Homemade Burgers Homemade Pies

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Homemade Burgers From The Grill All of our burgers are handmade to perfection and served All our steaks are served with chunky chips, onion rings, grilled on a brioche bun , with fries, iceberg lettuce, beef tomato tomato & mushrooms and our famous homemade burger sauce 10oz Rump Steak £14.95 Beef Burger £10.50 10oz Ribeye Steak £17.95 Cheese Burger £11.25 10oz Sirloin Steak £21.95 Chicken BLT Burger £9.75 Mexican Burger £11.95 Side Orders Served with chilli, jalapenos, nachos and spicy cheese Chips - £3.25 Chips & Cheese - £3.95 Black & Blue Burger £11.50 Peppercorn Sauce - £2.50 Prepared with crushed black peppercorn and melted blue Onion Rings - £2.50 cheese To Finish Homemade Sticky Toffee Pudding £4.95 Homemade Pies Cheesecake of the Day £4.95 All pies are served with seasonal vegetables and a choice of chipped, mashed or boiled potatoes Homemade Apple Pudding £4.50 Traditional Steak & Ale Pie £11.50 Homemade Banoffee Pie £4.95 Haggis Pie with Peppercorn Sauce £11.50 Scottish Cheese and Biscuits £6.50 Venison & Red Wine Pie £11.50 Winnock Sundae £6.50 Tablet, macaroon and irn bru ice cream topped with Orkney fudge, shortbread, whipped cream and chocolate sauce. Ptarmigan Bar Menu Lunch Menu 12pm - 4pm only Starters Homemade Soup of the Day £4.75 Baked Potato £7.50 Served with Fresh Salad & Crisps, Choose from the Baked Camembert £5.95 following Fillings: Homemade Chicken Liver Pate £5.95 Cheese & Coleslaw - Coronation Chicken Served with Oatcakes & Cumberland Sauce Haggis - Tuna Mayonnaise Prawn Marie Rose - Chilli & Cheese Stornoway Black Pudding Fritters £6.50 Freshly Prepared Sandwich £4.95 Served with Fresh Salad & Crisps, Choose from the Chef’s Mussels of the Day £6.95 following Fillings: Oak Smoked Salmon £7.50 Cheese & Pickle - Coronation Chicken On a bed of leaves, Served with Brown Bread Ham & Tomato - Tuna Mayonnaise Prawn Marie Rose - Roast Beef & Mustard The Main Event Soup & Sandwich Combo £7.95 Traditional Macaroni Cheese £9.95 3 Egg Omelette £7.95 With Fresh Salad & Chunky Chips Served with Fresh Salad & Chips, Choose from the Chilli Burrito £10.95 following Fillings: With Fresh Salad & Chunky Chips Ham – Cheese – Tomato – Onion – Prawns – Chicken Beer Battered Fish & Chips £11.95 Haddock Served with Chunky Chips & Garden Peas Open daily 12pm – 9.00pm Breaded Scampi £11.95 Served with Chunky Chips & Garden Peas Indoor and Outdoor Seating Chef’s Curry of the Day £10.25 Selected Live Sports Served with Rice & Naan Bread Hot Smoked Salmon Salad £11.25 Please ask your server for With Fresh Leaves & a Grain Mustard Dressing Today’s Specials Cajun Chicken Salad £9.50 With Fresh Leaves & a Grain Mustard Dressing .

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University of Aberdeen, Aberdeen, Scotland
UNIVERSITY OF WISCONSIN EAU CLAIRE ENTER FOR NTERNATIONAL DUCATION C I E Study Abroad UNIVERSITY OF ABERDEEN, ABERDEEN, SCOTLAND 2020 Program Guide ABLE OF ONTENTS Sexual Harassment and “Lad Culture” in the T C UK ...................................................................... 12 Academics .............................................................. 5 Emergency Contacts ...................................... 13 Pre-departure Planning .................................... 5 911 Equivalent in the UK ................................ 13 Graduate Courses ............................................. 5 Marijuana and other Illegal Drugs ................. 13 Credits and Course Load ................................. 5 Required Documents .......................................... 13 Registration at Aberdeen .................................. 5 Visa ................................................................... 13 Class Attendance .............................................. 5 Why Can’t I fly through Ireland? .................... 14 Grades ................................................................ 5 Visas for Travel to Other Countries .............. 14 Aberdeen & UWEC Transcripts ....................... 6 Packing Tips ........................................................ 14 UK Academic System ....................................... 6 Weather ............................................................ 14 Service-Learning ............................................... 8 Clothing ............................................................
