DOCSLIB.ORG

COMPANY PROFILE Welcome to the Latest Edition of the Violet Farm

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
COMPANY PROFILE Welcome to the Latest Edition of the Violet Farm COMPANY PROFILE Welcome to the latest edition of the Violet Farm Foods Price List. You will be glad to know that we are still a privately-owned company which has been trading for over 40 years. We currently run a one stop chilled, frozen and ambient delivery service from our premises' in Wimborne, Dorset. With a modern fleet of temperature-controlled vehicles, we can cover a wide area including Hampshire, Surrey, Wiltshire, Berkshire, West Sussex, The Isle of Wight, parts of Somerset and of course Dorset. We have a telesales department which provides a personalised ordering and reminder service maintaining the commitment to a high standard. We are proud to distribute: We would like to take this opportunity to thank all our customers for their valued business and look forward to your continued support. 2 CONTENTS BACON 5 BREAD 35 BURGERS 35 CAKES 30,31,32,33 CHEESE 6 CHICKEN 34 CHIPS & CRISPS 15,16 CONDIMENTS 8,9 DAIRY PORTIONS 7 DRINKS 11,12,13 EGGS 7 SANDWICH FILLINGS 18,19,20 FISH 5 FROZEN 34,35 GLAZED SEASONINGS 14 MEATS 3 OTHER/STICK MEATS 4 PATE 5 PICKLES/CHUTNEYS & JAMS 7 POTATO GOODS 14 PIES & PASTIES 21,22,23,24,25,26,27,28,29 RICE CAKES 17 SALADS 21 SAUCES 8,9 SAUSAGES 27,35 SAUSAGE ROLLS 21,22,23,25,27,29 TEA, COFFEE & SUGAR 10 TINNED 4 WRAPS 35 PRICES CORRECT OF JANUARY 2019 PRICES SUBJECT TO CHANGE Please note: * Must be ordered by 14.00 Please Note: ** Must be ordered 48hrs in advance 3 MEATS COOKED JOINTS SIZE PRICE per kg JOINT015 100% Half Gammon 2.5kg-3kg £7.25 JOINT005 Smoked Ham* 2.5kg-3kg £7.20 JOINT010 Honey Roast Ham 2.5kg-3kg £7.00 JOINT090 Cooked Pork* 2.5kg-3kg £7.85 JOINT080 Ox Tongue* 2.5kg-3kg £12.70 JOINT045 100% Cooked Beef* 2.5kg-3kg £10.50 JOINT046 80% Beef* 2.5kg-3kg £8.25 JOINT100 Peppered Pastrami* 2.5kg-3kg £11.40 JOINT047 Salt Beef 2.5kg-3kg £9.95 JOINT140 Brawn* 2.5kg-3kg £6.35 JOINT065 100% Smoked Turkey (Voly)* 2.5kg-3kg £10.60 JOINT060 100% Plain Turkey (Voly) 2.5kg-3kg £9.95 JOINT050 100% Plain Turkey 2.5kg-3kg £8.65 JOINT002 Chorizo* 2.5kg-3kg £13.85 SHAVED and SLICED: COOKED PRICE per Pack SHVD035 Shaved Smoked Ham* 1Kg £7.40 SHVD010 Shaved Ham* 1Kg £7.40 SLD020 Sliced Gammon Ham 100% 500g £5.40 SLD035 Sliced Pork* 454g £5.60 SLD023 Sliced Chorizo* 250g £3.05 SLD024 Sliced Pancetta* 250g £4.35 SHVD025 Shaved Beef* 500g £5.65 SLD005 Sliced Beef* 500g £6.50 SLD015 Sliced Corned Beef* 454g £5.60 SLD030 Sliced Pastrami* 454g £5.80 SLD002 Sliced Pepperoni* 1Kg £7.85 SLD010 Sliced Turkey 500g £4.75 SHVD020 Shaved Turkey* 1Kg £10.50 SLD021 Sliced Parma Ham 500g £9.75 SLD022 Sliced Smoked Ham 500g £5.20 SLD025 Sliced Danish Salami 500g £5.15 SLD003 Sliced Chicken* 500g £5.95 SHVD040 Shaved Pastrami* 500g £6.10 Please note: * Must be ordered by 14.00 