Desserts Sides Starters Mains

Total Page：16

File Type：pdf, Size：1020Kb

STARTERS DESSERTS 8 HOUR CONFIT PORK BELLY CRANACHAN pan fried scallop, rhubarb, celeriac puree and black pudding Drambuie cream, toasted oatmeal, raspberry sorbet, crumb raspberries, ginger biscuit SCOTCH EGG CLOOTIE DUMPLING celeriac, beetroot, chive aioli, chorizo dressing Drambuie custard, Grahams dairy ice cream DUNLOP DAIRY’S GOATS’ CHEESE BLACK FOREST CHEESECAKE Heritage tomatoes, goats' curd, garden picked herbs, tomato chocolate delice, pistachio sponge, Amaretto crumb, cherry consommé sorbet HAGGIS, NEEPS AND TATTIES CITRUS MERINGUE PIE oatcake crumble, homemade brown sauce citrus glazed lemon tart, citrus curd, clementine sorbet BUTTERNUT SQUASH VELOUTÉ SCOTTISH CHEESE SELECTION coconut, chilli, coriander, toasted pumpkin seeds Dunsyre blue, Highland brie, Isle of mull cheddar, red onion marmalade, Scottish oatcakes MAINS GARTMORN FARM CHICKEN SUPREME SIDES confit garlic puree, Ayrshire smoked bacon, skirlie potatoes, SIDES £3.00 baby leeks, wild mushrooms, chicken jus GRATIN POTATOES MINCE AND TATTIES braised oxtail, koffmans cabbage, roasted carrots, oxtail sauce TENDER STEM BROCCOLI, SUGAR SNAPS AND CARROTS PETERHEAD LANDED HAKE smoked haddock chowder, sea vegetables, pea velouté HERITAGE TOMATO AND SMOKED FETA SALAD BACON AND EGGS roast loin of bacon, fried duck egg, Stornoway black pudding, TRUFFLE FRIES OR TRIPLE COOKED CHIPS caramelised apple, roasted shallot, calvados gravy ISLE OF MULL CHEDDAR CAULIFLOWER DRY AGED CAMPBELLS SIRLOIN STEAK CHEESE confit tomato, mushroom, caramelised onions, peppercorn or bearnaise SCOTTISH TABLET AND MACAROONS SALT BAKED CELERIAC with coffee roasted beets, heritage carrots, almond crumb, caramelised squash, almond velouté We cannot guarantee that any dishes are completely allergen free due to being produced in a kitchen that contains ingredients with allergens. If you would like to know the allergens in our food or drink, please ask for a member of the SEC Food management team. Thank you..

Copy Link

Recommended publications

The SAMS Lyceum of Martial and Societal Antediluvian Chronicles An
The SAMS Lyceum of Martial and Societal Antediluvian Chronicles An addendum to The SAMS Sporran For October 2020 American History The A llies, World War I and the Russian Revolution The soldiers came home from the war, unheralded, there were no adoring crowds waving flags and cheering, except for family, welcoming them home. There were no parades, no speeches or victory tours.Those were over a year ago. They received- Nothing. Their service was unappreciated. Their sacrifices were forgotten or largely unknown. Naturally the soldiers felt isolated and betrayed. They seldom, if ever spoke of their exploits. Naturally, they recalled their still fresh memories of: the bitingly bitter cold, the long dark winter nights, the deadly firefights and the almost constant questioning of the reason they were fighting. They experienced the absolute antipathy any soldier can experience - they were ignored, forgotten, lost to history. It was a war most people knew nothing about Many textbooks on American History seem to give short shrift to some parts of history, Like the First World War or the War of 1812. Some scarcely even mention at all the war with France we fought between the Revolutionary War and The War of 1812. Nor do they mention the war with the Barbary Pirates (part of The Ottoman Empire). But getting back to World War One, very, very few people are aware of the fact that American soldiers, 13,000 if truth be told, actually fought in Russia against the communists. During World War I the Allies were composed of Great Britain, France, Italy, Japan and a host of smaller nations.
