Archive for July, 2012
Lunch Menu
Small plates
Bread and butter – 2.00
Carrot soup – 4.50
Scotch egg – 3.00
Pork rillette cornichons & toast – 5.00
Crayfish cocktail, Marie rose sauce & gem lettuce - 5.95
Hummus, olives & grilled flat bread – 5.00
Chicken liver pate, red onion chutney & toast – 5.00
Freshly made sandwiches & baguettes – From 4.50
Choose one dish from below with two salads 8.95 or three salads 10.95
Quiche Lorraine
Broccoli & stilton quiche
Roast topside of beef
Honey baked ham
Poached Scottish salmon, lemon mayonnaise
Secretts Farm salads
Rocket, beetroot & goats cheese
Carrot, apple & Sultanas
Tomato, basil & spring onion
Bean and herb
Mediterranean couscous
Greek salad
Wallace & Co caesar salad
Artichoke, Parmesan & thyme
Choose any three salads 6.95
2 Courses for £10.00
Starters
Carrot soup
Pork rillette, cornichons & toast
Whitebait & tartare sauce
Main Courses
Roast cod, smoked haddock & sweetcorn chowder
Spiced aubergine, roast red pepper & bois boudran sauce
Butler steak, fries & Bearnaise
Mains
English breakfast (sweet cure streaky bacon, Cumberland sausage,
fried or poached free range eggs, grilled mushroom, grilled tomato,
Heinz baked beans and chips) – 10.50
Honey baked ham, fried eggs & chips – 8.50
Gnocchi, tomato sauce, rocket & salsa verde – 9.50
Braised fennel risotto, Parmesan and chives - 9.50
Bacon & cheese burger with chips & salad – 10.50
Beer battered fish, chips, tartare sauce & mushy peas -10.50
Grilled rib eye steak, chips, grill garnish & Béarnaise – 18.50
Cumberland sausages & mash, onion gravy – 8.50
Sides
Seasonal vegetables from our farm –ideal for two to share! – 3.50
New potatoes, Chips or Mash – 3.50
Secretts mixed leaf salad – 3.50
Rocket & Parmesan salad – 4.00
A discretionary 10% service will be added to all bills. All service charge goes directly to our team.
All dishes are prepared in our kitchen where nuts, flour, and other allergens are used. Unfortunately we cannot guarantee our dishes will be free from traces of these products. If you suffer from nut or other allergies please ask our team for more information.
2 Courses for £12.50
Starters
Carrot soup
Pork rillette, cornichons & toast
Whitebait & tartare sauce
Main
Roast cod, smoked haddock & sweetcorn chowder
Spiced aubergine, globe artichoke & bois boudran sauce
Roast chicken breast, sauté potatoes & runner beans
Available from 5pm until 7.30pm
A discretionary 10% service will be added to all bills. All service charge goes directly to our team.
All dishes are prepared in our kitchen where nuts, flour, and other allergens are used. Unfortunately we cannot guarantee our dishes will be free from traces of these products. If you suffer from nut or other allergies please ask our team for more information.
Breakfast Menu
Toast or English muffin with preserves - 1.75
Fresh fruit salad - 4.75
Fresh fruit, Greek yogurt and muesli - 6.00
Egg bap - 2.75
Bacon bap - 4.00
Sausage bap - 4.00
Bacon and egg/sausage and egg bap - 4.75
Scotch pancakes, honey and cream - 6.00
Full English breakfast (Sweetcure streaky bacon, Cumberland sausage,
free range eggs, grilled mushroom, grilled tomato, Heinz baked beans, toast) - 8.75
Veggie breakfast (free range eggs, grilled tomato, grilled mushroom,
Heinz baked beans, bubble and squeak, toast) - 7.50
Eggs Benedict (with honey roast ham) - 7.95
Eggs Florentine (with spinach) - 7.95
Eggs Royale (with Scottish smoked salmon) - 8.50
Smoked salmon and scrambled egg (served on an English muffin) - 8.50
Extras –
Streaky sweetcure bacon, Cumberland sausage, bubble and squeak - 1.50
Free range egg, Heinz baked beans, grilled tomato, grilled mushroom - 1.00
For Kids
Fresh fruit salad - 3.00
Heinz baked beans on toast - 3.00
Kids English breakfast (Streaky bacon, Cumberland sausage, free range egg,
Heinz baked beans, toast) - 3.50
A discretionary 10% service will be added to all bills. All service charge goes directly to our team.
