Broadstraik Inn: Elrick, Westhill
Published:
THE Broadstraik is my idea of a real pub.
There’s real ale dispensed from real pumps. There’s a fire that produces real flames.
In a world of ready-made franchised pubs, with phoney rustic brickwork and wooden beams, the Broadstraik is the genuine article.
That homespun feel is there in the menu, which spells out the ingredients’ local origins.
Meat and game comes from Paul Smith, a butcher less than half a mile away. The eggs – free range – are from Marshall’s farms.
The specials all looked tempting. But it was the turbot Caesar salad (£10.95) that hooked me.
Fresh crispy lettuce, flat-leafed parsley, big shavings of parmesan, croutons – and two turbot steaks sandwiching slices of bacon.
When you’ve fish that good, keeping the dish simple is a smart way to serve it.
Rather than have a main course, my fiancée chose two starters – king prawns with a sweet chilli dip (£5.50) and black pudding fritters (£4.95). Both were served with a dry, crispy batter and a side salad. Both were delicious.
The Broadstraik has tables outside, so it’s a great place to eat when the sun shines.
There is also a wee play area for kids.
Down sides? I think the big screen TV should be confined to the bar, however at least the volume was kept down. Westhill is on a boom, with businesses springing up.
But the Broadstraik remains among the best.
