Disclaimer Our Premises Serves Dishes Prepared with Peanuts, Tree Nut, Soy, Milk, Eggs and Wheat

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Disclaimer Our premises serves dishes prepared with peanuts, tree nut, soy, milk, eggs and wheat. While we take steps to minimize the risk of cross contamination, we cannot guarantee that any of our p roducts are safe to consume for people with peanut, tree nut, soy, milk, egg or wheat allergies. PU22261_203148_102812_Crown_360x297-DessertMenu-100.indd 1 07/04/2017 23:53 - DELICIOUS DESSERTS - ICE CREAM SUNDAE 3.95 v SHARING SUNDAE 8.95 SPONGE PUDDING 4.50 A choice of vanilla, strawberry and chocolate ice cream Our most decadent and scrumptious dessert. Lots of ice cream, A choice of: topped with whipped cream and a choice of sauce chocolate brownie/fudge cake pieces, marshmallows, whipped cream, chocolate sauce, malteasers, and wafers plus as many spoons as you like SPOTTED DICK v BANANA SPLIT 4.95 v A classic ! Banana filled with vanilla ice cream, A TRADITIONAL FRUITY SPONGE SUET PUDDING drizzled with chocolate and strawberry sauce finished off CHOCOLATE FUDGE CAKE 4.50 with whipped cream and a cherry on top Decadent chocolate cake layered with a creamy fudge filling served warm with cream, custard or ice cream STICKY TOFFEE PUDDING v KNICKERBOCKER GLORY 4.95 v MOISt TOFFEE FLAVOURED PUDDING COVERED IN A STICKY TOFFEE SaUCE A nostalgic ice cream and fruit layered sundae served with APPLE PIE 4.50 chocolate and strawberry sauce presented in a tall dessert Deep filled bramley apple pie served warm JAM ROLY POLY v glass topped with whipped cream and a cherry with cream, ice cream or custard ROLLED SUET SPONGE PUDDING WITH A STICKY JAM FILLING TRIO OF MINI CHEESECAKES 4.95 BELGIAN WAFFLE 4.50 Mini baked cheesecakes with various Sweet tasty waffle served warm with GINGER RUM AND RAISIN PUDDING v sweet toppings on a biscuit base ice cream and a choice of syrup toppings served with fresh cream A TASTY GINGER SPONGE PUDDING WITH A RICH RUM AND RAISIN SaUCE LEMON DRIZZLE CAKE 4.50 PrOFITEROLES 4.75 Zesty lemon sponge topped with a tangy lemon icing Choux buns filled with whipped cream, served warm with either cream, ice cream or custard drizzled with chocolate sauce and a scoop of vanilla ice cream on the side - GLUTEN FREE DESSERTS - A choice of the following: BRAMLEY APPLE AND CINNAMON BUTTER CRUMBLE £4.95 V GF STICKY TOFFEE PUDDING £4.95 V GF A scrumptious baked bramley apple and cinnamon butter crumble topping. Sticky date and toffee flavoured sponge with sticky toffee sauce. Ideal for those avoiding gluten Ideal for those avoiding gluten - THE HOT BAR - ALL OUR COFFEE’S ARE MADE WITH FRESH BEANS TO ENSURE MAXIMUM TASTE AND QUALITY TEA 1.80 HOT CHOCOLATE 2.80 COFFEE 2.20 MOCCACINO 2.80 LaTTE 2.80 ESPRESSO 2.00 We also provide a wide selection of CAPPUCCINO 2.80 specialised teas, flavoured and liquor coffees PU22261_203148_102812_Crown_360x297-DessertMenu-100.indd 2 07/04/2017 23:53.

