DOCSLIB.ORG

Snacks Starters Seafood Specials

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Snacks Starters Seafood Specials SEAFOOD SPECIALS We speak to Chris Neve early every morning about the fish for our specials. You’ll find the best of the day’s catch on our chalkboards. We buy a few portions of each, work our magic, and when it’s gone... it’s gone. Ask your server what’s available today. Special request? Pre order 48hrs in advance and if it’s in season we will source it for you. FRUIT DE MER | FROM 60.00 | FOR TWO TO SHARE Lobster, Oysters, Crab, Langoustines, Crevettes, Cockles, Mussels (Requires 48 hours notice). SNACKS MARINATED OLIVES [GF] [VE] | 3.50 THREE OR SIX OYSTERS [GF] | 6.50/12.00 Tabasco & Shallot Vinegar LITTLE SAUSAGE ROLLS | 3.95 Brown Sauce WARM SOURDOUGH LOAF [GFA] [VEO] | 4.95 Salted Butter STARTERS HADDOCK GOUJONS [GFA] | 5.95 KOREAN FRIED KING PRAWNS | 8.50 Tartare Sauce Sesame, Ginger & Lime SEASONAL SOUP [GFA] | 5.50 VIETNAMESE BEEF SKEWERS | 7.95 Sourdough & Butter Lime & Chilli Dipping Sauce PATE [GFA] | 7.50 FLAMBEED CHICKEN LIVERS [GFA] | 7.50 Devilled Crab, Salmon & Brown Shrimp with Sea Salt Croutes Cayenne Cream on Toast QUEENIE SCALLOPS | 8.95 LANCASHIRE CHEESE FRITTERS [V] | 5.50 Garlic Butter, Gruyere Crumb Piccalilli CHRIS NEVE’S SMOKED SALMON | 7.95 COURGETTE & CARROT FRITTERS [GF] [VE] | 6.50 Traditional Garnish, Brown Bread & Butter With Slow Roast Cherry Tomatoes, Watercress & Pesto LUNCH MENU Monday to Saturday 12 - 5pm SMOKED SALMON OMELETTE [GF] | 8.50 TWICE BAKED CHEESE SOUFFLÉ [V] | 8.95 Sea Salt Fries & Salad Cheese & Chive Sauce, Watercress, Sea Salt Fries GRILLED HADDOCK [GFA] | 11.50 TENDERSTEM BROCCOLI [GF] [VE] | 8.50 Lancashire Cheese Crumb, Creamed Spinach and Sea Salt Fries Broad Bean and New Potato Salad FILLET STEAK & ONION CIABATTA [GFA] | 11.50 PERSIAN CHICKEN WRAP [GFA] | 8.95 Blue Cheese and Sea Salt Fries Crispy Gem Lettuce and Sea Salt Fries Please inform us if anyone in your party has a food allergy before ordering | All our dishes are cooked to order, please be patient during busy periods. GF - Gluten Free | GFA - Gluten Free Alternative Available Upon Request | V - Vegetarian | VE - Vegan | VEO - Vegan Alternative Available Upon Request. 001 UYR209512/SPC/MAINFEN MAINS GRILL BATTERED HADDOCK [GFA] | 13.95 PEPPERED TUNA STEAK [GF] | 18.50 Hand Cut Chips with Mushy Peas and Tartare Sauce Creamed Spinach and Parmesan Fries GOOSNARGH CHICKEN [GF] | 15.50 12OZ GAMMON STEAK [GF] | 15.50 Persian Spiced with Jewelled Rice, Rose Petal Harissa Fried Eggs, Chips, Pineapple and Chilli Salsa and Lemon Yoghurt STEAK BURGER | 14.50 SMOKED LANCASHIRE CHEESE TART [V] | 12.50 Bacon, Gouda Cheese, Onions, Burger Sauce, Sesame Brioche Bun, Caramelised Onion, New Potatoes, Chicory & Walnut Salad Sea Salt Fries and Pickle FISH PIE [GF] | 14.95 28 DAY DRY-AGED BEEF Haddock, Salmon & Prawns, Parsley Sauce and Smoked Cheese Roast Field Mushroom, Grilled Tomatoes and Hand Cut Chips Mash with French Peas 10oz Rump [GF] | 18.95 12oz Rib-Eye On The Bone [GF] | 25.50 POT PIE | 15.50 8oz Fillet [GF] | 25.95 Goosnargh Chicken & Ham Hock Pot Pie, Green Beans and 24oz Beef Tomahawk for Two [GF] | 69.99 | [24hr Pre Order] Hand