Our wine expert defendsCalifornia‘s finest

M E N UTHE DAILY POST FOOD AND DRINK GUIDE

Dine with me

Old vines in NewWorld bottles

Classiccooking

Meet the chef whose career started with a TV challenge

Firm favourites given asophisticated twist

May 09

Old vines in NewWorld bottlesOur wine expert defends

California’s finest

Classiccooking

Firm favourites given asophisticated twist

2 DAILY POST Tuesday, May 12, 2009

Dinner date

Who would you invite to yourdream dinner party: GordonRamsay, Rafael Benitez, HughGrant and Angelina Jolie.

Who would be yournightmare guest: AmyWinehouse.

What would you all drink:Laurent Perrier Jouet with asplash of peach schnapps.

What would you serve: Iwould serve Gordon Ramsay’srack of lamb in a rosemary jus,served with fresh seasonalvegetables.

What would be the topic of

conversation: Probablyfootball.

Who would do the washingup: Definitely Gordon, thechef should always clean upafter they’ve cooked.

PUTTING the soup into supermodel, Croydonfashionplate Kate Moss, right, is said to bewriting a cookbook.

She’s said to have been inspired by aJewish recipe book penned by the stepdaughter ofbillionaire Philip Green, and is rumoured to have roped inher old pal, Davinia Taylor, for the project.

Debbie Taylor, age 37,Director of Whitegates Auctions, in Walton

AS THE weather lightens up, so does the food we want.Chefs at New Covent Garden Food Co have created two new

delicious summer soups – Carrot & Coconut and Watercress &Creme Fraiche and brought back three favourites from last year– Pea & Mint, Gazpacho and Summer Vegetable. All five soupsare packed full of deliciously healthy, fresh ingredients andcontain no preservatives or colourings.

Available in store from May 25 until the end of September,priced at about £1.99. Go to www.newcoventgardenfood.com

BRITISH asparagus is officially in season, as of thismonth, and cream of the crop is the stuff from the Wirral.

Claremont Farm, in Bebington, is offering 11asparagus evenings in May where guests go into thefields with the farmer and pick their own asparagus,then learn how to make mouth-watering dishes from

the vegetable, under the tutelage of ClaremontFarm chef Brian Mellor, before tucking in to an

asparagus-themed buffet. Asparagus weekendsare also available, staying at nearby Mere

Brook Farm. On Saturday, May 23, ClaremontFarm is holding an asparagus fair,

celebrating all things foodie related tothe ancient delicacy. Email

thefamily@claremontfarm.co.uk orring 0151 346 1796 for details.

Tasty evening out

A VIBRANT pub and restaurantis to launch in Liverpool’sneglected Baltic Triangle thisweek, which will showcase newmusicians and offering specialityales and food.

The Orchard Restaurant andTavern is to open on the spot ofMexican restaurant CantinaTequilla, which went intoadministration in February.

The 120-cover Orchardrestaurant will serve heartydishes from locally sourcedingredients, while the onsiteTavern opens its gardens tomusicians and theatreproductions from around thecity. It will also offer 30 differentvarieties of cider and real ales,and hold regular tastings and abi-monthly barbecue.

REFRIED beans got theirname from a translationerror. Frijoles refritosactually means “well friedbeans”, not re-fried

Souper idea

food facts

food facts

Debbie Taylor

try it . . .

ASPARAGUS is amember of the lily family

fresh

Idealdinnerguest –RafaelBenitez

DO YOUR tastesrun towards theexotic? How ex-otic? For the moredaring palates, Bug-world Experience,in soon-to-openLiverpool museum,is offering a lavishbush-tucker banquet.

Baked Tarantula is the tastebud-tickling first dish served up duringnational family week. Tastes justlike chicken, apparently.

Next up is Aussie favourite

Barbecued Worm,lipsmackingly goodwith a squeeze oflemon. Then it’s ThaiCurry with CricketNoodles. Dessert isyummy ToffeeScorpion Candy.