Please Note: ** Must be ordered 48hrs in advance 4 OTHER/STICK MEATS STM010 Liver Sausage Each £3.85 STM035 French Garlic* Each £7.20 STM040 Danish Salami* Each £12.10 JOINT105 Italian Salami* Per kg £10.65 JOINT089 German Salami* Per kg £11.60 JOINT001 White Pudding Rings* Per kg £5.70 MID135 Haslet* Per kg £5.35 STM001 Black Pudding Stick 1.36Kg £3.75 MID115 Black Pudding Rings* Per kg £4.20 SAS155 Mortadella* 3kg £22.05 MID079 Faggots - Fresh* x 6 £2.75 MID080 Faggots - Fresh* x 15 £6.80 FRM001 Faggots - Frozen x 6 £3.50 DAR060 Pork Scratchings 5kg £25.85 DAR061 Pork Scratchings 40 x 100g £26.55 SAS035 Gillard’s Saveloys 4's 1 x 20 £10.90 JOINT125 Peppered Salami Per Kg £11.25 TINNED SIZE PRICE TIN001 Corned Beef** 2.272kg £20.95 TIN055 Calaspareno Plum Tomatoes 2.50kg £3.35 TIN057 Chopped Tomatoes** 6 x 2.50kg £20.10 TIN070 Sweetcorn 2.27kg £3.10 TIN105 Sliced Mushrooms 6 x 2.55kg £20.60 TIN100 Pineapple Chunks 3kg £3.65 TIN060 Baked Beans (St Nicholas) 2.69kg £3.10 TIN015 Caterpride Baked Beans 2.69kg £2.20 TIN054 Sombrero Spanish Plum Tomatoes 2.5kg £2.88 Please note: * Must be ordered by 14.00 Please Note: ** Must be ordered 48hrs in advance 5 BACON COOKED BACON QTY/SIZE PRICE BAC020 Cooked Streaky 1Kg £14.45 BAC025 Cooked Streaky - Farmhouse 1Kg £20.50 BAC023 Cooked Diced 1Kg £18.15 UNCOOKED BACON BAC005 Rindless Smoked Back 2.25kg £8.50 BAC002 Rindless Back - Duke 2.25kg £8.50 BAC008 Rindless Back - Violet Farm 2.25kg £8.00 BAC006 Rindless Back - A1 2.27kg £8.00 BAC010 Rindless Streaky Bacon 2.25kg £9.00 BAC012 Gammon Steaks 30 x 8oz £36.36 BAC003 Smoked Streaky 2.25kg £9.95 PATE PAT030 Ardennes 1kg £7.20 PAT035 Brussels 1kg £7.20 PAT038 Mushroom 1kg £7.20 PAT039 Duck 1kg £7.60 PAT001 Ardennes 2kg £12.10 PAT015 Brussels 2kg £12.10 PAT025 Mushroom 2kg £12.60 PAT020 Duck 2kg £12.60 FISH TIN040 Tuna Chunks in Brine 400g £2.40 FIS010 Frozen Prawns - Glenmyr (150) 2kg £17.95 FIS001 Frozen Crab Sticks 1kg £5.20 FIS005 Frozen Crab Flakes 1kg £5.20 FIS015 Battered Pollock Fillets 24 x 110g £19.35 Please note: * Must be ordered by 14.00 Please Note: ** Must be ordered 48hrs in advance 6 CHEESE BLOCKS SIZE APPROX PRICE PER KG CHSE010 Mature Cheddar 5Kg £6.10 CHSE001 Mild Cheddar 5Kg £6.05 CHSE020 Red Leicester 5Kg £6.55 CHSE061 Parmesan 2Kg £12.05 SPECIALISED CHSE116 Mozzarella Balls* Single £0.85 CHSE040 French Brie 1Kg £7.15 CHSE015 Stilton* Per Kg £11.40 CHSE030 Cambozola* Per Kg £12.60 CHSE105 Smoked Cheese* 2Kg £13.50 CHSE065 Edam Ball* 1Kg £7.50 CHSE120 Feta* 1Kg £9.35 CHSE110 Mozzarella Block 2.3Kg £13.90 CHSE062 Goats Log* 1Kg £10.00 CHSE005 Afterburner* Per Kg £9.05 CHSE005 Wensleydale & Cranberry Per Kg £9.25 CHSE070 Cottage Cheese* 2Kg £6.65 CHSE075 Cream Cheese - Low Fat* 2Kg £8.95 CHSE080 Cream Cheese - Full Fat* 2Kg £8.95 SLICED CHSE095 Mild 1Kg £6.40 CHSE090 Mature 1Kg £6.70 CHSE085 Processed Cheese Slice (Burger) 112 Slice £7.75 CHSE097 Emmental* 1Kg £7.35 CHSE111 