THURSLEY PARISH MAGAZINE St Michael & All Angels
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The British Isles
The British Isles Historic Society Heritage, History, Traditions & Customs OUR BRITISH ISLES HERITAGE houses the countries of England, Scotland and Wales within its shores. The British Isles The British Isles is the name of a group of islands situated off the north western corner of mainland Europe. It is made up of Great Britain, Ireland, The Isle of Man, The Isles of Sicily, The Channel Islands (including Guernsey, Jersey, Sark Dear Readers: and Alderney), as well as over 6,000 other smaller I know some of the articles in this Issue may islands. England just like Wales (Capital - Cardiff) and seem like common sense and I am researching facts Scotland (Capital - Edinburgh), North Ireland (Capital known by everyone already. But this newsletter has - Belfast) England is commonly referred to as a a wider distribution than just Ex-Pats. country, but it is not a sovereign state. It is the largest country within the United Kingdom both by Many believe Britain or Great Britain to be all landmass and population, has taken a role in the the islands in the British Isles. When we held the two creation of the UK, and its capital London is also the Heritage Festivals we could not call it a British capital of the UK. Festival because it included, England, Scotland, Ireland, Wales, Cornwall and the Isle of Man. The Republic of Ireland (EIRE) Republic of What is the Difference between Britain and the Ireland is part of the British Isles, its people are not United Kingdom? British, they are distinctly Irish. It’s capital is Dublin. -
The Three Daws Bar Menu
THE THREE DAWS BAR MENU We aim to ‘BUY BRITISH, BUY KENTISH, BUY LOCAL’ We are members of ‘PRODUCED IN KENT’ SMALL PLATES STEAK SPINACH DIPPER braised steak, coriander, spinach curry, medium £11.50 fried chicken pieces, paprika hollandaise dip £5.95 BOURBON LIVER SPRATS calves liver, bacon, mash, whiskey fried onions, gravy gf £11.50 breaded whitebait, parsley, lime, caper mayo gf £5.75 MEOPHAM SAGE COCKLE handmade sage pork sausages, parsley mash, gravy v gf £9.95 garlic buttered cockles, diced bacon on toast gf £5.95 BUBBLE FISH crispy buttered bubble & squeak on toast v gf v £5.50 POTTED BATTERED COD a shredded confit duck & duck fat rillettes £6.25 5oz battered cod steak, chips, salt & vinegar pots gf £11.00 RAREBIT SCAMPI FRIES goats cheese & whiskey apple chutney on toast v gf v £5.50 breaded scampi pieces, lemon wedge & caper mayonnaise £9.95 LONDON MUSSEL MASH London Particular is our homemade pea soup v £5.50 White wine garlic cream liquor, mash, crusty bread gf £11.95 COCKTAIL Prawns, marie rose, diced cucumber and leaf £5.50 VEGETARIAN / VEGAN PUDDING Smooth pork and ground black pudding pate £5.50 LEEKY POTS chunky leek, fine vegetables, duxelle stew v gf v £9.50 MAIN PLATES ROOT ALOO roasted beetroot, mushroom, potato curry v £9.50 THE ROAST BEAN CHILLI our daily choice of meats, roasties, veg, Yorkshire & gravy v gf £11.50 cherry tomato, snow pea, mixed bean chilli v gf v £9.50 HAM EGGS sugar roasted sliced gammon, two fried egg, chips v gf £9.95 SALADS CHICKEN PIE individual shortcrust pie, chicken, tarragon, cream £11.50 -
Gluten Free Grains
Gluten-free Grains A demand-and-supply analysis of prospects for the Australian health grains industry A report for the Rural Industries Research and Development Corporation by Grant Vinning and Greg McMahon Asian Markets Research Pty Ltd September 2006 RIRDC publication no. 05/011 RIRDC project no. AMR–10A © 2006 Rural Industries Research and Development Corporation All rights reserved ISBN 1 74151 110 0 ISSN 1440-6845 Gluten-free Grains: a demand-and-supply analysis of prospects for the Australian grains industry Publication no. 05/011 Project no. AMR–10A The information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable industries. The information should not be relied upon for the purpose of a particular