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Sample Regional Menus 6476_BFF BuyGuide'05 ƒ WEBv 30/6/05 3:28 pm Page 12 Sample regional menus Encourage interest in Britain’s regional food and drink heritage! Team regional foods and cheeses with local beers and ciders for a truly distinctive offering. And remember to consider regionalising your children’s menu too. Think beyond the chicken nugget! The following menus are intended to give you some ideas for making your menu regionally distinct. This may be by including traditional dishes on your menu (and some are mentioned to get you going) or by increasing the emphasis of provenance on your existing menu. Why not mention the breed of sheep used for your roast lamb or the farm on which it was raised? What about mentioning the variety of apple you use or the name of your cheese producer? Specifying provenance on your menu will help make it more distinctive. Did you know £34 billion each year is now being spent on eating out in the UK? (Horizons FS Limited research, 2005) Bed & Breakfast menu North West North East Yorkshire Freshly squeezed Keswick Codlin Apple Juice. Craster Kippers and Scrambled Eggs. Popovers. A full Cumbrian Breakfast including locally- Singin’ Hinnies. Yo r kshire Smoked Salmon and Scrambled Eggs. smoked Bacon, Cumberland Sausage, local Bacon Floddies served with Sausages and Eggs. Whitby Kippers and Toast. free-range Eggs, Black Pudding and Mushrooms. Kedgeree. Yo rk Ham with Poached Egg. Midlands East of England South West Brummie Bacon Cakes. Cambridge Favourite Strawberry and Bucks Fizz made with sparkling wine made from Staffordshire Oatcake served with locally-laid Banana Smoothie. Seyval Blanc grape grown in South West. Eggs and Tamworth Bacon. Newmarket Sausages. A Full English Breakfast including Lincolnshire Sausages. Toasted English Muffin with Norfolk Strawberry Gloucestershire Old Spots Bacon, Marsh Daisy Preserve. Fried Eggs, Black Pudding. South East Bucks Fizz made with sparkling wine from Chardonnay, Pinot Noir and Pinot Meunier grapes all grown in the South East. Poached White Dorking Eggs on Toast. Oxford Sausages served with Hot Buttered Toast and Oxford Marmalade. Wales Porridge. Laver Bread sprinkled with fine Welsh Oatmeal and served with local Bacon. Caerphilly Cheese Omelette. 6476_BFF BuyGuide'05 ƒ WEBv 30/6/05 4:14 pm Page 13 Pub menu North West North East Yorkshire STARTER STARTER STARTER Golden Vegetable Soup served with freshly A bowl of Northumberland Mussels served Whitby Crab Cakes. baked Cheshire Cheese Bread. with Homemade Bread. Beetroot and Yorkshire Feta Tart. Panhaggerty made with Lancashire Cheese. Craster Kipper Chowder. MAIN COURSE MAIN COURSE MAIN COURSE Roast Limestone Country Beef and Yorkshire Barmcakes filled with Cumberland Cure Ham. Alnwick Stew. Puddings. Homemade Cumberland Sausage with Mash. Pease Pudding. West Riding Lamb Faggots(3). Homemade British White Beef Burger and Jacket Potato with Northumberland Gouda. Yo rk Ham. Hand Cut Chips. DESSERT DESSERT DESSERT Newcastle Pudding. Yo r kshire Curd Tart. Cumberland Rum Nicky. Baked Mrs Lakeman’s Seedlings Apples. Ribston Pippin Apple Pie served with a wedge Warm Treacle Tart served with Whipped Cream. of Wensleydale Cheese. Midlands East of England South West STARTER STARTER STARTER Stilton and Walnut Pate spread on Hot Toast. Salad of Marsh Samphire, Fens Asparagus and Mulled Farmhouse Cider served with Warwickshire Drooper Plum Jerkum with Pork Cromer Crab. Homemade Pork Scratchings. Scratchings. Angels on Horsebacks with Native Oysters from Dorset-grown Sorrel Soup served with a Colchester. Dorset Knob. MAIN COURSE Cheese Platter of Red Leicester, Stilton & Sage MAIN COURSE MAIN COURSE Derby served with Bread & Homemade Suffolk Sweet Pickled Ham Sandwich. Cornish Pasty. Chutneys. Jugged Hare. Ploughman’s with a Farmhouse Double Northamptonshire Clanger. Grilled Norfolk Herrings with Hot English Gloucester,Wholemeal Bread from the local Locally Produced Pork Pie served with Mustard. baker and a dollop of Homemade Chutney. English Mustard. Hereford Beef Steak Sandwich with chucky relish. DESSERT DESSERT Cambridge College Pudding. Dittisham Ploughman Plum Ice Cream. DESSERT Burnt Cream. Stewed Dimmock Red Plums with Seyval Blanc Bakewell Pudding. Wine Custard. South East Wales STARTER STARTER London Particular – Green Pea Soup. Gower Peninsula Cockle A Pint Glass of Whitebait. Leek and Potato Soup served with a wedge of Laver Bread. MAIN COURSE Bubble and Squeak. MAIN COURSE Hampshire Pork Braised in Farmhouse Cider Vinegar. Welsh Rarebit and Salad. Eels in Green Sauce(1). Cawl. Kentish Potato and Chicken Salad(2). Boiled Leg of Welsh Lamb with Caper Sauce. DESSERT DESSERT Sutton Pie made with Cockle Pippin Apples and Breakwell’s Seedling Apple Sponge. a topping of porridge oats. Seasonal Fruit Salad. 