Breakfast Menu

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BREAKFAST MENU Our full English breakfasts are served with toast All the breakfasts below include an Atkinson’s and preserve, an Atkinson’s tea or coffee and tea or coffee and a fresh orange juice from our fresh orange juice from our breakfast bar... breakfast bar... Lancashire Omelette £9.00 The Sun Free range egg omelette with Lancashire Full English £9.50 Tasty cheese and fresh tomato. Served with a Pork sausage, smoked bacon, grilled tomato, homemade potato scone and baked beans. mushrooms, black pudding and baked beans with your choice of fried, scrambled or poached Eggs Benedict £9.00 egg. Crisp streaky bacon and poached eggs on a toasted English muffin. Topped with homemade The Sun hollandaise sauce and lightly grilled. Vegetarian Breakfast £8.50 Vegetarian sausage, veggie pudding, grilled Smoked Mackerel £8.50 tomato, mushrooms, potato scone and beans With brown bread and butter. with your choice of fried, scrambled or poached Smoked Salmon & egg. Scrambled Egg £8.00 Served on a toasted English muffin. Add some extras £1.25 each Fried bread Boiled Egg & Soldiers £5.50 Potato scone White pudding Continental Plate £6.50 Sliced cheese and ham with a hot croissant and Mix & Match £9.50 preserve. Build your own breakfast by selecting your choice of seven items from the following: Porridge £4.50 Pork sausage, smoked bacon, grilled tomato, Breakfast baked beans, mushrooms, potato scone, black Bar extras pudding, white pudding, vegetarian sausages, £1per item veggie pudding, fried bread or free range egg (fried, scrambled or poached). Breakfast service times: Monday-Friday 7:30 - 10:30am Breakfast Sandwich £6.00 Saturdays 8:00 - 11:00am Your choice of two items from the selection Sundays & Bank Holidays 8:30 - 11:00am above on ciabatta bread. Available with a coffee to go. If you suffer from any food allergies or intolerances and would like more information about our ingredients please ask a member of staff for our allergen menu. We prepare each breakfast to order so regrettably at peak service times there may be a bit of a wait. We’ll always try to keep you updated when placing your order but please bear with us and rest assure our kitchen team are going as quick as they can. .

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Bread for the Road”: Intersections of Food and Culture in Newfoundland and Labrador Diane Tye
Document généré le 26 sept. 2021 22:08 Newfoundland Studies “Bread for the Road”: Intersections of Food and Culture in Newfoundland and Labrador Diane Tye Volume 26, numéro 2, fall 2011 URI : https://id.erudit.org/iderudit/nflds26_2art02 Aller au sommaire du numéro Éditeur(s) Faculty of Arts, Memorial University ISSN 0823-1737 (imprimé) 1715-1430 (numérique) Découvrir la revue Citer cet article Tye, D. (2011). “Bread for the Road”:: Intersections of Food and Culture in Newfoundland and Labrador. Newfoundland Studies, 26(2), 175–196. All rights reserved © Memorial University, 2011 Ce document est protégé par la loi sur le droit d’auteur. L’utilisation des services d’Érudit (y compris la reproduction) est assujettie à sa politique d’utilisation que vous pouvez consulter en ligne. https://apropos.erudit.org/fr/usagers/politique-dutilisation/ Cet article est diffusé et préservé par Érudit. Érudit est un consortium interuniversitaire sans but lucratif composé de l’Université de Montréal, l’Université Laval et l’Université du Québec à Montréal. Il a pour mission la promotion et la valorisation de la recherche. https://www.erudit.org/fr/ “Bread for the Road”: Intersections of Food and Culture in Newfoundland and Labrador DIANE TYE 1 2 BREAD IS A STAPLE worldwide, but in Newfoundland and Labrador it has special significance. In this article I argue that by the twentieth century bread pervaded Newfoundland culture more thoroughly than any other food. Although cod was once the backbone of the economy and remains the province’s most iconic food, bread touched all aspects of life. As anthropologist Carole Counihan discovered in Sardinia, bread is “the nexus of economic, political, aesthetic, social, symbolic, and health concerns” and “a particularly sensitive indicator of change” (Counihan 1999: 29).
