European Experience

Total Page:16

File Type:pdf, Size:1020Kb

European Experience European Experience £34 per person (or £6 per person 24-hour package supplement) Minimum numbers: 10 On Arrival Champagne Cocktail Starters Greek Feta Niçoise Salad (v) Warm Arbroath Smokie, Poached Egg, Whisky Cream Hot Chorizo Sausage Salad Oranges, Coriander Dressing Mains Pork Meatballs Spätzle, Cheese & Tomato Sauce Roast Rib of Beef (carved in your dining room) Yorkshire Puddings, Roast Gravy Bouillabaisse Pitou, Pitta Bread (v) Served With: Mashed Potatoes Roast Potatoes Seasonal Vegetables Desserts Fresh Strawberries Clotted Cornish Cream Apple Tart Tatin Homemade Vanilla Ice Cream Please ask our team if you require information regarding allergens, intolerances or special dietary requirements. We use free-range eggs, Red Tractor accredited chicken and fish from sustainable sources. Wherever possible, we use British meat and locally sourced produce. Oriental Banquet £34 per person (or £6 per person 24-hour package supplement) Minimum numbers: 10 On Arrival Sapporo Beer or Warm Sake Dim Sums Prawns in Filo Pastry with Dips Starters Hot & Sour Soup Crispy Duck Vegetable Szechwan Cashew Nuts, Egg Fried Rice (v) Mains Carved Sirloin of Beef Teriyaki Green Vegetable Stir-fry, Wasabi Sauce, Strong Soy Sauce King Prawn Chow Mein Crushed Ginger & Garlic Sweet & Sour Chicken Vegetable Thai Green Curry (v) Served With: Mashed Potatoes Roast Potatoes Seasonal Vegetables Desserts Exotic Fruits Butterscotch Sauce Warm Pineapple Toffee Sauce, Coconut Ice Cream Please ask our team if you require information regarding allergens, intolerances or special dietary requirements. We use free-range eggs, Red Tractor accredited chicken and fish from sustainable sources. Wherever possible, we use British meat and locally sourced produce. Mediterranean Barbecue £34 per person (or £6 per person 24-hour package supplement) Minimum numbers: 10 On Arrival A Selection of Southern European Bottled Beers or Sangria On the Barbecue Sea Bass Olive, Herb & Lemon Marinade Halloumi & Vine Tomato Kebabs (v) Chicken Salted Lemon & Thyme Kofta Kebab Chilli Sauce, Minted Yoghurt Sirloin Minute Steak Feta Cheese, Oregano Tuna, Mediterranean Vegetable, Coriander & Lime Kebabs Lemon & Mint New Potatoes Salads Vine Tomato, Olive Oil, Mozzarella, Basil Sliced Cucumber, Yoghurt, Mint Greek Salad Salad Niçoise Hummus & Taramasalata Olives, Lemon, Garlic, Coriander Leaves Desserts Fruit Kebabs White & Dark Chocolate Please ask our team if you require information regarding allergens, intolerances or special dietary requirements. We use free-range eggs, Red Tractor accredited chicken and fish from sustainable sources. Wherever possible, we use British meat and locally sourced produce. Italian Menu £34 per person (or £6 per person 24-hour package supplement) Minimum numbers: 10 On Arrival Peroni Beer, White Wine or Red Wine Mini Crostinis Vegetarian, Salami & Parma Ham Starters Parma Ham, Fig & Buffalo Mozzarella Basil Dressing Vegetarian Minestrone Soup Pecorino Croute (v) Mains Penne Pasta Tomato, Avocado, Olive Chilli (v) Italian Lamb Meatballs Garlic Linguini Seafood Risotto Saffron, Sun Blushed Tomatoes Chicken with Wild Mushrooms Truffle Sauce, Spinach, Tagliatelle Served With: Green Beans Tomatoes, Olives & Basil Savoury Potatoes, Onions & Sage Desserts Individual Tiramisu & Pannacotta Selection of Italian Cheeses Please ask our team if you require information regarding allergens, intolerances or special dietary requirements. We use free-range eggs, Red Tractor accredited chicken and fish from sustainable sources. Wherever possible, we use British meat and locally sourced produce. A Taste of India £34 per person (or £6 per person 24-hour package supplement) Minimum numbers: 10 On Arrival Tiger Beer Mini Poppadoms with Chutney Starters Tandoori Chicken, Tikka Prawns, Korma Marinated Vegetables Lamb Sheek Yoghurt & Mint Dipping Sauce Aloo Chat New