Cut Chips EXTRAS Pepper Sauce [GF] [V] | 1.95 MISO AUBERGINE [GF] [VE] | 12.50 Blue Cheese Sauce [GF] [V] | 1.95 Sesame, Chilli, Mixed Leaves and Steamed Rice Onion Rings [VE] | 1.95 Garlic & Chilli Prawns [GF] | 4.95 MALAYSIAN SEAFOOD CURRY [GF] | 16.95 Coconut Rice and Lime Pickle SIDES HAND CUT CHIPS [GF] [VE] | 3.95 SEASONAL VEGETABLES [GF] [V] | 3.95 SEA SALT FRIES [GF] [VE] | 3.95 CREAMED SPINACH [GF] [V] | 3.95 GARDEN SALAD [GF] [VE] | 3.95 ONION RINGS [VE] | 1.95 DESSERTS CHOCOLATE & CARAMEL TRUFFLES [GF] [V] | 3.50 PRALINE PROFITEROLES [V] | 6.95 Chocolate Caramel Sauce STEAMED SYRUP SPONGE [V] | 5.95 Proper Custard LEMON CURD & GINGERNUT CHEESECAKE [V] | 5.95 RASPBERRY & RIBBLE GIN TRIFLE | 6.50 ICE CREAM AND SORBET SELECTION [GFA] [VEO] Toasted Almonds 5.50 DARK CHOCOLATE FONDANT [GF] [V] | 6.95 THREE OR FIVE CHEESE SELECTION [GFA] | 7.50/11.50 Chantilly Cream and Raspberries Chutney, Grapes and Crackers Please inform us if anyone in your party has a food allergy before ordering | All our dishes are cooked to order, please be patient during busy periods. GF - Gluten Free | GFA - Gluten Free Alternative Available Upon Request | V - Vegetarian | VE - Vegan | VEO - Vegan Alternative Available Upon Request..
Load more

Recommended publications
  • THE DUKE of EDINBURGH Hotel and Bar Book at [email protected]; 01229 821039
    THE DUKE OF EDINBURGH hotel and bar book at [email protected]; 01229 821039 STARTERS Soup of The Day - 4.5 ⓥ Please ask a Member of Staff for Today’s Served Char Grilled Bread & Butter French Onion Soup - 4.5 ⓥ Parmesan Croûtes Ham Hock & Parsley Pressing – 5 Mixed Salad, Grilled Bread Caesar Salad - 7 Chargrilled Chicken Breast, Soft Boiled Egg, Croutons, Parmesan, Leaves, Garlic & Parmesan Dressing Also Available Vegetarian - 5 ⓥ Salmon Gravlax - 7 In-House Cured Salmon, Sweet Grain Mustard Dressing, Potato Salad Goats Cheese Salad - 6 ⓥ Mixed Leaves, Roasted Beetroot, Silver-skin Onions Black-Pudding Stack - 7 Black Pudding, Bacon, Caramelised Onion, Peppercorn Sauce Fish Goujons - 7 House Salad, Tartar Dipping Pot For The Littluns Served With Chips or Mash & Peas or Beans, Glass of Cordial Grilled or Goujon Chicken Strips - 6.5 Cumberland Sausage - 6.5 Fish’n’Chips - 6.5 Cheese & Tomato Ciabatta Pizza ⓥ Beans on Toast - 5.5 ⓥ Early Birds... 20% off selected dishes before 6pm look for the symbol Food Allergens: We know there are allergens contained in our food & drink which we need to tell you about, so please let a member of our team know if you have a specific allergy or would like more information about our dishes. THE DUKE OF EDINBURGH hotel and bar book at [email protected]; 01229 821039 DELI BOARDS - 12.5 House Salad, Home Made Chutney, Char grilled Bread & Butter Upgrade to a Mini Sharing Cob for Two Fifty Pick 4 Items Ham Hock & Parsley Pressing Ò Confit Tomatoes ⓥ Ò Sliced Ham Potato Salad ⓥ Ò Lancashire Cheese ⓥ Ò Brie ⓥ Ò Stilton ⓥ Ò Coleslaw ⓥ Ò Olives ⓥ Ò Smoked Salmon Ò Garlic Mushrooms ⓥ Ò Roast Peppers ⓥ Extra Items - 2.5 OMELETTES Choose 2 Ò Items from above - 7.5 Three Egg Omelette, House Salad, SIDES Chips - 3 ⓥ House Salad - 2.5 ⓥ Onion Rings - 2.5 ⓥ ‘Duke Deli’ items - 2.5 Grilled Bread - 2.5 ⓥ Early Birds..