matter. Specialist and/or appropriate legal advice should be obtained before any action or decision is taken on the basis of any material in this document. The Commonwealth of Australia, the Rural Industries Research and Development Corporation, and the authors or contributors do not assume liability of any kind whatsoever resulting from any person’s use of or reliance on the content of this document. This publication is copyright. However, RIRDC encourages wide dissemination of its research results, providing the Corporation is clearly acknowledged. For any inquiries concerning reproduction, telephone the Publications Manager on 02 6272 3186. Researcher contact details Grant Vinning Greg McMahon Asian Markets Research Asian Markets Research 22 Kersley Road 22 Kersley Road KENMORE QLD 4069 KENMORE QLD 4069 Phone: 07 3378 0042 Phone: 07 3378 0042 Email: [email protected] Email: [email protected] In submitting this report, the researchers have agreed to RIRDC publishing this material in its edited form. -
Champion Trainee Bread Champion Confectionery Champions West
2015/16 Champion Trainee Rebecca Childs, Whitecross Bakery Bread Champion K & S Westlake, Cottage Loaf Bakery Confectionery Champions Warren's Bakery, Burn's the Bread & Sandwich Girls West Country Specialities Champion Nigel Dragon, Corfe Castle Village Bakery The Best West Country Baker K & S Westlake, Cottage Loaf Bakery The Best Loaf in Show Roy Legg, Bakery Royal The Bako Manager's Trophy Burn's the Bread Class Description Place Winner (1) Oven Bottom Bloomer 1 Milosz Radominska, Oliver's of Crediton 2 Rebecca Childs, Whitecross Bakery 3 Leon Larson, Bath Bridge Bakery 4 Peter Rose, Burn's the Bread (2) 4 Danish Pastries 2 Types 1 Rebecca Childs, Whitecross Bakery 2 Peter Rose, Burn's the Bread 3 Milosz Radominska, Oliver's of Crediton 4 James Ward, Punch & Judy Bakery Ltd (3) 4 Bun Goods 2 Teacakes 2 Swiss Buns 1 Milosz Radominska, Oliver's of Crediton 2 Peter Rose, Burn's the Bread 3 Sarah Notley, Corfe Castle Village Bakery 4 Eve Gould, Corfe Castle Village Bakery (4) 4 Puff Pastries - 2 Vol-au-vent 2 Jam Turnovers 1 Rebecca Childs, Whitecross Bakery 2 Sarah Notley, Corfe Castle Village Bakery 3 Leon Larson, Bath Bridge Bakery 4 Milosz Radominska, Oliver's of Crediton (5) Jam Swiss Roll 1 Rebecca Childs, Whitecross Bakery 2 Milosz Radominska, Oliver's of Crediton 3 Peter Rose, Burn's the Bread 4 Not awarded (6) 4 powder aerated goods 2 Scones 2 Rock cakes 1 Sarah Notley, Corfe Castle Village Bakery 2 Eve Gould, Corfe Castle Village Bakery 3 Leon Larson, Bath Bridge Bakery 4 Rebecca Childs, Whitecross Bakery (9) Edible Animal or -
Sandwich & Coffee Bar Phoned Orders Welcome
BEVERAGES HOT DRINKS Fresh Ground Americano £2.00 Latte £2.00 Stop off for a coffee, or take home something Cappuccino £2.00 extra special. Get a light snack for lunch. Expresso £1.40 Choose from our extensive range of filled baguettes or sandwiches, hot or cold tasty savouries Instant and delicious cakes. Regular Coffee £1.40 For local businesses we offer a complete buffet service for your office lunch or meeting. Latte £1.40 Cappuccino £1.40 Phone your order during the morning Hot Chocolate £1.20 and it’s ready for lunch time pick up. Tea £1.00 Get a tasty bite at FILLERS! Sports Complex Recreation COLD DRINKS Ground Cans 90p Bottled water 85p WHITSTABLE ROAD Bottled drinks £1.40 TOWN MENU Juice drinks £1.60 CENTRE Sandwich & Coffee Bar 2018 Crisps (real handcooked) 95p 48 Whitstable Road 48 Whitstable Road Chocolate bars 90p Faversham, Kent ME13 8DL Faversham, Kent ME13 8DL 01795 532163 01795 532163 Open : Monday - Friday 7.00am - 3.30pm www.fillersfaversham.co.uk Saturday : 7.30am - 2.00pm email: [email protected] Phoned orders welcome SANDWICHES & BAGUETTES HOT FILLED BAGUETTES/ SAVOURIES Cold Hot SALAD BOXES & WRAPS SANDWICHES Sandwiches From £2.00 Delicious any time of the day! Sausage roll 80p 90p Filled Baguettes From £2.30 Bacon (2 rashers of back bacon) £2.20 Large sausage roll £1.00 £1.20 Wraps From £2.30 Sausage (2 cumberland sausages) £2.20 Cornish pasty £1.65 £1.90 Salad Pots From £2.40 Fried Egg (2 fresh farm eggs) £2.00 Quiche £1.60 £1.85 FILLINGS (with salad choice inc)* Breakfast (2 sausages, 2 bacon, 1 egg) -