This unique tastingevent will take place from May 25at the Bugworld Experience, whichfully opens on July 1. Details will beposted on the BugworldExperience website, www.bugworldexperience.co.uk

DAILY POST Tuesday, May 12, 2009 3

Chef’s Table

Theoverallaim is totickle afewnostalgictastebuds

A taste of childhoodSteve Hampton has taken some ofBritain’s best loved dishes and giventhem a sophisticated edge asWilliam Leece discovers

Chef’s Table

Ingredients (serves two)

50g unsalted butter plus extra2 tsp cocoa powder50g good quality bitter chocolate,in pieces1 free range egg1 free range egg yolk60g caster sugar50g plain flouricing sugarVanilla ice cream

Method:Preheat oven to 160C/Gas Mark21. Butter two large ramekinsabout 7.5cm in diameter, thendust liberally with cocoa andshake out any excess2. Slowly melt chocolate andbutter in a small bowl set over apan of hot water, then take offheat and stir until smooth. Leaveto cool for 10 minutes3. With an electric whisk, whisk

the whole egg, egg yolk andsugar together until pale andthick, then incorporate thechocolate mixture. Sift the flourover the mixture and gently foldin, using a large metal spoon.Divide between the ramekinsand bake for 12 minutes.4. Turn the chocolate fondantsout onto warmed plates. Dust thetops with icing sugar and servewith a spoonful of vanilla icecream.

Hot Chocolate fondant

T HEY are the much-lovedmemories of childhood.Comfort foods, even,

dishes like corned beef hash,perhaps with baked beans, apan of Scouse, rhubarb andcustard.

Except in Steve Hampton’shands they come out a little bitdifferent. A quail’s egg with thecorned beef perhaps, or therhubarb and custard as a mousse.

He is the head chef at Circo, atthe Albert Dock, in Liverpool. It’sbilled as bar, restaurant and freakshow, but, while there may be atwist in the tail when it comes toplanning the menu, there’snothing freakish about the foodon offer. Well, not too much,anyway.

“In here, I do moderninternational,” says Steve over arefreshingly conventional cup ofmorning coffee. “I like to playwith classical dishes andmodernise them into my ownlittle dish, to twist them roundand elaborate on the flavours.”

Steve is a native Liverpudlianwho trained in the city and hasspent most of his working lifehere, too.

Like many a professional chef,he caught the bug at an early age.“It’s something I was alwaysinterested in as a kid,” he recalls.“From being about eight, I’dalways do my own breakfast, andmake my tea when I got homefrom school.

“I’d always cook for the family.Nothing great, but I alwayswanted to do it.”

Small wonder that, no soonerhad Steve left Archbishop Beckschool, in Aintree, he wasstraight into catering college inLiverpool, and after just sixmonths there he was snapped upinto his first job, a commis chef atthe Adelphi hotel.

A stint with Liverpool FootballClub’s hospitality operation atAnfield followed, and then it wasoff to the much-missed BechersBrook, in Hope Street, then one of

Liverpool’s finest, with tworosettes.

After a short spell in Canada,he returned to the UK to spendseveral years with RobGutmann’s Korova group ofrestaurants and bars, and hasstayed on at Circo after Korovasold off some of its operations lastyear. He also helped NatashaHamilton set up her restaurant,Hamilton’s, in the Metquarter –“more as a consultant, really,” hesays.

The change in ownership andthe relaunch of Circo earlier thisyear has worked to Steve’sadvantage, as new owners Garyand Jason McNeil. have taken ahands-off approach to the kitchenside of the operation.

“It makes a change, because alot of restaurateurs I’ve found inmy past are frustrated chefs whowant a hand in everything.

“But Gary and Jason came insat down, and said right, this iswhat we want. We want you towrite the menu, because we’renot chefs; we want you to cost themenu and from there on produceit.

“They’ve left me alone – if itlooks great and it tastes greatthen they leave me to it, as longas it’s money making.”

