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Here's the last of the specials this week!

Updated: Feb 3

Wednesday 03/02/2021


Finally, we’re spilling the beans! The last couple of specials for this week


A breaded Wedge of Somerset Brie with a Port, Rhubarb & Rosemary Compote

A classic starter elevated with an amazing homemade compote. Somerset Brie is outstanding, creamy and delicately wrapped in Panko breadcrumbs, a Japanese lighter crumb.


Masala Fishcakes, Asian Coconut and Cabbage Salad, Bhuanti Raita

Inspired from a Kolkata traditional recipe we use chunky hake combined with loads of traditional India spice & floury potatoes. Think of it as a really posh fish finger!


Brownie topped with Nutella served with mascarpone

A combo of Callebaut Dark 70% & Milk 28% Cocoa make this chocolate brownie gooey centred with a crispy outer, perfect for an indulgent choccy finish!

Tuesday 02/02/2021

Time to reveal a couple more specials for this week.


Jo is channelling her inner Italian and creating a gorgeous Potato Gnocchi using one of our faves, IOW blue cheese

A proper tasty dish if you fancy something meat free

@TheIOWCheeseCo



For dessert, she’s created another cheesecake after smashing through 4 of the Ruby last week!

This week it’s made with GOLDEN chocolate. This style combines caramelised sugar & milk to create creamy caramel chocolate with tastes of toffee & butter that we’ve paired with a fresh Mango Compote

@Callebaut.gb


Monday 01/02/2021

Here's the start of our specials this week, our first Main & Dessert, keep your eyes peeled for the rest


Our First dish is

Castlemead Chicken Breast, Creamed Leeks, Cavolo Nero, Potato Croquette & Red Wine Sauce

We use Delicious local free range chickens supplied from Castlemead Poultry where they really do know how to look after the bird. The result, amazing happy chickens that pass all that goodness through to the finished breasts

The dish itself is a slow cooked Chicken Breast to keep it juicy & plump, this sits atop Creamed Leeks with a Potato Croquette & Buttered Cavolo Nero. A little red wine sauce just pulls the dish together!

https://www.castlemeadpoultry.co.uk/our-birds/chicken

https://twitter.com/CastlemeadP


For our first dessert of the week


Rhubarb Bakewell Tart, Custard Cream


Adding a little feeling of summer, we have some Hothouse Rhubarb for Jo’s Bakewell tart

Homemade crumbly shortcrust pastry, with layers of Rhubarb Jam, Frangipane & topped with almonds


Back from Thursday evening 5-8 then all weekend


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