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Desserts Ice Cream the Vine Speciality Sundaes
desserts All our delicious desserts are handmade in our very own Buzzworks We only use Vanilla Joe’s ice cream & gelato. S’more cookie dough skillet £5.95 Chocolate éclair ice cream sandwich £6.25 Cookie dough, Nutella, milk chocolate pieces, Trio of luxury vanilla, strawberry and soft and fluffy marshmallow all baked to gooey chocolate ice cream sandwiched in a milk perfection and served warm with luxury vanilla ice chocolate choux pastry éclair Ultimate chocolate fudge cake £6.95 Tablet crunch sundae £7.25 Double-layered chocolate cake with chocolate Scottish tablet pieces, shortbread and luxury and fudge filling served warm with luxury vanilla vanilla ice cream swirled with sticky butterscotch ice cream sauce and strawberry coulis and topped with whipped cream Strawberry cheesecake £6.95 Light and airy strawberry cheesecake on a Affogato £5.25 crumbly biscuit base drizzled with red berry Luxury vanilla ice cream served with a coulis and served with luxury vanilla ice cream shot of hot arabica bean espresso and a side of biscotti biscuit Add a liqueur of your choice £2.50 Classic sticky toffee pudding £5.95 Sweet and sticky toffee pudding served warm with luxury vanilla ice cream and hot Fine cheese selection £7.45 butterscotch sauce Mature cheddar, French brie and creamy blue cheese served with red onion chutney and fine Arran oatcakes Blueberry panna cotta £6.95 Fresh and fruity panna cotta served with berry compote, raspberry coulis and crumbled shortbread ice cream the vine speciality sundaes Vanilla Joe’s gelato is made to a secret family Salted caramel sundae £7.25 recipe, brought over to Ayrshire from Italy over Homemade salted caramel sauce drizzled 100 years ago by Nonno Joe.
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Canapés £11.00 Pp
Canapés £11.00 pp Select any canapés from the list - 6 canapés per person Cold Croustade of smoked salmon, crème fraiche and lime Croustade of Asian beef Blini with peppered mackerel, horseradish potato and apple salad with red onion marmalade Cucumber cup with smoked trout mousse and dill Cucumber cup with Scottish blue cheese mousse and crisp pancetta Prosciutto, parmesan and honey palmiers Scottish mussel in shell with salsa cruda Fennel marinated feta and olive skewers (V) Beetroot parfait on rye bread with sour cream and chives (V) Carrot parfait on rye bread with beetroot chutney (V) Parmesan shortbread with feta cheese, slow roast tomato and olive (V) Parsley frittatine with black olive ricotta (V) Marinated ricotta and spinach tortellini skewers with oven dried tomato and basil (V) Sun dried tomato and pesto palmiers (V) Celery barquette with stilton and walnuts (V) Warm Baby bagel with grilled goats cheese, chives and red onions Blini with mustard butter, parma ham and parmesan with pesto Salmon teriyaki skewer with sesame seeds Prosciutto, parmesan and honey palmiers Cumin scented kofte with mint yoghurt dip Malaysian coconut chicken skewers Grilled fig with Dolcelatte cheese and Iberian ham Mushroom and spinach arancini ball Macsween haggis bon bon Prices are subject to change Mini canapé desserts £4.50 pp Choose any 3 desserts from the list below: (Ideal for drinks receptions, pre - dinner and afternoon teas) Mini sticky orange and almond cakes with pomegranate seeds Mini chocolate truffle cakes Muscavado and fig mini meringues
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2020/21 Everyday Collection
