DOCSLIB.ORG

Christmas at Claridge's

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Christmas at Claridge's CHRISTMAS AT CLARIDGE’S Nowhere celebrates Christmas quite like Claridge’s. From our legendary Christmas Tree to the stockings and mince pies, every little detail captures the magic of this special time. Choose your surroundings for Christmas lunch, held in Davies and Brook or The Foyer & Reading Room and the adjoining French Salon and Drawing Room. This is Christmas just as it should be: elegant, indulgent - and totally effortless. CLICK FOR CHRISTMAS 2020 FESTIVE MENU The Foyer & Reading Room VIEW> CHRISTMAS EVE MENU Foyer & Reading Room French Salon & Drawing Room VIEW> CHRISTMAS DAY MENU Foyer & Reading Room French Salon & Drawing Room VIEW> Davies and Brook VIEW> NEW YEAR’S EVE DINNER MENU Foyer & Reading Room VIEW> < Back Next > FESTIVE MENU Served from 2 December until 3 January, lunch and dinner (excluding Christmas Eve dinner & Christmas Day) THE FOYER & READING ROOM STARTERS Severn & Wye smoked salmon with pine cream, potato feuilletine and caviar Gressingham goose terrine with marinated turnip, port and blackberry Cornish Lobster with cinnamon brown butter, orange, almond and watercress Foie gras with pistachio, Tokaji jelly, pan d’epice Cep and chestnut ravioli with Savoy cabbage and truffle mushroom cream MAIN COURSES Roasted Cambridge Bronze turkey with chipolatas wrapped in bacon parsnips, carrots and bread sauce Beef tournedos with chestnut and foie gras pithivier, truffle purée, spinach and parsnip gratin Venison loin with roast celeriac, fondant potato, glazed fig, beetroot and juniper jus Roast fillet of halibut with celeriac purée, brown shrimp, cep and lemon nage Truffle roast Cauliflower, pine nut and nutmeg streusel, red cabbage, potato terrine and spinach purée DESSERTS Black forest, Kirsh bavarois, sour cherry sorbet Nougat parfait, orange financier, poached pear Boule de Noel, chestnut, Kumquat and Tahitian vanilla ice cream Claridge’s Christmas pudding with Brandy sauce Farmhouse cheese with warm Eccles cake £83 per person (Children £42) A discretionary 12.5% service charge will be added to your inal account. < Back CLICK TO BOOK Next > CHRISTMAS EVE MENU THE FOYER & READING ROOM FRENCH SALON & DRAWING ROOM A glass of Laurent-Perrier La Cuvée Brut Perle Imperial caviar and lemon blinis STARTERS Claridge’s seafood cocktail with lobster, langoustine, crab and Marie Rose sauce Severn & Wye smoked salmon with pine cream, potato feuilletine and caviar Foie gras with pistachio, Tokaji jelly and pain d’epice Claridge’s steak tartare with egg yolk, horseradish and rye toast Burratta, French beans, walnut, red endive and shaved truffle MAIN COURSES Roasted Cambridge Bronze turkey with chipolatas wrapped in bacon, parsnips, carrots and bread sauce Beef Wellington Madeira jus, baby carrots, glazed onions, wild mushrooms Ballotine of goose, red cabbage, fondant potato, chestnuts, cinnamon jus Claridge’s Cornish lobster risotto, truffle sauce Chestnut gnocchi with delica pumpkin sage and chanterelles DESSERTS Black forest, Kirsh bavarois, sour cherry sorbet Nougat parfait, orange financier, plum confit Boule de Noel, Chestnut, Kumquat and Tahitian vanilla ice cream Claridge’s Christmas pudding with Brandy sauce Farmhouse cheese with warm Eccles cake £144 per person (Children’s £74) A discretionary 12.5% service charge will be added to your final account. < Back CLICK TO BOOK Next > CHRISTMAS DAY MENU THE FOYER & READING ROOM FRENCH SALON & DRAWING ROOM A glass of Laurent-Perrier La Cuvée Brut Canapés Severn & Wye smoked