Mozzarella* 1Kg £7.10 GRATED CHSE043 Mild - VFF 2Kg £12.15 CHSE044 Mature - VFF 2Kg £12.40 CHSE055 Red Leicester 2Kg £12.15 CHSE060 Mozzarella 70/30 Mix* 2Kg £12.55 CHSE057 Mozzarella* 2Kg £12.55 Please note: * Must be ordered by 14.00 Please Note: ** Must be ordered 48hrs in advance 7 ASSORTED PRODUCTS EGG RANGE QTY/SIZE PRICE DAR100 Fresh - Medium Size 5 Dozen £5.25 DAR105 Fresh - Medium Size 15 Dozen £13.50 Fresh - Free Range 5 Dozen £6.50 Fresh - Free Range 15 Dozen £15.80 DAR065 Hard Boiled and Shelled 144's £25.00 DAR070 Hard Boiled and Shelled 48's £9.00 DAIRY DAR050 Butter Portions-Wrapped size 7 1 x 100 £6.45 DAR048 Kerry Maid Buttery 2kg £5.80 DAR044 Summer County Margarine 2Kg £3.40 DAR030 Semi Skimmed Milk Jiggers* 120 x 14ml £3.90 DAR035 UHT Milk Jiggers* 100 x 14ml £4.25 DAR025 Cream Jiggers* 100 x 14ml £4.95 DAR001 Clotted Cream 96 x 40g £43.85 PICKLES, CHUTNEYS & JAMS CON026 Branstons Sandwich Pickle 2.27 Litre £10.20 CON025 Hartleys Sandwich Pickle 10Kg £19.50 CON040 Real Ale Chutney 3Kg £14.15 CON030 Calders Pickle 2.5kg £5.90 CON120 Mixed Jam Portions* 96 £8.50 CON105 Marmalade Portions* 100 £7.45 CON100 Strawberry Jam Portions* 96 £7.90 OTHERS FRM025 Onion Bhaji* 12 £7.35 FRM015 Vegetable Samosa* 12 £7.35 FRM017 Chicken Samosa* 12 £7.35 FRM012 Lamb Samosa 12 £7.35 FRM020 Spring Rolls* 12 £7.35 CON052 Green Pitted Olives* 4.3kg £7.60 CON128 Black Pitted Olives* 4.3kg £7.60 CON053 Gherkins* 2.6kg £5.05 CON054 Sun Dried Tomatoes* 1kg £8.50 FIS020 Sliced Smoked Salmon* 500g £15.40 Please note: * Must be ordered by 14.00 Please Note: ** Must be ordered 48hrs in advance 8 CONDIMENTS/SAUCES MAYONNAISE SIZE PRICE CON165 Sasco 10 Litre £16.25 CON168 Sasco 5 Litre £8.65 CON166 Oasis - Extra Thick 10 Litre £20.50 CON163 Oasis - Extra Thick 5 Litre £11.45 CON161 Low Calorie 5 Litre £10.85 CON173 Love Sauce - Flip Top 950ML £2.45 CON075 Sachets 200 £5.45 CON156 VFF Mayo 10 Litre £14.40 CON153 VFF Mayo 5 Litre £8.00 CON215 Garlic* 2.5 Litre £5.95 CON200 Mexican* 2.5 Litre £8.15 CON220 Coronation 2.5 Litre £8.25 CON230 Tikka 2.5 Litre £8.50 CONDIMENTS CON160 Salad Cream* 4 Litre £7.40 CON115 Salad Cream - Sachet 200 £7.20 CON150 Tomato Ketchup 4 Litre £5.05 CON170 Love Sauce Ketchup - Flip Top 950ML £2.45 CON060 Tomato Ketchup - Sachet 200 £3.75 CON155 Brown Sauce 4 Litre £5.15 CON171 Love Sauce Brown Sauce - Flip Top 950ML £2.45 CON172 Love Sauce BBQ - Flip Top 950ML £2.45 CON065 Brown Sauce - Sachet 200 £3.95 CON080 Salt - Sachet* 1000 £3.75 CON085 Pepper - Sachet* 1000 £6.85 CON095 Vinegar - Sachet* 200 £3.05 CON090 Tartare - Sachet* 200 £8.70 CON070 English Mustard - Sachet* 400 £9.10 CON051 French Mustard* 2.27 Litre £5.20 CON245 Relish* 2.27 Litre £4.95 CON152 English Mustard* 2.27kg £6.25 LION SAUCES CON022 Chilli - Hot** 2.27 Litre £6.95 CON024 French** 2.27kg £6.15 CON147 Horseradish Sauce** 2.2 Litre £5.95 CON135 Prawn Cocktail Sauce** 2.27 Litre £5.60 CON136 Thousand