THE HOME OF PREMIUM CONFECTIONERY BRANDS 2020/21 EVERYDAY COLLECTION THE HOME OF PREMIUM CONFECTIONERY BRANDS NOW FEATURING WELCOME TO OUR 2020/21 EVERYDAY COLLECTION The team here at Bon Bon’s/HF Chocolates are Keats as well as bolstering our range of loose enormously proud to present our first combined All chocolates with exclusive new high-quality ranges from Year-Round brochure. The recent addition of HF artisan manufacturers in Continental Europe. THE HOME OF Chocolates to the Bon Bon’s family has provided us Throughout the brochure you will see that we have with some fantastic ranges from high end engaged with suppliers that are addressing current manufacturers to support the existing Bon Bon’s PREMIUM trends and concerns. We have Fair Trade products, Gourmet portfolio, which continues to delight “Free From” ranges, Vegan and Organic options. customers and consumers alike. Additionally, many of our products are now packaged CONFECTIONERY Its our belief that this comprehensive range means in recyclable or compostable materials. that we are now the Home of Premium We hope you find the contents exciting and Confectionery Brands. BRANDS appealing and look forward to supporting your We have supplemented the existing HF range with business by offering the service and support that our some fabulous new products and introduced a business has become synonymous with. number of new brands including Holdsworth and We are here, happy and ready to help! What does premium mean? Our customers tell us that premium confectionery should be Our sales team are ready and waiting to work with you to select delicious and of high quality, using the best ingredients, and that and reserve stock for each of our collections.
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Sample Dinner Menus Menu 1 Haggis, Neeps
Sample Dinner Menus Menu 1 Haggis, Neeps & Tatties served with a Cream of Whisky Sauce ~ Fillet of Local Beef on a bed of Spinach & Porcini Mushrooms served with a Red Wine Jus, Roasted New Potatoes & Tender stem Broccoli ~ White Chocolate Panna cotta with a Mix Berry Compote ~ Scottish Cheese & Oatcakes ~ Teas, Coffee & Tablet ~ £54 per head Menu 2 Sweet Potato & Butternut Squash Soup ~ Chicken Breast with Tarragon & Wild Mushrooms served with New Potatoes & Sugar Snap Peas ~ Mulled Wine Poached Pear with Vanilla Mascarpone ~ Teas, Coffee & Tablet ~ £38 per head Menu 3 Home Smoked Salmon Salad ~ Lobster with Warm Asparagus Salad & Roasted New Potatoes ~ Lemon Posset ~ Teas, Coffee & Tablet ~ £52 per head Menu 4 Hand Dived West Coast Scallops with Cauliflower Velouté & Crispy Pancetta ~ Roast Pork on a bed of Shredded Cabbage with Roasted Potatoes, Honey Glazed Carrots & Apple Sauce ~ Gin & Tonic Sorbet ~ Teas, Coffee & Tablet ~ £46 per head Menu 5 Halloumi Cheese Salad with Toasted Pine Nuts ~ Scrabster Sea Bass on a bed of Mushroom Potatoes & Salsa Verde ~ Lemon Tart served with Homemade Ice Cream ~ Teas, Coffee & Tablet ~ £42 per head Menu 6 Hand Dived West Coast Scallops served with Black Pudding & Sweet Chilli Dressing ~ Baked Halibut on a bed of Shredded Cabbage, Smoked Bacon, served with a Tarragon Sauce ~ Plum Tarte Tatin with Homemade Vanilla Ice Cream ~ Teas, Coffee & Tablet ~ £44 per head Menu 7 Cullen Skink Soup ~ Pan Fried Duck Breast on a bed of Celeriac Puree served with Roasted Vegetables, Fine Green Beans & a Port & Orange
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New-Menu-Format-Autumn-2019
Basement Learning & Education Centre Ground Floor Main Tearooms Front Saloon | Back Saloon | Gallery Retail Store Exhibition First Floor “Today any visitor to Glasgow can rest body and soul in Salon de Luxe Miss Cranston's Tea Rooms and for a few pence drink tea, Second Floor Meeting Spaces have breakfast and dream that he is in fairy land." Billiard Room | Boardroom | Audio Visual Suite - Hermann Muthesius - Dekorative Kunst Third Floor Roof Terrace 215-217 Sauchiehall Street | Glasgow | G2 3EX www.mackintoshatthewillow.com ABOUT US Welcome to Mackintosh at the Willow. This is a building full of the inspiring legacies. Charles Rennie Mackintosh and Margaret Macdonald’s designs continue to evoke wonder and admiration, whilst Kate Cranston’s pioneering business model that sup- ported young working women acts as