the Shrewsbury Market Hall Local Cheese with Quince Jelly, Celery, Grapes Chef's Chutney, Artisan Crackers. Executive Chef Dan makes the artisan crackers himself and he does a great job as they are outstandingly moreish.

Shrewsbury Market Hall Local Cheese with Quince Jelly

Paul was in dessert heaven when he had the Baked White and Dark Chocolate Cheesecake, Boozy Cherries, Cocoa Nib Tuille and Vanilla Cream. 'That was the best dessert I've ever had' were his words to GM Dan.

Baked White and Dark Chocolate Cheesecake

All in all, the food was presented very well and totally delicious. Wine and beer glasses were spotless, I have a thing about clean glasses so was pleased to see they were perfect.

Service was excellent, staff did not know I was a blogger and was going to write about Darwin's Kitchen so you can't say they were just being nice. Everyone and everything about the evening was just lovely.

Many thanks to Darwin's Kitchen for the invite and all the very best for the future, we're not far away and will for sure visit again soon.

For more info pop over to Darwin's Kitchen website.
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Twitter @DarwinKitchen
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Disclosure: We were guests at Darwin's Kitchen. As always, all thoughts and opinions are my own. I was not required to write anything positive. Thanks also to Siobhán at CONNOR PR it was great to meet you!

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