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Sunday Roast Menu
Sunday Roast Menu 2 Courses £16.95 Choose one of the below main dishes with your choice of starter or dessert from the main menu. Half roast chicken 12.95 Banyan feast 16.50 (£3 supplement with set menu) Roasted and seasoned with sea salt and thyme. Medium rare roast sirloin and half chicken roasted with sea salt and thyme. Served with fluffy roast Maris Pipers, Roast sirloin of black Angus beef 13.95 crushed swede and carrot, seasonal greens, 2 Yorkshire From traditional British breeds to consistently provide puddings and our best gravy. quality meat. Served medium rare. The above roasts are served with fluffy roast Maris Pipers, Sides crushed swede and carrot, seasonal greens, Yorkshire pudding and our best gravy. Jug of gravy - on the house! Yorkshire pudding 1.00 Cauliflower cheese suet pudding (v) 12.95 Roast potatoes 1.00 With mature cheddar and grain mustard. Served with creamy mashed potato, crushed carrot and swede, seasonal Pigs in blankets 3.95 Any greens, Yorkshire pudding and gravy. Cauliflower cheese 2.95 Spiced red cabbage 2.95 2 for £5 (v) Vegetarian. If you have a food allergy or are sensitive to certain ingredients, please ask a manager for assistance. Due to the way our food is prepared it is not possible to guarantee the absence of allergens in our meals. Not all allergens are listed on the menu. We do not include ‘may contain’ information. Our menu descriptions do not include all ingredients. A full list of ingredients used in each dish is available for your peace of mind.
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Lumleybarandloungemenu
Lumley Bar and Lounge Menu Soups Main Courses Served with Fresh Bread & Whipped Bu�er Smoked Salmon&PrawnFettucine £13.50 Roasted Tomato&RedPepper Lemon Crème Fraiche,Chives Wild Garlic Pesto £4.50 Garden Pea Veloute Venison Rigatoni £12.50 Lemon Crème Fraiche £4.50 Braised Venison, Oyster Mushroom, Red Wine Sauce, Freshly Grated Parmesan Salads Lumley Castles Famous Suet Pudding £15.95 Smoked Duck £9.50 Seasonal 1Lb Suet Pudding always seasonal Walnut, Apple, Celeriac, Whole Grain (ask for today’s filling) Mustard Dressing With Creamed Potato & Glazed Green Beans Caesar Salad Crisp Romaine Leaves, Croutons, Parmesan, Sliders & Sandwiches Marinated Anchovies £7.50 Add Chicken Breast £14.50 all served withFries Blacksticks Blue Cheese, Honeycomb, Lumley Vegan Burger £14.50 Noise�e Dressing £9.50 “Beyond Meat”Pa�y, Red Onion Marmalade, Guacamole, Vegan Mozzarella, Tomato, Rosemary Focaccia From the Grill Fish finger Sandwich £9.50 Breaded Haddock Fingers, Seaweed Mayo, Our beef is 35-day Salt Aged Lakeland Angus Romaine Lettuce, Spicey Ketchup 8oz Venison Haunch £29 Croque Madam £9.25 6oz Angus Beef Sirloin Steak £19.50 Home Roasted Ham, Cheese Sauce & 8oz Angus Beef Ribeye Steak £32 Fried Hen’s Egg 8oz Angus Beef FilletSteak £35 Satay Bu�ermilk Fried Chicken £14.50 Angus Beef Burger £14.50 Char-grilled 8oz pa�y, romaine lettuce, beef tomato, Northumberland Marbler cheese Finger Sandwiches All £7.50 Toasted Brioche Bun burger relish. A choice of stone ground, white or wholemeal slice bread, crisps & dressed leaves. Sides £3.25 2 Sides Included with Each Steak Ordered. Roast Angus Beef, Horseradish,&Rocket Creamy Dauphinoise Potatoes Northumberland Marbler Cheese Savoury Traditional Grill Garnish Roasted Ham, Wholegrain Mustard Mayo Glazed Green Beans Smoked Salmon, Lemon Crème Fraiche.