a guide for our business practices over a hun- dred years later. Some of the young people you’ll meet today are from The Princes Trust, an organisa- Tour and tion dedicated to providing employment and training opportunities in order to affect real social change. As a charity and social enterprise, we place ourselves as part of the wider community around us, committed to the idea that heritage can be a positive enabler and bring people together. Breakfast Today you find yourself in a building almost identical to Charles Rennie Mackintosh’s designs in 1903. Some of the features around you are original and those that have been reconstructed by 21st century craftspeople have been so with the same hand- made care shown by their turn of the century colleagues, in consultation with an ex- for £10 pert Mackintosh Advisory Panel.
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Desserts Sweet Sips Ice Cream
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Burns Chronicle 1924
Robert BurnsLimited World Federation Limited www.rbwf.org.uk 1924 The digital conversion of this Burns Chronicle was sponsored by The Centre for Robert Burns Studies, University of Glasgow The digital conversion service was provided by DDSR Document Scanning by permission of the Robert Burns World Federation Limited to whom all Copyright title belongs. www.DDSR.com ANNUAL BIDlI~S ~IrlOffi]n~e No. PRICE : JANUARY, 1924. THREE SHI L LINGS. PRINTED BY PUBLISHED BY THE ROBERT DINWIDDIE, BURNS fEDERATION, DUMFRIES. KILMARNOCK . ,. KILMARNeeK Burns n1onum~nt. ST1iTUE. LIBR1iRY. nno M.USEUM. V ISITED by thousands from all parts of the World. A veritable shrine of the "Immortal Bard." The Monument occupies a commanding position in the Kay Park. From the top a most extensive and interesting view of the surrounding Land of Burns can be obtained. The magnificent Marble Statue of the Poet, from the chisel of W. G. Stevenson, A.R.S.A., Edinburgh, is admitted to be the finest in the World. The Museum contains many relics and mementoes of the Poet's life, and the most valuable and interesting collection of the original MSS. in existence, among which are the following:- Tam 0' Shanter. The Death and Dying Words 0' Poor Cottar's Saturday Night. • Mallle. The Twa Dogs. Poor MalUe's Elegy. The Holy Fair. Lassie wI' the Lln~whlte Locks. Addre" to the Dell. Last May a Braw Wooer cam' dooB John Barleycorn. the Lang Glen. Scotch Drink. Holy Wlille's Prayer. The Author's Earnest Cry and Prayer. Epistle to a Young FrIend. Address to J.
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Ep1 Aida.Pdf
All recipes have been submitted by members of the public. The BBC accepts no responsibility for the accuracy or the ownership of these recipes. Episode One, Family Favourites: This is the recipe kit Aida was challenged to put together by Dave and Si in Episode One, Family Favourites. They asked her to produce a baking kit plus the ingredients for as little as £25. She said she could do it for £20. Here it is: Equipment Mixing bowl, (with side grip) £0.99 Bun tray £1.50 Sandwich tins (2, 7inch) £1.76 Wooden spoon £0.31 Oven tray £0.88 Cake papers £0.65 Scales £4.00 I have not spent very much time shopping around, only a local supermarket and discount store as but we’ve had flour for as little as 15p for 3lb so I think you could do even better than this!!! Ingredients 2 lb granulated sugar £1.69 ½ Tin condensed milk £0.50 1 pint milk £0.40 22 og butter/margarine £2.00 1 orange £0.25 Bag of sultanas £0.65 3 lb self raising flour £0.43 6 large eggs £1.20 1 kg caster sugar £1.19 1 mug of bran £0.25 (from health food shop) 1 mug of soft brown sugar £0.20 (at 95p per 500g) 1 jam jar £1.00 GRAND TOTAL: £19.85 All recipes have been submitted by members of the public. The BBC accepts no responsibility for the accuracy or the ownership of these recipes. All recipes have been submitted by members of the public.
