Nestled in the small hamlet of Fuller Street, a short distance from Great Leighs and ten minutes from Chelmsford this award winning freehouse is somewhat of a local secret.
Originally two farmers cottages dating from the 17th century it gained a license to sell ale for two hours each day to the farm workers as they came off the fields. In 1902 it became a public house as we know it today and is surrounded by picturesque countryside which draws walkers and cyclists exploring the Essex Way via this timeless village.
This rural public house has been sympathetically refurbished throughout retaining its original beams, inglenook fireplaces and antique furnishings. There is a small cosy dining room set with old oak tables with an eclectic mix of chairs as well as a stylish private dining room on the first floor, comfortably seating a further 14 people. There is also a small taproom bar where locals meet for lively and varied topics of conversation.
Outside there is a small picket fenced garden with seating and a Mediterranean style decking area for summer al fresco dining.
Open seven days a week, The Square and Compasses has developed a loyal clientele of locals while a growing reputation for providing well kept gravity fed cask-conditioned real ales, some from local micro breweries, excellent food and an interesting choice of wines, is attracting discerning diners from further afield.
All food is home-cooked using fresh locally sourced seasonal ingredients including local lamb, beef, fresh fish and locally shot game in the winter months. Good old fashioned hearty pub classics are served alongside daily changing blackboard specials.
Whether you visit The Square and Compasses for a lunchtime pint and freshly baked baguette, Sunday lunch or relaxing evening meal you can always be assured of a warm and friendly welcome.
Breast of Pheasant wrapped in Bacon with Beetroot Relish and Braised Leg served with Honey Roasted Root Vegetable Puree
By April 13, 2015Published:
- Yield: 4 Servings
- Prep: 30 mins
- Cook: 3 hrs 30 mins
- Ready In: 4 hrs 0 min
The Square and Compasses Nestled in the small hamlet of Fuller Street, a short distance from Great Leighs and ten minutes from …
- 1 500g Beetroot cooked and peeled
- 1 500g raw white cabbage shredded
- 1 250g granulated sugar
- 1 pint white wine vinegar
- 2 tablespoon horseradish fresh
- 1 tablespoon English mustard powder
- 1 pinch salt
- 4 pheasant breasts
- 4 pheasant legs
- 8 rashers of smoked streaky bacon
- 1 turnip diced
- 1 parsnip diced
- 1/2 swede diced
- 2 carrots diced
- 1 white onion diced
- 2 garlic cloves
- 250 ml water
- 250 ml beef stock
- glasses red wine
- 3 tablespoons honey
- 1 knob Butter
- salt and pepper
- beetroot relish
- 1. Boil the cooked and peeled beetroot, shredded raw white cabbage, granulated sugar, white wine vinegar, grated fresh horseradish, English mustard powder and the pinch of salt for 20 minutes and leave to cool.
- 2. Divide into airtight glass jars and keep refrigerated.
For best results leave for 3 weeks before use.
- Pheasant (legs)
1. Seal the pheasant legs in a hot pan with a little seasoning until golden on both sides then place on top of diced vegetables in a casserole dish.
- 2. Pour wine into the pan used to seal the legs, allow to reduce by a third and then add to casserole dish.
- 3. Add the water and beef stock in equal quantities to cover legs and vegetables.
Place in oven at gas mark 5 for approximately 3 hours until legs are tender and meat is falling away from bone.
- 4. Remove legs from casserole dish and set aside.
- 5. Strain vegetables from cooking liquor.
- 6. Put half of vegetables into a food processor with 3 tablespoons of honey and a knob of butter, season to taste. Keep warm and set aside.
- Pheasant (breasts)
7. Make a small incision at the thick end of the breast and fill with beetroot relish.
- 8. Wrap 2 rashers of bacon tightly around each breast overlapping the bacon where it meets.
- 9. Gently seal in a pan until bacon is brown and crisp all over.
- 10. Add pheasant legs, remaining vegetables and cooking liquor, place in a hot oven for 6-8 minutes until breasts are cooked.
- 11. Once cooked remove breasts and allow to rest somewhere warm, but do not cover.
- 12. Slice and serve with pheasant leg, honey vegetable puree and cooking liquor.
Serve with a crisp potato rosti.