Boisdale of Bishopsgate Burns Menus 2018

Total Page：16

File Type：pdf, Size：1020Kb

Boisdale of Bishopsgate Burns menus 2018 £35 Menu FIRST COURSE Dry cured Cornish mackerel & rillettes cucumber & wild samphire salad, dill & radish dressing MAIN COURSE Roast Dumfriesshire blackface haggis bashed neeps & tatties Served with a noggin of whisky PUDDINGS Iced ‘Cranachan’ parfait raspberry, whisky, oats, honey Scottish tart muscavado & lime Chantilly cream Boisdale of Bishopsgate Burns menus 2018 £45 Menu FIRST COURSES Lamb shank & pearl barley broth roast garlic & saffron aioli Glenfiddich whisky cured Highland salmon charred pink grapefruit, pickled baby beets, horseradish cream & wild herbs MIDDLE COURSE Mini Roast Dumfriesshire blackface haggis bashed neeps & tatties Served with a noggin of whisky MAIN COURSES Roast fillet of Orkney Salmon Rumbledethumps potatoes Sautéed kale with a cockle vinaigrette Roast haunch of Highland venison Malted parsnip purée, wild mushrooms & watercress PUDDINGS Iced ‘Cranachan’ parfait raspberry, whisky, oats, honey Scottish tart Muscavado & lime Chantilly cream Boisdale of Bishopsgate Burns menus 2018 £55 Menu FIRST COURSES Highland game terrine pickled wild mushrooms, winter leaves & truffle dressing Dunkeld Scottish oak smoked salmon multiple award-winning salmon from the Scottish Highlands MIDDLE COURSE Mini Roast Dumfriesshire blackface haggis bashed neeps & tatties served with a noggin of whisky MAIN COURSES 30 day aged 12oz Aberdeenshire grass fed rib eye hand cut thick chips, whisky & peppercorn sauce Roast fillet of Cornish brill Arbroath smokie, white wine & watercress risotto PUDDINGS Iced ‘Cranachan’ parfait raspberry, whisky, oats, honey Scottish tart Muscavado & lime Chantilly cream .

Copy Link

Recommended publications

Price List - Cook School
PRICE LIST - COOK SCHOOL TO PLACE AN ORDER: CALL US ON 01563 55008 OPTION 1 BETWEEN 8AM AND 12PM DAILY, COLLECT FROM 1PM TO 8PM THE SAME DAY. COLLECT FROM BRAEHEAD FOODS WAREHOUSE, TO THE REAR OF BRAEHEAD FOODS/COOK SCHOOL. MINIMUM ORDER VALUE £35, MAXIMUM 1 BOX OF CHICKEN PP. Production Kitchen - Buffet Canape & Starters Product No Product Description UOM Sub Category Column1 Price SHOP041 CS SHOP STEAK & SAUSAGE PIE 1.2 KG EACH £11.00 SHOP048 CCS READY MEAL MINCE POTATOES PEAS AND CARROTS 345 G EACH £3.00 SHOP052 CSS READY MEAL LASAGNE 500G EACH £5.00 SHOP054 CSS READY MEALS CHICKEN BROCCOLI & PASTA BAKE 450 G EACH £4.00 SHOP058 CSS READY MEALS MACARONI CHEESE 400G EACH £3.00 Production Kitchen - Burgers Product No Product Description UOM Sub Category Column1 Price PRO01895 BHF VENISON BURGER 5 x 170g (Frozen) EACH PK Burgers £13.20 Production Kitchen - Hot Wets Product No Product Description UOM Sub Category Column1 Price PRO02003 BHF WHL BEEF & SMOKED PAPRIKA MEATBALLS IN TOMATO SAUCE 2.5Kg (Frozen)EACH Pre 10 PK Hot Wets £28.01 PRO02042 BHF BEEF LASAGNE 2.5Kg (FROZEN) EACH PK Hot Wets £27.64 PRO02015 BHF CAULIFLOWER MAC & CHEESE CRUMBLE 2.5Kg (Frozen) (Vegetarian) Pre 10EACH PK Hot Wets £24.07 PRO02019 BHF CHICK PEA, SQUASH & VEGETABLE CURRY 2.5Kg (Frozen) (Vegetarian) PreEACH 10 PK Hot Wets £21.69 PRO02004 BHF CHICKEN CASSEROLE WITH HERB DUMPLINGS 2.5Kg (Frozen) Pre 10 EACH PK Hot Wets £29.44 PRO02005 BHF CHICKEN TIKKA MASALA CURRY 2.5Kg (Frozen) Pre 10 EACH PK Hot Wets £25.36 PRO02006 BHF CHICKEN, CHICK PEA & CORIANDER TAGINE 2.5Kg
[Show full text]
Small Plates Main Course Soups Sandwiches