Island** 2.27kg £6.95 Please note: * Must be ordered by 14.00 Please Note: ** Must be ordered 48hrs in advance 9 THE SAUCE COMPANY SIZE PRICE CON046 Apple 2.4kg £7.30 CON021 Caesar* 2.27kg £7.70 CON190 Cajun 2.5kg £8.40 CON045 Cranberry 2.5 Litre £9.60 CON186 Firecracker 2.6kg £8.55 CON137 Hickory BBQ 2.5kg £5.95 CON211 Honey & Chilli 2.5kg £8.40 CON209 Honey & Mustard 2.2kg £6.95 CON204 Italian 2.5kg £7.85 CON199 Jalfrezi 2.4kg £7.95 CON219 Jamaica 2.4kg £7.45 CON218 Mexican 2.4kg £7.85 CON208 Piri-Piri 2.6kg £7.85 CON189 Red Thai 2.6kg £7.95 CON210 Sweet & Sour 2.5kg £8.40 CON217 Sweet Chilli 2.5kg £7.40 CON202 Tartare 2.2kg £5.95 CON201 Tikka Masala 2.4kg £8.25 CON023 Yogurt & Mint* 2.2kg £6.70 CON193 Chunky Salsa 2.5Kg £8.40 Please note: * Must be ordered by 14.00 Please Note: ** Must be ordered 48hrs in advance 10 QTY PRICE SPI7502 Dorset (Polybag) 1 x 1100 £17.85 SPI7503 Dorset Tea Tagged 5 x 100 £23.65 SPI7504 Dorset Tea Tagged & Enveloped 1 x 250 £9.85 SPI7508 Dorset (Retail)
Load more

Recommended publications
  • 3 Course Menu
    3 Course Menu Option A Starters Caesar Salad, Cheese and Herb Fritters with Sweet Pepper Marmalade, Potted Salmon with Pickled Cucumber, Thick Country Vegetable Soup, Prawns in a Marie Rose Sauce, Fish Cakes with Tartar Sauce, Smoked Mackerel Rillettes with a Green Bean and Shallot Salad, Chilled Smoked Salmon Mousse, Carrot and Coriander Soup, Pate Maison, Smoked Salmon with Blanched Lettuce and a Creamy Horseradish Mousse, Parmesan and Butternut Squash Soup with French Bread Croutons, Served with selection of Fresh Bread Rolls and Butter. Main Course Roasted Salmon Fillet with a Crusted Pecorino and Pesto topping, Pan-Fried Salmon with Bacon and Red Wine Jus, Chicken in a Tomato and Rosemary Sauce, Roast Chicken with all the trimmings, Locally Reared Pork Sausages, Roast Topside of Beef with a Yorkshire Pudding and a Red Wine Gravy, Normandy Pork with Cider, Roast Leg of Pork with Apple Sauce, Chicken Breast with Wild Mushroom and Bacon stuffing served with a Marsala Sauce. All Main Courses are served with a choice of Potatoes and Seasonal Vegetables. 3 Course Menu Option A (continued) Vegetarian Tagliatelle with Gorgonzola and Toasted Walnuts, Vegetarian Non-Meat Loaf, Italian Stuffed Aubergines, Provencal Tart, Baked Peppers filled with Couscous and Roasted Mediterranean Vegetables, Three-Cheese Lasagna with Spinach and Pine Nuts, Penne Rigate with Fresh Tomato and Mozzarella. Served with selection of Fresh Bread Rolls and Butter. Desserts Brandy Snap Basket filled with Greek Yoghurt, drizzled with Honey and Seasonal Berries, A sharp Lemon Mousse, Baby Choux Buns filled with Baileys Fresh Cream, Pavlova with Seasonal Berries, Chocolate Pudding served with a Fudge Sauce, Vanilla Cheesecake with Fresh Berries, Apple Tart served with Mascarpone, White Chocolate Mousse topped with Caramel Shards, Trio of Suffolk Cheeses (supplement applies).