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Breakfast Menu Cakes & Scones Hot Beverages Soft Drinks
Breakfast Menu Cakes & Scones Hot Beverages Served daily from 10am to 12pm Served daily from 10am to 2.30pm Served daily from 10am to close Porridge £2.95 Toasted Tea Cake £2.00 Pot of Tea for One £1.60 A warming bowl of porridge with your choice of A toasted tea cake served with butter. Decaffeinated Tea/Coffee £1.60 honey or cream Add strawberry jam for 30p Espresso £2.00 Croissants £3.50 Fruit Scone £2.20 Americano £2.00 Warm croissants served with butter & jam A warm homemade fruit scone served with butter. Cappuccino £2.00 Bacon Sandwich £4.50 Add strawberry jam for 30p Café Latté £2.00 Smoked bacon in white or wholemeal bread with Slice of Cake £2.75 salad garnish & potato crisps A slice of homemade cake from our display Mocha £2.00 Sausage Sandwich £4.50 Tea & Cake £4.25 Hot Chocolate £2.00 Local Pork Sausages in white or wholemeal bread A slice of homemade cake from our display with a Liqueur Coffee £4.60 with salad garnish & potato crisps fresh pot of tea Our Speciality coffees are made with freshly Heinz Baked Beans on Toast £4.50 Coffee & Cake £4.50 ground Lavazza coffee beans Hot buttered toast topped with a generous helping A slice of homemade cake from our display with a of Heinz Baked Beans cup of freshly ground coffee Eggs on Toast £4.50 Cream Tea £4.95 Hot buttered toast topped with your choice of Homemade fruit scone with butter, strawberry Soft Drinks poached, scrambled or fried eggs jam and clotted cream.
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Private Dining and Events an Iconic Venue Quo Vadis Is a Restaurant and Private Member's Club in the Heart of Soho
quo vadis Private Dining and Events an iconic venue Quo Vadis is a restaurant and private member's club in the heart of Soho. Quo Vadis offers two rather extraordinary private dining rooms situated on the 2nd floor that delightfully accommodate all requirements, from breakfasts, lunches & dinners, to wedding celebrations or whatever other gathering you may have in mind. Further spaces include a beautiful bar which is available to hire on an exclusive basis. The event spaces are available to both members and non-members. For further details and prices please contact the events team on [email protected] or telephone 020 7440 1463 all prices are inclusive of vat and exclusive of service charge at 12.5% the marx room The larger of the private rooms, The Marx Room is a light, airy and versatile space, perfect for lunches and dinners, weddings and drinks parties, meetings, press events and product launches. The room is equipped with a projector and screen, av set-up, dvd and wi-fi. capacities: 24 seated on one oval table 32 seated on 4 small rectangular tables 45 standing 30 theatre For a larger event, the adjoining Leoni room can be hired to allow a standing capacity of 70 and a separate reception area. For further details and prices please contact the events team on [email protected] or telephone 020 7440 1463 all prices are inclusive of vat and exclusive of service charge at 12.5% the leoni room The Leoni Room is a charming private room with lots of natural light.
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ISCA Sample Food Menu
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Breakfast Items
menu CHILDREN’S MEALS £3.50 *PLEASE NOTE – THE HOT MEAL DOES NOT COME WITH A DRINK BREAKFAST ITEMS (available 9.3 0 -11.30) CHOOSE 1 from each section A B C A B C FULL BREAKFAST – 2 sausage, 2 bacon, hash brown, 100% CHICKEN BREAST BITES Chips Beans beans, tomato, egg, 2 toast & 2 butter £5.10 FISH BITES Mash Peas VEGGIE BREAKFAST – 2 meat free sausages, SAUSAGE x2 Half Jacket Potato Carrots mushrooms, hash brown, beans, tomato, egg, GLUTEN FREE SAUSAGE x 1 2 toast & 2 butter £5.10 MOZZARELLA STICKS BREAKFAST BUNS (available all day): CHEESE SAUSAGE BUN £2.00 BACON BUN £2.00 CHILDREN’S SANDWICH MEAL DEAL £3.50 DOUBLE EGG BUN £1.75 INCLUDES A SANDWICH MEAT FREE SAUSAGE BUN £2.05 Ham, Cheese Spread, Tuna Mayo, Jam or Egg Mayo) GLUTEN FREE SAUSAGE BUN £2.90 POM BEARS REGULAR or CHEESE & ONION GLUTEN FREE BACON BUN £2.55 YOGHURT or RAISINS GLUTEN FREE EGG BUN £2.10 CHILDREN’S DRINK EXTRA BREAKFAST ITEMS AVAILABLE: Childrens Sandwich on its own (fillings available above) £2.10 Bacon £0.80 Sausage £0.80 Egg £0.60 Mushrooms £0.90 JACKET POTATO/QUICHE & SALAD Fried Bread £0.70 Hash Brown £0.50 Butter x 3 £3.50 Beans £4.25 Gluten Free Sausage £1.00 Meat Free Sausage £0.85 Cheese £4.45 Coleslaw £3.90 Butter Portion £0.15 Jar or Marmalade £0.55 Tuna Mayo £4.35 Chilli – Beef or Meat Free £4.60 Cheese & Onion Quiche £4.50 Quiche Lorraine £4.50 BRUNCH – (available from 11.30am until the kitchen closes) 2 sausage, 2 bacon, egg, beans, tomato and chips £5.10 BAGUETTES – served with a salad garnish & coleslaw Egg Mayo £3.20 Tuna Mayo £3.60 VEGGIE BRUNCH
