DINNER 20 20 Snacks Seafood Starters Salads & Sandwiches

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DINNER 20 20 Snacks Seafood Starters Salads & Sandwiches

Snacks Scotch Egg £5 DINNER 20 Yorkshire Buck £7 Fried Yorkshire Fettle & Talbot Honey £8 A Selection of Cured Pork from Todmorden £9 Mutton Scrumpets & Herb Mayonnaise £6.50 Sausage Roll £3 20 Starters Blue Bird Bakery Basket & Olives £5 Twice Baked Yorkshire Vintage Cheddar Soufflé, Spinach & Grain Mustard £7.50 Chopped Raw Hanger Steak with Tomato Dressing, Capers, Parsley, Croûtons & Horseradish £9.50 Roasted Beetroot & Hazelnut Salad, Crumbled Goats Cheese, Pear Puree £8 Pork Terrine, Mustard Fruits, Toast £8 Celeriac & Apple Soup with Toasted Hazelnuts (v) £6 Devilled Kidneys on Sourdough £7.50 Seafood Steamed Mussels with Leeks, Cider & Creme Fraiche £8.50 Freshly Picked Crab with Mayonnaise on Toast with Fennel & Dill Salad £12.50 Gin Cured Salmon with Chicory & Orange Salad £8.50 Smoked Haddock & Corn Chowder with Bacon £9.50 Salads & Sandwiches Autumn Salad - Black Fig, Beetroot, Spinach with Chickpeas, Goats Curd & Balsamic (vg) £11 Roast Pumpkin, Watercress, Lentils, Almonds & Pomegranate with Pumpkin Seed Dressing £11 Hot Smoked Salmon Bowl- Fine Beans, Radishes, Pickled Cucumber, Fennel, Dill & Horseradish £13 Spinach & Feta Filo Tart, Spiced Tomato Sauce, Green Beans £12.50 Butternut & Polenta Gnocchi with Wild Mushrooms, Onions, Mascarpone, ‘Ewe Beauty’ & Sage (v) £12.50 Sides Wensleydale Potatoes £4 | Hand Cut Chips £3 | French Fries £3 Minted New Potatoes £3 | Brussel Sprouts and Bacon £4 | Braised Red Cabbage £4 Spinach Buttered £4 | Wilted Autumn Greens £4 Mains Game Pie, Mashed Potatoes & Greens £17.50 Poached Hake Fillet, Roasted Salsify & Spinach with Hazelnuts and Chive Dressing £17 Pan Fried Sea Bream, Buttered Leeks, Crushed New Potatoes, Lemon & Brown Shrimp Butter Sauce £18 Flat Iron Chicken with Mashed Potato, Creamed Bacon, Wild Mushrooms & Tarragon £13.50 Talbot Fish Pie- Smoked haddock, Salmon, Cod & Tarragon with Buttered Garden Peas £12.50 Slow Cooked Ox Cheek, Creamed Mash, Parsnip Puree, Kale & Braising Sauce £20 Grilled Pork Chop with New Potatoes, Baby Gem, Peas, Bacon & Duke of Wellington Sauce £16.50 Bone in Rib of Yorkshire Beef, Hand Cut Chips, Bone Marrow, Watercress & Yorkshire Gravy £70 (for two) Fillet of Yorkshire Beef Hand Cut Chips , Watercress & Bearnaise Sauce £34 10oz Bavette Steak & Peppercorn Sauce £13 Prices include VAT. A discretionary service charge of 10% If you suffer from allergies, please ask a member of staff will be added to your bill for recipe information before you order your food..