1) An A-Z of Food and Wine in Plain English by Tom and Frances Bissell, Pan, 2003 Kentish Red Cherry Crumble. 2) British Potato Council: www.potato.org.uk 3) The Regional Food Group for Yorkshire and Humber 6476_BFF BuyGuide'05 ƒ WEBv 30/6/05 3:41 pm Page 14 Restaurant menu North West North East Yorkshire STARTER STARTER STARTER Morecambe Bay Potted Shrimps served with Potted Salmon served with freshly Locally Smoked Haddock Fishcakes. freshly baked Brown Bread. Baked Brown Bread. MAIN COURSE MAIN COURSE MAIN COURSE Fillet of Beef Limestone Country Beef with Freshwater Salmon Papillote. Hallowe’en Mutton Casserole (1). Yo r kshire Blue and Whiskey Sauce. Roast Gressingham Duck with a Confit of Duke Northumberland Mussels in Cream. Grilled Whitby Cod with garlic and herb butter. of Devonshire Apples and Prunes. DESSERT DESSERT DESSERT Baked Mrs Lakeman’s Seedlings Apples served Cheese Platter with Wensleydale,Yorkshire Blue & A Cheese Platter accompanied with Homemade Custard. Swaledale Goat served with Yorkshire Oatcakes. by Lancashire Oatcakes. Baked Ginger Parkin with Rhubarb ripple ice-cream and hot spiced syrup(2). Midlands East of England South West STARTER STARTER STARTER Vale of Evesham Asparagus with A Seafood Platter including Essex Oysters Dorset Sausage served on Hot Toast. Hollandaise Sauce. served on a bed of ice. Mussels cooked in local Farmhouse Cider. Potted Beef Spread on Hot Toast. MAIN COURSE MAIN COURSE MAIN COURSE Roast Norfolk Turkey. Fillet of Gloucestershire Old Spot Pork with local Roast Goose with a Newton Wonder Honey Roast Essex Gammon on a Bed of Hot Wild Mushrooms,White Wine from locally-grown Apple Stuffing. English Mustard Mash with Queen Apple Sauce. Seyval Blanc grape & Sage Leaves. Derbyshire Redcap Chicken Breast with Wild Fillet of Red Devon Beef with Sauce Bordelaise Mushroom & Bacon Stuffing and Marsala Sauce(3). DESSERT made with Red Wine from Devon-grown Pavlova with locally-grown Berries. Merlot and Cabernet Sauvignon. DESSERT Cambridge Favourite Strawberry Sorbet with Oldbury Tart made with local Gooseberries. Fresh Strawberry Sauce. DESSERT A Glass of delicious dessert wine from Cornish Burnt Cream Pudding. Leicestershire. Bristol Cross Pears Poached in Red Wine made from locally grown Rondo Grape. ‘Restaurants and South East Wales pubs that put quality, seasonal STARTER Smoked River Test Trout STARTER and regional produce, clearly identified Pate with a Watercress Salad. A Salad of Crumbled Caerphilly Cheese, Local as such, on their menus see an increase in Jerusalem Artichoke Soup with a hunk of freshly To matoes and Lentils. Baked Hazelnut Bread. trade. Putting regionally distinct food on the MAIN COURSE menu makes commercial sense – it is MAIN COURSE Loin of Llanwenog Lamb Poached in Red Wine as simple as that.’ Roast Berkshire Pork with Crackling. made from locally-grown Pinot Noir grape. Victoria Burrows, Mustard and Herb Rubbed Leg of Oxford Glamorgan Sausages served with homemade Les Routiers Down Lamb(4). Breakwell’s Seedling Apple Chutney. DESSERT DESSERT Hazelnut Meringues with Homemade Baker’s Delicious Apples and Cox’s Emperor Plums 1) The Mutton Renaissance Chocolate Sauce. Grilled and served with a Cider-based Custard. 2) The Gastro Pub Cookbook by Diana Henry, Mitchell Beazley, 2003 Local Cheeses served with Surrey Water Biscuits. 3) Delia’s Winter Collection by Delia Smith, BBC Books, 1995 4) Tuck In, Issue 6, English Beef and Lamb Executive 6476_BFF BuyGuide'05 ƒ WEBv 30/6/05 3:45 pm Page 17 Cheese Boards North West North East Yorkshire Cheshire Cheese (Mature and Mild); Red Northumberland Gouda; Coquetdale; Wensleydale; Blue Wensleydale;Wensleydale with Cheshire; Blue Cheshire; Smoked Cheshire; Chevington; Brinkburn; Elsdon Goat; Cranberries or Apricots; Oak Smoked Ribblesdale Goats, Sheep and Buffalo Cheeses; Northumberland Chive; Northumberland Wensleydale; Mature Wensleydale; Swaledale; Lancashire (Crumbly, Creamy and Tasty); Blue Garlic; Redesdale; Hadrian; Reiver. Swaledale Goat; Richmond Smoked; Swaledale Lancashire; Lancashire with Apple and Cinnamon. Chives and Garlic; Cheddar with Caramelised Onions; Buffalo Blue;Yorkshire Blue; Shire Blue; Goat, Buffalo and Sheep Cheeses. Midlands East of England Wales Double Worcester; Old Worcester; Norfolk White Lady;Wighton Soft Cheese; Gorwydd Farm; Caerphilly; Pantysgawen; Worcestershire Sauce Cheese; Hereford Hop; Walsingham;Wissington; Melton; Soft and Hard Llanboidy; Llangloffan; Perl Wen. Innes Button; Ragstone; Finn & Bosworth Goats Goats Cheeses. Cheeses; Berkswell Sheep Cheese; Derby; Buxton Blue; Orange Grove; Red Leicester; Blue Stilton;White Stilton; Lincolnshire Poacher; Shropshire Blue; Poacher’s Little Imp. South West Buffalo Cheese; Cornish Blue; Single Gloucester; Double Gloucester; Somerset
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