A Recipe for success

A recipe for you to try, from our esteemed Head Chef :-

Recipes to serve 4 starters;
King scallops with a grilled apple & fennel salad

Ingredients;
12 x Large King Scallops
1 x Fennel Bulb
2 x Apples of your choice
25ml Whisky
Juice of 1 lemon
Olive oil
Seasoning

Method;

1. Core the apples and cut each into 8 pieces
2. Pre heat a grill pan or griddle plate on a high heat
3. Place apples into pan and cook until scored on both sides
4. Place apples into a bowl and douse in whisky
5. Thinly slice the fennel using a knife a mandolin and set aside
6. Add fennel to the cooled apples
7. Add double the amount of olive oil to the lemon juice
8. Add seasoning to taste
9. Sear the scallops in pan or on griddle for 2 minutes each side on high heat
10. Remove when caramelised
11. Arrange salad of fennel and apple on the plate and top with 3 scallops
12. Drizzle with lemon dressing over and around the plate

TOP TIP - Ask the fishmonger to clean and prepare your scallops

Hurry, while stocks last

Just a quick update to inform you all about our fantastic new wine of the month.

Domaine de la Guicharde Côtes du Rhône Blanc Autour de la Chapelle 2009

17.5cl Glass: £5.95
50cl Carafe: £15.45
75cl Bottle: £20.95

(50% Viognier, 25% Grenache and 25% Marsanne)

With rich aromas of ripe white fruit, a hint of aniseed from the Marsanne, and shades of apricot from the Viognier, this wine is rich and harmonious, with a subtle, dry balance on the palate.

This is every thing you’d expect from a Côtes du Rhône Blanc, a big wine, perfectly suited to chase away the winter blues.

Food paring: This wine will go with any food that deserves a big, full bodied white wine, from fish, to creamy sauces, to vegetables. I would suggest the Sautéed baby squid with crispy polenta, spicy sausage and roasted tomato sauce or even our Wild halibut with tiger prawn, squid, basmati rice, seasonal vegetable and a Thai green curry sauce – but that’s just me – why not come round and make up your own mind.

I love it and highly recommend it.

Ta

a

Did You Know

As my ardent followers will tell you, I have been known to impart knowledge, diligently plagiarized from the internet, and with that in mind here follow some mildly interesting facts about sea creatures

The lobster’s brain is in its throat, its nervous system is in its belly, it listens with its legs, it tastes with its feet, its teeth are in its stomach and its kidneys are in its head.

Dolphins sleep with one eye open.

A group of sea jelly fish is called a 'smack'

A person that studies fish is called an ichthyologist

A shark is the only fish that can blink with both eyes

A pregnant goldfish is called a twit.

It's against the law to catch fish with your bare hands in Kansas

Most lipstick contains fish scales

The oldest known goldfish lived to 41 years of age. Its name was Fred.

The starfish is one of the only animals who can turn its stomach inside-out.

Male seahorses can become pregnant. Male seahorses carry their eggs in a brood pouch below the abdomen.

Breaking News

As of Wednesday next week there will be a few changes to our menu – for full details please consult our Website for up to date menus.

I would just like to draw you attention to our new 7 course tasting menu that our very talented Head Chef, Gavin, has come up with. Please be aware the menu is almost finalized – however – whilst our Head Chef is very talented he does also like to make last minute changes just to keep us on our toes!

7 course Tasting menu £ 40

Oysters, lemon and dressings

.
Scallops, grilled fennel, pancetta, roasted garlic and thyme dressing

.
English's octopus, grilled flat bread

.
Gin and tonic granita

.
Plantation free-range pork fillet, duck fat roasted potato, salsa verde

.
Locally line caught turbot fillet, cappers, tomato, Yukon Gold potato gnocchi

.
Apple brullé, apple crumble parfait and salted caramel sauce

So, for something more than just a little bit special – why not book a table today?

Reservations t: +44 (0)1273 327980

email: book@englishs.co.uk

New Autumn 2 course menu

£10.00 for 2 Courses

.

To start

.

Curried parsnip & potato soup, toasted almonds & raisons

.

Freid locally caught sprats, lemon aioli

.

Main courses

.

Salmon, squash, chickpea arancini with sauteed kale & shellfish beurre blanc

.

Cornish sardines roasted in tomato sauce, garlic mash

.

.

Available all day every day!

Write a review

Now then Ladies and Gents – it is time to give something back – for years we have been providing you with fantastic food, drink and service, and have asked for so little in return, well all this has changed!!!!!

You may or may not be aware of the surge in popularity of web based review sites such as Trip Advisor and the like. As the popularity of these sites have increased so has the importance increased for us as a restaurant.

The more favourable reviews we get the better our status on these sites, the better our status on these sites the more exposure, so all we ask of you is to click on the title of this blog update and you will be directed to the Trip Advisor site where you can write a review (preferably positive).

Thank you so much for taking the time to leave a review.

Ta
a

Autumn 2010 two course menu

£10.00 for 2 courses!!!!!

To start

Shelfish bisque, brandy & cream
Freid locally caught sprats, lemon aioli

Main courses

Indian spiced local plaice, roasted on the bone, basmati rice, apricot chutney
Fillet of Scottish salmon wrapped in Parma ham, mashed potatoes, caper & parsley butter

Available all day every day!