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Fish Meat Salads & Vegetables Starters Sandwiches Roasts Cured
Snacks Cured Meats Fish Scotch Egg £5 Sausage Roll £3 Lombo £5 Poached Brill, Asparagus, Jersey Royals & Sauce Verte £24.00 Buttermilk Fried Chicken & Herb Aioli £6 Salamino al Tartufo £5 Hake Fillet, with Aligote Potatoes & Wild Garlic £15.50 Oysters- West Mersea Rock £3 Basque Pork Saucisse Seche £5 Whole Torbay Sole with Turnip Tops, Salted Anchovy & Lemon £18.00 Porlock Bay Rock £3.5 Proscuitto di Parma £6 Battered Whiting with Chips, Peas & Tartare Sauce £13.95 Sml. Board £10/Lrg Board £20 Fried Westcombe Curds & Harrisa (v) £6 Meat A little plate of pickles (v) Bertinet Sourdough & Butter £2.5 Starters Chargrilled Middlewhite Pork Chop, Bacon & Butter Beans £20.95 Gypsy Eggs- Nduja, Peppers, Tomatoes, Potatoes & Cacklebean Eggs £9 Pan Fried Calves Liver, Creamed Potatoes, Crispy Proscuitto & P.X Onions £16.00 1/2 Pint of Shell on Prawns & Mayonnaise £7.5 Beef & Guinness Pie, Mashed Potato & Purple Sprouting Broccoli £17.95 Rabbit, Pork & Prune Terrine with Pickled Walnuts & Toast £8 Sides £4.95 Twice Baked Cheddar Souffle with Spinach & Grain Mustard (v) £8.5 Roasts Devilled Kidneys on Sourdough Toast £8.5 Aged Aberdeen Angus Beef £18 French Fries Yorkshire Pudding & Horseradish French Onion Soup with Gruyere & Crumbs £6.5 Triple Cooked Chips Kelmscott Pork Loin £18 Salads & Vegetables Apple Sauce & Crackling Buttered Jersey Royals Wye Valley Asparagus, Poached Cacklebean Egg & Hollandaise (v) £12.50 Roast Chicken& Pigs in Blankets £18 Baby Gem Salad Roast Potatoes & Bread Sauce or Ricotta Gnudi with Watercress, Bottarga & Berkswell
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BAR SNACKS Padron Peppers, Olive Oil, Sea Salt £4.00 Wild Boar
BAR SNACKS Padron Peppers, olive oil, sea salt £4.00 Wild Boar Sausage Roll, English mustard £4.00 Black Pudding Scotch Egg, remoulade £5.00 Mixed Olives £3.50 Crispy Chicken Wings £5.50 Baby Back Ribs, BBQ sauce £5.50 STARTERS Celeriac, Apple & Truffle Soup, croutons (V) £7.50 Heritage Beetroot & Goat’s Curd, caramelised baby onions, rocket oil (V) £8.50 Duck Hearts on Toast, girolles, tarragon cream £8.50 Treacle Cured Salmon, ginger & lemongrass gel, charred spring onions, radishes £9.00 English Charcuterie Board, remoulade, cornichons, toast £9.00 Devilled Kidneys, sourdough toast £8.50 Hot Smoked Trout Pate, horseradish, smoked eel £9.00 Girolles on Toast, tarragon cream, Cotswold Legbar egg, shaved black truffle (V) £9.00 Steak Tartare, capers, cornichons, mustard, quail’s egg, truffle mayonnaise £9.00 / £16.00 SALADS Butternut Squash, Red Onion, Goat’s Cheese, watercress, pumpkin seeds, chilli (V) £7.50 / £15.00 Chicory, Harbourne Blue Cheese, Figs, walnuts, house dressing (V) £7.50 / £15.00 MAINS Local Wild Mushroom Linguini, tarragon cream, parmesan (V) £15.50 10oz Pork Tomahawk, bubble & squeak, seasonal greens, wholegrain mustard sauce £17.50 Whole Local Partridge, fondant potato, savoy cabbage, whisky & quince sauce £17.00 Beer Battered Fish, hand cut chips, crushed peas, tartare sauce £14.50 12-Hour Smoked Short Rib, red cabbage & gherkin salad, truffle macaroni cheese £22.00 Slow Cooked Beef Shin, tagliatelle, parmesan £12.50 Smoked Beef & Horseradish Pie, mashed potato, seasonal greens £14.50 Home Made Venison Burger, mustard
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Cooking with Glass Ovenware
