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Cotswold Fillet Steak Tartare 9 Pan fried Scallops 9 Tewkesbury mustard, shallots, gherkins, free range egg yolk Red pepper risotto, chorizo, Cornish crab croquette (GFO) and rye bread croutes (GFO) Wild mushroom Orzo 8 Parmesan, parsley emulsion, soy sauce gel (V) Chargrilled Lamb Cutlets 9 Roasted aubergine relish, spiced fregola, pomegranate and Seasonal Soup 6 rocket (GF) With artisan bread (gfo)(V) Tortellini 7 Clarence Social mezze 11 Broad bean mint and cream cheese with creamed leek sauce (V) Pan fried Halloumi served with roasted Mediterranean vegetables, red pepper hummus, mixed marinated olives, balsamic onions, Selection of bread 4 piquillo peppers, aubergine relish and grilled sourdough (v) (gf) W ith salted butter or balsamic infused oil (gfo) 32oz Côte de Boeuf 50 Pan roasted Duck Breast 19 Rare breed rib eye on the bone Toasted pearl barley, salt baked artichokes, Clarence Social vegan burger 11 Perfect to share with Cotswold Pork, confit shallots and black cherry (GFO) Potato and chickpea patty, tomato Chorizo scotch egg and waldorf salad relish, cashew and avocado cheese Braised Cotswold Pork Belly 18 with chopped salad (v) (gf) 6oz Butcher’s Steak 19 Pork skin quaver, maple glazed carrots, classic peppercorn sauce, garlic green creamed cider and Tewkesbury mustard Organic Tomato, red pepper 12 beans, roasted new potatoes and crispy sauce (GF) and white bean Cassoulet red onions Baked free range egg, avocado,, toasted Troncon of North Sea Halibut 20 pine nuts, parmesan and fresh green herbs (V) 8oz Blackened Fillet Steak 29 Shelffish and muscle veloute, crispy (GF) Onion and truffle puree, dauphonaise cauliflower, samphire, roasted fennel and potatoes, sautéed wild mushrooms dill aioli (GF) Roasted Vegetables 4 Fries (v) (gf) 4 House green salad 4 With truffle, rosemary and parmesan 4 Roasted new potatoes 4 Cajun sweet potato fries 4 Creamed spinach with toasted pine nuts 4 Chocolate brownie 7 Chef’s selection of cheeses 8 Salted caramel, hazelnut ice cream and praline Celery, grapes, chutney and Peter’s yard crisp bread (v) (gfo) Trio of Jars 7 Chefs selection of desserts (GFO) Great British ice cream 2 per scoop Selection of Jude’s ice cream and sorbets with a crispy frangipane parcel (gf) Please ask for daily specials Please notify a member of staff if you have an allergy, or ask for further allergen information. (v) vegetarian (gf) gluten free (gfo) gluten free option Our fish is responsibly caught from sustainable sources .

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Bar Food Menu
The STAR INN Elmley Road | Ashton under Hill | Nr Evesham | WR11 7SN | Tel: 01386 881325 BAR FOOD MENU PU06481_888651_StarInn_A4_Menu_2up_DS_Port_MEN021_25.indd 1 04/12/2013 11:33 NIBBLES Continental Sharing Platter £15.95 Bread Sticks V £2.70 Parma ham and salami Milano, roasted garlic bulb, hummus, Served with hummus and garlic mayonnaise for dipping Feta, sundried tomatoes, mixed olives and freshly baked bread Mixed Olives V £2.60 Tuscan Sharing Platter V £13.95 Marinated in oil with mushrooms and peppers Roasted garlic, sundried tomatoes, Feta cheese, hummus, mixed olives, olive oil & balsamic vinegar Sundried Tomatoes and Feta V £3.25 and freshly baked bread MAIN COURSES Soup and Fresh Bread ★ £5.50 Classic Lasagne or Soup is made fresh daily, please ask the staff for today’s choice. Vegetable and Goats Cheese Lasagne V £10.95 Served with fresh bread and butter Served with salad and garlic ciabatta bread Ploughman’s ★ £6.95 Ham, Egg and Chips ★ £7.95 Baked ham and Cheddar cheese served with mixed salad, Just as it says, freshly carved ham with two fried eggs chutney, relish, pork pie and crusty bread Hunters Chicken £12.95 Seasonal Salad ★ £7.95 A stack of tender chicken and crispy bacon smothered in Choose from grilled chicken, ham or prawns on a bed of melting cheese and BBQ sauce, served with chips and peas fresh salad dressed with French dressing Grafton Sausages and Mash £11.95 Fish and Chips £11.95 Three Grafton Farm sausages oven baked and served on a A large delicious cod coated in our own beer batter and mound of buttery
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Small Plates Main Plates Chargrilled Steaks Side
MAIN PLATES F.O.D // £ Market price Poached or grilled, new potatoes, seasonal greens, Café de Paris butter Cured Bibury farmed trout // £22 Chorizo & white bean ragout, confit heirloom tomatoes, basil emulsion Roast cornfed chicken supreme // £18 Glazed heritage carrots, Gruyère cheese bon bon, lime gel, truffle jus Grafton farm lamb rump // £22 Mustard mash, wilted garlic spinach, roasted shallot, Goan lamb curry sauce Pan-roasted quail // £25 (£7 supplement) Stuffed breast, crispy leg, wild mushroom risotto, broad beans, jus Pea & shallot tortellini // £20 (v) Shimeji mushroom, green pea mascarpone fricassée, Italian hard cheese crisp SMALL PLATES Stuffed paneer fritters // £ 18 (v) Raisin & cashew stuffing, curried tomato butter sauce, Soup // £7 (v) saffron