salmon with pine cream, potato feuilletine and caviar Beetroot tartar with pomegranate, hazelnut, glazed fig and Tunworth Cornish Lobster with cinnamon brown butter, orange, almond and watercress or Foie gras terrine with truffle, Madeira jelly, buckler sorrel and toasted brioche or Cep and chestnut ravioli with Savoy cabbage and truffle mushroom cream Roasted Cambridge Bronze turkey with chipolatas wrapped in bacon, parsnips, carrots and bread sauce or Beef wellington with madeira jus, baby carrots, glazed onions and wild mushrooms or Venison loin with roast celeriac, fondant potato, glazed fig, beetroot and juniper jus or Dover sole rosettes with mousseline potato, sea beet, girolles, champagne and caviar or Truffled roast cauliflower, pine nut and nutmeg streusel, red cabbage, Potato terrine, spinach purée Farmhouse cheese with Eccles cake Boule de Noel, Chestnut mousse, chestnut confit, poached Kumquat and meringue or Claridge’s Christmas pudding with Brandy sauce Coffee, tea, herbal infusions, petits fours £276 per person (Children £140) A discretionary 12.5% service charge will be added to your final account. < Back CLICK TO BOOK Next > CHRISTMAS DAY MENU DAVIES AND BROOK Champagne and Canapés Guiborat, Prisme 14, Blanc de Blancs 2014 Black Truffle Flatbread with Parmesan Cream CHICKEN VELOUTÉ With Shaved Black Truffle ROASTED BEETROOT Salad with Falafel, Pickled Beetroot, and Green Bean Hummus or MARINATED YELLOWTAIL with Finger Lime, Tapioca and Sorrel or FOIE GRAS Torchon with Black Truffle and Apple Chutney MONKFISH Roasted with Kohlrabi, Onion and Pickled Poppy Seeds or ROASTED TURKEY With Butternut Squash, Chestnut Stuffing, and Rillettes or ROASTED BEEF TENDERLOIN With Creamed Spinach and Black Truffle Jus FOR THE TABLE Brussel Sprouts with Lardons Mashed Potatoes Cranberry Sauce Roasted Squash SELECTION OF CHEESE Served with Quince and Beer Mustard WARM APPLE TART With Vanilla Ice Cream or CLARIDGE’S CHRISTMAS PUDDING Flambéed and Served with Crème Anglaise £276 per person A discretionary 12.5% service charge will be added to your inal account. < Back CLICK TO BOOK Next > NEW YEAR’S EVE DINNER MENU THE FOYER & READING ROOM A glass of Laurent-Perrier La Cuvée Brut Canapés Perle Imperial caviar and lemon blinis Rock Oysters with shallot vinegar and lemon Seafood cocktail with rock samphire and sauce Américaine Claridge’s steak tartare with egg yolk, pickled mushrooms and sourdough toast Ballotine of foie gras with mulled pears and toasted brioche Burrata with hazelnut, toasted grains, watercress Champagne sorbet Breast of guineafowl with caramelised fig, masala jus and hot pot tourte Beef Wellington with glazed beetroot, cèpes, spinach and red wine jus Claridge’s Cornish lobster risotto with truffle sauce Grilled sole with langoustines and salsify Wild mushroom and truffle fettuccine Farmhouse cheese with warm Eccles cake Ile flottante with mango, pineaple and lime Milk chocolate fingers with passion fruit Pecan and caramel Paris-Brest Chocolate soufflé with golden coffee ice cream Coffee, tea, herbal infusions Petits fours £232 per person (Children £114) A discretionary 12.5% service charge will be added to your final account. < Back CLICK TO BOOK Next > HOW TO BOOK CHRISTMAS AND NEW YEAR DINING AT CLARIDGE’S To make your reservation, please contact: THE FOYER & READING ROOM +44 (0)20 7107 8886 [email protected] FRENCH SALON & DRAWING ROOM [email protected] THE GIFT OF LUXURY Give a little of Claridge’s luxury with our ranges of hampers and gift certificates this festive season. To buy, please visit claridges.co.uk. < Back to menus.