    [Show full text]
  • Experience Hospitality at It's Finest
    Experience hospitality at it’s finest Fine ingredients Creative food Our aim is to deliver a food service standard which reflects and supports the University’s core values of excellence, quality, creativity and diversity across the full range of catering facilities our in-house team provides. Providing quality begins with understanding and sourcing local, quality, seasonal produce and forging partnerships with our supply chain. We can then use our wealth of expertise and experience to create tasty, nutritious, exciting food that never fails to impress. Exceptional food comes in many forms, concepts and scale from delicate or substantial canapés, bowl food, or buffets to seated fine dining. Whether you choose from our set menus or require a bespoke food service for large or small events, you can be assured that we have the capability and enthusiasm to make your guests' experience that extra bit special. Our team of innovative chefs take great pride in creating exquisite seasonal and sustainable dishes using our regions finesting redients for you to enjoy. Pressed terrine of feta cheese and winter Venison with pea shoots Mixed berry jelly with amaretto soaked truffle, candy beetroot sponge, raspberry sherbet Range of buffet concepts Working Lunch Menu’s Option A Desserts (for an extra charge) Selection of sandwiches DG Chocolate delice DG Vegetarian California sushi rolls G Raspberry syllabub with cinnamon meringues D Black pudding & belly pork scotch egg DG Salted butterscotch mousse, toasted marshmallows D Goat’s cheese & fig, filo parcel
    [Show full text]
  • Isaiah Davenport House Volunteer Newsletter December 2009 236-8097
    Isaiah Davenport House Volunteer Newsletter December 2009 www.davenporthousemuseum.org 236-8097 The Happy Condition DAVENPORT HOUSE CALENDAR November 30 at 10 a.m. and The man who, for life, is blest with a Tuesday, December 1 – Wreath Tuesday, December 1 at 2 p.m. wife, decorating We could use some docents to help Is sure, in a happy condition: 2 p.m. – Review and refresher with the Holly Jolly tours which take Go things as they will, she’s fond of for docents of December inter- place on all nights between Novem- him still, pretation ber 27 and December 23. Old She’s comforter, friend and physician. November 30 through December Town Trolley has a wonderful crew 4 in the afternoon – Prep for of docents and the DH and OTT Pray where is the joy, to trifle and toy! Holiday Bazaar split tour guide duties. Some nights Yet dread some disaster from beauty! Friday, December 4 from 5 to 7 there are two or more trolleys and But sweet is the bliss of a conjugal kiss, p.m. – Annual Christmas Party on Monday, December 7 there will Where love mingles pleasure with – y’all come! be 5! Jamie, Jeff and Raleigh set up duty. Saturday, December 5 from 10 and give tours. So far Jody Leyva, a.m. to 5 p.m. and Sunday, Maria Sanchez and Anthony San- One extravagant Miss won’t cost a December 6 from 1 to 5 p.m. chez have agreed to help as well. man less – Holiday Bazaar at the Ken- Any others of you who can help us Than twenty good wives that are sav- nedy Pharmacy spread the Christmas cheer!? ing; Tuesday, December 8 all day – For, wives they will spare, that their Alliance for Response (Disaster SHOP NEWS : children may share, Planning) Workshop in Savan- - REMEMBER YOUR But Misses forever are craving.
    [Show full text]
  • Classic Cornish
    FOR ORDERS PLACED 29TH AUGUST TO 24TH SEPTEMBER 2016 (WHILST STOCKS LAST) FLAVOUR SEPTEMBER OFFERS - INSPIRATION - LATEST ADDITIONS Classic ornish CPasties from Crantock Bakery See page 34-35 THIS MONTHS OFFERS... Pg 27 £5.99 Pg 4 £4.99 Pg 23 £9.99 Order on 01935 810210 or visit www.huntsfoodservice.co.uk #ONEM Quick & easy organic menu options with yeo valley butter & Organic bloomers from Delifrance Godminster’s range of Organic cheese is produced by their very own organic dairy cows in bruton, somerset. Organic premium soft drinks from Belvoir & Luscombe are perfect for Organic September This month is Organic Perfect for September. Take a look at the coffee shops everyday organic products you could use to help promote organic. All prices are nett. Percentage savings are off standard list price. All products shown are serving suggestions. All prices are correct at time of Microwave from frozen Boil Vegetarian publication but are subject to change without prior notification. All offers available whilst stocks last. Oven cook from frozen Grill Pre-portioned Ice lollies & fruit juice ideal for the Kids! Deep fry from frozen Shallow fry Freezer to table 2 Boil inCall the bag Hunt’s order Griddle Hotline on 01935 Thaw and 810 serve 210 www.huntsfoodservice.co.uk 3 September Flavour Chilled Chilled September Flavour £16.99 £3.49 £1.89 £1.59 99561 Meadowland Professional 36220 Stork Margarine 69005 Violife Dairy Free Cheddar Flavour Slices 71051 Violife Dairy Free Cheddar Flavour Block 40 x 250g 1 x 2kg 1 x 200g 1 x 200g FROM £5.99 £3.79 £8.99