HOG ROAST DESSERTS Cottage Pie Macaroni & Cheese CHOOSE X3 SWEET TABLE DESSERTS on PAGE 24 Roasted Chicken Breast
THE OLD KENT BARN, SWINGFIELD, KENT, CT15 7HF w: theoldkentbarn.co.uk t: 01303 844270 e: [email protected] The Old Kent Barn @theoldkentbarnkitchen WE WORK CLOSELY WITH ALL OUR SUPPLIERS TO ENSURE WE SOURCE, PREPARE AND SERVE SUSTAINABLE PRODUCE, WHICH IS HANDLED WITH CARE AND SERVED WITH LOVE BY OUR PASSIONATE TEAM OF CHEFS James has previously worked at Chapel Down, The Berkeley, Leeds Castle and at The Swan in West Malling and it was here that James really put down some roots under Head Chef Scott Goss. “I loved working with Scott, I learned a new way of working and the importance of not over complicating food. Food can be beautifully simple using classic ways of cooking, fantastic produce and dedicated suppliers”. “It is really important to me that we deliver every service like it’s our first event, that same dedication, HEAD CHEF hard work and passion for what we do is at the centre James Crank of how we operate the kitchen”. | 2 | | 3 | INDEX Canapés..................................................................6/7 Apéritif Canapés............................................................8 Oyster Bar.......................................................................8 Three Course - Starters.........................................9 - 10 Three Course - Mains............................................11 - 12 Three Course - Desserts.......................................13 - 14 Three Course - Side Dishes ........................................15 Children’s Menu...........................................................16 -
Newsletter SUMMER Programme 2020
Your Association membership number is: ...................... The Three Counties NT Association Newsletter and SUMMER programme 2020 Oakhurst Cottage, Hambledon www.nationaltrust.org.uk/threecountiesassoc YOUR PROGRAMME AT A GLANCE Chairman’s Notes p 3 Three Counties Holiday in Durham, October 2019 p 4 Summer Programme 2020 April 16 (Thurs) Bath and the American Museum p 7 April 22 (Wed) Three Counties Members’ Lunch p 8 May 12 (Tues) “Cotswold Jewels” (C&V) p 8 May 27 (Wed) Parham House & Arundel p 9 June 25 (Thurs) Rochester p 10 July 20 (Mon) Weald and Downland Museum & Goodwood p 12 August 3 (Mon) Sackville College and Standen (N.T.) p 13 September 15 (Tues) “A Cotswold Country File” (C&V) p 14 News from local N.T. Properties South Downs N.T. p 14 2020 Summer Holiday - note on completing booking form p 15 Important Notes p 16 This programme is correct at the time of going to press, but the Committee reserves the right to make alterations to it, or to cancel an undersubscribed event. - - - - - DATES FOR YOUR DIARY NEW MEMBERS! NEW MEMBERS! New Members’ Coffee Morning: Tuesday March 10, 2020 at 10.30 am The Committee of the Three Counties Association have great pleasure in inviting you to have free coffee and biscuits with us at The Devil’s Punchbowl National Trust Café at Hindhead. This informal get-together will provide a good opportunity to get to know who’s who in the Committee and ask any questions you have about our activities. All new members who have joined the Association since February 2019 (membership numbers 1479 and higher) are warmly invited to join us. -
Dripping Cake Ingredients