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Food Groups and Their Contents 1. High Fat Milk and Cream
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Transcription of 2664/3/1K Series Anne Talbot's Recipe Books Series
Transcription of 2664/3/1K Series Anne Talbot’s recipe books Series Introduction Table of Contents Transcription of 2664/3/1K Series Anne Talbot’s recipe books ........................................ 1 Series Introduction ............................................................................................................. 1 Introduction ....................................................................................................................... 2 The Collection ............................................................................................................................ 2 Documents in the Series / Introduction / Appendixes ................................................................ 2 Talbot Family ............................................................................................................................. 4 Sharington Talbot ......................................................................................................................................... 4 Sir Gilbert Talbot (c.1606 – 1695) ................................................................................................................. 4 Sir John Talbot (1630 – 1714) and Anne Talbot (1665 – 1720) ..................................................................... 4 Conventions used in the transcription ........................................................................................ 6 For example .................................................................................................................................................
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2664/3/1K/12
Transcription of 2664/3/1K/12 There is an Index at the end of the book which is not transcribed here. Page 1 Sponge Cake No 1 Half the weight of your Eggs in sugar; the full weight of them in Flour – only half the whites to be put in. The flour and sugar to be well dried and put in very warm. Bake it in a quickish oven. Wafers A pint of skim milk – a quarter of a pound of butter. Melt it with half a pound of sugar in part of the milk – put it to the other part. Mix three quarters of a pound of fine flour very smooth that has been well dried, with this mixture, & beat it a quarter of an hour. Bake them in Wafer Irons. Pistachio Cream Take two oz of Pistachio Nuts, beat very fine with a little Citron Peel – boil them in a pint of Cream till it looks green – if not green take a little juice of spinach – thicken it with the yolks of four Eggs, & sweeten it to your taste – pour it into Cups, & let it stand till cold. Page 2 Paris Curd Set a pint of Cream on the fire – when it boils squeeze in the juice of a Lemon & the whites of six eggs, stirring it till there is a Curd hang it up in a Cheesecloth till the whey runs from it then pound the Curd in a Mortar with white wine or Orange flower Water & sugar – put it in a mould & when turned out pour Sugared Cream in the bottom of the dish.
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What Shall I Eat? the Housewife's Manual
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Bread Bread Is a Staple Food Prepared by Baking a Dough of Flour and Water
Bread Bread is a staple food prepared by baking a dough of flour and water.[1] It may be leavened or unleavened. Salt, fat and a leavening agent such as yeast are common ingredients, though breads may contain a range of other ingredients: milk, egg, sugar, spice, fruit(such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds). Bread is one of the oldest prepared foods, dating back to the Neolithic era. The development of leavened bread can probably also be traced to prehistoric times. Fresh bread is prized for its taste, aroma and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film, or stored in an airtight container such as a breadbox to keep it fresh longer. Bread that is kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, for example, in a refrigerator, will develop mold growth more slowly than bread kept at room temperature. However, unwrapped bread kept in a typical household refrigerator will turn stale quickly due to the low humidityof the air. The inner, soft part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust. Usage Bread can be served at any temperature. Once baked, it can subsequently be toasted.