Technological University Dublin ARROW@TU Dublin Pamphlets Publications 1938 Cooking with Glass Ovenware Phoenix Glass Oven Ware Follow this and additional works at: https://arrow.tudublin.ie/culhispam Part of the Other Food Science Commons Recommended Citation Phoenix Glass Oven Ware, "Cooking with Glass Ovenware" (1938). Pamphlets. 24. https://arrow.tudublin.ie/culhispam/24 This Other is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Pamphlets by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License ) JC.f/1 / .:•. Page Page .A.lmouu Tart 33 Ginger Pear Salad 44 .Apple Surprise ... 26 Ginger Cake ... 38 .Apple Spice Pudding 31 Golden Rice Pudding 33 .Apple Snow . .. 44 Hake Au Gratin 13 .Bacon and Prune Savoury 21 Hints on How to get Best Bacon and Egg Savoury 17 Service from Phoenix .Bacon and Fish Rolls ... 11 Improved Oven Glass 48 Bacon and Walnut Savoury 19 Kipper Salad 43 !Baked Stuffed Cucumbers 4 Lemon Pie ... 33 <Baked Herrings ... .. 10 Love Apple Pie 7 Baked Gooseberry Pudding 27 Mayfair Grill 21 Baked Liver ... ... .. 1G Marrow Soup 4 Baked Beef Steak Pudding 17 Moulded Fish Salads 47 Baked Pork Chops ... 20 Mock Filet Mignon 20 Bal..ed Rhubarb ... 29 Mocha Cake ... 37 Baked Custard 26 Mushrooms Au Gratin 6 Banbury Apple Pie 29 New Zealand Steak 1~ Braised Tomatoes ... 7 Norwegian Cream 44 Braised Chicl<en .
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SUND a Y LUNCH 2019 Mains Starters & Seafood Aperitifs Sides
SUNDAY LUNCH 2019 SUNDAY Aperitifs Bloody Mary (Caesar) £7.50 Buck’s Fizz £9.50 Fresh Orange Juice £4.00 Set Sunday Lunch 2 courses £20 3 course £27.50 Twice Baked Yorkshire Matured Keen’s Cheddar Souffle, Spinach & Grain Mustard Country Style Pork Terrine with Mustard Fruits & Bluebird Sourdough Toast Talbot Cure Salmon with Beetroot & Caper Salad, Horseradish Creme Fraiche Leek & Potato Soup (v) Aged Rump Of Yorkshire Beef, Yorkshire Pudding & Horseradish Butternut Squash ‘Steak’ with Radicchio, Spinach & Raisins, Red Onions & Pine Nuts (v) Talbot Fish Pie -Smoked Haddock, Salmon, Cod & Tarragon with Buttered Garden Peas Yorkshire Rhubarb Crumble & Custard Steamed Ginger Pudding, Butterscotch & Custard Starters & Seafood Devilled Kidneys on Sourdough £7.50 Twice Baked Yorkshire Matured Keen’s Cheddar Souffle, Spinach & Grain Mustard £7.50 Chopped Raw Hanger Steak with Tomato Dressing, Capers, Parsley, Croutons & Horseradish £9.50 Country Style Pork Terrine with Mustard Fruits & Bluebird Sourdough Toast £7.00 Talbot Cure Salmon with Beetroot & Caper Salad, Horseradish Creme Fraiche £8.50 Leek & Potato Soup (v) £6.00 Sides Wensleydale Potatoes £4 | Hand Cut Chips £ 3 | French Fries £3 Minted New Potatoes £3 | Sprouting Sprouting Broccoli £4 | Cavelo Nero £4 Spinach-Creamed or Buttered £4 | Heritage Tomato Salad £4 Dressed Baby Gem Lettuce Salad £3 | Yorkshire Pudding £1 Venison & Claret Pie, Buttered Greens & Mashed Potatoes £15.00 Mains Whole Plaice, New Potatoes, Buttered Spinach, Brown Shrimps £16.50 Talbot Fish Pie -Smoked Haddock, Salmon, Cod & Tarragon with Buttered Garden Peas £12.50 Crisp Fillet of Seabream with Purple Sprouting Broccoli, Roasted Red Peppers, Almonds & Olives £14.00 Butternut Squash ‘Steak’ with Radicchio, Spinach & Raisins, Red Onions & Pine Nuts (v) £12.50 Half a Roast Cauliflower with Garlic Mayonnaise, Salsa Rosso (v) £11.50 Roasts Aged Rump Of Yorkshire Beef, Yorkshire Pudding & Horseradish £17.5 Free Range Chicken with Pigs in Blankets & Bread Sauce £16.5 Loin of Middlewhite Pork with Crackling & Apple Sauce £17.5 Roasts Inc.
