Sample menus from restaurants that took

Sample menus from restaurants that took

Sample menus from restaurants that took part last year

Menu A. From a chain of 17 London restaurants

~ A menu supporting small producers from across the British Isles ~

Smoked Eel with Organic Beetroot Chutney 6.25

The eels come from the chalk streams of Hampshire. They are smoked in wood-fired kilns using beech & apple wood. Brown & Forrest www.smokedeel.co.uk
The chutney is made by Barbara Moinet.
Available through Cotswolds Fayre Tel. 0118 950 4630

Smoked Islay Beef with Fresh Horseradish 6.50

From Aberdeen Angus cows, raised on the herb rich slopes of the Machir at Rockside Farm in Buichladdich. Smoked in the traditional way using oak chips. www.islayfinefood.com

Vine Tomato & Golden Cross Goat''s Cheese Bruschetta 5.75

Using the delicious Golden Cross Goat''s Cheese, made by Kevin & Alison Blunt in East Sussex.
Neal''s Yard Dairy 0207 7645 3552

Loch Duart Bradan Rost,
Crushed Potatoes & Butternut Squash 10.50

A wonderful roasted & smoked salmon fillet sourced from Loch Duart in Sutherland in the far west of Scotland. It is hand filleted, dry cured and smoked in traditional kilns with open fire boxes. www.loch-fyne.com

Traditional Pork Sausages, Mash & Caramelised Onion Gravy 8.95

These sausages are made from free-range rare breed Tamworth, Berkshire and Gloucester Old Spot pigs. The Ginger Pig Tel. 01777 816737 or visit their premises at Borough Market, SE1

Steak & Kidney Pie 9.75

All Jamies beef is sourced from small farms in the Derbyshire Dales. We try and source organic meat whenever possible. White Peak - Richard 01335 390300

Mrs Gill''s Sticky Chocolate Cake 4.25

Mrs.Gill hand makes wonderful cakes in Tiverton, Devon. Tel. 01884 242744

Neal''s Yard Cheese Plate, Organic Fruit Chutney & Oatcakes 5.95

Mrs Appleby''s Cheshire
Colston Basset Stilton from Nottinghamshire
Durras made by Jeffa Gill, West Cork, Ireland
Neal''s Yard Dairy 0207 7645 3552

To Drink

Elderflower Presse 1.75
From Bottle Green Drinks, founded by Kit & Shireen Morris.Cotswold Fayre 0118 950 4630

Organic Apple Juice 2.00
James White. Vintage Roots Tel. 0118 976 1999

Fresh Blueberry Juice 2.50
In 1959 Grandfather Trehane received his first 1000 Highbury blueberry plants from America. The Dorset Blueberry Company now hosts a range of Blueberry products www.dorset blueberry.co.uk

Organic wine

Sedlescombe Dry White 1999 Robertsbridge, East Sussex

175ml 250ml 50cl
15.00 7.50 5.25

An award winning wine produced by vineyard owner & wine-maker Roy Cook in a traditional organic way. A blend of Bacchus and Reichensteiner, it is fragrant & fresh with hints of grapefruit & a deceptively long finish.
Vintage Roots Tel. 0118 976 1999

Union Beer £2.95
Union is an amber red lager with light toffee aromas and a hint of cherry. Brewed in Greenwich, using a barley variety called Fanfare, which is predominately from East Anglia. Meantime Brewing Company Tel. 0208 293 1111

Menu B. From Fortnum & Mason who supported British Food Fortnight in all their restaurants

~ From the St James''s Table d''Hote Menu and featuring many of the Gold Award Winners from The Great Taste Awards 2002 ~


STARTERS

Smoked Loch Etive Trout with Onion Bread
''Hot Smoked'' Chicken Breast with Tarragon & Mrs Huddleston''s English Wine Jelly
Fortnum''s Lobster Bisque & Cognac
Crab Cakes with Wasabi Lime Mayonnaise

MAIN COURSE

Pork & Leek Pie and Chicken & Ham Pie with Aubergine & Mango Chutney
Lincolnshire Sausages & Horseradish Mustard Mash with Onion Gravy
Aubergine & Mediterranean Vegetable Slipper with Coriander Couscous and Roasted Tomato & Pepper Sauce
Fortnum''s Individual Steak & Kidney Pudding

