Our Philosophy
At The Venture In, Ombersley, we keep our philosphy simple to ensure the individual elements of our dishes flourish without overpowering the main ingredients.
All our meat and fish is carefully sourced to ensure all flavours are catered for and the food we serve is of the highest standard. Using our expertise we smoke all meats and fish in-house, whether it's duck, chicken, or freshly caught salmon we know what flavours work.
I spent just over a year in Australia where I developed a love for seafood. Our daily changing fish specials and fortnightly fish evenings provides you with the opportunity to indulge this passion of mine.
Toby Fletcher - Owner and Head Chef
Opening Times
Lunch
Wednesday - Saturday: 12:00pm - 2:00pm
Dinner
Wednesday - Saturday: 6:30pm - 8.30pm
Here at The Venture In we are extremely proud of our award winning team. Toby is assisted in the kitchen by Aaron Wrafter and Craig Neale.
Suppliers
Over 16 years at the Venture I've been lucky to build up a team of local, passionate, and supportive suppliers
Tanners Wines
Tel: 01743 234 400
Email: trade@tanners-wines.co.uk
Dunns Butchers
Tel: 01299 251 844
Web: http://www.dunnsbutchers.co.uk/
Tudor Seafoods
Tel: 01216 226 181
Cheese Cellar
Tel: 01905 829 830
Email: depot@cheesecellar.co.uk
Ritters Courivaud
Tel: 01793 834 348
Email: sales.swindon@rittercourivaud.co.uk
Richard Tate - Game
Tel: 07768 843 267
Awards
In 1998, less than 12 months after moving into the Venture we were delighted to be awarded 2 rosettes by the AA , but 15 years on I'm even more delighted that we have been repeated this accolade every year. In that same year we were pleased to be included in the Michelin and Good Food Guides, and again our hard work has been rewarded with consistent entries each year.
In 2012 we were delighted to be awarded the accolade of 'Chef of the Year' from Worcestershire and Warwickshire Life magazine. Our teams commitment to first class service and beautiful food being recognised following nominations by our customers - thank you.
Contact
The Venture In,
Main Road,
Ombersley,
Worcestershire
WR9 OEW
Tel: 01905 620552
Set Lunch Menu
Starters
Chicken and leek veloute topped with cumin and scented froth
A seared fillet of home smoked salmon, horseradish and potato galette, poached egg and chive beurre blanc
A smooth chicken liver parfait, red onion and balsamic chutney, toasted brioche
Roast pumpkin timbale served with sauté mushrooms and a parmesan emulsion
Main Course
A seared rib eye steak, red onion tatin glazed with goats cheese, celeriac cream and red wine sauce
Roast breast of local pheasant, game and cranberry faggot, sweet pickled red cabbage and creamed potato
Market fresh fish
Stilton, celery and walnut tart, celeriac cream and gnocchi
Dessert
Prune and Armagnac tart served with vanilla ice cream
A warm chocolate brownie served with praline ice cream
An iced banana parfait served with rum, banana and pineapple crumble
Crème brulee served with cuillere biscuits
A selection of cheese, grapes, celery and wafers
Coffee and petit fours or a selection of teas and herbal or fruit infusions
Set Dinner
Starters
Soup of the day
West coast mackerel fillet coated in crisp Japanese style bread crumbs with fennel and lemon pickle
Seared Scottish scallops, confit pork belly, roasted fennel and five spice jus
Twice baked Roquefort soufflé, poached pear and rocket salad
Beef carpaccio, shallots, capers, truffle dressing, parmesan and rocket
Pan roasted breast of local partridge, roast root vegetable and leg meat ravioli and game jus
Main course
A seared breast and confit leg of mallard duck, sweet pickled red cabbage and creamed potato
Pan roasted breast of chicken and sauté chicken livers, bacon and whole grain mustard sauce
Pan fried fillet of beef topped with a stilton crust and sauté girolle mushrooms
Market fresh fish
Roast pumpkin and parmesan tart, truffle and thyme butter
Sweets
Bread and butter pudding, toffee sauce and caramelised banana ice cream
Chocolate marquise, clotted cream and griottine cherries
Pineapple tatin served with mango ice cream
Iced praline parfait served with blackberry and apple crumble
Glazed lemon tart with raspberry ice cream
Selected cheese and wafers
Coffee and petit fours or a selection of teas and herbal or fruit infusions
Sunday lunch menu
Starters
A fragrant fish consommé garnished with seafood
A pressed, pork ham hock and black pudding terrine lightly pan fried, poached egg, hollandaise sauce and Madeira jus
Home smoked salmon simply served with seasonal leaves and lemon
Twice baked Roquefort soufflé, pears poached in red wine and rocket salad
Main course
Roast sirloin of beef, Yorkshire pudding, roast chateau potatoes and red wine jus
Pan roasted fillet and confit belly pork, sweet pickled red cabbage and creamed potato
Oven roasted fillet of black bream topped with onion confit and potato scales, sauté girolle, buttered spinach, red wine jus and truffle emulsion
Roast butternut pumpkin and parmesan tart with a truffle scented butter sauce
Desserts
Crème brulee served with cuillere biscuits
Valrhona chocolate marquise, griottine cherries and clotted cream
An iced praline parfait with blackberry and apple crumble
Carmelised lemon tart and raspberry ice cream
Selected cheese and wafers
Coffee and petit fours or a selection of teas and herbal or fruit infusions
fish menu
Starters
Tomato, basil and seafood consommé
Skate fillet with a salmon, prawn and dill mousse, presented on a bed of cucumber laces and beurre blanc
Main course
Roast monkfish wrapped in bacon, crisp fried herring roes, fennel pickle and bouillabaisse sauce
Pan fried black bream fillet, sauté Scottish langoustine, canellini bean, leek and girolle fricassee, shell fish emulsion
Desserts
Bread and butter pudding, caramelised banana ice cream and toffee sauce
Crème brulee and cuillere biscuits
Valrohna chocolate marquise, griottine cherries and clotted cream
A caramelised lemon tart and raspberry ice cream
A selection of cheese, grapes, celery and wafers
Coffee and petit fours or a selection of teas and herbal or fruit infusions
Wine List
Toby Fletcher
Head Chef / Owner
As a local lad I trained in Worcester but gained experience through five star hotels in London, amazing Australian seafood restaurants, and country house hotels and restaurants across the UK.
INFLUENCES
Later my influences came from the head chefs, who took time to pass on their knowledge to me first hand and then some of the greats who televised and wrote about their passion for food, including Raymond blanc, Marco Pierre white, Gordon Ramsay, Shaun Hill, and my good friend Adam Newell.
Jonathon Hancock
Manager
Jonathon worked at Browns Restaurant in Worcester for 15 years before joining The Venture In. He's now been with us for 8 years and does a fantastic job in controlling the front of house and managing the restaurant, making sure our customers have a great evening.