Cavernous and high ceilinged, the pub is split in to a dining area with table service, and an expansive main bar area in which an eclectic array of furniture enables vast number of customers to be seated comfortably. The interior is very bold surrounded by dark wallpaper, with the restaurant area boasting tasteful lighting and attractive wood panelling, and a main space that borders on dingy, despite the inclusion of a few plush sofas and armchairs and a rich burgundy colour scheme.
Scottish Head Chef Keith Stewart has been serving classic European cooking at The Dog & Fox for the past six years. His passion for top quality seasonal produce is reflected in their menus, and the choice to always serve foods that make the most of the British Farmer's Larder.
We started off with the most divine Salt and pepper squid served with a lemon mayo! John had the Fish and Chips and I had a Chicken couscous salad which was also very tasty! We had a great celebration as it was our last night together (and not knowing when we will see each other again), so tequila and Jagermeister attended too, which we both regretted the next morning!!!
Dog and Fox is a lovely pub and is ideal for watching saturday afternoon rugby matches! I will definitely go back for the squid!!!
Here is my recipe for Salt and Pepper Squid:
1 dried red chili
3 Tbsp maldon sea salt
2 Tbsp Sichuan peppercorns
500 g rice flour
1 kg squid, cleaned
500 ml peanut oil
2 limes, cut in half
Dry roast the chili, salt and peppercorns in a pan over a low heat until the salt starts to turn golden and spices fragrant. Place into a mortar and pestle and cool. Once cool grind into a fine consistency.
Mix through the rice flour. Heat oil in a wok or saucepan to 180 C (a sugar thermometer is the safest way to check your temperatures or use a deep fat fryer). Cut squid into thin strips keep the tentacles whole, Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch, Drain onto paper towel and place onto you plate. Serve with some chopped coriander over the top, a bit more salt if you wish and also some lime wedges and lemon mayo!
Great with an Asian beer!!
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