Load more

Recommended publications
  • Oysters,Shrimps,Mussels
    Taman Mahsuri Christmas Eve Buffet Dinner 24 and 31 Eve December 2018 Cold Presentation Seafood on Ice Prawn, NZ Mussel, Fresh Oyster, Green lips Mussels, Pacific Prawns Sauces: Cocktail, Tabasco, Lemon Wedges, Wasabi Mayo Cold Cut Smoked Salmon, Smoked Oyster, Smoked Beef Pepperoni, Beef Salami Turkey Breast, Paprika Chicken Terrine Smoked seafood counter offering an array of: Smoked trout, Salmon, Tuna, Tenggiri, Seafood Sausages, Herring Charcuteries Counter Offering an Array of: Home Made Assortment of Pate, Terrine, Assortment of Composed Salads Lamb Salad with Fennel & Mint Vinaigrette and Lemon Grass Roast turkey in pineapple boat salad with lemon honey Asparagus with Marinated Goat Cheese Grilled calamari with black bean vinaigrette & mushrooms Smoked tuna with lotus root & lemon vinaigrette Grilled Portobello and wild forest mushroom salad with basil oil New potato salad with shredded roast duck and Cumin Seed Dressing Salad of Mesclun mix Create your own Caesar Salad with dressing and condiments Sauces and Dressing Thousand Islands, Tomato Coriander, Caesar, Honey Mustard, Thai Chili, Sun dried Tomato Mayo Condiments Sun dried Tomato, Shaved Parmigianino Romano Cheese, Feta Cheese, Anchovy, Bread Crouton, Garlic Confit, Kalamata Olives, Provencal Green Olives and Lemon Wedge Apricot, Prune, Figs, Walnut, Almond Flakes, Hazelnut, Pine nuts In Shooter Glass Caesar salad with Kataifi prawn, sundried tomato, pecorino Romano and light dressing Smoked wild duck breast with berries compote Cauliflower, potato infused with white truffle
    [Show full text]
  • A Culinary Dictionary 1
    A Culinary Dictionary 1 AA CCUULLIINNAARRYY DDIICCTTIIOONNAARRYY Compiled by S. K. Dwivedi (February 02) All right reserved by S. K. Dwivedi A Culinary Dictionary 2 Al dente – An Italian cooking term, literally Deleted: ¶ ‘to the tooth’, which is used to describe food, particularly pasta, that is cooked until firm to the bite rather than soft. A Alfafa Sprouts – The fine, short sprouts of A alfafa seeds, with pale stalks and deep green Abalone – A large sea snail with a shallow, tips, used in salads and sandwiches. The earshaped shell. It lives close to the shoreline, sprouts have a nutty taste and a particular clinging to the underside of rocks, ledges with affinity for cheese. The alfafa (or lucerne) a broad fleshy foot. Found throughout the plant was first grown by Arabs as food for world, abalone at one time became so rare in their horses because its high protein and California that it was not allowed to be canned, calcium content helped develop strong dried or sent out of the state; the advent of animals. farm–raised abalone eased these restrictions. In the Channel Islands, when seasonal low tides Allemande, à l’ – A French term for food temporarily exposed the abalone’s rocky cooked in the German style: traditionally, haunts, the locals took part in a frenzied race to dishes containing smoked sausages or gather as many as possible before the waters garnished with sauerkraut and pork. It is also rolled back in, leading to a decline in abalone used to describe dishes served with allemande numbers. In Australia, divers harvest them in sauce, a white sauce made with veal or poultry southern waters.
    [Show full text]
  • How Many French Desserts Can You Name?
    How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are.