The overall aim is to tickle afew nostalgic tastebuds. “Whenpeople come out to a restaurantthey’ll sit, look at our menu, andthere’s something there that willstir a childhood memory – or Ithink it does!”

Hence the corned beef with thequail’s egg, or the blind Scousewithout meat served with pickledbeetroot sauce and a rump oflamb.

Seven chefs work in the kitchenat Circo, plus two porters, manyof whom have worked with Stevebefore.

“I’ve got a fantastic team at themoment. It’s very unusual to havea team of seven, a team of threeeven, that all want to succeed andall want to push in the samedirection.”

He reckons he’s always mademoney for every employer he’sworked for. So, does he ever wantto run his own restaurant?

“I’d love to do it,” is his firstresponse. But then he admits thatmaybe just now he hasn’t thebottle for it. “At what cost does itcome?” he asks.

“I could walk away from thisjob any time I want withoutlosing my house, my car orsomeone coming after me fortwenty grand.

“I’d love to because I know Ican make money for people. Butif I failed I’d be devastated.”

billleece@liverpool.com

Playing with your taste buds – chef Steve Hampton, from Circo bar, Albert Dock

4 DAILY POST Tuesday, May 12, 2009

More and more people arTV programme to enter

TV show completely changed my lifeP RAWN

cocktail hasbeen a dinner

party favouritesince the 1970s.Paul Heathcote, ofHeathcotes, bringsit up to date.

Chilli Prawn Cocktailwith Avocado(pictured on thecover).Ingedients (makes 6)For the sauce

9 heapeddessertspoons qualitymayonnaiseDessertspoonWorcestershire sauce1 small mild red chillide-seeded & choppedfinely4 dessertspoonstomato ketchupJuice ½ limeSalad

500g frozen good qualityprawns200g peeled crayfish

2 small ripe avocados1 Cos lettuce finely shreddedA little milk1 lime cut into 6 wedgesCayenne pepper

Method

1. First make thesauce by mixing allthe ingredientstogether, cover withcling film and put toone side.2. Defrost the prawnsin a colander or largesieve, and then addthe crayfish.3. Peel and cut theavocado in half,remove the stone,chop into 2cm cubes,place in a bowl andpour over a little milk,this will prevent theavocado browning ordiscolouring.4. Place the shreddedlettuce in the bottom ofa glass drain theavocado and place onthe lettuce followed bythe seafood, top with

the sauce and a pinch ofcayenne pepper and a wedgeof lime.

Updating the classics

CHANNEL 4’s Come DineWith Me has whettedpeople’s appetite fordiscovering their innerJamie Oliver and

entertaining at home.Leading from the front in Liverpool

is the aptly-named Ian Cook.He is the 44-year-old former BT

customer services manager, fromAllerton, who collected the £1,000 prizethree years ago.

From entertaining just four peopleround his table, he’s gone on to feedingup to 70 people at a time – after hechucked in his job and began a newlife as a chef.

“My days of clubbing were over, sowhat I tended to do with friends wassee each other in each other’s houses.One of the greatest pleasures in life ishaving good food, good wine and goodfriends at your table.”

His TV guests were vegan NikkiO’Leary, fishmonger Dan Redfern andtraditionalist Margaret Twemlow, whoserved her seafood starter on thebeach in West Kirby.

Nikki is now one of his best friends.“My dinner was later on in the

week, so we had relaxed with eachother by then. There was a moremature lady in West Kirby who was atrue blue Tory, who normally wouldn’tbe my type of person at all, but at thesame time she was lovely.”

There was the added pressure ofhaving a film crew at his shoulder –and being at the mercy of the editing

process. The crew followed himshopping in the morning and preppinghis vegetables in the afternoon. But, hesaid, he managed to stay relaxed.

“My advice is to enjoy every part ofthe process. When you’re chopping yourvegetables, have a nice glass of wine andturn on some music.

“My meal was very, very simple andbased around the fact Nikki was avegan, so I did roasted butternut squashand red lentil soup with garlic croutons,followed by whole roasted seabass wihtartar potato cake and parsley andcream sauce. I love seabass and myadvice is serve what you love. For Nikki,I did roasted tofu with a tomatoreduction. I wanted to be as inclusive aspossible and make less work for me.”