Potatoes, Spicy Sauce, Crispy Vegetables (v) Mains Chicken Rogan (medium-hot) Fried Tomatoes King Prawn Bhuna (medium) Spinach & Spiced Chickpeas Lamb Dhansak (sweet, sour and hot) Prepared with Lentils Mushroom Biriyani (mild) (v) Served With: Pilau Rice Fresh Limes Curry Leaves Desserts Coconut Brulee Mango Salad Please ask our team if you require information regarding allergens, intolerances or special dietary requirements. We use free-range eggs, Red Tractor accredited chicken and fish from sustainable sources. Wherever possible, we use British meat and locally sourced produce. Caribbean Barbecue £34 per person (or £6 per person 24-hour package supplement) Minimum numbers: 10 On Arrival Red Stripe Beer or Rum Punch On the Barbecue Skewered King Prawns Coconut & Lime Marinade Jamaican Jerk Chicken Tuna Caribbean Spices Cajun Spiced Pork Steak Minute Steak Sweet Rum Marinade Pineapple & Chicken Kebabs Jerk Skewered Vegetables (v) Salads Avocado, Tomato & Cucumber Jamaican Rice & Pea Salad Pineapple Coleslaw Mango & Chicken Salad Mange Tout Chilli Red Pepper Dressing, Salad Leaves Chilli & Garlic Mushrooms New Potatoes Desserts Barbecued Bananas Rum, Toffee Sauce Coconut Ice Creams Caribbean Fruit Salad Please ask our team if you require information regarding allergens, intolerances or special dietary requirements. We use free-range eggs, Red Tractor accredited chicken and fish from sustainable sources. Wherever possible, we use British meat and locally sourced produce. Tex-Mex Feast £34 per person (or £6 per person 24-hour package supplement) Minimum numbers: 10 On Arrival Tequila Sunrise, Sol or Budweiser Beer Starters Buffalo Wings Tortillas Cheese, Guacamole, Chilli Sauce (v) Sweetcorn Chowder Corn Bread (v) Mains American Burgers Monterey Jack Cheese, New York Pickles Chicken Fajitas Sour Cream, Jalapeno Chillies Chargrilled Acapulco Prawns Coriander, Chilli Flakes Served With: Salad Bar Stateside Skins Garlic Bread Desserts New York Cheesecake Chocolate Brownies Please ask our team if you require information regarding allergens, intolerances or special dietary requirements. We use free-range eggs, Red Tractor accredited chicken and fish from sustainable sources. Wherever possible, we use British meat and locally sourced produce..
Recommended publications
  • Industry Trade Toolkit
    FOR INDUSTRY USE ONLY For further information or to give feedback on this guide, contact: Seafood Scotland t. +44 (0) 131 557 9344 e. [email protected] w. www.seafoodscotland.org Scottish Salmon Producers Organisation t. +44 (0) 1738 587 000 TRADE TOOLKIT e. [email protected] w. www.scottishsalmon.co.uk FOR THE SCOTTISH SEAFOOD INDUSTRY Label Rouge Scottish Salmon t. +33 (0) 141 02 85 03 e. [email protected] w. www.saumonecossais.com Scotland Food & Drink t. +33 (0) 131 335 0940 e. [email protected] w. www.scotlandfoodanddrink.org Scottish Development International Douglas McCheyne t. +33 (0) 141 228 2960 e. [email protected] @SeafoodfromScot Seafood from Scotland Edition 01 June 2016 C M Cutter Artwork Approval Y K Job number: AS00222 Client: SFD Job description: Toolkit Cover Manager: Yvonne Artwork proof amend by: Dominic Designer: Dawn Proof number: 2 Artwork created by: Karen Date: 24/05/16 This toolkit is for industry use only. It is not for use with buyers or consumers. For a list of all marketing materials that can be used with consumers, see page 10. Contents 02 A guide to this booklet 03 Brand model 04 Scotland – A Land of Food and Drink branding 06 Seafood from Scotland and Scottish Salmon brands 08 Key strengths and benefits 10 Seafood from Scotland marketing and communications 16 Shellfish sub brand 18 Salmon sub brand 20 Whitefish sub brand 22 Oil-rich fish sub brand What is this toolkit for? This toolkit has been designed to help you and others in the industry to communicate the same strengths and unique selling points that make the Scottish seafood industry, its people and products distinctive.