    [Show full text]
  • Guardian and Observer Editorial
    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
    [Show full text]
  • Dessert Menu
    CAKES & CREAM CAKES Caramel Doughnut Carrot Cake DESSERT 95 Filled with Bavarian vanilla 95 Topped with Philadelphia 3 3 custard cream, topped with cream cheese topping caramel fudge icing Apple & Ginger Cake Vanilla Slice With luxurious toffee sauce 25 Vanilla custard sandwiched 80 MENU 4 3 and vanilla English Lakes ice between puff pastry, coated cream with fondant icing OUR FAMOUS HOT APPLE PIE egan Chocolate Brownie Chocolate Éclair We only use the finest bramley apples, which provide the iconic tangy Warm gooey centred 95 Choux bun filled with freshly 95 3 3 flavour of our traditional apple pie filling. deliciousness, served with ice whipped cream and coated in cream chocolate We serve our apple pie hot and have a choice of: Egg Custard Portion Jam & Clotted Cream Plain apple pie or mixed spice & sultana apple pie. Shortcrust pastry tart filled 75 Fruit Scone 80 2 3 Cream 1 0 with light custard finished Served with: 4 with nutmeg Homemade strawberry jam plain apple pie English Lakes Vanilla Ice Cream 60 75 4 Fruit Scone & Butter 2 available add 40p or Custard Apple Pie Ice Cream Sundae 75 75 TRAYBAKES 2 4 Whipped cream, ice cream, toffee sauce, sprinkled in chocolate Chorley Cake / Eccles Cake Lakeland Gingerbread Shortcrust / puff pastry encasing Soft and chewy version of a Cumbrian FRUIT BREADS syrupy, curranty goodness classic. Cinnamon Swirl Blueberry & Lemon Frangipane Salted Caramel Shortbread Bath Bun 50 Sweet dough rolled in 50 Pastry base, loaded lemon curd, Shortbread, layered with gooey salted A rich sweet dough, packed 3 3 cinnamon, cream cheese almond frangipane and blueberries caramel and chocolate with vine fruits and cherries frosting and walnuts.
    [Show full text]
  • Paul Lafayet Mooncake Proposal (Year 2016)
    Un moment de convivialité Mooncake Gift Box 凝綴中秋月餅禮盒 CONFIDENTIAL Last updated: 14 Jul, 2016 While we blend together the French delicacies and Un moment de convivialité traditional Asian mooncakes… 凝綴 中秋 . 當法式精緻甜點 遇上中式傳統月餅…… For many years, both Eastern and Western countries have been contriving for exquisite food dishes. As we combine different culinary traditions, Paul Lafayet here offers creative Hong Kong delicacies by reinterpreting traditional mooncake favorites with Western flavors and ingredients. This fusion embellishment symbolizes the gem of both Chinese traditional spirit and French amour. Paul Lafayet delicately produce special edition of mooncake collection this fall, to provide you and your loved ones a touch of French elements on the festive day. 法國和中國的飲食文化源遠流長， 對美食同樣十分講究。當法式甜點工藝與中式節 慶美饌相遇，製作出的不僅是食材與口感同步昇 華的法式月餅，更是象徵中國傳統精神與法式感 性浪漫結合的完美結晶。 Paul Lafayet 糅合中法的優良特質，精心研製 出中秋限定法式月餅，為您與摯愛的中秋添上 點點法式氣氛。 2 Key Highlights Product name: Un moment de convivialité mooncake box | 凝綴中秋月餅禮盒 No. of pieces per box: Four (Earl Grey Chestnut, Matcha Praline, Caramel, Lemon) Standard Price: HKD 320 What’s New: • First ever mooncake on using Financier as cake base • New Flavors: Matcha Praline and Caramel • Individual packaging 3 Mooncake Flavors NEW NEW Caramel Lemon Matcha Praline Earl Grey Chestnut 香脆焦糖 清新檸檬 抹茶榛子 栗子伯爵茶 Places of Origins of the main ingredients: 主要成份產地來源: Praline: Choicest Milk Chocolate and hazelnuts from Gianduja, France 果仁：從Gianduja上等牛奶巧克力和榛子和 Chestnut Paste: French imported Chestnut paste. 法國進口的栗子醬 Matcha: Tea leaves are
