Twitter

Have added a twitter thingy for instant updates of the thrusting bistro scene...man

2009 and all that

As we draw to the end of the year, time to say thank you to our lovely customers( and even the grumpy ones) for their contiued support this year.TA EVER SO!

09 say us say Goodbye and THANK YOU to Claire and Lewis and Hello to Dave and Cherie(again)

We will be closed for most of January, probably opening up again on the 28th ish.Watch this space for confirmation.


As for 2010, who knows...probably more of the same..



Merry Christmas and a Peaceful New Year to you all

Adrian xx

Saffron Poached Pears

Recipe for 4


4 large firm pears(conference are ideal)
2pts water
1/2 pt white wine
1lb sugar
2 bay leaves
pinch saffron
1 lemon


Peel the pears and add to the pan of all the other ingrediants.
Bring to the boil and then simmer until just tender.Depending on the size and ripeness can be 30mins but up to 50 mins for very firm larger ones.Allow to cool in the pan.Strain the liquid and set 1/2 pt of it 2 and 1/2 leaves of gelatine.The jelly can be flavoured with dessert wine, cassis etc.

Serve with clotted cream and shortbread.