Bake Off Again?!

It's already that time of the year for the Great British Bake Off and it's been brilliant so far.  But in true TAOH style we thought we'd have a go at a "show stopper".  Here's a take on a true British classic syrup sponge and custard. The sponge can be baked directly in a Tate and Lyle tin (which is a nice touch)  and when its served straight from the oven looks really impressive.  Baking the sponge just above half way leaves just enough room for the all important custard or ice cream if that's your preference.  Because we do a lot of baking we tend to have surplus golden syrup tins lying about the place, now we've found the perfect use for them.

The Month of May

Hi everyone the new menu's are up and naturally we had to have a test run on some guinea pigs to make sure everything is perfect.  Whats the saying? "A picture speaks a thousand words" so what's the the word that pops into your head?

Starter: Ham terrine, pineapple chutney, poached egg

Mains: Sea bass, balsamic tomatoes, grilled asparagus

Dessert:  Chocolate and salted caramel tart

I know what ours are but thats because we've tasted it!  This is May's menu, if you fancy trying this menu you can email us or call on 07971 712032 and speak to Bob.

Yummy pie

This is the latest dessert that we have put on our menu for this year, key lime pie.  We had another successful night at the weekend, it was a birthday celebration and they all loved the pie.  Its served with a homemade lime jelly that gives it that extra flavour to compliment the chocolatey base and the creamy filling.  Yummy!

It's Party Time!

December has turned out to be a very busy month for us, we've had three christmas parties already and each one has been better than the last.  Because it was christmas we decorated the dining room and had festive music playing,  just made the night extra special for our guests.

We didn't want to do a traditional christmas menu because you can get that anywhere, for the starter our guests had a goats cheese souffle accompanied with beetroot chutney, for main was a perfectly cooked chicken breast stuffed with spinach, pancetta, red onion and cream cheese.  And for dessert an amazing trio of chocolate mousse flavoured with cherry, baileys and amaretto.

Merry Christmas x

5 Course Treat

Well I promised photographs so here they are! Last friday was a raving success everyone loved the food and the atmosphere was great.  The red wine that the girls brought over went perfectly with the lamb, it was a Cotes Du Rhone and there was not a drop left.  The chef added a pre starter to the menu as a bit of a taster which was a red pepper and tomato soup, that was a nice surprise to them and they loved it!  Also we used this opportunity to try out a new dessert, it was liquorice and blackcurrant parfait.  Its nice to get different reactions when we try out new recipes so if you ever come for tea you could be one of our guinea pigs too.

The girls have booked in again and have also been asking about christmas! not too surprising really it won't be long until we see the christmas dec's and food in the supermarket.

We're now trying something new when you book your table,  we are going to give you a selection of starters, mains and desserts and you get to choose your favourites, that way you can have an even better night.  There's a selection that we have put on our menu page so have a look and see which combination you'd like remember you can ring or email us anytime.

a right royal affair...

The Queens Diamond Jubilee is a perfect time to do a dinner party fit for a queen.  We invited 4 of our closest friends and had a brilliant night eating and drinking our way though four courses and five bottles of wine.  The theme was of course red, white and blue and had a real vintage feel to the place settings and the menu.  Speaking of menus here it is... tea at our house diamond jubilee

practice makes perfect...

Well, this is the second time I've tried this recipe and with a few tweaks to the base, its turned out to be a very delicious tart.  Its called a chocolate mousse tart and it's one of my own creations.  I grate chocolate onto the top and add a chocolate sauce to give you a real chocolate taste.  The nice thing about this is that the mousse is lighter than a cheesecake so after two courses already you can still lick the plate clean!  I will have to give you the recipe and you can try it out for yourselves.