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 our philosophy sample menus opening times the team suppliers awards gallery contact 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 we change our menus on a regular basis. our sample menus below give you an insight into the types of dishes you can expect to find at the venture in. lunch menu dinner menu a la carte -- sunday lunch menu fish menu wine list -- opening times lunch tuesday - sunday: 12:00pm - 2:00pm dinner tuesday - saturday: 7:00pm - 9.30pm 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. toby fletcher | head chef | owner jonathon hancock | manager 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: [email protected] 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: [email protected] ritters courivaud tel: 01793 834 348 email: [email protected] 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. t: 01905 620552 the venture in, main road, ombersley, worcestershire wr9 oew photography by: stuart booth photography --

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