[Show full text]
Appeal for Llandeilo Hidden Gems
TheStay LocaL • Stay SafePost • Stay connected Also ONLINE at Your Local Community Magazine www.postdatum.co.uk Number 303 July 2021 Published by PostDatum, 24 Stone Street, Llandovery, Carms SA20 0JP Tel: 01550 721225 Photo: Hengwrt appeaL for LLandeiLo hidden gemS Menter Dinefwr is appealing for people to share their exhibitions, and hopefully bring some hidden gems to cultural and historical artefacts and other items, as it light. Hengwrt has been many things since it was built in seeks to develop a heritage display focusing on the 1802, including a Corn Exchange and Magistrates Court. history of Llandeilo and it’s surrounding areas. It will be great to bring it’s history to life once again.” The heritage display will form part of a brand new Lots of interesting items have already been found during community centre located at the old Llandeilo Shire Hall, the building’s refurbishment, including a ticket to a grand and will be called Hengwrt, meaning old court. Menter evening of entertainment dating back to 1886, a letter Dinefwr, a local community enterprise, secured funding to detailing the instructions for the national black out during refurbish the building in 2018 following an asset transfer World War 2, and a bottle of hop bitters produced by from Llandeilo Town Council. There was a need to create ‘South Wales Brewery Llandilo’. Menter Dinefwr has also a multi use building including meeting rooms, office been given extensive access to the Town Council’s archive. space, and a heritage visitor centre on the lower ground. Menter Dinefwr is a community enterprise established Hengwrt will also house community artwork, town in 1999.
[Show full text]
Small Plates Express Lunch Lighter Options Sandwiches to Drink…
Express Lunch Small Plates To Drink… Potato, Cheddar Cheese Insert Glass of White Wine and Spring Onion Soup Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Golden Croutons (v) Grilled Blue Corn Tortilla Salad of Palm Hearts £XX.XX Monterey Jack, Guacamole, Sour Cream Spring Onions, Cucumber, Tomatoes and and Pico de Gallo (v) (gf) Garden Greens with Dill Dressing (vegan) (gf) Insert Glass of White Wine Smoked~ Salmon* Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX and Cream Cheese Bagel Salad and Crisps Insert Glass of Rosé Wine Potato, Cheddar Cheese Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam ~ and Spring Onion Soup £XX.XX Dark Chocolate Golden Croutons (v) and Hazelnut Swirl Cheesecake Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Large Plates Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Sandwiches Chilli Beef, Mango Cottage Pie and Spring Onion Thai Salad Seasonal Vegetables (gf) Smoked Salmon* Sugar Snap Peas and Coriander and Cream Cheese Bagel Salad and Crisps Desserts Cold Meat Platter American Burger with Cheese and Bacon Cooked Ham, Roast Sirloin of Beef*, Roast Chicken, Pork Pie Rosemary Roasted Pineapple Blackberry Jelly Fries and Coleslaw Mango and Pink Peppercorn Sorbet, with Poached Conference Pear Banana Jam (vegan) (gf) (ls) Honey Yoghurt (ls) (gf) Grill Dark Chocolate and Hazelnut Fruit Salad (vegan) (gf) (ls) Salmon Fillet Swirl Cheesecake
[Show full text]
Saint Andrew's Society of San Francisco
Incoming 2nd VP Welcome Message By Alex Sinclair ince being welcomed to the St. Andrew’s community almost Stwo years ago, I have been filled with the warmth and joy that this society and its members bring to the San Francisco Bay Area. From dance, music, poetry, history, charity, and edu- cation the charity’s past 155 years has celebrated Scottish cul- ture in its contributions to the people of California. I have been grateful to the many friendly faces and experiences I have had since rediscovering the Scottish identity while at the society. I appreciate everyone who has supported my nomination as an officer within the organisation, and I will try my best no matter Francesca McCrossan, President your vote to support your needs as members and of the success November 2020 of the charity at large. President’s Message Being an officer at the society tends to need a wide range of skills and challenges to meet the needs of the membership and Dear St. Andrew’s Society, the various programs and events we run through the year, in the Looking towards the New Year time of Covid even more so. In my past, I have been a chef, a musician, a filmmaker, a tour manager, a marketeer, an entre- t the last November Members meeting, I was reelected as preneur, an archivist and a specialist in media licencing and Ayour President, and I thank the Members for the honor to digital asset management. I hold an NVQ in Hospitality and Ca- be able to serve the Society for another year.
