Happy New 2017 and Welcome Back!
January 12, 2017
The Restaurant, Shop, Production Kitchen and Bakery are now fully open and firing on all cylinders after a brief rest-and-recouperate session for the staff (and owner!) over the Christmas and New Year’s holiday.
Despite the grey, damp and miserable January weather, there are some (very) early indications that Spring is not too far off. Find the beautiful new season Yorkshire rhubarb, Seville and blood oranges, leafy clementines and purple artichokes on our shelves and menus. In the dining rooms, Colin has chosen some beautiful bulbs in pots for our tables, which are just beginning to sprout their little green shoots.
Although the Alba white truffles have now disappeared for another year, we hear that there may be some winter truffles to harvest in Wilshire later this month, so look out for them on the menus soon – on scrambled Rookery Farm organic eggs, tagliatelle or risotto.
In the shop we have only a few mince pies left (of the original 42,000!!), and slices of Christmas Cake, as well as the lovely panforte from Siena, all of which have been discounted for the month of January – so come in and grab yourself a bargain!
The best haggis have been pre-ordered from Charles Macleod of the Outer Hebrides, for those who will be celebrating Burn’s Night on the 25th January. It is so simple to steam or slice and fry gently in butter with a little apple perhaps or ‘bashed neeps’, potatoes or even grilled sausages.¬† Find them in the shop display fridge or place an order in advance to make sure you find one.
The Restaurant will offer the most delectable of Scottish-inspired desserts that night – cranachan – a lovely combination of whipped cream syllabub with whisky, toasted oatmeal and honey.
Looking forward to February, we suggest that you may like to book a table for a Valentine Dinner at the Restaurant. This year we will be offering a selection of early Spring dishes – from beautiful Clarke’s salads to pasta, risotto, fish and shellfish, corn fed chicken, Lancashire duck, Correze veal and much more.¬† For old times’ sake, Sally will insist on putting the skewered ducks’ hearts on as well – for those who would enjoy them with their aperitif glass of Champagne or Prosecco !
Tempting desserts such as Floating Island, brioche tarts, chocolate roulade, ice creams and sorbet will also feature on the menu to allow you to finish your special meal ‘on a sweet note”.
Meanwhile at the Production Kitchen, we are busily bottling our new season Seville orange marmalade, rhubarb and apple conserve, and soon will be starting the 3 month maturing process of the 2017 batch of vin d’Orange.
On a “Dry January” note …. Sally’s favourite ‘cocktail of choice’ is Seedlip – made without sugar or sweetner, it uses botanicals such as lemon peel, cardamom and cascarilla tree bark. It is distilled in the same way as gin, but has no alcohol! Perfect with a twist of cucumber or lime, topped up with Fever Tree tonic water. Find this on our shelves too!!
We are pleased to announce that Manuel, who through his hard work and attention to detail over the past few years, has now taken on the role as Shop Manager.¬† So welcome Manuel and keep up the good work!
Shop opening times
8am – 8pm Monday – Friday
8am – 5pm Saturday
10am – 4pm Sunday
Restaurant opening times
Monday – Saturday
Breakfast 8 – 10am
Lunch 12.30 – 2pm
Dinner 6.30 – 10pm