Hello everyone,
This time of the year brings the lovely fresh ingredients to make freshly made soup served with a wedge of granary bread. Just to remind you can substitute the sweet for a lovely hot soup.
On another note, some of you have been asking us about our Christmas break so just to let you all know we will be closing our kitchen from Wednesday 23rd December and will reopen again on Monday the 4th January 2021.
To accommodate this break of service we will be sending out our Christmas menu for those of you who will want to stock up over this time. We will be also be cooking a traditional Christmas lunch on Sunday 20th and 23rd December with all the trimmings so please book early!!
May I please ask you to return our crockery and leave on your doorstep ready for our driver to collect? Without regular recycling of our crockery we cannot produce your lovely lunches.
Thank you all and keep safe.
Shirley and team
Get in touch on 01308 485115 / 01308 538879 or use our contact form.
| Month | Week | Day | Day of Month | Main Course | Sweet |
|---|---|---|---|---|---|
| Nov | Week 1 | Mon | 2nd | Dorset Jugged Steak casserole served with roast potatoes & vegetables | Lemon meringue pie |
| Nov | Week 1 | Tue | 3rd | Turkey escalope with mushroom sauce served with mashed potatoes & carrots | Banana, honey & walnut cake |
| Nov | Week 1 | Wed | 4th | Roast loin of pork with apple sauce roast potatoes, cauliflower, butternut squash & parsnips | Plum & ginger crumble served with whipped cream |
| Nov | Week 1 | Thursday | 5th | Cottage pie served with carrots & peas | Chocolate & Orange posset |
| Nov | Week 1 | Friday | 6th | Poached Cod with dill sauce served with baby potatoes, beans & stemmed broccoli | Apple pie & custard |
| Nov | Week 1 | Saturday | 7th | Bacon & egg pie served with jacket potatoes & mixed vegetables | Blackberry frangipan tart served with cream |
| Nov | Week 1 | Sunday | 8th | Roast lamb with mint sauce served with fondant potatoes & vegetables | Limoncello plum tart served with whipped cream |
| Nov | Week 2 | Monday | 9th | Honeyed Pork stew served with mashed potatoes & vegetables | Blackcurrant cheesecake |
| Nov | Week 2 | Tuesday | 10th | Game pie with onion mash served with carrots & broccoli | Sticky toffee pudding & custard |
| Nov | Week 2 | Wednesday | 11th | Roast chicken with lemon & tarragon served with roast potatoes & roasted root vegetables | Fresh fruit salad served in a ginger syrup & cream |
| Nov | Week 2 | Thursday | 12th | Beef stroganoff served with vegetable rice | Banana & honey flapjack |
| Nov | Week 2 | Friday | 13th | Pan fried fillet of salmon with watercress sauce served with crushed buttered potatoes & beans | Chocolate brownie with raspberry sauce |
| Nov | Week 2 | Saturday | 14th | Toad in the hole served with buttery mashed potato & vegetables | Tart tatin served with brandy cream |
| Nov | Week 2 | Sunday 15th | Maple glazed gammon served with roast potatoes & cauliflower cheese | Mini Victoria sponge cake | |
| Nov | Week 3 | Monday | 16th | Diced lamb casserole cooked in ale with prunes & raisins served with mash potatoes & greens | White chocolate & pistachio profiteroles |
| Nov | Week 3 | Tuesday | 17th | Glamorgan sausages served with red onion relish, sautéed potatoes & peas | Jam roly poly served with custard |
| Nov | Week 3 | Wednesday | 18th | Bacon wrapped turkey with mustard & tarragon butter served with roast potatoes & vegetables | Creamy rice pudding with apples & cinnamon |
| Nov | Week 3 | Thursday | 19th | Cider roasted pork with apple & fennel served with hasselback potatoes & vegetables | Waffle with fruit compote & Strawberry yoghurt |
| Nov | Week 3 | Friday | 20th | Traditional fish pie served with boiled potatoes and wilted spinach | Plum & almond crumble slice |
| Nov | Week 3 | Saturday | 21st | Saffron chicken stew with greens & chickpeas served with roast potatoes & vegetables | Clementine egg custard tart |
| Nov | Week 3 | Sunday | 22nd | Roast topside of beef with Yorkshire pudding served with roast potatoes & vegetables | Marmalade bread & butter pudding served with pouring cream |
| Nov | Week 4 | Monday | 23rd | Beef bourguignon served with celeriac mash & broccoli | Salted caramel cheesecake |
| Nov | Week 4 | Tuesday | 24th | Shepherds pie served with peas & sweetcorn | Blackberry and apple Eves pudding served with custard |
| Nov | Week 4 | Wednesday | 25th | Roast chicken with sage and onion stuffing served with roast vegetables & layered thyme potatoes | Treacle tart served with whipped cream |
| Nov | Week 4 | Thursday | 26th | Pork, leek & cider cobbler served with buttered red cabbage | Stemmed ginger sponge pudding with ginger sauce served with custard |
| Nov | Week 4 | Friday | 27th | Plaice roll-ups with spinach and cheese sauce served with boiled potatoes & broccoli | Black cherry & chocolate pudding served with white chocolate sauce |
| Nov | Week 4 | Saturday | 28th | Homity pie served with Walldorf salad, chutney & peas | Lemon sponge with custard |
| Nov | Week 4 | Sunday | 29th | Roast shoulder of lamb & mint sauce served with roast potatoes & spring greens & carrots | Blackberry & Apple fragipan tart with almond cream |