    [Show full text]
  • DARI DAPUR BONDA Menu Ramadan 2018
    DARI DAPUR BONDA Menu Ramadan 2018 MENU 1 Pak Ngah - Ulam-Ulaman Pucuk Paku, Ubi, Ulam Raja, Ceylon, Pegaga, Timun, Tomato, Kubis, Terung, Jantung Pisang, Kacang Panjang and Kacang Botol Sambal-Sambal Melayu Sambal Belacan, Tempoyak, Cili Kicap, Budu, Cencaluk, Air Asam, Tomato Sauce, Chili Sauce, Sambal Cili Hijau, Sambal Cili Merah, Sambal Nenas, Sambal Manga Pak Andak – Pembuka Selera Gado-Gado Dengan Kuah Kacang / Rojak Pasembur Kerabu Pucuk Paku, Kerabu Daging Salai Bakar Kerabu Manga Ikan Bilis Acar Buah Telur Masin, Ikan Masin, Tenggiri, Sepat, Gelama Dan Pari Keropok Keropok Ikan, Keropok Udang, Keropok Sotong, Keropok Malinjo, Keropok Sayur & Papadom Pak Cik- Salad Bar Assorted Garden Green Lettuce with Dressing and Condiments German Potato Salad, Coleslaw & Tuna Pasta Assorted Cheese, Crackers, Dried Fruit and Nuts Pak Usu – Segar dari Lautan Prawn, Bamboo Clam, Green Mussel & Oyster Lemon Wedges, Tabasco, Plum Sauce & Goma Sauce Jajahan Dari Timur - Japanese - Action Stall Assorted Sushi, Maki Roll & Sashimi - Maguro, Salmon Trout & Octopus Pickle Ginger, Shoyu, Wasabi Jajahan Dari Timur -Teppanyaki Prawn & Chicken with Vegetables Pak Ateh -Soup Sup Tulang Rusuk Cream of Pumkin Soup Assorted Bread & Butter Ah Seng - Itik & Ayam - Action Stall Ayam Panggang & Itik Panggang Nasi Ayam & Sup Ayam Chili, Kicap, Halia & Timun Mak Usu - Noodles Counter -Action Stall Mee Rebus, Clear Chicken Soup & Nonya Curry Laksa Dim Sum Assorted Dim Sum with Hoisin Sauce, Sweet Chilli & Thai Chilli Pak Uda - Ikan Bakar- Action Stall Ikan Pari, Ikan
    [Show full text]
  • Pemegang Sijil Halal Produk Makanan
    SENARAI SYARIKAT BAGI PRODUK MAKANAN 1 TARIKH BIL NAMA PREMIS PRODUK TAMAT 1. Alagappa Flour Mills Sdn Bhd, 1416, Jalan Permatang Batu, Bukit Acar Limau , Acar Mangga , Tengah, Acar Sayur Campuran , 14000 Bukit Mertajam, Pulau Pinang. Gandum Biji , Papadam, Serbuk Briyani , Serbuk 950 , Simpang Ampat , Bukit Tengah , 30/09/2016 Bukit Mertajam 14000 Pulau Pinang. 30/09/2016 Chili , Serbuk Chili Kasar , 30/06/2017 Serbuk Jintan Manis , No.tel: 04-5381379 30/06/2017 Serbuk Jintan Putih , No.Faks: 04-5392654 Serbuk Kari Ayam , Serbuk Email: [email protected] Kari Ikan , Serbuk Kari Status: Bukan Bumiputra. Kurma , Serbuk Kas Kas , Serbuk Kunyit , Serbuk Lada Hitam , Serbuk Lada Putih , Serbuk Perencah Sup , Serbuk Rasam Podi, Serbuk Rempah , Serbuk Sambar Podi , Tepung Atta , Tepung Beras , Tepung Ghee Urundai , Tepung Idiyappam , Tepung Kacang, Tepung Kacang Hijau , Tepung Kacang Hitam , Tepung Kesari Mix , Tepung Maruku , Tepung Omopodi , Tepung Payasam Mix , Tepung Puttu , Tepung Ragi , Tepung Rava Thosai , Tepung Rava Uppuma , Tepung Suji , Tepung Thosai Tepung Goreng Ayam, Tepung Kuih Ros SENARAI SYARIKAT BAGI PRODUK MAKANAN 2. Koes Dairies (M) Sdn Bhd , 15/08/2016 Full Cream Milk Powder, No 15, 17 & 19, Lintang Beringin Satu Ghee, Skim Milk Powder Permatang Damar Laut Diamond Valley Industrial Park Bayan Lepas No.Tel:04-626 2241/224 No.Faks: 04-626 1973 Emel: [email protected] Status : Bukan Bumiputra 3. Tiga Gajah Cho Heng Sdn Bhd, No.1560, Jalan Nafiri 1, 14200 Sungai Bakap, 30/06/2016 Tepung Beras, Tepung Seberang Perai Selatan, Beras Campuran, Tepung Pulau Pinang. 31/01/2018 Jagung, Tepung Ubi Kayu No.Tel: 04-583 3333 Grit Beras No.Faks: 04-583 3338 Email: [email protected] Status: Bukan Bumiputra.