    [Show full text]
  • [email protected]
    Scottish Ark of Taste Foods 1. Beremeal 16. Artisan Scottish Crowdie 29. Shetland Goose 2. North Ronaldsay Sheep 17. Original Fresh Blood 30. Native Bred Aberdeen 3. Wild Scottish Juniper Scots Black Pudding Angus 4. Shetland Black Potato 18. Traditional Finnan Haddie 31. Prestonfield Rhubarb 5. Shetland Cabbage 19. Original Arbroath Smokie 32. Native Scottish Goat 6. Native Shetland Sheep 20. Ayrshire Farmhouse 33. Mr Little’s Yetholm Gypsy Cheese Potato 7. Reestit Mutton 21. Fife Farmhouse Cheese 34. Mountain Hare 8. Shetland Kye (cattle) 22. Anster Farmhouse 35. Highland Burgundy Red 9. Peasemeal Cheese Potato 10. Musselburgh Leek 23. Pepper Dulse 36. Isle of Colonsay Wild 11. British Red Grouse 24. Native Black Bees Flower Honey 12. Dulse 25. Scots Dumpy 37. Original Belted Galloway 13. Boreray Sheep Cattle 26. Scots Grey 14. Soay Sheep 38. Salt Herring 27. Shetland Duck 15. Isle of Skye Sea Salt 39. Traditional Ayrshire 28. Shetland Hen Dunlop Andrew Abraham’s Honey photo: © w.barrie Fife Farmhouse Cheese St Andrews Farmhouse Cheese Co photo: © w.barrie Ayrshire Farmhouse Cheese photo: © w.barrie Traditional Ayrshire Dunlop photo: © w.barrie Scottish Artisan Crowdie, Dunlop Dairy photo: © w.barrie Native Bred Aberdeen Angus: Dunlouise (pictured) & Hardiesmill photo: © j.soutar Original Belted Galloway, Mochrum Herd. Photo. Scottish Farmer Shetland Kye, Ronnie Eunson photo: © w.barrie Original Fresh Blood Scots Black Pudding from Tullochs of Paisley & John Lawson, West Lothian photo: © w.barrie Native Shetland Sheep, Richard Briggs
    [Show full text]
  • Day Delegate Package
    DAY DELEGATE PACKAGE ONE Whether you are looking to provide simple coffee & shortbread, or something more unusual, Edinburgh Zoo can offer a wide range of options to revive & refresh your delegates, and to help them stay alert & energized throughout the day. Conference Package would normally include 3 breaks: Registration Select from our menu options Tea, Coffee & Scones preserves Afternoon Mid-Morning Tea, Coffee & Homebakes Tea, Coffee & Shortbread Please view our Refreshment upgrades for a selection of options available, to indulge & delight your delegates Lunch DAY DELEGATE PACKAGE ONE £35.00 inc vat Finger Food Lunch Options Menu 2 Menu 3 Our Finger Food menus offer a Assorted Selection of Sandwiches Assorted Selection of Sandwiches selection of fresh fish, meat & on Flavoured Breads & Baguettes on Flavoured Breads vegetarian bites, suitable for any time of day. This is normally served as a Scottish Salmon Kebabs, Tandoori Chicken Yakatori Skewers standing option, offering guests a Marinade, Yogurt & Mint Dip ~ chance to do some networking. ~ Kidney Bean & Lime Quesedillas Haggis Bon Bons, Arran ~ Mustard Mayo Thai Style Fish Cakes, Chilli Menu 1 ~ Dipping Sauce Smoked Applewood Cheese & ~ Assorted Selection of Sandwiches Leek Tartlets Chocolate Chip & Orange Loaf on Flavoured Breads ~ ~ Lemon Drizzle Syrup Cake Fresh Fruit Platter Oven Baked Sausage Rolls, ~ Topped with Poppy Seeds Fresh Fruit Platter Please select from our Buffet ~ style menus as part of the Mini Pizzettes, Tomato, Basil DD package & Mozzarella ~ Smoked Haddock &
    [Show full text]
  • Fishmonger Practice Display and Merchandising
    Fishmonger Practice DISPLAY AND MERCHANDISING Draft Materials This is a typescript from the 1989 Training Manual developed by Seafish. The manual will be updated later in 2018, and until then this typescript will be made available to potential users. The contents of this file remain the intellectual property of the Sae Fish Industry Authority. General Objective: On completion of this training programme trainees will be able to apply basic display and merchandising principles in order to create effective displays of fish and fish products. Session Outline Session Title Time Indicator 1. Scope and purpose of display 1.0 hour 2. Display communication 1.0 hour 3. Product display properties 2.0 hours 4. Display equipment and accessories 3.5 hours 5. Product arrangement 5.0 hours 6. Display maintenance 1.5 hours Total Time Indicator 14.0 hours Contents Page TRAINER’S GUIDE Benefits of systematic training 