pilaf rice Chilled watercress soup, slow-roasted heritage tomatoes, torn sourdough Guinea fowl and bacon roulade // £10 CHARGRILLED STEAKS Pickled Cheltenham beetroot, black truffle mayonnaise Ham, egg & peas // £8 Gloucester Old Spot pork rib eye // £18 Ham hock confit, pea mint purée, free-range poached egg, Tewkesbury mustard & honey dressing 8oz Herefordshire beef pavé steak // £25 (£7 supplement ) Severn & Wye smoked salmon // £10 Vine tomatoes, portobello mushroom, confit onion, Rye bread, radish, grapefruit, lime avocado remoulade triple-cooked chips, peppercorn sauce Indian mint & aloo tikki chat // £7 (v) Spiced potato cake, chickpea ragout, tamarind, pomegranate SIDE PLATES English burrata // £10 (v) Caramelised figs, red pepper coulis, pearl balsamic, charcoal wafer Selection of seasonal veg // £4 ½ dozen BBQ flavoured king prawns // £15 (£7 supplement) Buttered local potato mash // £4 Soya-marinated pak choi, Indonesian sambal kacang, glass noodle salad Triple-cooked chips, skinny fries, sweet potato fries // £4 Mixed garden salad // £4 We make just about everything in our kitchen.
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Table Talk Vayakhel Pekudei VOLUME Five.Pub
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The Fowler's Farm in Braintree
The Fowler's Farm in Braintree Cressing Road, Braintree, CM77 8DH Telephone: 01376 551560 http://www.vintageinn.co.uk/thefowlersfarmbraintree/ Keep in touch If you appreciate thoughtful offers on the best seasonal food, wine & ales then why not consider becoming a friend of Vintage Inns. Once you join you'll receive a regular email newsletter that's full of exclusive subscriber-only offers, local events and news. Your personal information is safe with our Privacy Promise and you can unsubscribe at any time. http://www.vintageinn.co.uk/thefowlersfarmbraintree/newsletter/ STARTERS and sharers SALT BEEF HASH tear and share cheesy Garlic bread slow-cooked British beef brisket, pan fried with hand-rolled focaccia dough, oozing with baby potatoes and onions, topped with a fried FISH sharinG PLATTER cheddar and garlic (V) £4.50 free-range egg £5.95 beer battered fish goujons, lightly dusted deep fried calamari, treacle cured salmon and a mini bread and oil today’s soup prawn cocktail with marie rose sauce, served one of your five a day, served with crusty bread rustic breads served with english herb with tartare sauce, smoky tomato relish, and No ‘FOUR AND TWENTY BLACKBIRDS’ oil and butter (V) £2.25 and butter (V) £3.95 bread and butter £11.95 HERE. JUST TASTY, WARMING FILLINGS, bowl of oliVes potted oak smoked TASTING PLATTER SERVED DAILY. kalamata and mixed olives marinated chicken liVer pâté sticky BBQ pork ribs, southern fried chicken in lemon and thyme (V) £2.25 with onion marmalade and crusty bread £4.95 strips, baked apple and black pudding,
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New Wave Fine Food Product List
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Cadenza Document
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The Lygon Arms
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October Newsletter
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RESPONSIBLY SOURCED & SUSTAINABLE MENU a Choice Of
EXQUISITE MENU DINING A choice of EXPERIENCE tempting dishes for your perfect day RESPONSIBLY SOURCED & SUSTAINABLE The Old Kent Barn, Smersole Farm, Swingfield, Kent CT15 7HF Tel: 01303 844270 | www.theoldkentbarn.co.uk | [email protected] TOKB Menu 20pp MAY 2016 update.indd 1 03/05/2016 14:16 At The Old Kent Barn our mission is to create a truly memorable dining experience. We work hard with our suppliers to ensure we have the best sustainable produce, the highest quality farm assured meats and the finest locally sourced fish. We take pride in ensuring every dish is thoughtfully created, freshly prepared and beautifully presented. CONTENTS Canapé Menu..................................04 Apéritif Canapé Collection...............05 Three Course Menu..........................06 Children’s Menu...............................07 Classic BBQ Menu............................08 INGREDIENTS Deluxe BBQ Menu...........................09 FRESHLY PREPARED Banquet Hog Roast Menu.................10 Salad Menu.....................................11 Cold Buffet Menu.............................12 Hot Buffet Menu..............................15 Evening Menu..................................16 Prices ..............................................18 Main front cover image courtesy of 02 Chris Deller Photography TOKB Menu 20pp MAY 2016 update.indd 2 03/05/2016 11:34 At The Old Kent Barn our mission is to create a truly memorable dining experience. We work hard with our suppliers to ensure we have the best sustainable produce, the highest quality
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Carvery Menu