Small Plates Mains Main Course Soups Haggis Bonbons £5.75 Beer Battered Haddock £12.95 Haggis, neeps and tatties coated in panko breadcrumbs Our main course soups are a meal in themselves! Schiehallion beer battered haddock, chunky chips, and lightly fried. Served with a peppercorn dipping sauce. We make three soups daily, our signature Cullen Skink homemade tartare sauce, mushy peas and lemon. and two rustic soups. Served with a wedge Crab Gratin (gf) £5.95 of bread and butter. Scottish crab mixed with crème fraiche, herbs and lemon. Mac and Cheese (v) £9.95 Baked with a parmesan crumb. Served with dressed All our soups are gluten free. Please ask for gluten free bread to accompany your soup. Creamy macaroni cheese made with leaves and brown toast. Isle of Arran smoked cheddar. Add bacon and cheese crumb £1.00 Chicken Liver Pate £5.50 Cranachan’s Cullen Skink £6.75 Smooth chicken liver pate, homemade red onion Kedgeree Risotto (gf) £10.95 marmalade with choice of rustic bread or oatcakes. Our take on this Scottish classic! Chunks of smoked haddock simmered with leeks and Curried smoked haddock, garden peas, and parsley. Highland Smoked Salmon £7.25 corn in a delicious cream based broth. Topped with a soft poached egg. Scottish smoked salmon with lemon, baby capers and brown toast. Soups of the Day £4.75 Haggis, Neeps and Tatties £10.95 Bruschetta (v) £5.95 Please ask for today’s choice. All freshly McSweens haggis, mashed potatoes and turnips doused prepared in our kitchen using the in a creamy Whisky sauce (vegetarian option available).
[Show full text]
Rubislaw to Live on at Historic Whitechapel Church
Legacy of renowned heraldic artist Romilly Squire of Rubislaw to live on at historic Whitechapel Church Romilly Squire of Rubislaw died in December "Romilly Squire, was the doyen of Scottish heraldic oodoyen" 2016 at the age of 63. Described as the of artists working at the Court of the Lord Lyon in heraldic artists, with an encyclopaedic knowledge of Edinburgh, the equivalent of the College ofArms in heraldry Romilly boasted a worldwide reputation. London, and had a worldwide reputation. It was a reputation which came to the fore in 'ooHe was veryproud of his aneestry andhis own 2008, when, as the chairman of the Heraldry Society coat of arms records his Yorkshire descent from both of Scotland, he the Squires of Cleckheaton criticised a coat-of- and the Parletts". arms then being Last year Edinburgh flaunted by the cur- solicitors advised the church rent US President of his death and a brief ser- Donald Trump. vice is to be held in Septem- But Glasgow- ber to spread his ashes, when bom Mr Squire has a his executors and family connection much members are expected to at- closer to home at tend. Whitechapel Church The church, which will in Cleckheaton. celebrate it's 200tr'birthday in He visited the 2020" received a sum of church, where the family grave of his greal, great, f9,140 from Mr Squire's estate and the Common- great,great grandfathe{,William Squire, lays back in wealth War Graves Commission received the same 2008 and stated in his will that his ashes be spread amount. there, beside the grave Whiteehapel Vicar Revd Brunel James said "Ev- One ofhis executors, SheriffGeorge Way said, i' CoTttinued on page 5 htt ps:/ / el ectricca nad ia n.com Clown Egg Register is an archive of ceramic eggs in Londono painted to record clowns' personal makeup designso saving them for posterity ffif rg ru With thanks to Atlas Obscura It would be easy to pass by this East London church without realizing there's a delightful collec- tion of ceramic eggs painted with clown faces on dis- play in the back room.