[Show full text]
Monday Tuesday Wednesday Thursday
Monday Tuesday Wednesday Thursday Breakfast Daily changing selection including; Hot filled rolls, wholegrain cereals, porridge, hash brown pots, potato scones, scrambled egg pots, Quorn & cheese muffins, savoury muffins, cereal bars, Service yogurt & fresh fruit, omelettes. Sausage casserole with Chicken meatballs Chicken tikka with Cod goujons with mash potatoes and and pasta in a boiler rice and chips and vegetables vegetables tomato sauce vegetables Vegetarian haggis with Spinach and Quorn chilli with Quorn goujons with mashed potatoes and vegetable pearl boiled rice and chips and vegetables vegetables barley risotto vegetables Chicken or vegetable Macaroni cheese pot BBQ chicken or Quorn bolognaise pot curry and rice pot vegetable noodle pot Fish finger roll Chicken or Quorn Vegetable pizza slab Beef or vegetable burger burger A selection of snack A selection of snack A selection of snack A selection of snack items items items items Cook’s selection of Cook’s selection of Cook’s selection of Cook’s selection of home baking & pastries home baking & home baking & home baking & pastries pastries pastries Did you know we only use A selection of salad, fruit pots and sandwiches local butcher available daily meat? Monday Tuesday Wednesday Thursday Breakfast Daily changing selection including; Hot filled rolls, wholegrain cereals, porridge, hash brown pots, potato scones, scrambled egg pots, Quorn & cheese muffins, savoury muffins, cereal Service bars, yogurt & fresh fruit, omelettes. Chicken fried rice Chicken and leek pie Macaroni cheese
[Show full text]
Pocket Ideas
Pocket ideas A moment in time Award-winning project Pocket ideas – A moment in time ‘Pocket ideas’ won ‘Best Acute Care Initiative’ at the Scottish Dementia Awards in 2014. It is a pocket tool designed with the intention that any member of staff in contact with older people could use the prepared prompts to begin a conversation. Activities are divided into five sections: communication, games, physical activity, music and culture and wellbeing. You can choose from pictures, inspirational quotes, simple questions and activities to stimulate discussion. These ideas can be used with an individual or in a group. No preparation is needed, and even five minutes with an older person can enhance their quality of life. Our Activity Team wanted to develop this tool, not just to begin a conversation, but to think about having a meaningful moment in time. How we approach people matters, and how we help people engage in purposeful activity is important. Every moment we have to offer older people in a meaningful experience is valuable, and essential in our professional practice. It promotes increased self- esteem, reduces risk of low mood, and empowers people to achieve their own person-centred goals. Andrea Boyd Occupational Therapist Communication “The biggest failure you can have in life is making the mistake of never trying at all.” Unknown A moment in time More Open Minds Experience New Tasks Introducing New Thoughts Inspiring Memorable Experiences Jean Knox “Forget all the reasons why it won’t work and believe the one reason why it will.” Unknown Ten top tips for supporting people with communication difficulties to use Pocket ideas 1.
[Show full text]
Bangor University DOCTOR of PHILOSOPHY Take Me with You Bailey, Sara
Bangor University DOCTOR OF PHILOSOPHY Take me with you Bailey, Sara Award date: 2015 Awarding institution: Bangor University Link to publication General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal ? Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. Download date: 26. Sep. 2021 Take Me With You Sara Bailey Bangor University Submitted for degree of PhD 1 ABSTRACT Take Me With You consists of my novel, Take Me With You, and a critical commentary on the process and context of writing it. The novel is about Helena, who returns to the Orkney Islands to help look after her father who is ill. She has not been back for nearly a decade and her return coincides with a school reunion. Helena has to face the past she has been running away from, and deal with not just the death of her father during her visit, but the death, ten years earlier, of her best friend, Anastasia.
[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]
Clootie Dumpling Serves 12
All recipes have been submitted by members of the public. The BBC accepts no responsibility for the accuracy or the ownership of these recipes. Episode One, Family Favourites: Clootie Dumpling Serves 12 Ingredients 12 oz sultanas, 12oz plain flour, 6oz suet 1tsp cinnamon, 1tsp mixed spice, 1tsp ginger 1 grated apple, 5oz soft brown sugar 3 tbl treacle, ½ tsp baking powder 1 egg (beaten), milk to mix (probably ~200ml but could be less) A cloth - butter muslin or clean tea towel. Method 1. Fill a large saucepan or stock pot with boiling water and keep boiling ready for clootie dumpling. 2. Mix all the dry ingredients and apple together. 3. Add the treacle, egg and milk and mix until you get a thick dough. 4. Scald the cloth in the boiling water, then spread the cloth onto a flat surface. 5. Spread flour over the wet cloth. This creates the skin of the dumpling. 6. Add your dumpling dough to the centre of the cloth. Pull the sides of the cloth together and wrap the dough into a tight ball with the cloth. Tie the cloth tightly with string keeping the dough tight within. 7. Add the dumpling to the boiling pot. Ensure the water comes up to the top or over the dumpling. Boil for 3 ½ hours. 8. Ensure you keep the water on the boil and continue to top up the pot with water. 9. After 3 ½ hours lift out the dumpling from the pot, cut away the string and slowly unpeel the cloth from the dumpling. 10.