All dishes are prepared in our kitchen where nuts, flour, and other allergens are used. Unfortunately we cannot guarantee our dishes will be free from traces of these products. If you suffer from nut or other allergies please ask our team for more information.
Wine Recommendations
White
Domaine de Beaupre, Semillon, Rhone, France, 2011 – £22.50
Fragile pear drop and stoned fruit profile on an underlining ‘garrigue’ and lavender notes.
Red Claw, Chardonnay, Mornington Peninsula, Australia, 2008 – £26.00
Chock-full of peach & nectarine on both palate & bouquet with a beautiful long & balanced finish.
Framlingham, Sauvignon Blanc, Marlborough, New Zealand, 2011 – £31.00
This wine has ‘Kiwi’ personality in abundance – pungent passion fruit and grapefruit aromas.
Domaine Gerard Tremblay Chablis Premier Cru, Montmain, France, 2008 – £36.00
A crisp vibrant attack on the palate with good mouth watering acidity with tight green fruit unfolding to reveal notes of honey.
Rose
Leyda, Pinot Noir, Leyda valley, Chile, 2008 – £23.00
Bright & shiny rose with a clean nose & strong red fruit characteristics, perfect for summer.
Red
Gold Country, Cabernet Sauvignon, Central Valley, California, 2010 – £23.75
An easy drinking red with hints of berry and vanilla
Waipara West, Cabernet Sauvignon, Waipara, New Zealand, 2003 – £25.50
Juicy, smoth perfumed Cabernet Sauvignon blend, with lots of New World style forward fruit.
Edoardo Miroglio, Pinot Nero, Tracia, Bulgaria, 2007 – £26.50
Firm yet juicy with gorgeous ripe fruit & spicy flavours , soft silky tannins give an elegant finish.
A discretionary 10% service will be added to all bills. All service charge goes directly to our team.
All dishes are prepared in our kitchen where nuts, flour, and other allergens are used. Unfortunately we cannot guarantee our dishes will be free from traces of these products. If you suffer from nut or other allergies please ask our team for more information.
Every Tuesday is Steak Night
Every Tuesday is Steak Night! £20 for a prawn cocktail starter, Steak and a glass of red. Perfect for the more refined carnivore.
Horses, Courses & Antiques!
Spent a few fabulous days riding around the Sussex countryside in an old MG Midget with my new antique expert, Charles. We were on the hunt for bargains that we were going to put into auction. It was all for Children in Need and we were in direct competition with John Torode in a convertible Beetle with his expert, Charlie. I can’t tell you the outcome but the 3 days we spent were some of the most fun I have had in a long while. You’ll have to watch, I beg you to watch, it was hilarious.
I’ll be down at Gregg’s Table in Bermondsey next week, just hope we get some sunshine so we can sit outside. I love it when it’s sunny down there. It just becomes a huge Bermondsey party.
I’m very much looking forward to having supper cooked by the legendary Tom Kitchin soon. An incredible dining cube has been constructed on the roof of the Festival Hall. It seats no more than 12 diners and I really honestly cannot wait. What a brilliant chef and this promises to be a truly unforgettable experience. Sometimes I have to pinch myself, I am so lucky.
I hope to be attending the Duke of Essex Polo Match put on by my good mates and Essex Boys, Media 10 although I am filming that day, unfortunately. Well, I say unfortunately, I am cooking my recipes for the Great British Food Revival, it’s just unfortunate that the dates clash. I am hoping to dash up to the polo as soon as I can. It’s a truly glamorous event, the champagne flows, the music swings, the celebrities mingle and many young women wander around in what seems like a state of undress! And every now and again, a polo match breaks out.