    [Show full text]
  • Weddings at the Inn
    WEDDINGS AT THE INN THE FOOD The wedding breakfast itself takes approximately two hours to serve based on having three courses. Remember to factor in time for speeches before deciding what time to invite evening guests. We change our function menu annually in October. As with our other tariffs, we endeavour to only increase the prices then but due to seasonal variations this may not always be possible, we will alert you as soon as possible. On Arrival Canapes Mini bangers and mash Salt & pepper king prawns, lime and chilli dip Lancashire cheese and onion fritters Mini meat and onion pies Little sausage rolls Duck, plum & spring onion fritters Courgette & carrot pancakes Vietnamese fish cakes Reception Arrival Drinks Sparkling white or pink wine, Buck’s Fizz, bottled beers, Pimm’s or cocktails from £5 per guest. Our wedding breakfast menus are designed to be totally flexible, we use only the finest ingredients from land and sea which has helped the Seafood Pub Company win countless awards for its outstanding food and service, ensuring your meal will be as memorable as the day itself. Should you wish to host something a little more informal, we have a selection of buffets and BBQ’s starting from £25 per person. Emmott Lane, Laneshawbridge, Colne, BB8 7EG • 01282 857830 [email protected] www.thealmainn.com TheAlmaInn @TheAlmaSPC WEDDINGS AT THE INN MENU A (Available Sunday – Thursday) Seasonal soup with bread roll and butter Potted ham hock and Lancashire cheese with pineapple ketchup Breaded goujons, watercress salad and tartare sauce
    [Show full text]
  • Albert Square November 2012 a La Carte
    Functions Canapé Menu Classic British Cooking with a modern twist - with fresh local ingredients Please choose any 4 types of canapés for your event £10 per person £3 per person for any extra canapés VEGETARIAN CANAPÉS Curd & Beets Skewer Fresh cow’s curd & baked beetroot on sticks Blue Cheese Mousse & Gooseberry on Rye Butler’s black sticks blue cheese mousse with gooseberry puree on toasted rye bread Homity Pie Lancashire cheese, potato & caramelised onion pie FISH & MEAT CANAPÉS ‘Crab on Toast’ Hand- picked white crab meat, spiced brown crab butter on granary sour dough toast Breaded Scampi, Tartare Sauce & Lemon Deep- fried breaded scampi tail served with tartare sauce & lemon Scottish Salmon Fish Cake Fried Salmon fish cake & sorrel cream sauce H. Forman Smoked Salmon & Cream Cheese Pikelet Harry Forman & Sons award winning smoked salmon on a cream cheese pancake ‘Toad in the Hole’ Mini Yorkshire pudding with Grandad’s Olde English sausage & onion gravy ‘Steak Tartare’ Prime fillet of raw beef, chopped with capers, shallot, mustard, egg yolk & Worcestershire sauce Before ordering please speak to our staff if you have a food allergy or intolerance All dishes are subject to availability & change of specification / market pricing. Please note a discretionary 10% Service Charge will be added to bills – if you are unhappy about this for any reason, please strike it off Yorkshire Pudding & Rare Roast Beef Mini Yorkshire pudding with rare roast beef, horseradish & watercress Savoury Cheese Scones Baked Cheddar cheese scones filled
    [Show full text]
  • EXPERIENCE a JOURNEY of FLAVOUR GOOD FOOD APPETISERS CHICKEN TIKKA SAMOSA £ 8.25 BRINGS US Succulent Chicken Tikka with Cheddar Cheese and Fennel
    EXPERIENCE A JOURNEY OF FLAVOUR GOOD FOOD APPETISERS CHICKEN TIKKA SAMOSA £ 8.25 BRINGS US Succulent chicken tikka with cheddar cheese and fennel. TOGETHER VEGETABLE SAMOSA £ 7.25 I had a magical childhood, moving from town to town Lightly spiced potato with green peas and cashew nuts. with my father’s travelling theatre company. “The Company” would always sit down to a meal ALOO MATAR KI TIKKI £ 7.95 together after a performance, with my father at the Potato cutlets stuffed with green peas, seasoned with nutmeg and spices. head of the table. I used to love roaming around the kitchen among the enormous cauldrons of steaming AVOCADO PAKORAS £ 8.25 food, but more than anything, I enjoyed seeing the Corn crusted smashed avocado with cheddar cheese and ginger. joy on the diners’ faces as they savoured the tasty delights. This is where my love of cooking began. MUSHROOM KURKURE £ 8.25 Over the years I pursued both my musical and Battered and deep-fried mushrooms stuffed with cheese, bell peppers and crushed black pepper. culinary interests and became fascinated with the regional diversity of Indian food. Inspired by a land AMRITSARI FISH £ 9.25 so rich in culture and influenced by the great chefs that I have met over the years, I hope that you enjoy Lightly battered stonebass served with mint and tamarind chutney. sharing in my personal journey and the lovingly prepared recipes presented in this menu. CURRY LEAF AND PEPPER PRAWN £ 10.25 Sautéed prawns with onions and tomatoes finished with coconut milk and crushed pepper.