Another winning feature of his mealwas the minimal time he spent awayfrom his guests in the kitchen.

“The only thing I had to do was roastthe fish. If you’re a half decent host, youwant to spend the time with yourguests, give them a drink and talk tothem, because they may not have beenin your home before. Ask themquestions about themselves.”

His method paid off.“I got 39 points out of 40 – a score that

nobody has come close to since.

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DAILY POST Tuesday, May 12, 2009 5

Cupboard love

e people are being inspired by a cult Channel 4ogramme to entertain at home. Emma Pinch reports

DON’T just yank open abottle of vino, put on acolourful show with thisAlessi Proust SommelierCorkscrew, ideal for thediscerning wine connoisseuror wannabe pirate! Agorgeous reinvention of anAlessi classic design, itcomes with a foil cutter, capremover and corkscrew, £28,from Utility, on Bold Street.

TV show completely changed my life

WITH summer racingnearer, every goodfoodie’s thoughtsturn to ice cream, andwhat better way toserve it than in thesecute little candy-coloured bowls, £10 fora set of four, from Next.

PICNICS don’t have to justbe cheap and cheerful.Make dining al fresco afashionable thing with thefunky Summer Livingoutdoor dining range, byLinea at House of Fraser.Acrylic flutes, £3; acrylicwine glass, £3.50; acrylicpitcher, £10; acrylictumblers, £2.50; acrylicplate, £4.50. All available inolive and raspberry.

“Before the show, I didn’treally realise how good I was.It gave me the confidence tomake some key decisions.”First was to quit work as acustomer services manager.

“I went to work in Spainfor 18 months, learning thelanguage and the cuisine.

“When I came back, Ithought, I don’t want to goback to what I was doingbefore. I thought about goingback to college and doing itthat way but a friend put mein touch with CameronAcott, at Parr Street Studios,who offered me a place inthe kitchen at bar andrestaurant Studio2.

He’s sticking close to hismaxim of locally sourcedfood simply cooked,currently preparing thelikes of Formby asparagusrisotto and beef and Cainsbeer pie and loving everyminute of his new career.

“Come Dine With Me was theturning point. It was one of the mostsatisfying things I’ve ever done.”

emma.pinch@liverpool.com

Ian Cook atStudio 2.His careeras a chefbegan afterwinningCome DineWith Me

Picture:ANDREW TEEBAY/

at080509acook-3

Well-known faces also tried their hands atthrowing dinner parties in Celebrity Come DineWith Me: Christopher Biggins, Julia Bradbury,Edwina Currie and Liverpool’s Philip Olivier

Telephone:

0151 707 2202Albert Dock

6 Atlantic PavillionLiverpool

L3 4AE

OPEN ALL BANK HOLIDAY WEEKEND

www.spicelounge.uk.com

Mon - Sunday 12.00pm - 3.00pm & 4.00pm - 11.30pmFri - Sat ‘till 12.00pm

6 DAILY POST Tuesday, May 12, 2009

Sommelier – Mathew SloaneBest bar none

LEAF bar is a hidden gem, right onthe edge of Liverpool city centre.

With good service, a superbwine list, and delicious food, it’sone of a growing breed of placeshappy to serve you just drinks ordrinks and food, calling itself a teashop and wine bar.

Inside, the decor is chic andwelcoming, with stripped woodenfloors and lovely big comfy sofas.

It’s the kind of place you couldhappily laze away an afternoonbrowsing the papers and people-watching with a bottle of wine.

Or, if you’re feeling so inclined,one of a huge array of teas justbegging you to sample them.

The service is quick and friendlyand the menu is fairly extensive,with lots of drinks to choose fromand an impressive list of snacks.

If you're feeling peckish, thebutterbean soup (£3.25) is suitablyhearty, and there’s a lovely black

olive & parmesan salad (£3.25). Ahearty full breakfast (£5.95) isserved until 12 during the weekand all day at weekends.