OR:
TUESDAY ~ Fortnum''s Chicken Kiev with Braised Rice
WEDNESDAY ~ Roast Loin of Gloucester Old Spot Pork with Crackling, Roast Potatoes & Apple Sauce
THURSDAY ~ Chef''s Own Shepherd''s Pie with Seasonal Vegetables
FRIDAY ~ Deep-fried Haddock & Chips with Garden Peas
SATURDAY ~ Home-made Cornish Pasty with Parsley Sauce & Boiled Potatoes

DESERTS

Steamed Lemon Curd Sponge with Lemon Sauce
Made with Welsh Lady Preserves'' Lemon Curd - The Supreme Champion, Great Taste Awards 2002.

Menu C. From Les Routiers restaurants that took part last year

~from Portobello Gold, London ~

A menu of British fare with a nod to our ancestors

ENTREES
Cock-a-leekie Soup
A traditional recipe from the 18th century which includes prunes. The main ingredients being an old fowl, shin of beef and masses of leeks

Half a Dozen Native Oysters
Served on the half shell with lemon, black pepper and brown bread…the original British accompaniments before Tabasco came along

"Poverty and oysters always seem to go together…the poorer the place is, the greater call there is for oysters….There''s an oyster stall to every half dozen houses in Whitechapel. The street''s lined with ''em. Blessed if I don''t think that when a man''s very poor, he rushes out of his lodgings and eats oysters in regular desparation." Charles Dickens, Pickwick Papers 1837

MAIN COURSES
Stuffed Marrow Rings
With a vegetarian filling of mushrooms, onions, tomatoes, rice and topped with grilled farmhouse cheddar

Terrine of Rabbit with Scotch Malt Whisky
Potted meats or pate''s were a major part of early British cuisine, simply because a well ''pressed'' pate can last several weeks

Lancashire Hot Pot
The true Lancashire Hot Pot as cooked in the kitchens of Loughton Hall circa pre Victoriana. Layers of trimmed chump lamb chops, sheeps kidneys, ham, mushrooms and onions are seasoned with cayenne pepper (hence ''hot''), mace and thyme, all topped with layers of golden potato slices

North Country Boiled Beef in Beer
An early 19th century tradition for hay-making tenants whose parsimonious landlords prepared them a stew made from part of an old ox that had been worked all winter and was therefore somewhat tough. However, by marinating and cooking for hours in beer, the beef became quite tender. The tenants liked the taste of the beer and considered the dish a grand one!
Today we use the best British chuck steak marinated with onions, sweet herbs, cloves, mace, tumeric, red wine vinegar, dark treacle and of course, real ale.

Jerusalem Artichoke Pie with dates and grapes
Adapted from an Elizabethan recipe from Lacock Abbey, Wiltshire. The artichokes (far more popular in olde times than today) along with grapes and pitted dates are gently cooked in creamy sherry sauce and encased in short crust pastry.

Lemon Sole Fried Whole in Oatmeal with Sorrel Sauce
All the various soles that frequent the depths of the seas surrounding our islands were and still are regarded as Britain''s tastiest fish. This simple but ancient way of cooking fish with an oatmeal coating derives its origins from Scotland. Sorrell sauce was popular with Henry V11…so hold on to your heads!

All main courses are served with potatoes and seasonal vegetables where applicable

DESSERTS
The Whim Wham Trifle
A delicious 18th century trifle with a high alcohol content, topped with whipped cream and toffee''d almonds

Bread and Butter Pudding

Baked Bramley Apples
Filled with mixed nuts and dried fruits, smothered in honey sauce

A Selection of Cheeses
From the British Isles, served with nuts from Kent and celery

~ from The Red Lion, Stodmarsh, Kent -
Les Routiers Dining Pub of the Year 2002 ~

Their menu featured a number of special dishes for the fortnight including Roasted Bourne Partridge stuffed with game pate, and covered with Sussex oak-smoked bacon; locally ''poached'' wild rabbit hot pot with rustic mushrooms.

Produced by the Rural Regeneration Unit