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Suet - Wikipedia Page 1 of 5
Suet - Wikipedia Page 1 of 5 Suet From Wikipedia, the free encyclopedia Suet is the raw, hard fat of beef or mutton found around the loins and kidneys. Suet has a melting point of between 45 °C and 50 °C (113 °F and 122 °F) and congelation between 37 °C and 40 °C (98.6 °F and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production. The primary use of suet is to make tallow, although it is also used as an ingredient in cooking, especially in traditional Calf suet puddings, such as British Christmas pudding. Suet is made into tallow in a process called rendering, which involves melting and extended simmering, followed by straining, cooling and usually by repeating the entire process. Unlike tallow, suet that is not pre-packed requires refrigeration in order to be stored for extended periods. Contents ◾ 1Trade ◾ 2 Cuisine ◾ 3 Availability ◾ 4 Vegetarian alternative ◾ 5 Cultural and religious restrictions ◾ 6Bird feed ◾ 7 Suet-based recipes ◾ 8See also ◾ 9 References Trade In the 17th century economy of the Viceroyalty of Peru, Chile's husbandry and agriculture based economy had a peripheral role exporting mainly suet, ch'arki and leather to the other provinces of the viceroyalty. The importance of this trade led Chilean historian Benjamín Vicuña Mackenna to label the 17th century the century of suet (Spanish: siglo del sebo).[1] Cuisine Suet is essential in several traditional British dishes. Suet pastry is soft in contrast to the crispness of shortcrust pastry, which makes it ideal for certain sweet and savoury dishes.
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Starters Sides 9 Main Course Puddings
Main course PASTA AND RISOTTO Spicy lamb Bolognese 23 Trumpets, tomato, roasted aubergine, courgette, aged goat’s cheese Macaroni cheese 16 Braised ham hock, English cheeses Braised chicken and red wine risotto 17 Pearl onions, porcini mushrooms, smoked bacon SALADS AND SANDWICHES Slow roasted turkey sandwich in a warm brioche bun 16 Sage and onion stuffing, cranberry sauce, watercress salad, gravy, potato crisps Warm roast beef sandwich 18 Roast beef, watercress salad, horseradish vinaigrette & mayonnaise, beef gravy, potato crisps House blend burger 20 LUNCH Aged NY strip, skirt, short rib and chuck Cheddar, smoked bacon, Brooklyn brine pickles, Churchill’s sauce, triple cooked thick cut chips (11:30AM - 3PM) MONDAY TO FRIDAY Crispy fish sandwich in a butty roll 18 Breaded flounder, tartar sauce, romaine lettuce, potato crisps Peppered beef salad 23 Marinated red onions, smoked bacon, portobello mushrooms, Stilton, soft boiled egg, sourdough croutons, port shallot vinaigrette Starters Warm grilled marinated breast of chicken 21 Chopped vegetable salad, lemon chive dressing SOUPS London particular 9 FISH Split pea, mint, braised ham hock, cheddar cheese Grilled fillet of Scottish salmon 22 Chicken and vegetable soup 9 Watercress and apple salad, lemon and garlic butter Horseradish dumplings Fish and chips 23 Roasted Jerusalem artichoke and garlic soup 8 Beer battered cod, triple cooked thick cut chips, tartar sauce Crispy shallots, chokes, thyme leaves ROASTS, BRAISES AND PIES Brined and roast free range chicken 24 SALADS Bubble and
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Suet for Winter Energy
Journal of the Department of Agriculture, Western Australia, Series 4 Volume 2 Number 6 June, 1961 Article 16 1-1-1961 Suet for winter energy H M. Gloster Follow this and additional works at: https://researchlibrary.agric.wa.gov.au/journal_agriculture4 Part of the Family, Life Course, and Society Commons, Food Studies Commons, and the Other Food Science Commons Recommended Citation Gloster, H M. (1961) "Suet for winter energy," Journal of the Department of Agriculture, Western Australia, Series 4: Vol. 2 : No. 6 , Article 16. Available at: https://researchlibrary.agric.wa.gov.au/journal_agriculture4/vol2/iss6/16 This article is brought to you for free and open access by Research Library. It has been accepted for inclusion in Journal of the Department of Agriculture, Western Australia, Series 4 by an authorized administrator of Research Library. For more information, please contact [email protected]. Suet for winter energy Erratum CORRECTION In the recipe for steak and kidney pudding in the June issue of the Journal, the words "make a hole in the cloth" should read, "make a hole in the crust” This article is available in Journal of the Department of Agriculture, Western Australia, Series 4: https://researchlibrary.agric.wa.gov.au/journal_agriculture4/vol2/iss6/16 S^uet for Winter C^nern By HELEN M. GLOSTER INTER weather is here again and the housewife will find she needs to provide the Wfamily with more substantial satisfying meals than in summer. Foods which supply heat and energy are necessary to maintain the heat of the body. We get this from foods containing starch, sugar and fat.
