We landed there on a hectic night; and taxied cab to a table with a view throughout the airstrip.
A wonderful posy of fresh flowers was a remarkably top-flight decor.
Home-made scotch egg is a fantastic test. Just how soft is the egg? Just how crispy is the crust?
In this case, this charming little starter was superior. Soft, dribbly yolk drooled from the piping-hot egg onto the yummy meat.
A little pot of apple brandy chutney was an unanticipated reward that raised this meal to a high elevation of quality.
Top of the menu’s list of ‘Prop Favourites’ is homemade slow-cooked shredded lamb Wellington.
This uncommon meal appeared on our radar appearing like a piece of what Matt referred to as ‘among the greatest sausage rolls he’d ever had’.
But sausage this was not – generous quantities ofshredded lamb were compressed into a puff-pastry ring, and slathered with a thick, abundant lamb gravy that soaked enticingly into the accompanying chips.
A pot of hot fresh veggies came along with.
This was not different from the well-known Newchurch Pie served formerly at the Pointer Inn and now at the Blacksmiths. By which we imply this is excellent – you must attempt it.
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Fish of the day was a traditional seabass fillet, fried well with wonderful crispy skin and soft flesh.
A handful of garlicky king prawns topped the fish, simply in case you desired more. And we did.
Chips and salad were pub grub requirement, abundant and fresh.
We shared a dessert from what was splendidly determined as the puddings menu.
Profiteroles filled with salted caramel cream were as good as they sound. Topped with Belgian chocolate sauce this was a high-flying end to our meal.
The Propeller Inn is a warm and inviting pub with a couple of pleasurable and uncommon things on the menu.
Nor do they leave those in economy class – you can get timeless pub grub requirements here at a sensible cost.
Service was well above average – we seemed like we’d got a totally free upgrade to business class.
We enjoy to advise you take the Propeller Inn for a spin.
Matt and Cat’s costs
Scotch egg £8
Seabass and prawns £18.50
Lamb Wellington £18.50
Profiteroles £6.95
Total £51.95