1 Guide to the manual 2 How to design a training session 7 Setting objectives 9 Use of questions in training 10 Correction coaching 12 SESSION OUTLINES 1. Scope and purpose of display 14 Information sheets 23 2. Display communication 41 Information sheets 49 3. Product display properties 68 Information sheets 87 4. Display equipment and accessories 117 Information sheets 186 5. Product arrangement 224 Information sheets 255 6. Display maintenance 304 Information sheets 331 VISUAL AIDS ADDITIONAL TRAINING RESOURCES 338 Benefits of systematic training This instructor’s manual has been designed to assist the on-the-job training of staff employed in fish retail establishments. Below are listed some of the benefits which can be obtained by following a programme of systematic training.
    [Show full text]
  • Finnan Haddock Kedgeree
    Finnan Haddock Kedgeree Finnan Haddock originated from around Aberdeen on the east coast of Scotland. Heavily smoked with peat – leaving the skin darkened and the flesh a distinct lemon colour. Finnan haddock is traditionally used in Cullen Skink – a thick soup of Finnan Haddock, potatoes and onions cooked in fish stock. For the Rice 2 shallots, finely diced 100g butter 2 tsp Madrass curry powder 2 tsp turmeric 350g wild rice 850ml chicken stock sea salt and freshly ground pepper For the Dressing 2 shallots, finely dices 50g butter 2 tsp curry powder (pinch of saffron strands, optional) 100ml white wine vinegar 300ml crème fraiche sea salt and freshly ground pepper For the Finnan Haddock and Presentation bits 500ml full fat milk 2 fillets of Finnan Haddock or undyed smoked haddock, Arbroath smokie, smoked mackerel or kipper fillets 8 large free range eggs, medium boiled (about 5 minutes) until the yolk has only just set, shelled and quartered 8 spring onions, finely sliced hand full chives, finely chopped Braise the Rice Put an ovenproof casserole dish on the hob, sweat the shallot in some butter until soft, add the curry powder and turmeric. Cook the spices for a few seconds then add the rice. Stir the mixture until all the rice grains are well coated, pour over the hot chicken stock and bring to a simmer. Place the lid on and put in a hot oven for around 40 minutes or until all the liquid has been absorbed (wild rice takes a little longer to braise than regular long grain or basmati).
    [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]
  • Canapés Canapés
    Canapés Canapés Canapés We have an extensive selection of canapés for your private dining events. � Cured and smoked salmon rillettes Creme fraiche, trout caviar, pumpernickel Each canapé is priced at £2.50, except for those marked � Asparagus and shitake rice paper roll (v) with *, which are £3.50 each. ` � Butternut squash and ricotta torte Sage and chilli crème fraîche (v) The recommended Canapé menu is 10 pieces per � Cheddar, cep and port wine jelly ’sandwich’ (v) person. � Savoury shortbread Preserved cherry tomato, basil, parmesan cream (v) Cold canapés � Foie gras ballotine cane sugar crust, granny smith apple purée, brioche* � Tamarind glazed beef peanut rice cakes, lemon sesame carrots � Acorn fed ham preserved cherry tomatoes, green olive, sliced manchego* � Seared beef carpaccio toasted crostini, rocket, ricotta and truffle oil � BBQ duck served in a cucumber cup with spring onion and baby coriander � Grilled cornish mackerel roll avocado, cucumber, shiso, celtic mustard � Yellowfin tuna Pea shoots, sweet soy, wonton wafer, wasabi mayonnaise GRAND CAFÉ I MEZZANINE LOUNGE I SAUTERELLE I THE PRIVATE ROOM I REX EVENTS Hot canapés � Grilled Hereford steak and chips Shellfish canapés béarnaise sauce* � Miniature cheeseburgers � Sugar cane prawns monterey Jack, tomato relish, brioche bun smoked chilli vinegar � Honey and mustard glazed Cumberland sausages � Classic american crab cakes creamed potato dip coriander tartare � Braised spring lamb and rosemary cottage pies � Queen scallop ceviche cheesy potato crust served on the half
    [Show full text]
  • Edinburgh Castle Menu