    [Show full text]
  • STARTERS Golden Beetroot & Ginger Soup 6.50 Onion
    STARTERS MAINS Golden beetroot & ginger soup 6.50 Mince & potatoes 14.00 Onion & Lancashire cheese tart 7.00 Fish & chips, mushy peas 17.00 Black figs, Harbourne Blue, walnuts 7.50 T o w n h o u s e c h e e s e b u r g e r , t o m a t o & g h e r k i n r e l i s h , c h i p s 1 7 . 0 0 Rabbit & pistachio terrine 8.00 Scottish salmon, pickled apple, charred courgette 18.00 Home-cured salmon, pickled cucumber 8.50 Smoked Jacobs Ladder pie, celeriac 18.50 Twice-baked smoked haddock souffle 9.00 Steak tartare, horseradish 10.00 Sea bass, borlotti beans, crayfish 21.00 Morecambe Bay potted shrimps 11.00 Cod, Autumn squash, pumpkin seeds & sage 22.00 Southdowns lamb rump, lentils, turnips 23.00 SALADS Rib-eye steak, chips, bearnaise 28.50 Dover sole, grilled or meuniere 33.50 Sprouting grains, wild rice, hemp seeds, goats cheese 9.00/12.00 Roast Banham chicken, chipolatas, sage stuffing 18.00/36.00 Smoked trout, peas, broadbeans, horseradish 10.00/15.00 Atlantic prawns, Cornish crab, radicchio, dandelion 10.00/15.00 Porterhouse steak, chips, bearnaise ( for two ) 65.00 Chicken, bacon, avocado, Keens cheddar 10.00/15.00 HIGH TEA SIDES Sausage roll 6.00 Fish fingers 8.50 Chips, garlic mash or new potatoes 4.00 Steamed spinach 4.50 Welsh / Buck rarebit 7.00 Ham, egg & chips 10.00 Herb salad 4.00 Heritage carrots 4.50 Scotch duck egg 7.50 Macaroni cheese 11.00 B u t t e r l e t t u c e , s a l a d c r e a m 4 .
    [Show full text]
  • EXPERIENCE a JOURNEY of FLAVOUR GOOD FOOD APPETISERS CHICKEN TIKKA SAMOSA £ 8.25 BRINGS US Succulent Chicken Tikka with Cheddar Cheese and Fennel
    EXPERIENCE A JOURNEY OF FLAVOUR GOOD FOOD APPETISERS CHICKEN TIKKA SAMOSA £ 8.25 BRINGS US Succulent chicken tikka with cheddar cheese and fennel. TOGETHER VEGETABLE SAMOSA £ 7.25 I had a magical childhood, moving from town to town Lightly spiced potato with green peas and cashew nuts. with my father’s travelling theatre company. “The Company” would always sit down to a meal ALOO MATAR KI TIKKI £ 7.95 together after a performance, with my father at the Potato cutlets stuffed with green peas, seasoned with nutmeg and spices. head of the table. I used to love roaming around the kitchen among the enormous cauldrons of steaming AVOCADO PAKORAS £ 8.25 food, but more than anything, I enjoyed seeing the Corn crusted smashed avocado with cheddar cheese and ginger. joy on the diners’ faces as they savoured the tasty delights. This is where my love of cooking began. MUSHROOM KURKURE £ 8.25 Over the years I pursued both my musical and Battered and deep-fried mushrooms stuffed with cheese, bell peppers and crushed black pepper. culinary interests and became fascinated with the regional diversity of Indian food. Inspired by a land AMRITSARI FISH £ 9.25 so rich in culture and influenced by the great chefs that I have met over the years, I hope that you enjoy Lightly battered stonebass served with mint and tamarind chutney. sharing in my personal journey and the lovingly prepared recipes presented in this menu. CURRY LEAF AND PEPPER PRAWN £ 10.25 Sautéed prawns with onions and tomatoes finished with coconut milk and crushed pepper.