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While You Wait Starters and Lighter Dishes Platter
WHILE YOU WAIT Olives (v) £3.25 Crusty bread with oils and balsamic (v) £2.95 Little sausage rolls with brown sauce £3.95 Haddock goujons with tartare sauce £4.95 STARTERS AND LIGHTER DISHES Seasonal soup with bread and butter (v) £5.25 Bury black pudding with crispy egg, bacon crisp, and apple £6.95 Devilled crab, salmon and shrimp pate with sea salt croutes £6.95 Butterflied king prawns with mango and chili salsa, micro coriander £8.50 Chicken liver pate with grape chutney, sea salt croutes and watercress salad £6.50 Steamed Shetland mussels, white wine, garlic, cream, and crusty bread £8.95 Duck and spring onion croquettes with spiced plum chutney £6.50 Deep fried brie with smoked chili jam (v) £4.95 LUNCH MENU Monday to Friday 12 – 5pm Goosnargh chicken club sandwich on toasted sourdough with a few fries £8.95 Steak, sautéed mushroom and red onion ciabatta with melting cheese and a few fries £9.50 Smoked salmon and soft boiled egg, sourdough toast, watercress salad and chive mayonnaise £8.50 Minced steak and onion short crust pastry pie with, mushy peas, chips and gravy £8.95 Wild mushroom and leek lasagna with rocket salad, truffle and walnut pesto (v) £8.95 Steamed Shetland mussels, white wine, garlic, cream, crusty bread and fries £10.95 Crispy chilli beef with crunchy Asian veg, egg fried rice and chili cashews £9.95 5oz rump steak with mushrooms, grilled tomatoes and proper chips £9.50 Small haddock and chips with mushy peas and tartare sauce £8.50 PLATTER £19.45 Duck and spring onion croquettes, Deep fried brie, Chris Neve's smoked salmon, Devilled crab, salmon and brown shrimps, Haddock goujons and Butterflied king prawns with mango and chilli salsa Please inform us if anyone in your party has a food allergy before ordering.
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R3e. Can Identify Whether Statements from a Text Are Fact Or Opinion
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Inspirational Flavours from Around the World
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Sunday Lunch Menu Starters
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Cakethe Victoria Sandwich Is a WI Icon and the Story of This Simple
WI Life February 2015 33 The Victoria sandwich is a WI icon Let themand the story of this eatsimple sponge reflects a century of rapid change Words: ARY GWYNN, author of The WI Cookbook: The First 100 years Pictures: ARIE-LOU AVERY Home economist: LINDY WILDSITH CAKEs there a more The NFWI requested suggestions for a national song. In July , three years after potent symbol ‘national Institute song’ in . This led the magazine was first published, a short note of the WI than to much debate on the letters page of the WI in the household tips column finds the first the Victoria magazine, Home & Country. Jerusalem was of three short recipes: ‘Sponge Sandwich - sandwich? chosen for its call for a better future and sung oz. butter or Margarine, ¼ lb of sugar. Beat Buttery and light, filled for the first time by delegates at the th AGM up to a cream. Add eggs well beaten then with a layer of raspberry in . The magazine said ‘the delegates stir in ¼ lb flour, teaspoonfuls of baking jam and with its golden sing hopefully of the New Jerusalem which powder and tablespoonful of milk. Bake ARY GWYNN ARY Isurface dusted with a every institute member is helping to build’. in a quick oven for a quarter of an hour.’ It’s fine coating of caster sugar, its very simplicity The development of the Victoria sandwich recognisably the ancestor of the recipe we denotes the challenge it presents to bakers reflects the story of the WI as it progressed use today. and oven manufacturers.
