I'll start this post by explaining the sudden lack of content during the last seven days. Firstly, I forgot to leave the camera with the kitchen on Friday before leaving for the weekend, this didn't help. Secondly, I somehow twisted my knee early last week and instead of seeking medical attention I proceeded as if nothing was wrong. Now when you're young its easy to shrug of injury and 'get on with things', unfortunately when you're my age, (43) pain is not a sign to be ignored. By Sunday night, my knee had swelled to the size of a small watermelon and was refusing to move either forward or backwards! Monday was spent on crutches explaining my stupidity to my good-natured Doctor who proceeded to subscribe painkillers and anti-inflammatory tablets. Four days on and I feel somewhat better, (albeit with a noticeable limp) and am back at work.
Why have I wasted several minutes of your life explaining all this to you? To tell the truth, I asked Nick our Head Chef to write the Formal Hall Menus you see below. This act of sharing is very difficult for me; I take great pride and pleasure in creating Formal Menus for you all to enjoy, and asking anyone else to write them is near impossible-nothing is ever right, the courses don’t flow, the dishes are misspelled etc, etc, etc. Poor Nick was not particularly overwhelmed with joy when earlier in the week I begged off menu duty, (he’s done them before and has a very good memory!).
Therefore, to end this poor piece of writing, I wish you the best of dining and I hope you enjoy Nick’s menus as much as you have mine.
Feast Night Formal Hall
Monday 23rd November
Amuse Bouche
Essence of Plum Tomato with Asparagus
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Poached Salmon with Champagne Sabayon, Dill and Petit Pois
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Braised Rump of Beef sous vide
With a spinach risotto and spring onions
V-Pea, Spinach, and Herb Risotto
With a Parmesan crisp
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Poached Winter Fruits in Pomegranate Sangria
With puff pastry and elderflower ice cream
Feast Night Formal Hall
Tuesday 24th November
Minestrone Soup
With a sourdough and Parmesan croute
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Sous vide Chump of Lamb
With pea pure, wilted lettuce, and fondant potato and Madeira Jus
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Carrot Cake
With cream cheese frosting and raisin coulis
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Dessert and Petit Fours
Feast Night Formal Hall
Wednesday 25th November
Amuse Bouche
Parmesan Cornet with Pea Sorbet
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Salmon Tartare Tian
With micro herbs and lemon dressing
V-roasted field mushrooms with poached egg, spinach, and Hollandaise sauce
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Five Spiced Rubbed Filet of Pork Sous Vide
With carrot and butternut squash puree, egg fried rice and blood orange gastrique
V- Egg Fried Rice with Asian Vegetable Pancakes
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Caramelised Apple Tarte Tatin
With Vanilla Ice Cream
Formal Hall
Thursday 26th November
Wild Mushroom and Brie Soup
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Baked Salted Cod with Roasted tomatoes, Chickpeas and Anchovy Dressing
Finished with sliced new potatoes
V-Spinach and Chestnut Mushroom Filo Parcel
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Chocolate Parfait
With a passion fruit and guava coulis
Formal Hall
Friday 27th November
Citrus Marinated Prawn Salad
V-Avocado Cocktail
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Braised belly of Pork sous vide
In a rich glaze with pomme de terre puree and wilted spinach
V-baked aubergine filled with petit ratatouille finished with a Parmesan glaze and pesto
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Winterberry crumble
With vanilla Crème Analgise
Christmas Formal Hall
Saturday 28th November
Chicken Liver Parfait
With pear and sultan chutney and mixed leaf
V-roasted tomato soup
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Roast Turkey Breast with Bacon wrapped Chipolata
Cranberry stuffing, roast potatoes, Brussels sprouts, and baton carrots
(V)- Quorn and Roasted Vegetable Christmas Cracker
With vegetable nage
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Traditional Christmas Pudding
With brandy sauce
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Mince Pies and Coffee
Formal Hall
Sunday 29th November
Roasted Butternut Squash Soup
With a chive oil
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Roast Free-Range Chicken with a Sage and Onion Stuffing
Château potatoes and roasted vegetables
V- Mushroom and sun blushed tomato tart with avocado and tomato salad
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Warm Apple Pie
With pouring cream
Merry Christmas!