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BREAKFAST 7Am - 11.30Am Weekend 8Am - 11.30Am
BREAKFAST 7am - 11.30am Weekend 8am - 11.30am VIENNOISERIE all made on the premises Cannelè Bordelais 2.25~Croissant au Beurre 3.95 Banana Bread, Vanilla Butter 3.50 Pain au Chocolat 4.50~Pain aux Raisins 4.50 Croissant aux Amandes 4.75 The Wolseley Müesli ........ 4.75 Birchermüesli .......... 5.50 Granola . .....5.75 ~ with banana 6.75 Pink Grapefruit . ........4.50 Caramelised Pink Grapefruit . .....5.50 Yoghurt: Greek, Goat or Low Fat . .....3.50 Prunes with Elderflower. .......5.25 Yoghurt Pots ......savoury 6.50 fruit 7.25 Fresh Fruit Salad .........8.25 Classic Porridge .........4.95 Creamed Porridge Oats with an Apricot Compote ..6.75 Crispy Bacon Roll ....7.25 ~ with fried egg 9.25 Bagel, Smoked Salmon & Cream Cheese ....14.75 French Toast or Pancakes with bacon 11.75 or berries 12.75 Smoothies Matcha, Medjool Dates & Almond Milk 6.75 Apple, Beetroot, Ginger & Aloe Vera 6.75 Carrot, Apple, Ginger & Turmeric 6.75 The English 18.75 choice of Fried, Poached or Scrambled Eggs with Bacon, Sausage, Baked Beans, Tomato, Black Pudding and Mushroom Fried, Poached or Scrambled Eggs ......5.50 2 Boiled Eggs with ‘Soldier’.........7.25 Omelette gruyère 10.25 jambon 10.50 arnold bennett 13.75 Eggs Benedict .......small 9.00 large 16.25 Smoked Salmon and Scrambled Eggs.......17.25 SPECIALITIES Egg White Frittata, Harissa Spiced Tomatoes ...9.75 Mashed Avocado on Toasted Foccacia .....10.75 Grilled Kipper with Mustard Butter ......11.75 Devilled Kidneys with Crispy Bacon ......12.25 Fried Haggis and Duck Eggs with a Whisky Sauce ..12.75 The Wolseley Fishcake, Poached Egg small 8.75 large 17.50 Smoked Haddock Kedgeree .........15.75 Coffee Espresso .....small 3.35 large 4.35 Macchiato .....small 3.35 large 4.35 Noisette ........
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Starters Mains
STARTERS Today’s soup £3.95 home baked bread Charleton farm asparagus & hollandaise £7.95 Chicken liver pate £7.25 Fiddy’s chutney & toast Wee haggis & quails egg “scotch egg” £5.95 Isle of Arran mustard Potted Goosnargh duck £7.25 little pickles, apple & sourdough Clancy Wood wild mushrooms “On Toast” £7.95 poached egg & Hollandaise sauce Bread board £4.90 with grissini, olives extra virgin oil & aged balsamic Ploughman’s Platter £18.50 honey roast ham, potted duck, wee scotch eggs, Mull Cheddar, chunky vegetables, potato salad, pickles & bread Seafood Platter £25.00 smoked salmon, Orkney rollmop herring, Pittenweem crab, Shetland mussels, salt cod croquettes, potato salad, mixed leaves, lemon & bread MAINS One under homemade burger £11.95 bacon, onions, cheddar, fries Lemon & thyme chicken £14.50 humus, couscous, asparagus Orecchiette “little ears pasta” £9.75 peas, broad beans, mint, ricotta Dornoch lamb “Barnsley Chop” devilled kidneys £15.95 braised gem, peas & shallots 10oz Orkney rib eye steak £23.95 hand cut chips, roast tomatoes Mull of Kintyre cheddar “bridie” £13.20 young leeks, jersey potatoes FRESH FROM SCOTTISH SEAS Anstruther lobster salad £17.95 Anstruther lobster from the grill £15.50/£30.00 Crab cocktail with “crab toasties” £8.95 Linguine pasta, mussels, king prawns & chilli £12.50 “Fish n Chips” £12.95 Eden Brewery beer battered Scrabster haddock, chips & mushy peas Shetland Smoked salmon £9.95 lemon, capers, shallots Steamed Shetland Mussels £8.95 white wine, shallots, parsley Whole grilled Plaice £14.50 samphire, jersey royals, sprouting broccoli SIDES Fries or Chips £2.95 Truffle parmesan fries £4.95 Mixed leaf salad £3.50 Caesar Salad £4.50 Macaroni Cheese £3.50 Potato Salad £2.95 PUDDINGS Knickerbocker Glory £5.75 Hot melting chocolate pudding £6.95 please allow 15mins Cairnie Farm strawberry trifle £5.95 Charelton Farm red berry pavlova £5.95 Scottish cheese, oatcakes & chutney £7.50 Vanilla ice cream with toffee sauce £3.75 .
