I had this dish at Michael Bedford's Tetbury pub, the Trouble House, two years ago and I can still remember it as if it was yesterday. Registered office: 89-91 Charles St, Leicester, LE1 1FA Pub grub is certainly no longer the bag of crisps and (if you were lucky) reheated pie it once was. A complete meal in a dish, everybody loves a really well made shepherd's pie and it would be good to see it on more menus. People love braises, stews and casseroles and they are a great way off using cheaper cuts with big flavours.
Whether it's gooseberry, plum, damson, greengage, apple, blackberry, pear, quince or rhubarb, a steaming hot bowl of cooked fruit, topped with a loose "rubble" of flour, butter, sugar, annd possibly ground almonds, is a perfect marriage. Bistro Live Ltd, registered in England no. They're crispy on the outside, soft on the inside with a kick of spice.
You want something to nibble on, but you’re not willing to settle for the urine-soaked bar nuts. My favourite, however, is a good old fashioned jellied ham terrine, marbled with pieces of ham hock, flecks of green parsley and served with proper, homemade piccalilli. Braised beef in bitter beer, with mushrooms and green peppercorn pieWhite chocolate and cranberry bread and butter puddingFillet of beef wellington with parsley root purée mini fondants, sautéed kale and rosemary jusChicken and black pudding terrine with piccalilli and toasted hazelnutsPork loin and black pudding Wellington with Grandpa’s cabbageGrilled Norfolk sausages with crushed peas and onion marmaladePork fritters with pub piccalilli, apple sauce and soft poached quail's eggsScarborough woof and seaweed fritters with brown crab mayonnaiseAle-braised mutton and kidney faggots with peas, lettuce and mintShoulder shanks of lamb with braised chorizo and butter beansLamb shank with soft polenta and Persian lime pestoAlmond tart with medlar jam, caramelised apples and Jersey creamGrilled sardines with garlic roasted Jersey Royals and salsa verdeSmoked salmon terrine with cucumber and quail's eggsGrilled rack of lamb with crushed Jersey Royals and anchovy butterRoasted rack of English lamb with chargrilled Provencal vegetables, olive tapenade and basil pestoSeared mackerel with beetroot, horseradish and watercressBraised duck leg, sweet young peas, lettuce, bacon and mintSea bass with tarka dhal, coriander salad and buttered kaleChocolate fondant with nougatine biscuit and toffee sauceLoin of venison with broccoli and stilton purée and red wine sauceBaked cheesecake with honeycomb and shortbread crumbleRib-eye steak with chunky chips, field mushrooms and vine tomatoes Lamb loin with steamed pudding, charred sprouting broccoli and baby carrotsHot chocolate fondant with Brakspear black stout ice cream and cocoa nib tuileCotswold lamb 'mixed grill' with wild garlic and rosemary lamb gravyNo-fuss gammon terrine with piccalilli and spelt breadOsso buco of gammon with gooseberry ketchup, fried duck egg and crispy pickled onion ringsPea and honey-roasted gammon salad with pea soup and crispy eggWood pigeon with blueberry jus, beetroot purée and potato crispsSuprême of chicken with truffled sausage, potato purée with leeks, roasted vegetables and tarragon jusRoast partridge with seasonal vegetables and tarragon jusRoulade of pork belly, braised red cabbage and apple compote Confit belly of pork stuffed with black pudding with braised red cabbage, mash and cider jusBlack pudding, scampi and white bean crumble with wild garlic crustVenison and juniper suet pudding with girolle mushrooms and ‘clapshot’Hatchet Herd Dexter beef with Jerusalem artichoke gratinRoast rump of Dorset rosé veal with caramelised sweetbreads, sauté potatoes, artichokes and tomatoesCurried scallops with coconut and coriander dhal and apple salad Seared lamb flatbreads with olive tapenade, feta and quick-pickled cucumberCrispy fried squid with garlic, curry leaves and almondsGrilled fillets of sea bass with herb risotto, roasted cherry tomatoes and pestoLeg of lamb with braised celeriac, fennel and bitter leavesHomemade beef burger with Stilton rarebit, burger sauce and chunky chipsChickpea and coriander veggie burger with chips and coleslawSteamed mutton and onion suet pudding with crushed swede Apple-glazed pork and apricot sausage rolls with fennel seeds
© Great British Chefs 2020
Create a Bar Food Menu with the Classics. I doubt it. Crumble should be served with custard, thick clotted cream or good-quality ice cream. Customize fonts, text, images and more. Like steak and chips, fruit crumble is another pub-menu staple and with good reason. For more about Orvieto, check out the blog post from my travelogue: europae.tumblr.com/post/19393400807/orvieto-enchanting-sm...Jamon Serrano, Manchego Cheese, Marinated Olives and Bread.We developed this recipe based on many rustic dishes we've enjoyed all over France.We get it, you’re peckish, but not for a three-course la-di-da dinner. It was a disaster: dry, mushy and not at all pleasant. I've enjoyed crab on toast at both the Anchor and Hope near Waterloo, London, and the King William in Bath. Gnocchi with Provençale Vegetables (v) Slow Cooked South West Lamb with Salsa Verde, New Potatoes & Ratatouille. It was an exemplary pudding and the stuff of which dreams are made. Bringing you the best tapas in Brisbane.In Italy, sausages and lentils are a traditional New Year's Day feast.Rillettes & Cornichons // rillettes is made out of chop meat - usually pork - and goes perfectly with gerkins, on a slice of fresh baguette. It may be a smooth, silky chicken liver and foie gras terrine spread on toasted brioche, or a coarse game terrine with hunks of granary bread, a blob of homemade chutney and a few cornichons. In this recipe, chicken breast is moist, tender, and flavorful because it's smothered in the most delicious sauce ever! Josh Eggleton’s
It was perfect. Pub Menu Templates Try one of our pub menu template designs to sell more of your microbrews and pub fare. Mark Taylor lets you in on where to find the dishes that have earned a place on his list of favourites Very professional and friendly.