Monday – Closed
Tuesday – Saturday 9am – 5pm
Sunday – 9am – 4pm
(Restaurant Last Orders For Hot Food 1hour Before Closing)
Pork & Chicken Terrine
May 11, 2017Method Heat the oil in a pan and gently cook the onion until softened without colour. Carefully add the brandy, and burn off the alcohol then tip mixture into a large bowl and set aside to cool. Preheat oven to 170°C. Use enough of the rashers of streaky bacon to line the inside of a […]
Sirloin Steak with Pepper & Mustard
May 4, 2017Method Press the dry steaks into the crushed peppercorns and if time permits cover them with clingfilm and allow to infuse for 2-3 hours. In a heavy based frying pan heat the oil then ass the steaks and seal for two minutes before turning over and sealing that side. Reduce the heat and cook for […]
Steak and Ale Pie
Method Preheat the oven to 200C/180C fan. Season the flour with salt and freshly ground black pepper. Add the meat and toss to coat. Heat the butter in a large thick bottom pan and fry the bacon until crisp. Remove from the pan, then fry the beef until golden. Add the bacon, onions, herbs, tomato […]
Rack of Lamb Recipe
April 19, 2017This dish is best prepared one or two days before hand for best results.
Seared Beef and Roquefort Salad
Method Blend all of the ingredients in a jug with stick blender, after an hour or over night strain and put into container or sauce bottle. Mix together the soured cream with half of the Roquefort until smooth. Cut the tomatoes in half through the middle place onto a roasting tray, season and drizzle with […]
Crispy Pulled Pork and Watercress Salad
Method Place all of the ingredients into a slow cooker, at the highest setting until it reaches the highest temperature then turn to the low setting for 2 ½ hours. Once cooked and starting to come apart let it cool then remove from the cooking liquid. Place in a fridge over night. Pull apart and […]
Griddled Honey Glazed Pork
Method Mix the smoked paprika, maple syrup and groundnut oil together in a bowl and rub in the loin steaks. Wrap and refrigerate until needed or overnight. To cook – fry in a heated BBQ or griddle pan until the pork a starts to blacken, then transfer to a low heat or place onto baking […]
Spatchcock Griddled Black Pepper and Lemon Chicken
April 6, 2017Method Place the chicken, breast-side down onto a chopping board. Remove any excess fat. Run your hand along back of the chicken to identify the bone and the soft outer side of the ribcage. Place the tip of a cooks knife vertically to one side of the spine, insert it and cut down firmly. […]
Casserole of Beef with Beetroot and Topped with Colcannon
Method: Toss the beef in the flour then brown in the hot oil then add onions followed by carrots, beetroot and the rest of the ingredients. Bring to the boil and transfer to a shallow casserole dish or slow cooker. Slow cook for around two hours at 180̊C, and for a further 30 minutes at […]
Mexican Red Mole Burger with Chunky Classic Guacamole
Method: Halve the chillies, pull out the seeds and discard. Place in a small bowl and cover with boiling water. Leave to soak for 20 mins until softened, then discard the water, roughly chop the chillies then put into a blender. Heat a frying pan and tip in the tomato. Cook for 5 mins, until […]
Lamb Shanks with Creamed Parsnip and Tomato Sauce
Method Trim and scrape the top bone off and remove excess fat. Place lamb in a deep sided roasting tray and cover with the tomatoes and stock, then add the sliced onions and herbs. Make sure the lamb is completely covered. Cover and seal the tray tightly and cook at 160°C for 3 ½ hours. […]
How to cook the perfect steak
March 22, 2017Want to know how to cook the perfect steak for that special someone? Look no further than our easy to follow guide. This method works well with various steak cuts, but for an absolute special occasion, you simply cannot beat a beautiful, melt-in-the-mouth fillet steak. Step 1: Allow the steak to rest at room temperature for […]
Kilnford Galloway Beef Wellington
This is a classic dish which takes a bit of time to make but well worth the effort. Great for a special occasion and as an alternative to turkey at Christmas. Method Trim the fillet of beef and then wrap tightly in cling film and tin foil, you can do this up to 24 hours […]
Kilnford Blackface Lamb Rogan Josh
Method Put the ginger, garlic and 60 ml of the Lamb stock into the container of an electric blender. Blend into a smooth paste. Add 40 ml of plain yogurt. Place the diced lamb in a bowl along with the blended ingredients and marinade overnight. Strain the Kilnford Blackface diced lamb keeping the remaining liquid […]
