Gastropub chefs and owners from the south of England were treated to a feast at the Coach last night (5 June) as part of the Estrella Damm Top 50 Gastropubs regional tour.
The Coach's skilled brigade, led by head chef Nick Beardshaw, showcased an 11-course menu of tasting plates from duck liver parfait to venison chilli, and lemon tart with rhubarb ice cream.
Each dish was matched with Estrella Damm.
Of the menu development where inspiration for the dishes in the pub come from, Beardshaw said: "The starting point for any dish is always what it tastes like, so it's all about deliciousness."
'Simplicity is key'
He continued: "In terms of accessibility, we don't use too many ingredients or components for our dishes, so simplicity is key.
"The informality is also the environment, so us being a pub and a laid-back pub, helps that."