Before we even start on the food, let’s talk about the amazing staff at The Thatch in Thame. Evelin Rae the general manager (see main pic) who’s been there for countless years, and our waitress Jade who looked after us so admirably.
Getting staff at all is pretty difficult in the current clime, but these excellent individuals who make you feel both welcome and at home, are worth their weight in gold.
It was a pleasure to be back at Thame’s beautiful 16th century hostelry, run by Peach Pubs since 2008, whose credibility and consistency continues unabated, knowing that our lunch there would deflect from the blustery weather outside.
There are multiple areas to enjoy its traditional cuisine; a light airy dining room, or a series of snug coves which we chose, as well as a proper bar for the locals, a haven for those with dogs, children or the desire to escape the weather.
The appetising menu has also been updated with a new ‘deli plate section’ to whet the appetite, as well as a strong starter selection, and we dived in – opting for the smoked haddock rarebit with toasted ciabatta (£6.75) and the ham hock and vintage cheddar croquettes (£7.25).
The croquettes won, a master class in texture – crunchy and hot on the outside, soft inside, the strength of the cheese and taste of ham still conspicuous.
Choosing what came next was harder, so many wonderful offerings, but the extensive specials board caught our eye, particularly Jimmy Butler’s maple cured gammon ribs with chips and a crispy poached egg (£18) impossible to resist.
The wellingtons were another big pull, beef of course or the interesting veggie variation – celeriac and mushroom (£19) with an olive oil mash, spinach, ruffle jus and a glass of Malbec, win win.
And as we cut into the plump yolk hidden in its crispy coating and ploughed through the moist succulent gammon and really light, salty chips, the magic started working.
Th wellington was substantial with seasonal veg and a hearty gravy, rich with pastry, filling and a layer of ceps.
But for me the main attraction still beckoned; the pear and blackberry bakewell tart with vanilla ice cream, which had my name on it, and absolutely lived up to expectation. Soft, crumbly and tart with fruit it hit the spot.
Another interesting option was the TOUCH OF SWEETNESS – a smaller slice of the cheese cake (Basque with spiced poached figs and a pistachio crumb) plus a cup of tea of coffee for £7. Tick tick. Like a creme caramel, with bitter sweet softness, the figs were however rather overpowering.
And as Jade served our coffees and stopped for a chat, I reflected on how much credit should be given to restaurants that not only survived the pandemic, cost rises, staff shortages and the ongoing hospitality crisis but bolster the industry in their consistency and continual high standards, because surely that’s what hospitality is all about.
So hats off to The Thatch and we will see you again soon.
The Thatch, Lower High Street, Thame https://www.thethatchthame.co.uk