    [Show full text]
  • Creamy Lancashire Cheese Trail
    Thanks to the Lancashire Cheesemakers Association and The Three Fishes, Mitton for use of photography. of use for Mitton Fishes, Three The and Association Cheesemakers Lancashire the to Thanks Lancashire’s artisan cheesemakers, known as “the Lancashire milk fields” milk Lancashire “the as known cheesemakers, artisan Lancashire’s toast and sprinkle with the dressing. the with sprinkle and toast Place the crispy bacon on top of the cheese on on cheese the of top on bacon crispy the Place Chipping – This walk explores the area around around area the explores walk This – Chipping TO SERVE TO Creamy, Crumbly & Tasty Lancashire Tasty & Crumbly Creamy, and reduce by half until a syrupy like texture. like syrupy a until half by reduce and Boil the Worcester sauce and apple juice together together juice apple and sauce Worcester the Boil ihtretpso hee. cheese of types three with 50ml Apple Juice Apple 50ml Lancashire is the only county to have its name linked linked name its have to county only the is Lancashire 100ml Worcester Sauce Worcester 100ml in the fridge for two weeks. two for fridge the in This dressing will cover 4 portions but will keep keep will but portions 4 cover will dressing This INGREDIENTS FOR DRESSING FOR INGREDIENTS then grill until the cheese has melted. has cheese the until grill then Lancashire cheese, place on a baking tray, tray, baking a on place cheese, Lancashire Butter the toast on one side, cover with the the with cover side, one on toast the Butter 2. 1. Toast the bread on each side.
    [Show full text]
  • 2019 Results ICDA.Pdf
    Class Description Gold Silver Bronze VHC VHC DP1 Best Showdressed Farmhouse / Joseph Heler Ltd 4 Traditional Cheese in the following classes DP2 to DP19. Automatic Entry Showdressed cheese DP2 Farmhouse / Traditional Cheshire Carron Lodge 10 Belton Farm Limited1 Belton Farm Limited 5 Cheese - White. Any weight. Traditional Cheshire Cheese Trad White Cheshire Trad White Cheshire DP3 Farmhouse / Traditional Cheshire Belton Farm Limited 3 Applebys 4 Belton Farm Limited 1 Dewlay 2 Cheese - Coloured. Any weight. Cheesemakers Trad Coloured Cheshire Raw Milk Traditional Trad Coloured Cheshire Coloured Cheshire DP4 Farmhouse / Traditional Mild Belton Farm Limited 1 Hayfields Dairy 4 Hayfields Dairy 2 Cheddar - White or Coloured. Any weight Mild Coloured Cheddar - Top Hat DP5 Farmhouse / Traditional Medium Hayfields Dairy 1 Hayfields Dairy 3 Barbers Farmhouse 2 Cheddar - White or Coloured. Any Cheesemakers weight Farmhouse Medium Cheddar Sponsored by : - High quality ingredients for the dairy industry 1 Class Description Gold Silver Bronze VHC VHC DP6 Farmhouse / Traditional Mature Trethowans Dairy 8 Keens Cheddar Raw 7 Ashley Chase Estate 1 Barbers Farmhouse 3 Cheddar - White or Coloured. Any Ltd Milk Cheddar Cheesemakers weight Pitchfork - organic, Raw milk Traditional Cave aged cheddar Farmhouse Mature Cheddar unpasteurised cheddar Mature Cheddar DP7 Farmhouse / Traditional Extra Ashley Chase Estate 4 Barbers Farmhouse 5 Keens Cheddar Raw 3 Matured Cheddar - White or Cheesemakers Milk Cheddar Coloured. Any weight Cave aged cheddar Farmhouse Extra Mature Raw Milk Traditional Extra Cheddar Mature Cheddar DP8 Farmhouse / Traditional Vintage Ashley Chase Estate 1 Barbers Farmhouse 5 Butlers Farmhouse 6 Cheddar - White or Coloured. Any Cheesemakers Cheeses weight Cave aged cheddar Farmhouse Vintage Cheddar Farmhouse Vintage Cheddar DP9 Farmhouse / Traditional Crumbly Greenfields dairy 3 Greenfields dairy 9 Dewlay 8 Lancashire Cheese.
