"Vive la difference!"
Roy Woodcock, Editor of The Journal.
'Despite
that French "feel" I would describe the menu as "modern British"... cooking polished and refined to the highest possible level.
The presentation adds an undoubted wow factor; with creative little
finishing touches making individual dishes look like works of art.
[...]
The fillet of local beef was just melt-in-the-mouth delicious; the blue
cheese adding just the right degree of piquancy. [...] They want to
extend their opening hours and believe me, on the strengh of his
cooking, I think he'll soon have to, because people will be clamouring
for a table.
Roy Woodcock names Joffco's at Holme-upon-Spalding-Moor as The Journal's Restaurant of the Month for September.
"A little French chic in East Yorkshire"
Heather Dixon, Indepedent and The Journal.
'A
small, informal eaterie which adopts the same principles as the rural
French restaurants, where the locals enjoy fabulous fresh food in the
informal setting of someone's extended dining room. [...] The venison is
from a farm near York, the meat from a butcher's shop in Howden and the
fruit and vegetables are all locally grown. Fresh farm eggs, seasonal
asparagus and regional cheeses all find their way onto the customer's
table in John's quest for culinary perfection.'
"My favourite restaurant..."
Gary Brothers, National Director RSM Bentley Jennison.
'I
like John and Claire's approach in giving details of the main supliers
of their ingredients, all sourced locally, although despite buying from
them, I never ever make as good a job with them as John does! [...] My
current favourite food is Joffco's venison.'
"A feather in the cap of Holme-upon-Spalding-Moor"
Emma Hawcroft, Independent and Reporter for Vixen 101 FM.
'There's
no doubt that this is a special place. Walking through that distinctive
blue door, your nose is teased by sensational aromas of sizzling beef
or roasted belly pork and your eyes are welcomed by an interior
tastefully designed with warm colours and soft furnishings by Claire.
[...] Scallops on wilted spinach, serared venison in a game jus, or
treacle tart with fresh strawberries and clotted cream ice cream, are
only a small selection of mouth-watering dishes.'
"...like a winning dish from Masterchef."
Nick Frame, Editor of The Pocklington Post
'After
making our choices, a dish of appetisers is brought out which includes
warm crispy potato skins and olives; a fine start. [...] We're offered
slices of homemade bread, walnut homemeal, tomato and basil or cheese.
[...] The beef is so tender that a serrated-edged knife is not even
needed, it simply comes apart at the slightest touch and tastes
absolutely fantastic. [...] I liked the treacle tart with homemade maple
syrup ice cream.'