    [Show full text]
  • Elegance Wedding Breakfast Menu
    ELEGANCE WEDDING BREAKFAST MENU For your Wedding Breakfast, we are pleased to offer the opportunity for you to create your own three course menu by choosing ONE Starter, ONE Main course and ONE Dessert from the following selection To provide a second choice for each course, a supplement of £2.50 per person can be added TO START TO FOLLOW TO FINISH Chicken, Pancetta Pan Fried Chicken Breast Individual Summer Berry and Apricot Terrine filled with sundried tomato and Cheesecake served on Melba toast with plum basil mousse served on a vegetable with strawberry coulis and apple marmalade rosti finished with a creamy and crushed meringue tarragon sauce Brie and Caramelised Mixed Berry Pavlova Red Onion Tartlet Traditional Roast Sirloin filled with whipped cream of Lincolnshire Beef Garlic Roasted Ciabatta with Yorkshire pudding, roast Lemon and Lime Posset topped with roasted cherry potatoes and pan gravy served with a vanilla tuile tomatoes, sautéed red onions with fresh herbs and olive oil Slow Roasted Belly of Pork Baked Vanilla Cheesecake served with apple puree, crackling finished with butterscotch sauce Roasted Beetroot, Red Onion and a sage and cider sauce and honeycomb toffee and Feta Salad with a balsamic glaze Pan Fried Rump of Lamb Blueberry and Almond Tart served on a bed of roasted served with a Crème Anglaise Prawn Cocktail vegetables with a red wine and prawns bound in Marie Rose, rosemary sauce Chocolate Mousse with Little Gem lettuce and lemon peanut butter puree, caramelized Confit Duck Leg bananas and tuille biscuit Duck
    [Show full text]
  • Sichuanc Ookery
    Simple Cooking ISSUE NO. 79 Annual Food Book Review FOUR DOLLARS SSICHUAN CCOOKERY Fuchsia Dunlop (Michael Joseph, £20, 276 pp.). In 1994, Fuchsia Dunlop went to the provincial capital, Chengdu, to study at Sichuan University. But she al- ready knew that her real interest was that area’s cook- ing, a subject that might not have been taught where she was officially enrolled but certainly was at a nearby short-listed famous cooking school, the Sichuan Institute of Higher SOUTHERN B ELLY: THE U LTIMATE F OOD L OVER’S C OMPANION Cuisine. So, one sunny October afternoon, she and a TO THE SOUTH, John T. Edge (Hill Street, $24.95, 270 college mate set out on bicycles to find it. pp.). Although the phrase might lend itself to misread- We could hear from the street that we had arrived. Fast, ing, I mean nothing but respect (and refer to nothing but regular chopping, the sound of cleavers on wood. Upstairs, culinary matters) when I call John T. Edge “The Mouth in a plain white room, dozens of apprentice cooks in white of the South.” There are reasons beyond this book say overalls were engrossed in learning the arts of sauces. this, but—so far as supporting evidence is required—it Chillies and ginger were being pulverized with pairs of will certainly do. In these pages you will not only be taken cleavers on tree-trunk chopping-boards, Sichuan to the most interesting and plainly best Southern eater- peppercorns ground to a fine brown powder, and the students scurried around mixing oils and spices, fine- ies, no matter how lowly or obscurely located, but you tuning the flavours of the rich dark liquids in their will learn pretty much all there is to know about them crucibles.
    [Show full text]
  • Jellies and Syllabub . . . and How Different Our Worlds Are
    Delightful Holiday Concoctions – Jellies and Syllabub . And how different our worlds are . By Jamie Credle, Davenport House Have you noticed when visiting one of the fine 18th century houses such as those in Colonial Williamsburg the arrangement of small cylindrical glasses with colorful jellies and creams inside that centers the festive table? In the grandest of homes, such as the Governor’s Palace, these glasses are often arranged in a dessert pyramid of glass salvers. Sometimes placed around the jellies and creams are sweetmeats and cakes. Because of their placement one expects that they were a highlight both for the eye and as well as the appetite. And then you wonder, ―What is that gelatinous mixture? Is that Jell-O?‖ Without refrigeration or electric mixers or prepackaged gelatin, how did that work? The two ―treats‖ noted by historians and historic cookbooks as filling these glasses are fruit flavored jellies and syllabub, both of which have long culinary histories and may be completely unfamiliar to the modern foodie. One source notes that syllabub, served either as a frothy dessert or beverage, was a 16th century invention. The determination on whether it is a drink or a dessert is how much wine is used in the recipe. Less would get you a spoonable dessert and more would result in a sweet drink of punch. Authorities have noted that the ―bub‖ in syllabub ―was a medieval slang for a bubbly drink.‖ The usual ingredients in syllabub are cream, whipped egg whites, lemon juice, lemon zest, sugar, nutmeg and an alcohol (cider, wine or champagne).