    [Show full text]
  • Bennett's Menu
    A La Carte Menu Starters Peppered Goats Cheese with Slow Cooked Beetroot, Herb Croutes and Cider Vinegar Caramel £5.95 Garlic Marinated King Prawns served on Toasted Sour Dough with Sweet Pepper and Coriander Tapas £7.95 Freshly made Soup of the Day presented with warm Bread £4.50 Smooth Chicken Liver Pate with Bramley Apple Pickle, Dressed Leaf and Toasted Herb Brioche £4.95 Omelette ‘Arnold Bennet’ with Smoked Haddock, Cheese and Leeks £7.50 Portion Ciabatta Bread, Balsamic and Olive Oil (per person) £0.75 Main Courses Baked Salmon with Crushed Local Potatoes, Spiced Shrimp and Sweetcorn Fritter and £16.50 Leek Beurre Blanc Pan-fried Sea Bass with Sweet Chilli Noodles, Stir Fried ‘Greens’, Shrimp and £16.95 Fennel Herb Dressing Pork Tenderloin with Bubble and Squeak Cakes, Wild Mushroom and Sage Crust with £16.95 Shallot Reduction Confit of Lamb Shoulder with Rosemary Potato Gratin, Onion Compote and a Port Wine £18.50 and Bacon Gravy Baked Breast of Chicken with a Serrano Ham and Manchego Cheese filling, Chorizo and £17.50 Sage Crumb, Smoked Garlic Reduction and Parmentier Potatoes Garden Herb Risotto Cake with Roast Vegetables ‘a la Greque’, Tomato and Black Olive £14.95 Coulis and Crumbled Feta Cheese Sweet Potato, Spinach and Sweet Pepper ‘Tagine’ with Chickpea Fritters £14.95 Linguini Pasta served with Smoked Garlic and Asparagus Cream with Wild Mushroom Confit £13.95 Cajun Chicken Caesar Salad with Crisp Pancetta (starter £6.50) £16.95 * Main Courses Served With Seasonal Vegetables * All Prices shown are inclusive of VAT - An
    [Show full text]
  • Crumbly Lancashire Cheese Trail Leaflet
    Thanks to the Lancashire Cheesemakers Association and The Three Fishes, Mitton for use of photography. of use for Mitton Fishes, Three The and Association Cheesemakers Lancashire the to Thanks • • Lancashire’s artisan cheesemakers, known as “the Lancashire milk fields” milk Lancashire “the as known cheesemakers, artisan Lancashire’s Few sprigs of fresh thyme fresh of sprigs Few As a roasted vegetable or with salad leaves. salad with or vegetable roasted a As • • Garstang & Churchtown – This walk explores the area around around area the explores walk This – Churchtown & Garstang SERVE Salt & pepper & Salt • • 2 tbsp olive oil olive tbsp 2 • • Creamy, Crumbly & Tasty Lancashire Tasty & Crumbly Creamy, from the oven & serve. & oven the from 3 red onions red 3 golden and the cheese is soft, remove remove soft, is cheese the and golden • • 3lb selection of root vegetables root of selection 3lb 10-15 minutes. When the vegetables are are vegetables the When minutes. 10-15 • ihtretpso hee. cheese of types three with Return to the oven and cook a further further a cook and oven the to Return 6. 220g Crumbly Lancashire Cheese Lancashire Crumbly 220g Lancashire is the only county to have its name linked linked name its have to county only the is Lancashire chunks and add to the vegetables. the to add and chunks 45 minutes 45 Cooking time: Cooking Break the Crumbly Lancashire into small small into Lancashire Crumbly the Break 5. 20 minutes 20 Preparation time: Preparation the vegetables once during cooking. during once vegetables the Roast in the oven for 30 minutes, turning turning minutes, 30 for oven the in Roast 4.