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The Home Cook Book
r PROPERLY PREPARED FOOD Is essential to health and the general comfort of the household. BY THE AID OF COOS'S FEIEITD BAKING POWDER LIGHT, EASILY DIGESTED AND "WHOLESOME ROLLS, GEMS, TEA CAKES, GRIDDLE CAKES, PANCAKES, Ac, can be expeditioiisly prepared. The COOK'S FRIEXD is also useful in PIE CRUST, BOILED PUDDINGS, *&c., saving a large proportion of the usual SHORTENING, and producing more healthy food. IT CONTAINS NO INJURIOUS INGREDIENIS Such as are to be found in many of the baking powders that are being forced on public attention, its principal constituent being the purest Grape Cream Tartar that money can buy. Dyspeptics may use with auvantage food prepared by its aid. Wherever receipts call for one teaspoonful of soda and two of Cream of Tartar, two and one half teaspoonfuls of Cook's Fkibnd will be found to do the work in a superior manuer. THE COOK'S FRIEND Has liad FIE8T PRIZES awarded wherever exhibited. OTTAWA, 1879 ; Toronto and Montreal, 1830 and 1881. BRONZE MEDALS, Toronto, 1880, Montreal, 1881. SILVER MEDALS, do. 1882, do. 1882. do. do. St. John's, Jf. B., 1883. Purchasers should make sure that they are served with the genuine " Cook's Fficiicl." No variation from, or addition to, this name is genuine. RETAILED BY ALL RESPECTABLE STOREKEEPERS IN THE DOMINION. :^^o TliiED, TESTED, PEOVED. THE HOME COOK BOOK. OOVTILBD BT LADIES OF TORONTO AND CHIEF CITIES AND TOWNS IN CANADA. SEVENTIETH EDITION. ©oronto : ROSE PUBLISHING COMPANY. Bakkie :—W. B. BAIKIE, 1887 Entered according to Act of the Pakrliament of Canada, in the year ont thousand eight hundred and seventy-seven, by Bblfobd Bbothsbs, in the Office of the Minister of Agriculture.
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Food for Thought – Food “Aah! Think of Playing 8-Letter Bingos About FOOD, Yum!”– See Also Food for Thought – Drink Compiled by Jacob Cohen, Asheville Scrabble Club
Food for Thought – Food “Aah! Think of playing 8-letter bingos about FOOD, Yum!”– See also Food for Thought – Drink compiled by Jacob Cohen, Asheville Scrabble Club A 8s ABATTOIR AABIORTT slaughterhouse [n -S] ABELMOSK ABEKLMOS tropical herb [n -S] ACERBEST ABCEERST ACERB, sour (sharp or biting to\taste) [adj] ACHENIAL AACEHILN ACHENE, type of fruit [adj] ACHILLEA AACEHILL yarrow (perennial herb) [n -S] ACRIDEST ACDEIRST ACRID, sharp and harsh to taste or smell [adj] ACRIDITY ACDIIRTY state of being acrid (sharp and harsh to taste or smell) [n -TIES] AGRESTAL AAEGLRST growing wild [adj] AGRIMONY AGIMNORY perennial herb [n -NIES] AGUACATE AAACEGTU avocado (edible fruit of tropical tree) [n -S] ALBACORE AABCELOR marine food fish [n -S] ALBICORE ABCEILOR albacore (marine food fish) [n -S] AMANDINE AADEIMNN prepared with almonds [adj] AMARELLE AAEELLMR variety of sour cherry [n -S] AMARETTI AAEIMRTT macaroons made with bitter almonds [n] AMBROSIA AABIMORS food of Greek and Roman gods [n -S] AMELCORN ACELMNOR variety of wheat [n -S] ANABOLIC AABCILNO pertaining to process by which food is built into protoplasm [adj] ANGELICA AACEGILN aromatic herb [n -S] ANOREXIA AAEINORX loss of appetite [n -S] ANTEPAST AAENPSTT appetizer (food or drink to stimulate appetite, served before meal or as first course) [n -S] ANTIDORA AADINORT holy breads [n] APPESTAT AAEPPSTT mechanism in central nervous system that regulates appetite [n -S] APPETITE AEEIPPTT desire for food or drink [n -S] APPLIEST AEILPPST resembling or suggestive of apple [adj] AQUAFABA AAAABFQU
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