THIR13EN

Name: THIR13EN
Address: Minehead, GB
Telephone: +447872188686
Rating: 5

Dining Experiences that are Prepared, Cooked & Served Exclusively for You

Private Dining | Weddings

19/12/2024

🍫

Been a little busy so haven’t posted much recently, here something to keep you sweet 🍬

White Chocolate Mousse, Raspberry Centre, Roasted Vanilla Cake, Chocolate Crumb, Raspberry & Kaffir Gel, Raspberry Tuille

04/12/2024

🍴

The best time of the day… dinner time ✨

Who else agrees 🙌

24/11/2024

🇹🇭 🌿 🌶️ 🍚

One of our favourite dishes from Thailand is now a great shoot season lunch special.

Partridge Pad Kra Pao!

This dish has everything you need and want from spicy, sweet, salty & a runny egg on top!

We take pride in using the English game throughout the shoot season and putting our own creative twist on it.

05/11/2024

Temporary Job ad for the shoot season 😁🧑‍🍳

02/11/2024

Celebrating 4 Years of THIR13EN!

It’s hard to believe how quickly time has passed since we first envisioned the idea for our business while on our adventure in New Zealand. When we returned back to the UK, the two of us started THIR13EN and we honestly didn’t know if the business would take off during the challenging times of Covid. We started out offering a 3 course takeaway and some instructions on how to heat and plate it 😆

A huge thank you to everyone who has placed their trust in us to make their special moments even more memorable. Along the way, we’ve connected with incredible people, created relationships with fantastic suppliers, and discovered some amazing places.

The wonderful feedback we’ve received truly fills us with joy.
To all who have supported us on this journey so far… we are deeply grateful ❤️

22/10/2024

The most delicious autumnal dessert made from figs and fig leaves 🍁

Roasted Vanilla Ganache, Fig & Kaffir Jam, Fig Leaf Ice-cream, Almond Crumb, Fig Leaf Oil

🍁

15/10/2024

🦌 🌿 🥔

We Love this season 🔥

Venison loin, Confit Venison Breast, Hash Brown, Fig Jam, Beetroot, Smoked Courgette, Venison & Truffle Sauce

10/10/2024

🐓 🧅 🔴

One of our all time favourites👌🏼

Chicken Liver Parfait, Caramelised Red Onion Jam, Sable Biscuit, Beetroot Powder

07/10/2024

🔥 Truffle Shuffle

Letting great ingredients speak for themselves!

Pan Roasted Fillet of Beef, Truffle and Chive Mash Potato, Sautéed Oyster Mushroom & Spinach, Mixed Peppercorn sauce, finished with loads of grated fresh Truffle

01/10/2024

🍞 🧈

Who doesn’t love the combination of bread & butter? it’s a must for mopping up every last drop of sauce 🔥

Japanese Milk Bread Blushed With Lamb Fat, Whipped Butter With Brown Butter & Buttermilk, Grated Scallop Roe Bottarga & Kombu Salt

26/09/2024

🍫 🌽 🍍

Corn Mousse, White Chocolate & Coconut, BBQ Pineapple, Rum Caramel, Ginger Biscuit

19/09/2024

🐟 🍉

One of our favourite snacks 👌🏼

Yellowfin tuna & compressed watermelon tart, sesame, nori, togarashi kewpie, crispy capers

16/09/2024

👨🏻‍🍳 🛎️

Service is a feeling like no other, the buzz in the kitchen sprinkled with a hint of nerves. I always say if your not slightly nervous for service, you’re not caring enough. The hours of prep lead up to the moment for the guests to eat the dishes you have created in moments.

To hear compliments from the diners with big smiles on their faces is the best feeling in the world.

Food, drink & service has the ability to leave long lasting impressions of people, so put 110% into that experience ❤️🔥

11/09/2024

🍁🍴🎯

Kicking off the first week of the shoot season with a bang! We’re looking forward to showing you some of our new dishes 🙌

Dry Aged Duck Breast, Confit & Pressed Duck Leg, Potato Pavé, Beetroot & Blackberry Gel, Olive Tapenade, Salt Baked Beetroot, Duck & Truffle sauce

01/09/2024

💡 📸 💃🏼

Lights, Camera, Action

The shoot season is here 💪🏻

26/08/2024

👨🏻‍🍳

What i love the most about being a chef is the creative process. It’s starts with a spark of inspiration, a small idea that evolves into a beautiful dish. The journey from imagination to reality is what excites me!

18/08/2024

🦆 🍾 🍒 🌱

Playing around with a new duck dish recently for a tasting menu.

We dry age the duck breast for 2 days in a brown rice miso & koji soy mix.

Dry aging duck breast is a must - this really helps draw out the moisture for that important crispy skin and impacts amazing flavour deep into the meat.

To cook duck place into a cold pan on a low heat, this will render the fat. Once the skin is crispy we slowly smoulder with pine & rosemary on the BBQ till perfectly pink

The Baby Beetroots are cooked down in sake & hon mirin until tender. We then glaze them with the sake mixture and place them over the konro grill till lightly caramelised & sticky.

A Cherryboshi purée is normally made with plums which are salted then dried. We made ours with Cherries then blended with a kaffir sugar syrup into a beautifully smooth puree.

The sauce is made from roasted duck bones finished with butter & cherry vinegar.

Garnished with sauté paak boong & Mirco fennel

Dish photos coming soon 📸

Address

Minehead

Telephone

+447872188686

Website

http://www.thir13enfinedine.co.uk/

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