    1 EDINBURGH CASTLE MENU CELEBRATE YOUR EVENT IN STYLE AT EDINBURGH CASTLE No matter what the occasion of your event, our simple approach of putting people first is, we believe, something that sets us apart. 2 CANAPÉS MEAT VEGETARIAN Stornoway black pudding and Clash farm pork sausage roll, tomato fondue, Parmesan shortbread, cherry tomato, parmesan cream, green basil (c) rocket (w) Perthshire wild mushroom and asparagus tartlet, semi dried tomato (w) Campbells of Linlithgow haggis rolled in Grampian oats, Auchantoshan single malt whisky sauce (w) Sticky shallot and Lanark Blue cheese tart, celery salad, thyme leaves (w) Mey Selections lamb, spring herbed polenta, minted salsa verde (w) Marinated Fet Like cheese, watermelon, salted roast almond (c) Rannoch Smokery venison, radicchio, lemon zest, sweet chilli mascarpone (c) Arran Mist Scottish brie, red onion marmalade, mini oatcakes (w) Scottish chicken, sage and shallot boudin, smoked pancetta, fig chutney, Heritage carrot tart tatin, hot beetroot chutney, pickled walnut (c) roasted almonds (w) Scotch beef cheek, panko shallot crumb, truffled parsnip, tarragon (w) DESSERT Fresh fruit skewer, pineapple, strawberry, melon & minted syrup FISH Carrot cake, cream cheese frosting Peterhead smoked haddock and leek risotto cake (w) Chocolate brownie, kirsch cherries Arbroath smokie and horseradish paté, dill crepe roulade, apple puree (c) Lemon tart, fresh raspberries Seared tiger prawns, Black Grouse whisky cocktail sauce (w) Glazed fresh berry tart, Glayva crème patisserie Scottish smoked salmon, cracked pepper, shallot, Perthshire soda bread (c) Cranachan cheesecake, raspberry, Drambuie, heather honey, toasted Smoked eel, hot beetroot chutney, horseradish and dill blinis (c) Grampian oats Bradon Rost salmon and new potato frittata, chives, lemon crème fraiche (c) Scrabster landed crab and chilli salad, wasabi and lime avocado, tomato coriander tartare (c) 3 BUFFET Please choose any 5 items made up of 3 main courses and 2 sides.
    [Show full text]
  • Through the Day… ______
    Through the day… _____________________________________ _____________________________________ Brunch 8.30am to 2pm Larder Lunch – small plates Breakfast sandwich 3.50 SNACKS - £3.50 Bacon & egg Bread tin – beetroot bread, sourdough & Lorne sausage & egg horse radish butter Olives – marinated in red chilli & ras hai Toasted muffins 7.00 hanout Poached egg & Hollandaise Crackers – chicken liver parfait Benedict – crisp bacon Crackers – whipped goats cheese Florentine – spinach Smokie – Arbroath smokie SALADS - £5.50 Butternut squash – almonds, dried tomato Elevenses 4.50 & lemon yoghurt Warm croissant – jam & butter Houmous – pomegranate, sunflower Toasted bloomer bread – jam & butter seeds, carrots & caraway Gennoise sponge – topped with Dundee Courgette – lemon, radish & avocado marmalade and chocolate Charred broccoli – kale, blood orange, wild rice & fennel oil Served with tea, coffee or fruit juice LITTLE PLATES - £5.50 _____________________________________ Chicken wings – ½ dozen spiced wings Fishcakes – Arbroath smokie, tartare Bhajis – sweetcorn & red onion Sourdough Sandwiches Slider – mini beef burgher with relish & with side salad & crisps 7.50 chips Chicken & bacon terrine – pickled Tuna mayo – cucumber & radish vegetables Roast topside beef – horseradish, Pork belly – courgette, tomato & caper baby gem & tomato BLT – bacon, lettuce & tomato SMALL DESSERTS - £5.50 Whipped goats cheese – beetroot & Bourbon set cream – banana, oatmeal & rocket orange Small cheese & biscuits – Charcoal Add hand cut chips or small soup 3.00 Cheddar,
    [Show full text]
  • The Gatsby Brochure
    The Gatsby Catering Brochure 2018 Tel: 019755 64047 Email: [email protected] Welcome Thank you for requesting a brochure from Country Flavours for your special occasion. at The Gatsby. Country Flavours specialise in luxury catering and bespoke event planning. From the moment of enquiry with Country Flavours, we will do our utmost to ensure your event is managed and coordinated smoothly with the support for yourself as the booker, as well as any special requirements made by your guests on the run up to the event. Included in this pack is a selection of menu suggestions. These however are a small selection of what we can provide and offer. We love to meet with clients and chat about