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Old Favorite #2

So today is the turn of the much loved

Scallop St. Jacques

Not to be confused with the French word Coquilles Saint-Jacques which literally means scallop. Here it refers to a recipe, usually served in a scallop shell, containing scallops in a delicious creamy white wine sauce topped with piped mashed potatoes – undisputed classic for all the right reasons.

The association of Saint James with the scallop can most likely be traced to the legend that the apostle once rescued a knight covered in scallops. An alternative version of the legend holds that while St. James' remains were being transported to Galicia (Spain) from Jerusalem, the horse of a knight fell into the water, and emerged covered in the shells.

The old favorites

As most of you know we have recently had a big menu change which has seen a lot of the old favorites making a long awaited return. Over the coming weeks I am going to try and shed a little light on some of them starting with the

Omelette Arnold Bennett
Arnold Bennett is one of a select number of celebrities to have a dish named after them. While staying at the Savoy Hotel in London, the chefs perfected an omelette incorporating smoked haddock, Parmesan cheese and cream, which pleased the author so much he insisted on it being prepared wherever he travelled. The 'Omelette Arnold Bennett' has remained a Savoy standard dish ever since.

Coming Soon

I am very please to announce our new menu will be going live in a few days. On it you will see the return of many of the old favourites and some new and exciting dishes which I will detail in the next few days.

You will be pleased to note the return of a revamped


Luxury cold seafood platter £100.00
Whole lobster, dressed crab, 6 rock oysters, 4 tiger prawns, mussels, clams,
potted shrimps, smoked salmon served on ice with lemon mayonnaise,
shallot vinegar & Tabasco

Luxury hot seafood platter £100.00
Whole lobster, tiger prawns, steamed mussels, steamed clams, crispy squid,
king scallops, skate & sea bass served hot with garlic butter, English’s
tartare sauce & Tabasco


Stay tuned for more