In The Press
THE Blacksmith’s
restaurant, that
little gem of a
restaurant sitting
in the most
unexpected of places, at the
end of a row of terraced
houses in the village of
Bigrigg on the A595 between
Whitehaven and Egremont,
has become quite famous
among diners for its unique
cuisine, locally sourced
game and fish dishes.
But this story isn’t so much about the restaurant; it’s about the two people, Raymond Watson and his partner Angie Dean, who developed an idea they had – a hobby, really – and brought it to fruition.
The fact that this hobby succeeded is all the more amazing because of the busy and completely different lives the couple lead, and the transition they go through from their day jobs to when they are greeting customers in the restaurant four evenings a week.
Raymond is a steel fabricator, welder, blacksmith and farrier by trade, working full-time in the smithy business he owns in the village.
It’s a business he has been involved with in one way or another since he was 12, learning his early skills under the watchful eye of his father Derek. “I learned to weld and forge things on the anvil, and generally fiddle about around the smithy while the men worked,” Raymond remembers.
- by Annette Gibbons
It seems only fitting that the local blacksmith should buy the Blacksmith's pub and turn it into the Blacksmith's Restaurant. Not that Raymond Watson is the chef; it's just that he's seen the excellence of service and quality of food practised in other countries and decided to create the same in West Cumbria.
Angie Dean is an attractive front of house who makes all feel at home. We were both immediately impressed with the platter of cooled raw vegetables and mayonnaise which arrived on the table as we sat down one warm summer's evening.
Simon Battersby is the chef. He was British Gas Young Chef of the year in 1997 and worked in Ambleside before going west. He believes in sourcing good local food and is keen to produce freshness and quality in his dishes.
We weren't disappointed. We chose from the specials board. Paul opted for warm goats cheese with oven baked black pudding spiked with a roast pepper vinaigrette (£4.50) while I selected steamed Langoustine with lemon grass and sliced ginger (£5.95). The meals arrived heaped high on each dramatic plate, black and yellow respectively, dressed with fresh chive flowers. Both achieved the intention of a first course - to get the gastric juices flowing.
Although there are nine main courses on the menu, again it was the specials board that took us to Seared Tuna loin set on a selection of mixed bean compote and warm vinaigrette (£11.95) and Pan fried wild mallard sat on sesame sautéed mange trout and red onion accompanied by leg comfit and raspberry and garlic soy (£10.95).
This was stupendous! I adore oriental flavours and this one hit the spot. The mallard breast was small, fatless, cooked pink and was meaty. The leg comfit dropped off the bone into an outstanding pool of sweet and sour fllavours. Paul's huge chunk of tuna sat on the mixed beans, though in hindsight he could have swapped them for steamed spinach which wouldn't have filled him up. He very nearly didn't manage a pud! The new season's vegetables were copious and served separately, though there were ample additions to the plate with crispy parsnip and carrots to adorn each dish.
We hoped that a McGuigans Black label Shiraz from Australia (£10.75) would be the right partner for both my duck and his tuna, and as I was driving I relished the one glass, and yes, it was smooth and worked well for both dishes.
For pudding I knew that I should really chose the Tangy Lemon Tart (£3.25) to round off my flavourful dinner, but I could never resist a brulee, so it was Potted Banana (£3.25) for me. This was quite sweet, but an excellent texture and served with shortbread that I savoured with my coffee even though there were chocolate truffles.
Simon is proud to say that he makes everything himself from breads, sauces, sorbets and ice creams. And Raymond wants to give 100% attention. He believes that service is the key. The friendly ambience created by Angie is of them enjoying themselves to serve you.
Whitehaven:-
What's the Attraction? Now that industry has finally left Whitehaven, tourism is sure to fill the gap. This Georgian gem - the earliest post-medieval planned town in England, with a grid pattern still existing from the 17th century - is spending millions on beautifying its considerable natural and historical resources.
Where to Eat and Drink: Amongst a number of the more popular restaurants lies the Blacksmiths. Simply covered by "Out of town, try the Blacksmiths (01946 815800) in Bigrigg, on the A595 (open Thursday-Sunday evenings).
Excellent Food & Excellent Service at a decent price (£8-£15 for a main course, £4-£6 for a starter). I had hare pate to start, which was lovely and a generous portion followed by medallions of ostrich cooked wonderfully with a red wine source. Well recommended, probably the best place to eat in the Whitehaven / Workington area.ay-Sunday evenings).