the endless possibilities we can cater for that will suit your specific requirements. Country Flavours will do our utmost to ensure that all our ingredients are sourced locally and we use the best quality seasonal produce wherever possible. From our quality beef to our milk, free range eggs, Scottish smoked salmon and fresh fruit, all our products are sourced locally. Our company ethos is “fine food made with care in the country” and we always deliver this with the highest of standard of service imaginable. We also offer a range of services such as room décor design and all our event packages include a dedicated event manager on your special day, set up and clear down. Should you require further assistance please feel free to give us a call with any questions or queries you may have. We look forward to working with you to create a truly spectacular day.
    [Show full text]
  • The Smokie Trail
    The Smokie Trail Scan here to find out more about A Taste of Angus www.atasteofangus.com www.facebook.com/atasteofangus www.atasteofangus.com What is a Smokie? The Arbroath Smokie is haddock, smoked over The Smokie … hardwood, using a specific process, in and around the small fishing town of Arbroath in Angus. Story The Smokie has a protected status under European law (PGI Status), which means that it can only be called an Arbroath Smokie if it is produced in the traditional specified manner and within a five mile radius of the town. The origins of the ‘Arbroath Smokie’ begin settlers. In Hay’s ‘History of Arbroath’ (pub. The Arbroath Smokie is a truly regional Scottish in the small fishing village of Auchmithie, 1895) page six, chapter two, he states “on delicacy, which has achieved worldwide recognition which lies three miles north of Arbroath. the east coast of Forfarshire, the Norse with chefs and visitors, throughout the world, for its No one can say for certain where this galleys made occasional appearances, and it unique flavour and quality of taste. method for preparing fish first came from, may be that the old colonies of fishers on however the generally accepted story is the coast, such as those at Auchmithie near that it came across with Scandinavian Arbroath, obviously of Scandinavian How is it produced? settlers, during the time of Viking activity descent, were planted at this period.” along the coasts of Scotland. The The fish are first salted overnight. They are then tied Scandanavians have a great tradition in The first known recording of the village of in pairs using hemp twine, and left overnight to dry.
    [Show full text]
  • John Calvin Was the Head of the French Church and Where, Eventually, He Met and Married His Wife, the Quiet Idelette De Bure
    Reformation Study Tour August 31 – September 15, 2016 As your Reformation tour begins, it is our hope that you will experience new cultures, new thoughts, new landscapes and new joy. Our desire is that your tour is a time of refreshment, relaxation and adventure. It is also our hope that you will get a flavor for an exciting time of spiritual growth and historical changes when concepts of Sola Scriptura, Sola Gratia, Sola Fide spread across the landscapes of Europe and beyond. For many, 1517 marks the beginning of the Reformation. The seeds for the Reformation were sown many years before that, with the work of men like Jan Hus and John Wycliffe. We have created this tour book as a companion to your trip, with extra information on the places that you will visit and the people that will be mentioned along the way. There are also some fun facts on the various countries you are going to. Enjoy! We do hope that you will enjoy fellowship and worship with brothers and sisters in Christ during your tour both with fellow travelers and with those you meet along the way. Finally it is our hope that you will return home from your tour refreshed and enriched in mind and spirit. Our prayers go with you, Frank and Rowena Drinkhouse Reformation Tours, LLC Table of Contents 3 Tour map 4-10 Meet the travelers 11-13 Tour itinerary 14-16 Hotel information 17-19 Amsterdam 20 Rüdesheim 21-23 Heidelberg and Worms 24-26 Strasbourg 27-29 Zurich 30-33 Edinburgh 34-35 St.
    [Show full text]