    [Show full text]
  • Product Guide January - March 2018
    BAKO Select Madeira Cake Mix, Page 2 Product Guide January - March 2018 Create signature sweet treats Chocolate Covered Waffle New Renshaw Belgian Chocolate with our Fruit Fillings and Cake Bites, page 28 Modelling Paste, page 17 Mixes, page 15 VISIT OUR WEBSITE NOW! SIMPLY SCAN ME WITH YOUR SMARTPHONE TO GO DIRECTLY TO OUR WEBSITE. 01884 831920 • www.bakowestern.co.uk • [email protected] CONTENTS Ambient Products Pasta Products 28 Pork Pasties & Pies 44 CONTACTS AT Aerating Agents 7 Pastry Fats 21 Quiche 41 BAKO WESTERN Biscuit Crumb 15 Pastry Improvers & Additives 7 Sausage Rolls 44 Biscuit Mixes 13 Pastry Shells 28 Steak Pasties/Pies/Slices 44 General Manager Bread Fats 21 Pepper 28 Sweet Products 41 Dominic Holland Bread Improvers & Additives 7 Pickles 35 Vegetables 39 SALES Bread Mixes 9 Pizza Bases & Toppings 36 Vegetable Pasties/Pies/Slices Breadcrumbs 10 Potato Stable Agents 33 & Savouries 44 Sales Manager Bun Improvers & Additives 7 Pulses 32 Chris Wreford 07967 971124 Bun Mixes 10 Rice Products 28 Thaw & Serve Commercial Manager Butterfats 21 RTR Icings & Pastes 18 Breads 46 Janet Weeks 07702 806778 Cake Margarines 21 Salt 28 Buns, Biscuits & Cookies 46 Account Manager Cake Mixes 13 Sauces 35 Cakes & Gateaux 46 Sharon Micic 07718 404000 Cereals 15 Savoury Fillings 30 Cup Cakes & Muffins 46 Sales Representatives Cheesecake Mixes 15 Savoury Sprinkles 10 Doughnuts 46 Mark Curtis 07967 971123 Cherries 15 Scone Mixes Fresh Cream 47 Pat Lester 07912 731378 Chocolate 16 & Concentrates 30 Pastries 46 Francis Squire 07974 149054
    [Show full text]
  • Productos Participantes Panadería SKU Upc Descripción 3105806
    Productos participantes Panadería SKU UPc Descripción 3105806 7501253612062 Pan Hamburguesa Chedraui 3105807 7501253612079 Pan Hot Dog Chedraui 3105808 7501253612697 Pan de Caja Chedraui 3105817 2350430 Bolillo Infantil 3105818 2350432 Telera Infantil 3105819 2350434 Pelona Infantil 3105820 2350436 Pambazo Xalapeño Infantil 3105822 2350440 Cubano 3105823 2350442 Figura Española Cuerno 3105825 2350446 Taco de Piña Integral 3105826 2350448 Concha Chocolate Integral 3105827 2350450 Concha Vainilla Integral 3105828 2350452 Cuerno Integral 3105829 2350454 Galleta Amaranto 3105830 2350456 Galleta Granola 3105831 2350458 Mantecada Integral 3105832 2350460 Taco de Fresa Integral 3105833 2350462 Pelona con Ajonjoli 3105836 2350468 Pambazo Xalapeño 3105838 2350472 *Pambazo Xalapeño Rell Queso 3105839 2350474 *Pambazo Xalapeño Rell Frijol 3105845 2350486 Pan de Manteca 3105850 2350496 Canilla Ajonjoli 3105851 2350498 Canilla Azucar 3105852 2350500 Gusano 3105853 2350502 Cubilete Queso 3105854 2350504 Cubilete Elote 3105855 2350506 Cubilete Fresa 3105856 2350508 Rebanada de Queso 3105857 2350510 Abanico 3105858 2350512 Banderillas 3105859 2350514 Paloma 3105860 2350516 Campechana 3105866 2350528 Espejo Cobertura Chocolate 3105867 2350530 Espejo Cobertura Blanca 3105868 2350532 Galleta Grajea Color 3105869 2350534 Galleta Granillo Chocolate 3105872 2350540 *Galleta Gendarme 3105873 2350542 Galleta Nuez 3105875 2350546 Yoyos 3105876 2350548 Mantecada Vainilla 3105877 2350550 Mantecada Nuez 3105878 2350552 Panquecito Azúcar 3105879 2350554 Panquecito
    [Show full text]
