Roast Beef 28 Day Aged Cumbrian Sirloin, Yorkshire Pudding, Roast & Mashed Potato, Seasonal Vegetables £14.00 Roast Turkey

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Roast Beef 28 Day Aged Cumbrian Sirloin, Yorkshire Pudding, Roast & Mashed Potato, Seasonal Vegetables £14.00 Roast Turkey

Starters Heritage Tomato & Fennel Soup Warm Bread £5.50 (V) (GFA) Homemade Bread & Olives Selection of Homemade Breads, Olives, Sun-Blushed Tomatoes, Oil & Aged Balsamic £5.50 (V) Rabbit Ravioli Homemade Black Pudding, Peas, Chervil Sauce £8.00 Soused Herring Tomato Consommé, Heritage Tomatoes, Micro Herbs £7.50 (GFA) Mushrooms on Toast (V) Garlic & Lemon Thyme, Crispy Egg £7.00 Mains Roast Beef 28 Day Aged Cumbrian Sirloin, Yorkshire Pudding, Roast & Mashed Potato, Seasonal Vegetables £14.00 Roast Turkey Cumbrian Turkey Breast, Bacon & Thyme Stuffing, Yorkshire Pudding, Roast & Mashed Potato, Seasonal Veg £14.00 Wild Sea Trout Mrs Thompson’s New Potatoes, Buttered Samphire, Lemon & Caper Dressing £15.50 (GF) Broccoli Salad Crispy Broccoli, Buttered Stalk, Whipped Goats Cheese, Salad Cream, Pine Nuts, Quinoa £13.50(V)(GFA) Dessert White Chocolate Panna Cotta English Strawberries, Honeycomb, Meringue & Sorbet £7.00 Sticky Toffee Pudding Toffee Sauce, Vanilla Ice Cream £6.50 (GFA) Lemon Tart Zesty Lemon Tart, Passion Fruit Sorbet, Lime Syrup, Basil Shortbread £7.00 Montgomery Cheddar, Smoked Brie, Colston Basset Stilton, Rag Stones Goats ‘1863’ Chutney, Artisan Biscuits £9.00 (GFA) Ice-Cream & Sorbet Vanilla, Dark Chocolate, Strawberry Strawberry Sorbet, Hendricks Gin & Cucumber Sorbet £1.50 per scoop (GFA) Coffee Espresso, Cappuccino, Americano, Latte, Flat White, Liqueur Coffee From £2.50 All our food is prepared in a kitchen where nuts, gluten and other food allergens are present. Our menu descriptions may not include all ingredients. If you have a food allergy or intolerance, please inform a member of our team when ordering. We reserve to right to alter a dish due to seasonal availability. All of our fish is responsibly sourced, and may contain small bones. .

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Christmas Dinner BACKGROUND Joanna Carter As in many countries, Christmas dinner is very important in England. The main meal is usually eaten at lunchtime or early afternoon on 25th December. In the past, people ate roast sirloin of beef but nowadays a typical dinner consists of roast turkey or goose, served up with stuffing, bread sauce, cranberry sauce and gravy. Stuffing is put inside the turkey and is made of bread crumbs, sausage meat, onion and herbs and spices. Bread sauce is a white sauce to pour over the turkey with bread crumbs, cloves, nutmeg and cream in it. Gravy is simply the ‘juices’ that come out of the meat while it’s cooking and cranberry sauce is like sour jam made from….. cranberries! Many vegetables accompany the meat such as peas, carrots, beans, cauliflower, Brussel sprouts, roast potatoes and parsnips. Parsnips are vegetables that look like big yellow carrots but taste more like potatoes. Some people have Yorkshire pudding with their Christmas dinner. This is also traditionally eaten with roast beef and is a type of savoury cooked batter. If you are still hungry after all that, Christmas pudding and mince pies follow the main course. Christmas pudding, otherwise known as plum pudding, or figgy pudding dates back hundreds of years in Great Britain. It is a rich mix of dried fruits such as raisins and figs, nuts, flour and brandy and is round and dark brown when cooked. The pudding is usually made some weeks before the festive period and all the members of the family should stir the mixture with a wooden spoon and make a wish.
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Classic Roast Beef and Yorkshire Pudding Searing and slow roasting create crisply crusted, here is at least one good dish that has come out Tof England, and that’s roast beef. Roast beef at succulent beef my mother’s house in England remains a celebration, the centerpiece of the family Sunday lunch or a winter dinner for friends. My home was in Yorkshire, the region famous for the best accompaniment to BY ANNE WILLAN roast beef, Yorkshire pudding. The crisp cup of batter pudding ﬁlled with gravy was always at least as good as the meat itself. Other side dishes always included crisp potatoes, roasted until golden in drippings from the meat, and horseradish sauce made from the freshly grated root stirred into whipped cream. When I moved to the United States, I was de- lighted to ﬁnd the beef here is as good as that from England. By buying the best meat available, roast- ing it carefully, and adding the traditional accompa- niments, beef becomes a feast. CARVING A RIB ROAST Steady the roast with a large fork; slice with a long, sharp After removing the bones, set the meat cut side down and cut vertical slices for a 1knife. Cut along the rib bones to remove them completely. 2four- to seven-rib roast (pictured here). For a smaller roast, turn the meat on its side (Serve them along with the slices of meat.) and slice horizontally. Photos except where noted: Brian Hagiwara 36 FINE COOKING Copyright © 1995 - 2007 The Taunton Press Let the roast beef rest before serving to allow the juices to be redistributed.
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Roast Rib of Beef on the Bone with Yorkshire Puddings
Roast rib of beef on the bone with Yorkshire puddings A rib of beef is an excellent cut for roasting and perfect when you’ve got to feed a crowd. Always allow a joint to come back up to temperature before roasting to achieve the best flavour. The key to its success is to start with a fantastic piece of beef that has been hung for 21 days to improve the flavour and texture. SERVES 6–8 1 tsp black peppercorns 1 tbsp strong English mustard 2 tsp sea salt 1.5kg (3¼lb) French trimmed rib of beef on the bone, at room temperature 2 tbsp rapeseed oil 2 large onions, peeled and quartered with root left intact 2 large carrots, halved lengthways 1 garlic bulb, halved (not peeled) small handful of soft thyme sprigs 2 tsp plain flour 400ml (14fl oz) beef or chicken stock horseradish cream, to serve FOR THE YORKSHIRE PUDDINGS: 3 eggs 100g (4oz) plain flour 250ml (9fl oz) milk pinch of sea salt rapeseed oil, for cooking sea salt and freshly ground black pepper 1 Preheat the oven to 230°C (450°F/gas mark 8). 2 Heat a small frying pan and toast the peppercorns until aromatic, then place in a pestle and mortar and grind until cracked. Place in a bowl, then mix in the mustard and salt. Wipe the meat with damp kitchen paper and rub all over with the mustard mixture. 3 Pour the oil into a roasting tin and add the onions, carrots, garlic and thyme, tossing to coat.
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