CELEBRATING 30 YEARS OF ROAST EXPERTISE CELEBRATING TOBY CARVERY 30 YEARS Vegetarian Choices OF ROAST EXPERTISE Spring/Summer Please ask your server which dishes are available today and help yourself to the seasonal veg on our Carvery deck, each one counts towards your 5-a-day. Aubergine Gratin NEW £5.99 Broccoli & Brie Parcel £5.99 Layers of roasted aubergine, couscous, spiced A rich cheese sauce bound with sliced tomato sauce and topped with a feta crumb. mushrooms and broccoli florets, finished with melted Brie fully encased in puff pastry. Allotment Pie* NEW £5.99 Butternut squash, parsnips, mushrooms, Curried Vegetable Bake* NEW £5.99 spinach & chestnuts flavoured with garlic Cauliflower, green lentils, sweet potato & nutmeg in a chive pastry. gently cooked in Indian spices topped with potato, Okra & Nigella seeds. Meat-Free Carvery £4.29 All your favourites from the carvery – *Vegan dishes can be served with non-buttered veg. without the meat. SLOW ROASTED, Have you tried our new QUALITY MEATS, improved Breakfast offer? Now includes 10 Breakfast CRISP, RUFFLED favourites for just £3.99 Breakfast now served 7 days a week, Mon-Sat until 11am, Sundays until 10.30am. ROASTIES AND SELECTED, SEASONAL See my tips VEGETABLES for the ALL FINISHED OFF WITH OUR perfect roast OBY TIPS FAMOUS GRAVY. T SARGE SAYS tobycarvery.co.uk/tobytips Free WiFi available Turn the perfect roast in all our restaurants. into the perfect gift... Ask our team for details. You can also join us on Gift Cards Facebook or follow us now available. on Twitter. Keep up-to-date with Toby news and offers at tobycarvery.co.uk All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients – if you have a food allergy, please let us know before ordering.
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ALL ABOUT MUSTARD Barry Levenson, Founder & Curator National Mustard Museum
ALL ABOUT MUSTARD Barry Levenson, Founder & Curator National Mustard Museum Mustard is the oldest complex condiment known. No one is sure who first used mustard to flavor foods but mustard seeds have been found in tombs of the ancient pharaohs. Also, the ancient Romans used mustard seeds in some of their sauces but these sauces were not known as “mustard.” The condiment mustard as we know it today, made from mustard seeds in combination with some liquid (water, vinegar, beer, wine, etc.) dates back to at least the 14th century. The earliest reference to mustard in the Dijon region of France dates back to 1336, but we can assume that the early monks of Dijon had developed the art of mustard making many years before that. The ruling leaders of France enacted strict laws to govern the methods for making mustard and the ingredients allowed in its manufacture. Even today, French law regulates the making of mustard; only the brown or black seed is permitted in the manufacture of what may be called “Dijon” mustard. The French have brought mustard making to new culinary heights over the years. For many, Dijon mustard is the standard against which all mustards are measured. Not all French mustards are Dijon mustards. For example, the mustards of “Meaux,” made only about 60 km east of Paris and well north of Dijon, date back to 1760. These grainy mustard are favorites of chefs around the world and the classic “Moutarde de Meaux” is famous for its stoneware crock and red top. Mustard making developed along the river ways of Europe and made its way into Germany, Belgium, and eventually into the British Aisles.
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MENU a Choice of Tempting Dishes for Your Perfect Day
MENU A choice of tempting dishes for your perfect day RESPONSIBLY SOURCED & SUSTAINABLE At The Old Kent Barn our mission is to create a truly memorable dining experience. We work hard with our suppliers to ensure we have the best sustainable produce, the highest quality farm assured meats and the finest locally sourced fish. We take pride in ensuring every dish is thoughtfully created, freshly prepared and beautifully presented. CONTENTS Canapé Menu..................................04 Apéritif Canapé Collection...............05 Three Course Menu..........................06 Children’s Menu...............................07 Classic BBQ Menu............................08 INGREDIENTS Deluxe BBQ Menu...........................09 FRESHLY PREPARED Banquet Hog Roast Menu.................10 Salad Menu.....................................11 Cold Buffet Menu.............................12 Hot Buffet Menu..............................15 Evening Menu..................................16 Prices ..............................................18 Main front cover image courtesy of 02 Chris Deller Photography TOKB Menu 20pp MAY 2016 update.indd 2 03/05/2016 11:34 At The Old Kent Barn our mission is to create a truly memorable dining experience. We work hard with our suppliers to ensure we have the best sustainable produce, the highest quality farm assured meats and the finest locally sourced fish. We take pride in ensuring every dish is thoughtfully created, freshly prepared and beautifully presented. CONTENTS Canapé Menu..................................04
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