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Flavour of the month
In Good Company...
Featured in the Vegetarian Good Food Magazine Summer Special 2008 'Tried & Tasted' section our delicious Aromatic butternut squash coconut curry won the judges flavour of approval coming first, along with our extensive variety of vegetarian options available which also impressed the judges. Our Butternut squash coconut curry, with its wonderfully perfumed coconut sauce flavoured with lime, ginger, garlic and a little chilli just to give it a little heat. This is a very mild dish that has some amazing flavours and came out on top closely followed by our Gado Gado.
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Lamb
All Dishes made from young, tender Lamb
Nottinghamshire Spring Lamb with Rosemary, Garlic & Red Wine
There's no better aroma that comes from the kitchen than lamb with rosemary and garlic, and we've combined all of these mouthwatering flavours to produce this dish. Firstly we pan sear our prime quality lamb to seal in all the juices and then de glaze the pan with red wine, we add a little of our own cranberry sauce to add a little sweetness, which compliments the lamb so well. The sauce is finished by adding meat juices, fresh rosemary and garlic and reducing slightly to create this flavoursome sauce.
Spring Lambs Liver and Bacon
A spectacular dish. Our chef's have used the new seasons spring lambs liver, sourced from a small farm in Northamptonshire along with superb cured bacon, and for the sauce we have made a gravy from a lovely red wine. As you would expect, this one is brimming with subtle flavours.
Lancashire Hotpot
This is quintessential nosh that has stood the test of time. We have done this dish proud by using lamb that has come from pedigreed stock on our selected farms in Nottinghamshire. It has been cooked with fresh carrots, thyme and onions in a rich gravy.
Devilled Derbyshire Lamb's Kidneys
Lamb's kidneys cooked in a sauce made by deglazing the pan and with a hint of cayenne pepper, Worcestershire sauce and a little Coleman's English mustard powder. Make sure you have a loaf of freshly baked bread; the sauce on this one will definately need to be mopped up with it.It is exceptional.
Moussaka
A classic recipe made with lean minced British lamb cooked in a rich tomato and Red Wine sauce, layered between char roasted slices of aubergine and topped with a bubbling, golden mozzarella cheese sauce.