[Show full text]
1 Hairy Bikers Mums Know Best Series:1 Category:Sweet
Hairy Bikers Mums Know Best Series:1 Category:Sweet Programme:N/A Submitted By:Irene Paterson Recipe Title:Mays Clootie Dumpling Ingredients:9 cups plain flour 3tsp salt 3tsp baking soda 3tsp cream of tartar 3 cups sugar 2pkts mixed spice ¾lb shredded suet 3oz currants 18oz sultanas/dark raisins or mixture of both 1pt + buttermilk to mix Method:Sieve flour, salt, bicarb, cream of tartar and spices into a large bowl. Add sugar, fruit, suet (mum would sit for hours shredding fresh suet but a pack is easier) and mix well add the paper wrapped coins. Mix in buttermilk until the mixture reaches a thick dropping consistency. Boil a lot of water in a big pan put an old plate in the bottom of the pan to prevent the pudding sticking. Drop the pudding mix into a clean pillow case and tie firmly with string leaving a little gap for expansion. When the pot is at a fast rolling boil, gently lower the pillowcase in make sure there is enough water to cover the pudding. Quickly bring back to the boil and keep on a fast simmer for 4 hours. Remove from the pot and untie string invert onto a plate and set in front of an open fire to dry the skin. Lovely eaten as soon as skin is dry and pudding still hot, warmed and served with custard or fried for breakfast with a runny egg. Notes:A Clootie Dumpling was made for special occasions most notably New Year when it was handed out to first footers still hot and steaming (the pudding not the first footers!).
[Show full text]
The Pudding Club
FOOD & DRINK The Pudding Club It was while I was visiting my aunt and choice of seven puddings (hot and cold). the earliest recipe books: The English uncle in Gloucestershire that I first heard At the end of the evening, they then vote Huswife, Containing the Inward and of the Pudding Club. As we drove through for the best pudding of the night. Outward Virtues Which Ought to Be in a Mickleton, a small, picturesque Cotswold Puddings date back to medieval times in Complete Woman by Gervase Markham, village, my uncle pointed out the Three Britain. Steamed puddings, bread puddings which was first published in 1615. Back Ways House Hotel and told me that he’d and rice puddings are all listed in one of then, puddings often meant a dish in recently been there to take part in the which meat and or sweet ingredients, ‘Pudding Club’. Intrigued, I wanted to find often in liquid form, were encased and out more. then steamed or boiled to set the con- It turns out the Pudding Club was thought tents, these were often savoury dishes up in 1985 by the then-owners Keith and such as: black pudding, haggis, steamed Jean Turner, who felt that British puddings beef pudding or Yorkshire puddings; and it were disappearing and all that was offered has only been in the past century (around after a meal was cheesecake and black for- 1950) that it came to mean any sweet est gateau. They wanted to bring back tra- dish at the end of the meal. I imagine it ditional British puddings that were starting must be somewhat confusing for first time to fade in to history, puddings such as: visitors to the United Kingdom to look at spotted dick, treacle tart, summer pudding, a menu where they could be served a college pudding and many more.
[Show full text]
Taylor Made for Selkirk
Taylor made for Selkirk Butcher John Taylor and his customers epitomise the verse from the grace that carries the name of their Border town - “We hae meat and we can eat, sae let the Lord be thankit.” The poetry is recognised nationwide as the Selkirk Grace because Robert Burns was said to have delivered it at a dinner given by the Earl of Selkirk at St Mary’s Isle Priory in Kirkcudbright. Nestled in the town’s Market Place, John Taylor has breathed new life and vitality into a butcher’s shop that was closed for a year and a half. Selkirk town centre has been regenerated with a streetscape facelift which retained car parking. The re-opening of the butcher’s has demonstrated the new found positivity and John has complemented the square with a very attractive and stylish shop front. A statue of Sir Walter Scott, the historical novelist of the late 18th and early 19th centuries, his stony eyes look down on the square at the great transformation that has taken place all around him. In taking over a shop no more than a shell that contained a refrigerated display cabinet, chillroom, block and oven, John Taylor too was a man of vision. Since leaving Jedburgh Grammar at the age of 15 in 1989 to work in the Co-op’s Jed Fleshing, he has gained valuable experience and enthusiasm for the meat trade. John went on to work in Booker in Galashiels, Angus MacKay in Melrose and Wylies in Kelso. When approached in May 2018 about the opportunity to take on the Selkirk shop he was a man confident that he could create a craft butcher’s shop that could be made a success from a standing start.
[Show full text]