  • We're Delighted to Bring You This Complete Bread and Bakery
    12 11 10 9 We’re delighted to bring you this complete bread and bakery collection. Within it you’ll find everything you could possibly need to impress your 8 customers from breakfast through to evening service. From authentic artisan loaves, to everyday staples and traditional patisserie, we’ve sourced everything with a pride and passion that should shine through with every dish you serve. 7 6 5 4 3 2 Order now brake.co.uk 0845 606 9090 1 Terms and conditions: All goods are sold subject to availability and Brake Bros Ltd's Terms and Conditions of Sale, a copy of which is available on request or on our website at www.brake.co.uk. We reserve the right to alter prices, specifications or packaging without notice. VAT will be charged on products where applicable. All unit prices are approximate and have been rounded to the nearest whole pence. To conform to requirements of the Food Safety Act 1990 and to protect temperature integrity we are unable to accept returned product unless notified as damaged or faulty at time of delivery. This does not affect your statutory rights. Whilst we make every effort to ensure these details are correct, errors may occasionally occur. All products shown as serving suggestions. 0 Contents 4 | Artisan Breads 22 | Accompaniment 38 | Cookies & Biscuits A premium collection made using a 20-year Create your own with pucks and dough, or for old ‘live’ culture and expertly crafted, by hand. Breads total convenience choose from our fully baked A simple way to upgrade your dishes with range of delicious cookies and biscuits.
    [Show full text]
  • Afternoon Tea Menu 2018Sep New
    COFFEE / DECAFFEINATED SELECTION (HOT / ICE) REGULAR CAPPUCCINO LATTE DOUBLE ESPRESSO ESPRESSO The History of the Afternoon Tea MOCHA at The Langham CHOCOLATE (VALRHONA) FRESH FRUIT FLAVOURED ICED TEA Dating back to 1865, English Afternoon Tea is credited to the Duchess of Bedford. The legend says that the first lady to enjoy ‘afternoon tea’ was LYCHEE GARDEN (add $20) Anna Maria, the 7th Duchess of Bedford who lived at Woburn Abbey in Iced tea with an Asian twist, served with fresh mint and lychee. Bedfordshire and was lady-in-waiting to Queen Victoria. FRUITY FANATIC (add$20) Delicious summer iced tea served with fresh mint and blueberries. MANGO SPLASH (add $20) The Duchess of Bedford is said to have experienced a ‘sinking feeling’ in A unique taste of mango iced tea with a hint of fresh mint and green apple. the middle of the afternoon one day and asked her footman to deliver all the tea making equipment with some bread and butter to her private room. She found this new meal so satisfying and enjoyable that she soon started inviting her special friends to join her for ‘afternoon tea’. Even when she went to stay with her aristocratic friends in their manor houses, she took her own kettle and tea making items with her so that she could continue her afternoon parties when she was away from home. The simple platefuls of bread and butter that first accompanied afternoon tea developed into much more elaborate selections of sandwiches, scones, muffins, cakes, biscuits, gâteaux and fruit desserts. The Langham afternoon tea is an indulgence that lives on today and the heart of enchanting hospitality.
    [Show full text]