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JULY and AUGUST 2021 Dining Menus SIGNATURE MENUS – July and August 2021
JULY AND AUGUST 2021 Dining Menus SIGNATURE MENUS – July and August 2021 July and August – We think of entertaining outdoors; an abundance of salads and soft fruits in the vegetable plot; quaffing delicious pale rosé wines; and enjoying colourful flavoursome mediterannean style cooking. In this menu we have included an exciting variety of salad based starters, delicious British coastal seafood, some lighter main courses including stonebass, poussin and roe deer, and a celebration of English summer garden desserts. Emma Spofforth and Peter Gladwin Chefs FIRST COURSES Chilled Gazpacho, Basil Sorbet, Pumpernickel Crumb This dish is suitable for Vegetarian and Vegan guests Smoked Eel, Cucumber Ribbons, Coxes Apple, Horseradish Supplement £4pp Spiced Beef Bresaola, Burrata, Heirloom Tomatoes, Rose Geranium Dressing Courgette Flowers stuffed with Feta and Pinenuts, Honey Dressing This dish is suitable for Vegetarian guests Gin Cured Gravadlax, Shaved Fennel & Radish , Dill Crème Fraïche Smoked Eel, Beetroot and Mint Carpaccio, Cucumber Ribbons, Coxes Apple and Horseradish Rape Seed Oil and Pomegranate Molasses, Toasted Hazelnuts This dish is suitable for Vegetarian and Vegan guests SECOND COURSES These may be selected as an additional course or as a hot starter Devilled Dorset Crab Cakes, Lemon Butter Sauce, Wild Garlic Oil Chargrilled Quail Breast, Cauliflower and Grape Salad, Maple Yoghurt Dressing Summer Chantarelle Arancini, Braised Puy Lentils This course is suitable for Vegetarian or Vegan guests Seared Fillet of Halibut Sauce Bercy, Charred
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Food, Farming, & Rationing
FOOD, FARMING, & RATIONING Upton Abbey: An Improvised Comedy of English Manors Researched by, Andee Atkins 1 INTRODUCTION Between a buffet style breakfast, a three course lunch, lavish tea, and an eleven course dinner, much of our family’s day was taken up with eating. This being said, food was scarce in Britain due to the lack of farms in the UK at the time. The annulment of the Corn Laws in 1846 brought free trade letting Brazil, Australia, and Germany dominate the British market (Stearman 4). By 1914, Britain was dependent on imports for 78% of their wheat and 40% of their meat (Stearman 8). This became especially problematic when, “by 1917, Germany [had] declared unrestricted warfare and sank one in four merchant ships in the Atlantic” (Stearman 4). The lack of farms and dangers of import meant that only the wealthy could afford to maintain the style of eating to which they were accustomed. While most of Britain was struggling with rationing, our noble family was enjoying the fruits of their self-sustaining estate. RATIONING AND THE AGRICULTURAL SPHERE Rationing in Britain was not introduced until January 1918 and was very unpopular. Each person was allotted 2lb of meat, ½ lb sugar and ½ lb total fats each a week, from the lowest scullery maid to King George himself (BBC). Since Upton has its own farms and dairies, only the rationing of sugar would affect our estate’s kitchen. Mrs. Ogmore would pool together all of the family and servant ration cards in order to make the estate’s meals. BASICS OF UPSTAIRS DINING ● Guests would arrive at 7:30 for the hors d'oeuvres ● Style of dining was known as 'Service a la Russe' ● 11 Courses ○ Hors d'oeuvres (often oysters or caviar) ○ Two soups (one thick, one clear) ○ Two kinds of fish (one boiled, one fried) ○ Entrée ○ Removes (side dishes) ○ Roast and salad ○ Vegetables ○ Hot dessert ○ Ice cream and wafers ○ Fresh and dried fruits ○ Coffee and liqueurs 2 UPSTAIRS MENUS Breakfast ● Fruit, Eggs, Sausages, Kippers, Kedgeree, Devilled kidneys Tea ● Scones (Served with Clotted Cream) ○ Sweet cream, Mixed berry, Etc.