Graham’s Bakery Lardy Cake Ingredients The ingredients are listed in 3 categories, in the best column are the ingredients that will give the best results, good are reasonable replacements and the acceptable varients should only be used if the others are not available or you’re being creative! Ingredients Best Good Acceptable Bread Flour Extra Strong White flour Strong white flour Stoneground Extra strong, Any bread flour Fat White Shortening, Coconut oil, Goose Rapeseed, Sunflower, Corn, Veg- TREX, COOKEEN (block), Grease, etable oil. Lard, Dripping Butter Salt Table salt, Rock salt, sea salt, Low Rock salt, sea salt, Low sodium sodium salt, salt, Sugar Caster / Granulated / Molasses / Blacktrea- Any form of Sugar Honey / Glucose / Fruc- cle, Malt extract, (NOT Sweeteners) tose / Corn syrup, Golden syrup, Milk Powder Full Cream milk powder Skimmed milk powder No milk powder (optional) Scalded (UHT) milk to replace water Yeast Fresh (also called Dried Yeast Easy bake / Easy blend / fast Baker’s / Compressed) acting / quick Yeasts Water (COLD) Tap water if safe to drink Any unadulterated —————- bottled water Dried Fruit Sultanas (traditionally) Any dried fruit (mixed fruit, currants, sultanans, raisins etc. ) Spreading Mix -Fat White Shortening, Butter Coconut oil, Goose Grease, TREX, COOKEEN (block), Any relatively solid fat with low water content. Lard, Dripping Spreading Mix - Sugar Caster sugar / Icing Sugar Honey / Glucose / Fructose / Corn syrup, Golden syrup, Molasses / Black trea- cle, Malt extract, Tray mix As for spreading + extra As for spreading No tray mix is acceptable 50% of; , Golden syrup, Corn syrup, Honey, Molas- ses / Black treacle, www.grahamsbakery.org E-mail [email protected] . -
Food Groups and Their Contents 1. High Fat Milk and Cream
Supplementary information 1: Food groups and their contents 1. High fat milk and cream Whole milk, Channel Island milk, UHT whole milk Elmlea (single, whipping and double), evaporated milk, single cream, whipping cream, double cream, clotted cream, UHT cream (half, single and whipping). Flavoured milk (Horlicks made up with whole milk, milk shake powder made up with whole milk, Ovaltine powder made up with whole milk, drinking chocolate powder made up with whole milk, purchased milk shake, Horlicks powder made up with semi-skimmed milk, milkshake powder made up with semi- skimmed milk, Cocoa powder made up with semi-skimmed milk, Ovaltine made up with semi-skimmed milk, drinking chocolate powder made up with semi-skimmed milk, Ovaltine powder made up with skimmed milk, drinking chocolate powder made up with skimmed milk) 2. Low fat milk Semi-skimmed milk, Dream Topping made up with semi-skimmed milk, skimmed milk, dried skimmed milk, Plain soya milk, flavoured soya milk, calcium-enriched soya milk. 3. Yoghurts Drinking yoghurt, Greek yoghurt, Fruit Corner yoghurt, Crumble Corner yoghurt, organic whole milk yoghurt, plain and fruit fromage frais, Crunch Corner yoghurt, Greek yoghurt and honey, fromage frais ready meal, Luxury Corner yoghurt, low calorie yoghurt, plain and flavoured low-fat yoghurt, very low fat fromage frais, soya yoghurt. 4. Cheese Brie, cheddar, vegetarian cheddar, cheese spread, cottage cheese, edam, feta, soft cheese, gouda, parmesan, processed cheese, flavoured cheese spread, double Gloucester, emmental, gruyere, Leicester, smoked processed cheese, low-fat cheddar, quark, cheese spread light, mozzarella. 5. Butter and animal fat Butter, spreadable butter, Dripping, lard 6. -
Project No: V5va 1040
PROJECT NO: V5VA 1040 Steviol Glycosides Exposure Assessment Author: Phil Northing The Food and Environment Research Agency Sand Hutton York YO41 1LZ Sponsor: Coca-Cola Europe Start Date: June 2010 End Date: September 2010 Report Issue Date: September 2010 Pages in Report: 91 Final Report: 29th September 2010 Contents 1. Assessment Objectives ..................................................................................................................... 3 2. Model Specification ......................................................................................................................... 3 3. Food Baskets .................................................................................................................................... 3 4. Maximum Level data ....................................................................................................................... 