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Lumley Bar and Lounge Menu Soups Main Courses
Lumley Bar and Lounge Menu Soups Main Courses Served with Fresh Bread & Whipped Butter Smoked Salmon & Prawn Fettucine £13.50 Roasted Tomato & Red Pepper Lemon Crème Fraiche, Chives Wild Garlic Pesto £4.50 Garden Pea Veloute Venison Rigatoni £12.50 Lemon Crème Fraiche £4.50 Braised Venison, Oyster Mushroom, Red Wine Sauce, Freshly Grated Parmesan Salads Lumley Castles Famous Suet Pudding £15.95 Smoked Duck £9.50 Seasonal 1Lb Suet Pudding always seasonal Walnut, Apple, Celeriac, Whole Grain (ask for today’s filling) Mustard Dressing With Creamed Potato & Glazed Green Beans Caesar Salad Crisp Romaine Leaves, Croutons, Parmesan, Sliders & Sandwiches Marinated Anchovies £7.50 Add Chicken Breast £14.50 all served with Fries Blacksticks Blue Cheese, Honeycomb, Lumley Vegan Burger £14.50 Noisette Dressing £9.50 “Beyond Meat” Patty, Red Onion Marmalade, Guacamole, Vegan Mozzarella, Tomato, Rosemary Focaccia From the Grill Fish finger Sandwich £9.50 Breaded Haddock Fingers, Seaweed Mayo, Our beef is 35-day Salt Aged Lakeland Angus Romaine Lettuce, Spicey Ketchup 8oz Venison Haunch £29 Croque Madam £9.25 6oz Angus Beef Sirloin Steak £19.50 Home Roasted Ham, Cheese Sauce & 8oz Angus Beef Ribeye Steak £32 Fried Hen’s Egg 8oz Angus Beef Fillet Steak £35 Satay Buttermilk Fried Chicken £14.50 Angus Beef Burger £14.50 Char-grilled 8oz patty, romaine lettuce, beef tomato, Northumberland Marbler cheese Finger Sandwiches All £7.50 Toasted Brioche Bun burger relish. A choice of stone ground, white or wholemeal slice bread, crisps & dressed leaves. Sides £3.25 2 Sides Included with Each Steak Ordered. Roast Angus Beef, Horseradish, & Rocket Creamy Dauphinoise Potatoes Northumberland Marbler Cheese Savoury Traditional Grill Garnish Roasted Ham, Wholegrain Mustard Mayo Glazed Green Beans Smoked Salmon, Lemon Crème Fraiche.
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Sit Down Menu
AUTUMN & WINTER S I T D O W N 1 ST OCTOBER TO 31ST MARCH Please choose the same starter, main and dessert for all MENU guests aside from a dietary/vegetarian alternative. SOUPS • Lobster bisque, lobster meat, saffron aioli • • English lamb, vegetable broth, pearl barley • • Classic tomato soup, basil cream • STARTERS • Home-cured beetroot gravadlax, pea shoots, capers, • Potted ham hock, piccalilli, pickled vegetables, rye bread • farmhouse bread • • Goat’s cheese, white port brûlée, walnut pear, • Chicken liver parfait, red currant jelly pink peppercorn salsa • and ciabatta crisp bread • • Crispy duck, ribbon vegetable salad, crispy onion, • Roasted spinach and spiced chickpea roulade, toasted sesame seed dressing • red pepper coulis, basil oil • MAINS • Slow roast pork belly, potato rosti, garlic green beans, • Baked roman style sweet potato gnocchi, cream cider sauce • chargrilled asparagus, Provençal sauce ⓥ • • Marinated prawns, mussels, squid in caponata sauce, • Wild mushroom risotto cake, soft poached egg, oregano scented polenta fondant • seasonal greens, sauce Choron ⓥ • • Brooklands ale slow braised beef, Horseradish mash, • Pan-fried seabass, Hasselback potato, samphire, caramelised carrots, sweetheart cabbage • herb lemon beurre blanc * • • Oven roasted chicken, dauphinoise potatoes, nutmeg • Rosemary infused saddle of lamb, honey glazed carrots, infused spinach, glazed carrot ribbons, white wine sauce • parsnip mash, rich red currant jus* • • Pan roasted chicken breast, sundried tomato truffle farce, seasonal vegetables,
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