    [Show full text]
  • Celebrity Signature Dish Sean Wilson Your Must-Read Guide to Dealing with Customer Complaints
    OCTOBER THE MAGAZINE FOR CATERERS 2010 £1.50 MAKE A KILLING ON HALLOWEEN SUPERFOODS FOR STUDENTS CELEBRITY SIGNATURE DISH SEAN WILSON YOUR MUST-READ GUIDE TO DEALING WITH CUSTOMER COMPLAINTS PRODUCED BY THE COUNTRY RANGE GROUP FOR THE CATERING SECTOR LiftLiift youryourr salessalles withth everyone’severyone’s favouritefavvourite break KIT KATKAATT ® 4 fingernger1 is nownow Fairtrade.Fairtrade. WhichWhich makesmakes it an even betbetterter cchoicehoiceoice for the perfect break. And with £22m in media supporsupportrt2, no wonder it’sit’s the UK’sUK’’s best-selling confectionery snacsnackk3. StockStock KIT KATKAATT ® 4 finger as partparrtt of a top-sellingselling range from NESNESTLÉTLÉ PROFESSIONALESSIONAL® and boost saleses by meeting customer needss throughout the dayday.. HaveHavvee a break.breakk. HaveHavvee a FiveFive to drivedrive youryour sales + TThehe UK’sUK’’ss No.1NNo.1 + GGrreateat ‘Grab‘Grab & Go’Go’ + TThehe top-sellingtop-selling4 + IIrrresistibleresistible fruityfruity + Perfecterffectect confconfectioneryfectioneryectioneery snacsnackk3 hunghungerer satissatisfactionsffactionaction mint chocolatechocolatte cchewinesshewiness rrefreshmintefreshmint POLOPOLO® ® ROWNTREE’SROWNTREE’S® KIT KATKAATT CHUNKYY ® AEROAERO PeppermintPeppermint FRUIT PASTILLES™PPAASTILLES™ KIT KATKAATT® 4 fingerfinger The NESTLÉNESTLÉ® confectioneryconfectionery rangerange does not contain anyany of thethhe artificialartificial colours highlightedhighlighted in the SouthamptonSouthampthampton StudyStudy (2008)(2008) as being linkedlinked toto hyperactivityhyperperactivity in children.children. 1 KIT KATKAATT® 4 fingerg MilkM and Dark 2 Nestle® UK 20102010 brand media spendp 3 IRI ValueValue MATMAATT to w/e 10/10/09;10/10/09; TotalTotal Impulse;p ; SnackSnack NS 4 IRI ValueValue MATMAATT to w/e 10/10/09;10/10/09; TotalTotal Impulsep ForFor youryour freefree ‘Five‘Five toto drive’drive’ POS unit contact ouro sales teamteam todaytoday on 08000800 742742 842 ® Reg.Reg.
    [Show full text]
  • Madeira Cake Inch (1–1.5 Cm) Thick
    HAVE YOUR CAKE AND STUDY IT MARGARET MACKINTOSH ............................................................................................................................. ......... Margaret offers information on a selection of cakes with geographical names. Note: * contains, or may contain, nuts. Bakewell Pudding* The Bakewell pudding is a dessert made using flaky pastry with a layer of jam covered by an egg and almond filling. This is the original version of the cake, dating back to Tudor and possibly earlier times. Bakewell Tart* The Bakewell tart, a later version of the pudding, is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. It is distinct from the Photo © walkingthepeak. Bakewell pudding. Bath Bun Belgian Bun Chelsea Bun The Bath bun is still produced in A Belgian bun is very similar to a The Chelsea bun, created at the the Bath area of England. It is a Chelsea bun and has no proven Bun House, Chelsea, in the rich, round sweet roll with a lump link with Belgium. eighteenth century, is made of a of sugar baked in the bottom and rich yeast dough flavoured with more crushed sugar sprinkled on lemon peel, cinnamon or a sweet top after baking, although candied Black Forest spice mixture. The dough is spread fruit peel, currants or larger raisins Gâteau with a mixture of currants, brown or sultanas may be added Black Forest gâteau is the English sugar and butter before being ingredients. The Bath bun is name for the German rolled and cut into pieces that are probably descended from the 18th Schwarzwälder Kirschtorte, literally baked close together in a square century 'Bath cake'.
    [Show full text]