As you might expect from aplace called Leaf, their tea menu issuperb, with 22 infusions from allover the world.

Owner Natalie Haywood, fromAigburth, set up the firstincarnation of Leaf at the Roscoegallery two years ago – at thetender age of 24. She cut her teethwith Korova Corporation,promoting venues such as Almade Cuba and Baby Cream.

Last year, Leaf moved to its newParliament Street home with littlefuss or fanfare.

But that’s its charm. It’s afriendly, relaxed bar, without awhiff of a VIP section.

■ LEAF, 27 Parliament Street,Liverpool, L8 5RN. Tel 707 7747,www.thisisleaf.co.uk

Owner Natalie Haywood, at Leaf

THE sun is shining.Unbelievable; I have barelymanaged to recover fromsome serious winterdebauchery and I'm having to

deal with outrageous bank holidaymadness. It is a tough and thanklesstask that I have undertaken this year,venturing into previously unchartedterritories in search of the mostsplendid plonk known to mankind.

My voyage of discovery has taken meand my hangover far and wide, so it iswith a slight sigh of relief that I havedecided to veer slightly off course and visita couple of old faithfuls. My first port ofcall is an often misunderstood grape that,unfortunately, is responsible for someterribly insipid party garglers thatshouldn't be within a million light years ofany decent vintner. A gang of Californiannutjobs have, over the years, grossly over-planted the mighty Zinfandel grape,capable of seriously belting red swag, andhave been peddling it off as nasty pinkgear for a few too many years.

When bad, Zinny can taste more likebubble gum than anything resemblingwine, and will often be seen in thoseindustry-threatening “three for a tenner'”fiascos. A good winemaker with a decentheart can fashion tremendously spicy,fruity, hearty stuff from this juicy fella,known as Primitivo in mad old Italy. Lookout for “old vine” on your prospectivebottle of dinner lubricant; old vines haveworked hard to get their roots deep intothe ground and will yield smallerquantities of highly flavoured grapes.

Mancunian crackpot, James McGrory,has a very tidy example of what could wellbe my favourite grape – Clos Du ValZinfandel is available at his suave winetemple, Vinea, down on Albert Dock. GoodZinfandel works well with a leg of lamb,

boned, plastered with garlic and rosemary,and slapped on a proper barbecue.

Moving from the Californian sunshineto the blistering heat of South Africa, mynext tipple tip is a grape born from anunholy union of Pinot Noir and Cinsault.Pinotage is the result of some serious plantbothering and can be a crackingalternative if one is feeling a bit dangerous.Pinotage definitely falls into a “you getwhat you pay for” category. The good stuffcan often have a smoky, leathery smell andwill possibly blow your legs off whenswigged. Get yourself to a respectable wineboffin and ask for his best Pinotage, strolldown to a smart butcher and ask him tocut a couple of thick fillet steaks. Get thesteaks in some oil and pepper and leavethem to chill out for a few hours.

Roast some parboiled new potatoeswith some cumin seeds, get someEnglish asparagus wrapped inbacon in the roasting dish. Heat apan to within an inch of its life, searthose fillets for a couple of minutes.

Serve the lot with some red winesauce and open your cleverlypurchased bottle of South AfricanPinotage. Accept praise with dignityfrom your lucky dinner guest and feelfree to doze and dream of Englandafter a superlative dining experience.

Armed with these two, criminallyoverlooked, wines you should be ableto keep yourselves occupied duringthe early barbecue season.

Steer clear of the very cheap stuffand especially anything callingitself “blush” or “white” Zinfandel. Ishall be spending the next few weeksinvestigating the enigma that is Englishwine, God willing you shall have myreport, good or otherwise, at the end of myadventure.

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DAILY POST Tuesday, May 12, 2009 7

8 DAILY POST Tuesday, May 12, 2009

Advertising Feature Julian’s Restaurant

New menu a treat for tastebudsT

AKE advantage ofthe warmer andbrighter eveningsand enjoy a nightout at Julian’s

Restaurant, in Hoylake.The restaurant is

considered one of the topeateries in Wirral.