    [Show full text]
  • Bar Terrace Menu
    Restaurant and Bar Menu Turmeric hummus and crudités Citrus marinated olives Sausage roll, brown sauce £3 £2.50 £3.75 Mains Caesar Salad £8.95 (E, M, F, G, Mu) Crisp lettuce leaves, sourdough croutons, parmesan, soft boiled egg, silver skin anchovies and Caesar dressing Add grilled chicken £2 Spring salad £8.95 (V, Sul, N) Heirloom tomato, pickled beetroot, Thyme goat’s cheese mousse and Salsa Verde Vegan option available on request Roehampton Club sandwich £11.25 (G, E, Sul, N) Pesto chicken breast, Dingley Dell smoked back bacon, lettuce, tomato, confit garlic mayo and chips Roehampton Club Fish and Chips £11.25 (F, G, E, M, Sul) Guinness beer battered haddock, minted peas, tartare sauce and chunky chips Roehampton Club Burger £10.25 (G, M, E, Mu, Sul) 7oz beef burger, brioche bun, dressed lettuce, tomato, house pickles and chips Add on £2 Mature cheddar / Colston basset Stilton / Grilled bacon Smoked Haddock and Seatrout Fishcake £11.50 (F, G, E, M, Sul) Spring greens, white wine velouté, poached egg Chicken Tikka Masala £11 (M, G, Sul) Steamed coriander rice, mango chutney, grilled Naan and poppadom Scialatelli pasta £9.45 (Ve, G, N, Sul) Chestnut mushroom and basil pesto Sides £3.50 Garden salad and house dressing (Sul, Mu) Chunky Chips and confit garlic mayonnaise (E, Mu, Sul) Tahini roasted cauliflower, coriander and red onion (Se, Sul) Steamed Spring Greens Puddings £5.50 Warm chocolate Brownie (gf), Hazelnut praline, Vanilla ice cream (M, N, E) Treacle tart, chocolate crumble, Bakewell Tart ice cream (M, N, E, G) Early season
    [Show full text]
  • Valentine's Menu
    Valentine’s Menu Three courses – £34.50 per person Starters Mr White’s Scotch egg, Colonel Mustard’s sauce Pierre Koffmann’s Mackerel Escabeche, thyme, saffron, grape vinegar, fresh coriander Crème du Barry soup with young leeks, truffle oil, soft herbs (v) Land & Sea Platter for two - Mr White’s Scotch egg, Colonel Mustard’s sauce - Pierre Koffmann’s Mackerel Escabeche – cup of Crème du Barry soup Mains Smoked haddock with buttered new potatoes, poached hen’s egg, grain mustard sauce, fresh chervil Lancashire hotpot, Boxtree braised red cabbage Roast root vegetable and bean cassoulet with a herb crust (ve) 28-day aged Chateaubriand for two served with, triple cooked chips, pommes frites, green salad with truffle dressing, roasted vine tomatoes, watercress, Bearnaise and peppercorn sauce (+ £7.50 pp) Desserts Lemon syllabub (v) Rhubarb crumble, almonds, vanilla ice cream (v) Yew tree Bakewell tart, vanilla custard (v) Selection of cheeses, vintage stilton, ripe brie, mature cheddar, grapes, preserve, artisan crackers (v) - as the great Perry Smith once said “you only need three cheeses” Trio of desserts – syllabub, crumble, Bakewell (v) (+ £2.50 pp) THREE COURSE –£00.00 Guests with food allergies and intolerances, please make a member of the team aware before placing an order for food or drink. Please note all of our dishes are prepared in a kitchen where cross contamination may occur, and we cannot guarantee an allergen free environment. Our menu descriptions do not list all ingredients. All weights are uncooked. A discretionary service charge of 12.5% will be added. All prices include VAT at the current rate.
    [Show full text]
  • Transcription of 2664/3/1K Series Anne Talbot's Recipe Books Series
    Transcription of 2664/3/1K Series Anne Talbot’s recipe books Series Introduction Table of Contents Transcription of 2664/3/1K Series Anne Talbot’s recipe books ........................................ 1 Series Introduction ............................................................................................................. 1 Introduction ....................................................................................................................... 2 The Collection ............................................................................................................................ 2 Documents in the Series / Introduction / Appendixes ................................................................ 2 Talbot Family ............................................................................................................................. 4 Sharington Talbot ......................................................................................................................................... 4 Sir Gilbert Talbot (c.1606 – 1695) ................................................................................................................. 4 Sir John Talbot (1630 – 1714) and Anne Talbot (1665 – 1720) ..................................................................... 4 Conventions used in the transcription ........................................................................................ 6 For example .................................................................................................................................................