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SBS Food Dec 1
WEEK 49: Sunday, 1 December - Saturday, 7 December 2019 ALL MARKETS Date Start Time Title Episode Title Digital Epg Synopsis Country of Origin Language Repeat Classification Closed Captions Subtitles Istanbul Secrets: The Culinary 2019-12-01 0500 Shane Delia's Spice Journey Turkey Back in Istanbul, Shane peeks behind the veil to discover a side of this city, and its culinary traditions, rarely seen by visitors. AUSTRALIA English-100 RPT PG Y Y Underbelly Brett goes to Krabi Province in the south west of Thailand to learn how to create a full Thai meal. He learns from a local chef and then talks his way into a Muay 2019-12-01 0530 The Travelling Chef Krabi Province, Thailand NEW ZEALAND English-100 G Thai class with a Muay Thai master. Brett goes to Singapore and to learn more about the food of the little known Paranakan local culture. Peranakans surround their recipes in secrecy, but Brett 2019-12-01 0600 The Travelling Chef Singapore NEW ZEALAND English-100 G manages to convince two locals to share. MasterChef UK presenter, John Torode, leads the culinary exploration this week, with help from the Michelin starred master of Italian cuisine, Theo Randall, and 2019-12-01 0630 Saturday Kitchen Saturday Kitchen Series 3 Ep 9 UNITED KINGDOM English-100 PG English chef, Andi Oliver. 2019-12-01 0730 The Urban Vegetarian Lot On Your Plate, A Host Desiree Nielsen serves up delicious meals for a busy lifestyle, from a mouth-watering breakfast burrito to a no-carb cauliflower pizza. CANADA English-100 G 2019-12-01 0800 The Urban Vegetarian Low Carbs No Problem Host Desiree Nielsen shows us low-carb options for any meal of the day.
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Lunch Menu Salads
See overleaf for sides, larger main courses, LUNCH MENU & delicious desserts SMALL PLATES & STARTERS Curried butternut soup, mint yoghurt, leek bhaji V 6.00 SALADS Roast celeriac & parsnip, Potted Dorset crab, chilli & lime butter, Dorset Blue Vinney, hazelnuts & honey pickled cucumber & malted toast 8.50 Small: 6.50 Large: 13.00 Devilled kidneys on toast, pickled shallots 6.00 Merguez spiced lamb kebab, Homewood feta & freekeh salad, mint yoghurt Buttermilk squid, grilled baby gem, Small: 7.50 Large: 14.00 cauliflower, green herb mayonnaise 8.00 New Forrest mushrooms on toast, roast garlic, truffle oil & crème fraiche V 7.00 SHARER BOARD Ideal for two people, or for one as a main 14.50 A collection of our favourite seasonal produce. Please ask your server for today’s creation. PLOUGHMAN’S Dry cured Old Spot gammon, beetroot pickled egg, Keen’s Cheddar, pickled shallot, apple, celery, chutney, homemade bread 12.00 SANDWICHES On homemade bread Keen’s cheddar, tomato & courgette chutney, salad V 5.50 Wigmore & bacon ciabatta, onion relish, salad & hand cut chips 9.50 Chargrilled aromatic chicken ciabatta, salad & hand cut chips 9.50 Pulled pork bap, salad and hand cut chips 9.00 PROVENANCE WHEREVER possible we buy our ingredients from local farmers Eggs are supplied by Westcroft Farm of Burnham on Sea, where and growers. We don’t buy out of season, imported produce and 6,000 hens range freely and happily, enjoying their own sea our menus change almost every day to make the most of the fresh view! The honey comes from Sedgemoor Farm, our yoghurts from catch, the new season’s crop or an exciting new local speciality.