[Show full text]
Treetops Bar Stocks a Large & Varied Range of Wines, Beers, Spirits & Soft Drinks
ENJOY YOUR MEAL? We value your feedback so please let us know by filling in one of our guest comment cards. SWEETS & PUDDINGS HOT DRINKS Sticky Toffee Pudding £5.25 Americano £2.50 Homemade, warm, delicious, sticky, gorgeous, served with Chef’s own butterscotch sauce & vanilla ice cream White Coffee £2.50 Espresso £2.50 Homemade Cheesecake £5.25 What flavour will it be today? Just ask. Double Espresso £2.95 Made with Scottish cream cheese, served with fresh cream Cappuccino £2.75 Raspberry Cranachan Sundae £5.25 Indulge yourself with raspberry ripple ice cream, toasted Latte £2.95 oatmeal & whisky brittle, raspberry sauce, fresh raspberries & whipped honey cream Caramel Latte £3.25 Slate of Scottish Cheese £6.25 Hot Chocolate £3.50 Clava Brie, Strathdon Blue & Orkney Cheddar Mocha £3.50 with highland oatcakes, grapes, celery & caramelised onion chutney Pot of Tea £2.00 The Three Amigos £4.25 Strawberry ice cream, chocolate ice cream, vanilla ice cream Twining’s Teas £2.30 all in the same glass topped with a café curl & sauce of your choice Peppermint, Green, Earl Grey, Fruit Chocolate Fudge Cake £5.25 ask to see our selection Hot & melting served with vanilla ice cream Toffee Apple Meltdown £5.25 Warm moist sponge with an apple & cinnamon compote ALLERGEN INFORMATION topped with cinnamon cookie crumble & caramel sauce If you suffer from any food allergies or intolerances served with vanilla ice cream please speak to a member of staff before ordering. Our Treetops Bar stocks a large & varied range of Wines, Beers, Spirits & Soft Drinks. TREETOPS BAR Weddings #selfiewithanelfie With our flexible packages starting from just £1,995, a ballroom that can accommodate 150 day guests, preferential room rates for your guests to stay over, & a private garden for your photographs, we can help to make….
[Show full text]
The Scottish Highlands Challenge
The Scottish Highlands Challenge “Wherever I wander, wherever I rove, The hills of the Highlands for ever I love” Robert Burns We created this challenge in 2015 to support one of our leaders to attend the GOLD (Guiding overseas linked with development) Ghana trip - we wanted to create something packed full of all the wee delights from the Scottish Highlands to introduce you to this beautiful part of the country, our traditions and the activities our units love. The challenge has been an overwhelming success & we are so proud of our Wee Scottish Coo! We have had to hibernate her for a small while but are super excited to be bringing the new updated challenge back for 2020! This challenge is all about traditions, adventurous activities, yummy food, local wildlife & th th mythical creatures! The challenge is ideal for Burns Night (25 J anuary) or St Andrews Day (30 November) - but can be done any time of the year! It also makes a great theme for overnights or camps - particularly if you want to come visit our lovely area! We have tried to give a range of activities, which should suit different age groups & abilities – a lot of the ideas are adaptable for whichever section you are working with. Rainbows 4+ activities Brownies 5+ activities Guides 6+ activities Rangers & Adults 8+ activities Please note: We have marked the ideas with these symbols ❈❈❈❈❈ to show which sections they may be most suitable for (but you know your unit best!) . Although older sections may want to read this pack & choose ideas, it is designed for Leaders to read.
[Show full text]
What's up the Rosedale Newsletter
What’sWhat’s UpUp The Rosedale Newsletter January 2019 special New Year’s message from planning some entertaining events dur- chair Stephen Leibbrandt to all the ing its tenure till the AGM in July. We are A Rosedale Service Centre mem- always open to suggestions so, do pass bers in particular and readers in general: on any good ideas you might have. I can be contacted at 082 95 95 911. Food for thought: we’re nearly a fifth of the way through the 21st century and, Besides the social activities we will as we enter 2019, I’d like to wish you as be involved in we’re remain aware of the well as your nearest and dearest only needs of the military veterans that the good things with special emphasis on SA Legion supports and it is with great staying healthy. pleasure that I can report that the tak- The world is moving at a very fast ings for Poppy Day reached the record pace – what with Twitter, Instagram etc. figure of R105,000 which, in essence, – but, at Rosedale, we take the view means 100+ military veterans will be that we’re here to have fun and if it’s at a on the receiving end of the Legion’s wel- slower rate, then so be it. Which means, fare. You’ll agree that’s a great way to dear readers, that the committee is kick off the New Year! FUNCTIONS AND EVENTS THINKING OF YOU Whether it is in celebratory style (birthdays and an- That’s Entertainment niversaries) or maybe you’ve been poorly (sick or even hospitalised), he little ones from Odette Leach’s perhaps there’s some consolation in Kay-Dee Educare Centre enter- knowing that you’re very much in our Ttained the residents on Thursday thoughts, in particular to Jenny Jewell 6 December to a festive and her family on the passing of Syd season song-and-dance on 28 December.