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Fish Ploughman's Meat Cranachan Vegetarian Salads
z Te Juniper Scotish Gin Bar at Cranachan! Now open Tursday, Friday & Saturday nights from 5pm. EXCLUSIVELY SCOTTISH CRAFT GINS AND GIN COCKTAILS! Please ask your server for allergen information Sandwiches: Cranachan sandwiches are made using hand cut, thick wholemeal bread. Served with Cranachan house salad, coleslaw and home style crisps. Starters: White or gluten free bread available on request. Ham hock terrine, rustic bread, homemade piccalilli £5.95 * Egg mayonnaise with mustard cress (v) £6.95 Chicken liver pate, homemade red onion marmalade, dressed leaves. * Mull of Kintyre cheddar with seasonal chutney (v) £7.35 Choose from rustic bread or oatcakes £5.50 Scottish smoked salmon with rocket and dill mayonnaise £7.95 Mackerel pate, dressed leaves, rustic bread or oatcakes £5.95 * Tuna crunch mayonnaise with salad leaves £7.75 Haggis and black pudding fritters. Prawns bound in a tangy Marie Rose sauce £7.95 Wholegrain mustard mayonnaise and dressed leaves £5.95 * Roast breast of chicken with roasted peppers, rocket and tarragon creme fraiche £7.75 Tiger prawns pan fried with garlic and chilli. Served with rustic bread £6.95 Scottish roast beef with beetroot, red onion and horseradish mayonnaise £7.95 Pan fried dukka crusted goat’s cheese, orange and rocket salad, Scotch bonnet honey glazed Ayrshire ham, balsamic dressing (v) (gf) £5.95 sliced cheddar and mustard mayonnaise £7.95 Platters: Soup and half sandwich (all sandwiches marked with*) for only £8.25 Choose from the following selection, all served with rustic bread & oatcakes For Cullen Skink with half sandwich add £1.50 For alternative half sandwich filling with soup add £1.50 Fish per person Scottish smoked salmon, smoked mackerel pate, smoked trout, caper berries and a miniature Cullen Skink soup £10.95 Hot Fayre: Ploughman’s Home baked quiche with roasted mixed peppers, Mull of Kintyre cheddar and basil.
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POV 62 Nov 15 Master
Now there are even more breweries It’s official - there are more breweries than ever. Figures released by the Campaign for Real Ale confirmed that at the last count there were 1147 breweries in the UK, an increase in a year of 190, and a percentage increase of 14%. Remember - this is at a time when we are still struggling with the effects of one of the longest downturns in economic activity for many year. In fact during the worst months of the recession the numbers were still increasing. In Scotland the number of new breweries is now 76, an increase of 9 over the previous year. One thing that is striking about the new entrants is their variety, and where they are. While some are understandably concentrated near the centres of population - one of the commonest places to find such a brewery is on an industrial estate - others are right out in the countryside. What they have in common is a desire to bring original ideas to the craft and science of brewing, not forgetting an insistence on authentic ingredients, and as much local sourcing as possible. There is another noticeable feature about this growth in breweries. It is being replicated in many parts of the world, from Scandinavia to the United States. Furthermore it appears to have been largely unexpected, with conventional ideas about the brewing industry predicting, until recently, yet more concentration in the business. Can this growth, which has been a feature of the beer scene for some years now, possibly continue? Read more on page? WHATPUB, C A M R A ’ s o n l i n e newspapers.
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Read Book Classic Scots Cookery
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