5 5. Associations ..................................................................................................................................... 5 6. Modelling Approach ........................................................................................................................ 7 7. Exposure Results .............................................................................................................................. 8 8. Conclusions .................................................................................................................................... 12 9. References ..................................................................................................................................... -
Hereford Beef Tartare, Beer Pickled Onions, Mushroom Ketchup Salad Of
Hereford beef tartare, beer pickled onions, mushroom ketchup Salad of summer vegetables, smoked goats curd, pea and chervil cream Kedgeree Dorset crab, leek and potato salad, rye bread, sauce béarnaise Confit egg yolk, crisp chicken wings, caramelised cauliflower, Iberico ham English asparagus, buttermilk, sea trout, cured mullet roe Roast Cotswold White chicken, summer vegetables, truffled potato salad, vin jaune Salt Marsh lamb, preserved lemon, grilled leek heart, smoked garlic potato Roast Cornish cod, deep fried oyster, horseradish and cucumber, parsley oil Glazed lobster omelette, duck fat chips, lobster Caesar salad Halibut fillet, young fennel, capers, ricotta dumplings, buttered Lytham shrimps Dry aged rump cap, glazed ox cheek, caramelised onion purée, bone marrow Continued over The Goring, 15 Beeston Place, London, SW1W 0JW +44 (0)20 7396 9000 [email protected] www.thegoring.com Monday Fish pie, English peas and fennel Tuesday Roast leg of Salt Marsh lamb with rosemary jus Wednesday Steak and kidney pudding Thursday Roast rib of Ross County beef with Yorkshire pudding Friday Lincolnshire suckling pig, apple, black pudding Sunday Roast sirloin of Ross County beef with Yorkshire pudding Lemon cream, shortbread, citrus fruit, coconut, yoghurt Cornish clotted cream mousse, apple sorbet, caramelised hazelnuts Black Forest gateâux Manjari chocolate, milk jam, salt caramel mousse, milk ice cream Gypsy tart, lemon thyme and pear, buttermilk sorbet British cheeses Three courses £45.00 Tea, coffee and petits fours £5.50 The Goring, -
GCSE Food Options Recipe Booklet
Name: Form: Class: GCSE Food Options Recipe Booklet Please keep this booklet in a safe place. Bring it to every lesson. When cooking, keep it in a protective plastic wallet. Always check with the teacher or another member of the class which recipe you are cooking if you are absent for a lesson. Always bring a suitable container with you to take your product home. Check with the teacher if there are ingredients which you are not keen on, rather than just leave them out or not cook at all. Keep this recipe book in a safe place so you can refer to it throughout your GCSE course. You may not use all of these recipes during the course; some are present simply for reference. There is also space for you to record some of your own recipes at the back. This document is also available as a PDF from Mr Isaacs and is also in the I drive. S Isaacs Notes S Isaacs Contents Contents ...................................................................................................................................... 3 Stocks ......................................................................................................................................... 5 Fish Stock ............................................................................................................................... 5 Vegetable stock ...................................................................................................................... 5 Chicken Stock .......................................................................................................................