[Show full text]
a - TASTE - of - SCOTLAND’S Foodie Trails
- a - TASTE - of - SCOTLAND’S Foodie Trails Your official guide to Scottish Food & Drink Trails and their surrounding areas Why not make a picnic of your favourite Scottish produce to enjoy? Looking out over East Lothian from the North Berwick Law. hat better way to get treat yourself to the decadent creations to know a country and of talented chocolatiers along Scotland’s its people and culture Chocolate Trail? Trust us when we say Wthan through its food? that their handmade delights are simply Eat and drink your way around Scotland’s a heaven on your palate – luscious and cities and countryside on a food and drink meltingly moreish! On both the Malt trail and experience many unexpected Whisky Trail and Scotland’s Whisky culinary treasures that will tantalise your Coast Trail you can peel back the taste buds and leave you craving more. curtain on the centuries-old art of whisky production on a visit to a distillery, while a Scotland’s abundant natural larder is pint or two of Scottish zesty and refreshing truly second to none and is renowned for ales from one of the breweries on the Real its unrivalled produce. From Aberdeen Ales Trail will quench your thirst after a Angus beef, Stornoway Black Pudding, day of exploring. And these are just some Arbroath Smokies and Shetland salmon of the ways you can satisfy your craving for and shellfish to Scottish whisky, ales, delicious local produce… scones, shortbread, and not to forget haggis, the range is as wide and diverse as Peppered with fascinating snippets of you can possibly imagine.
[Show full text]
Breakfast Lunch
Loch Ness Backpackers Lodge is delighted to offer a range of catering options for groups of 10 or more. Below is a summary of what is available, but we are also more than happy to cater to specific tastes and requirements, so please feel free to call us and discuss your specific needs. Breakfast £3.50 per person Full Continental buffet breakfast: cereals, seeded and white toast, homemade jams, spreads, fruit juices, dried fruit and nuts, yoghurt, fresh fruit, tea and filter coffee. Lunch Packed lunches £5 per person Packed lunches include a sandwich, a chocolate bar, a piece of fruit, a packet of crisps and a can of juice or bottle of water. Sandwich choices are ham and cheese +/- salad, tuna mayo +/- salad, egg mayo +/- salad, or peanut butter and jelly! For large groups we will send you an order form by email so that we know in advance who wants what. Lunch at the hostel £4.50 per person If you want to eat at the hostel, we can provide platters of sandwiches (some toasted), plus fruit, crisps and juice. We can also do soup for an additional £1.50 per person. Soup options include: Scotch broth; red lentil, chilli and chickpea (vegan-friendly); Spanish chorizo and bean; curried parsnip and apple; leek and potato; courgette, potato and cheddar; broccoli and almond. Dinner Our dinner prices are based on an assumption that everyone will eat the same thing (dietary requirements not withstanding). If you wish to have more than one option available we are happy to cater to this, so long as everyone’s menu choices are still pre-agreed prior to arrival – please just contact us to discuss options.