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Putting on Our Sunday Best
PUTTING ON OUR SUNDAY BEST We only use the best ingredients for our Sunday roasts – our roast joints are cooked to perfection and served with Yorkshire pudding, seasonal vegetables and crispy roast potatoes with a rich avoursome gravy. So sit back and let us do all of the hard work. e Barge is a proud member of the Wadworth Brewery Estate based in Devizes, Wiltshire. Founded in 1875 by Henry Alfred Wadworth the brewery Walter Rose & Son are a multi award-winning butchers based in supplies us with all its ales including the award winning 6X, Henry’s IPA and Devizes since 1847. Sourcing their meat from farmers who practice Horizon. In time-honoured tradition the famous Wadworth Shire Horses can excellent animal husbandry and welfare using natural feed, they be seen delivering Wadworth beer on set days in Devizes. provide us with a delicious selection of meats including our ne selection of steaks on oer. MENU WHILE YOU WAIT Homemade houmous with marinated olives and toasted pitta bread - vg £4.75 Baked focaccia with olive oil and balsamic vinegar - v £4.75 Olive tapenade with flatbread - v £5.25 STARTERS SHARERS Homemade soup of the day with rustic bread - v £5.95 Baked Camembert infused with honey and rosemary with rustic bread and roast garlic jam - v £12.95 King prawn, crab and crayfish cocktail with lobster mayonnaise and crostini - £8.50 Home-baked nachos with cheese sauce, smashed avocado and tomato & red onion salsa - v £10.50 Garlic mushrooms in a creamy white wine and tarragon sauce on toast - v £6.50 Mezze board with lamb kofte,
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Recipe Index June 2015
! Recipe Index Using the index: If you want to reach a section quickly you can press the apple/command/ control button and F, this will bring up a search – you can search for the code below to find what !you need. For example if you want to get to the cakes section search for F1.3 ! F9. Pies and tarts F1. Baking, sweets and desserts F9.1 savoury F1.1 Biscuits and Cookies F9.2 sweet F1.2 Bread and Buns ! F1.3 Cakes F10. Pizza F1.4 Cheesecakes ! F1.5 Chocolate F11. Rice F1.6 Custards, soufflés, trifles + others F11.1 Risotto F1.7 Fruit ! F1.8 Ice cream, lollies and sorbet F12. Salads F1.9 Meringues ! F1.10 Muffins, Scones and Teacakes F13. Seafood F1.11 Puddings F13.1 Clams F1.12 Slices F13.2 Cod F1.13 Sweets, chocolates and others F13.3 Crab ! F13.4 Fish F2. Breakfast F13.5 Haddock ! F13.6 Mackerel F3. Canapés, nibbles, snacks, sides F13.7 Monkfish ! F13.8 Mussels F4. Condiments and sauces F13.9 Prawns F4.1 Dressings F13.10 Salmon F4.2 Mayonnaises, gravies, curry pastes, F13.11 Scallops stuffing F13.12 Sea bass F4.3 Pickles, chutneys, jams, jellies and F13.13 Shellfish relishes, Stocks and sweet/savoury sauces F13.14 Smoked fish ! F13.15 Squid and cuttlefish F5. Dairy and eggs F13.16 Trout F5.1 Cheese F13.17 Tuna F5.2 Eggs F13.18 Misc Seafood F5.3 Omelettes ! F5.4 Savoury pancakes ! !F5.5 Sweet pancakes !F14. Soup F6. Drinks F15.Vegetable/vegetarian dishes ! F15.1 Mixed vegetable dishes F7.
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