There are very few meals more satisfying than really good sausage and mash. It’s the ultimate comfort food. The key to sausage and mash though, is the quality of the ingredients. With such a simple dish, both the sausage and the mash need to really shine, and at Oaks Restaurant in Nottingham, they really do.
I was invited to review Oaks last week and I was excited to discover more about their freshly made sausages. Oaks pride themselves on being totally local; the wood they use for cooking is all sustainable and comes from Nottinghamshire Wildlife Trust, their meat all comes from a farm in Netherfield and their sausages are made by local butchers. Even their mustard, ketchup and brown sauce are made in house and given a unique twist.
The menu features a lot of meaty choices, like sausages, burgers and steaks, but the vegetarian options came highly recommended by our waitress.
My friend and I decided to share some starters as we couldn’t choose between the pork crackling and the lightly battered sea bass with tartare sauce.
The crackling was surprisingly light and bubbly with a spicy seasoning, they went really well with my Castle Rock pale ale. The sea bass batter was similar to tempura, again very light, with plenty of fish inside. The tartare sauce was tasty but could have been a bit chunkier for me.
For my main course, off course I had to go for one of the sausages. I opted for wild boar, smoked mozzarella and purple broccoli sausage with a side of truffle mash.
The sausage was gigantic! And the side of truffle mash was equally as generous. The sausage itself was delicious, you could really taste the smokiness from the wood fire, and it had really good texture with the combination of the coarse and gamey wild boar meet, soft, melting mozzarella and tender broccoli.
The truffle mash was superb, really smooth and fluffy, well seasoned and with a gorgeous, earthy truffle hit which went really well with the sausage.
The starter and main course left me very full, but after looking over the dessert choices I just had to try the doughnuts with Marsala cream.
Warm doughnuts are nearly always good, and these didn’t disappoint, but I do think they would have been better with jam instead of the cream, but that’s just my personal preference.
Overall I was really impressed with Oaks, I love the local ethos, the staff were friendly and service was great. There are also lots of offers on during the week from steak night to bottomless brunch. I’ll be heading back very soon!
I was invited by Oaks Restaurant to review and my meal was complimentary, many thanks to the team there. All opinions are, as always, my own and I was under no obligation to provide a positive review.