[Show full text]
Toast / Rolls / Scones Full Breakfasts Eggs
TOAST / ROLLS / SCONES SOURDOUGH TOAST with butter & jam ………………………………………………………………………………..4 BREAKFAST ROLLS Bacon ……………………………………....…………………….………………………………………………….. …….………4 Sausage ………………………………………....…………………….……………………………………………...…………….4 FULL BREAKFASTS FULL SCOTTISH BREAKFAST......................................................................................................9.5 bacon, sausage, haggis, baked beans, free range eggs, mushrooms, black pudding, potato scone, tomato, toast and butter FULL VEGETARIAN BREAKFAST (vg)..........................................................................................9 vegetarian sausage, vegetarian haggis, baked beans, free range eggs, mushrooms, potato scone, tomato, toast and butter EGGS BENEDICT TWO EGGS ON TOAST……………………………………………………………….……………………….…………….….7 scrambled, poached or fried free range eggs served on toast EGGS BENEDICT two poached free range eggs served on a toasted muffin with hollandaise Crispy Bacon ………………………………………………………...………...…………...……………..…………….….8 Haggis (v)…..……………………………………….…………………………….……………..………………………………...9 Salmon ………...……………………………….………………………………...…………………………………..………….10 TEA & COFFEE AMERICANO 3 MOCHACCINO 3.5 CAPPUCCINO 3.2 HOT CHOCOLATE 3.9 CAFÉ LATTE 3.5 TEA 2.8 ESPRESSO 2.8 HERBAL TEAS 3.0 DOUBLE ESPRESSO 3.2 Earl grey, green tea, camomile, MACCHIATO 3.5 Please notify your waiter of any food allergies or intolerances when ordering. DESSERTS STICKY TOFFEE PUDDING 8.5 homemade using our special recipe, vanilla ice cream WHISKI CRANACHAN 8 Scottish dessert with a blend
[Show full text]
Lasting Inspiration of Robert Burns | Scotland.Org 1/18/21, 11:55 AM
Lasting inspiration of Robert Burns | Scotland.org 1/18/21, 11:55 AM HOME <HTTPS://WWW.SCOTLAND.ORG> > FEATURES <HTTPS://WWW.SCOTLAND.ORG/FEATURES> > Lasting inspirationLASTING INSPIRATION OF ROBERT ....of Robert Burns 23 Apr 2015 8 min read What is it about Robert Burns? Not even Shakespeare is remembered so personally with an annual birthday celebration. What is it about Robert Burns? Not even Shakespeare is remembered so personally with an annual birthday celebration. It's in the spirit of the lasting inspiration of Scotland's National Poet that we invite you to celebrate Burns Night. We've outlined the elements of a traditional Burns Supper below, but invite you to consider giving it a modern twist by incorporating a contemporary menu or playing modern interpretations of Burns songs. Whisky, of course, is a mandatory part of any Burns Supper and eminent whisky writer Charlie MacLean has given recommendations to accompany both the traditional and the nouvelle suppers. IMMORTAL MEMORY He spoke from the heart to the heart. He makes you laugh, he makes you cry. Note the change to the present tense. For that's https://www.scotland.org/features/lasting-inspiration-of-robert-burns Page 1 of 10 Lasting inspiration of Robert Burns | Scotland.org 1/18/21, 11:55 AM the point. There's something immortal about Burns: his words, his melodies, his humanity, his spirit. Scottish artist Steven Campbell sees parallels between Burns and contemporary rock superstars like Bob Dylan and Bruce Springsteen and at an exhibition at the Scottish National Portrait Gallery in 2000, Campbell portrayed Burns wearing Armani suits and looking very hip.
[Show full text]
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.
[Show full text]
This Life JOHN RAMSAY Photography Neale Smith Words Stephanie Murphy Art Direction Gillian Welsh
This Life JOHN RAMSAY Photography Neale Smith Words Stephanie Murphy Art Direction Gillian Welsh 20 Homes & InterIors SCOTLAND Homes & InterIors SCOTLAND 21 THIS LIFE [Clockwise from top left] John with his terrier, Jed; the dining room at John and Kim’s cottage in Strathtummel – scene of many delicious dinners; the kitchen is basic but functional and has all the chef needs; a stash of ingredients, including Australian favourite Vegemite; a map of the world is essential for inspiring new dishes and, for this well-travelled couple, new destinations to visit im Ramsay has her own private chef. Dinner, which goes from fridge to table in 30 minutes, might be a soupy Malaysian curry or a zingy stir-fry. After a long shift at Dunkeld Primary School, the smell of lemon grass and galangal is pretty good to come home to. Not many head teachers in rural Perthshire open the door to a South Asian feast of a Tuesday night. But Kim, who is Australian, Khad the foresight to marry John Ramsay. He was a hotel chef when they met. It was her brilliant idea to get him out off the shift rota and into private kitchens. It was the start of the 1990s. John, who grew up in Carnoustie, had already prepped veg across the US and Australia. Having decided he wanted to make cheffing his career, he’d headed homewards in search of a proper job. “I was applying for jobs where I would be working under a good chef. The Killiecrankie Hotel had two AA Rosettes, which was well above the average back then, before we had any of the highly awarded restaurants that you find in Scotland nowadays.
[Show full text]