    [Show full text]
  • Corporate & Private Events
    CORPORATE & PRIVATE EVENTS We would love to cater for you on your special event. Please bear in mind, this is only a guide and starting point for you, as we are able to tailor our packages to suit your requirements. SEASONAL & LOCALLY SOURCED MENUS... Our approach to food is that we select the best seasonal ingredients available and use them to create fresh, vibrant, modern dishes ensuring that our key ingredients are sourced locally, wherever possible from sustainable source. WHAT’S INCLUDED... Prices illustrated are fully inclusive of an event manager, foodservice staff, chefs, traditional crockery, cutlery, and full consultation & support. THE NEXT STEP... Having selected us as your venue, please drop us a line at [email protected] briefly outlining your ideas and plans for the day, or alternatively call to arrange a mutually convenient appointment at our premises to discuss your requirements in greater detail 07407225928. We look forward to hearing from you! LEAFI CAFÉS & RESTAURANTS PARTIES & EVENTS Restored to their former glory the historic spaces at St Albans Museum + Gallery can cater for a number of occasions. The Assembly Room is the jewel in the crown of the Georgian Town Hall, which sits behind the impressive Palladian façade and balcony. A stunning versatile ballroom, with a history of state banquets, galas, balls and dinners. Perfect for larger gatherings. One of the only few remaining pre-Victorian courtrooms in the country, the Courtroom at St Albans Museum + Gallery is brimming with charm. Assembly Room Sit down dinner 120 Theatre Style 150 Assembly Room Reception 150 Court Room & Landing Gallery Sit down dinner 70 Theatre Style 90 Reception 100 Whole Building 400 Courtroom LEAFI CAFÉS & RESTAURANTS PARTIES & EVENTS The Assembly Room and Courtroom offer a striking and professional setting for early morning networking events and presentations.
    [Show full text]
  • Patient Menus Breakfast Orange Juice V Apple Juice V Porridge Muesli Rice Krispies Bran Flakes Cornflakes Weetabix Sv V S V V V Sv
    PATIENT MENUS BREAKFAST ORANGE JUICE V APPLE JUICE V PORRIDGE MUESLI RICE KRISPIES BRAN FLAKES CORNFLAKES WEETABIX SV V S V V V SV WHOLEMEAL TOAST WHITE TOAST BUTTER LOW FAT SPREAD MARMITE JAM HONEY MARMALADE REDUCED SUGAR MARMALADE V V SV VS SV SV SV SV SV PRUNES SV BAKED BEANS SV LUNCH WEEK 1 LUNCH WEEK 2 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY ORANGE JUICE APPLE JUICE TOMATO SOUP V V V FRIED FRIED CHICKEN LAMBS LIVER IN BATTERED STEAK & KIDNEY ROAST SHEPHERDS CHILLI CON CHICKEN & LEEK BATTERED SAUSAGES IN ROAST PORK PORK COBBLER ROAST TURKEY ROAST PORK CURRY ONION GRAVY HADDOCK & PIE TURKEY PIE CARNE PIE COD & ONION GRAVY LEMON LEMON 145 Kcal, 28g 140 Kcal, 26g 467kcal ,24g 200 Kcal,18g 160 Kcal, 28g 320kcal, 22g 204 Kcal, 25g 250 Kcal, 16g 160 Kcal, 28g Protein 200 Kcal, 19g Protein 250 Kcal, 24g Protein 145 Kcal, 28g Protein 320 Kcal, 21g Protein 300Kcal, 18g Protein Protein Protein Protien Protein Protein Protein Protein Protein S S S S S CUMBERLAND CREAMY CUMBERLAND CLASSIC BEEF & MACARONI TUNA & PORK & SAUSAGE CHICKEN WITH MEXICAN BEEF & CAJUN CHICKEN SAUSAGE COUNTRY BEEF CHICKEN & ITALIAN VEGETABLE CHICKEN KIEV CHEESE WITH BROCCOLI CHICKEN KIEV POTATO WITH ONION MUSTARD & POTATO PIE GUMBO WITH ONION BAKE VEGETABLE KORMA LASAGNE CASSEROLE HAM PASTA BAKE STEW GRAVY TARRAGON GRAVY 340kcal, 17g 266kcal, 45g 400kcal 23g 290kcal, 14g 340kcal, 17g 207kcal, 23g 300Kcal, 18g protein 151kcal, 19g Protein 404kcal, 29g protein 211kcal, 30gProtein 308kcal, 13g protein
    [Show full text]