In fact, Julian’s is one ofonly a handful of restaurantsmentioned in a new guide toeating in Cheshire, the TasteCheshire Food Trail.

Julian (head chef) and hiswife, Jackie Davies (front ofhouse) have recently prepareda brand new table d’hote menuwhich offers the best ofBritish food, locally sourcedand freshly prepared everyday.

There are terrifictraditional main courses suchas roast topside of beef andYorkshire pudding, plusamazing Welsh lamb cutlets –with the lamb sourced freshfrom Denbigh – alongside firmfavourites such as trout filletstuffed with a seafood mousse.

And don’t miss theopportunity to try the eggmayonnaise with pickled ox-tongue starter.

There are also new dessertslike the White Lady, poachedpear on homemade vanilla icecream, which is styled uponFrance’s famous Mont Blanc,along with a soft fruit pavlovaand Wicked, a chocolate tartwith a cone-shaped parfait of

orange zest and cointreau –sounds delicious!

And, in order to help thepockets of customers as muchas possible, the prices for thetable d’hote menu have notincreased from 2008. So youcan still get two coursesbefore 7pm, Tuesdays throughThursdays, for just £12.50, orfor £14.50 after 7pm and onFridays, and for £17.50 onSaturdays.

While the table d’hote menuis superb, the current a lacarte menu has someextraordinary treats in storefor Julian’s patrons.

You can start with thecarpaccio of fresh salmon,served with wasabi andlemon. Then there’s ostrichfillet with pinenuts andmango, plus smoked blackpudding. Or how about localwood pigeon, pan fried andoven baked with a fricassee ofgarden vegetables?

It really is a vibrant andexciting menu, so take yourtastebuds on a journey atJulian’s.

Julian’s Masterclasses areproving ever popular. Once aweek, Julian helps two would-be chefs prepare a three-course meal. Great for build-ing your skills and confidencein the kitchen – just give therestaurant a call for moredetails.

And be sure to book yourtable now for Julian’s FishWeekend (Friday and

Saturday, July 10-11). Offeringsix courses for £32.50 perdiner, this promises to be anunmissable occasion forseafood lovers.

In other news, a portrait ofJulian in his kitchen, taken byphotographer Guy Woodlandto celebrate Liverpool’sCapital of Culture year, hasbeen put on display in

Liverpool. View it at the 08Place in Whitechapel,Liverpool city centre.■ TO BOOK a table or have amenu sent out by post, contactJulian’s Restaurant, Birken-head Road, Hoylake, Wirral,telephone them on on 0151 6326241 or search for Julian’sRestaurant on the website,www.onionring.com

Julian’s Restaurant, in Hoylake, offers fine dining ina friendly atmosphere

One of Wirral’s Finest

0151 632 6241 • 20 BIRKENHEAD ROAD HOYLAKE WIRRAL CH47 3BWFine

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Awarded 92% for Foodand 86% for Hospitality

THE MERSEY PARTNERSHIP TOURIST BOARD RESTAURANT ACCREDITATION SCHEME:“Want to know more, find us on

onionring.com,or “Google”

Julian’s Restaurant”

CHOICE OF FRESH HOME MADE SOUPSFresh home made soup served with Julian’s Home-baked Artisan bread and butter.

CUCUMBER SALADChilled cucumber, garlic, black pepper and Greek yoghurt combined with iceberg

lettuce.SMOKED MACKEREL MOUSSE

Delicate blend of hot smoked mackerel, cream, pepper and chives, with lime andchilli flakes.

CANTALOUPE MELON AND SCHNAPPSSlices of pink cantaloupe soaked in Peach Schnapps and served in its own syrup with

strawberries.HAM, EGG AND OX TONGUE SALAD

Boiled egg bound in mayonnaise and home cooked Ox tongue.---------------------------------------------------------------

CHICKEN BROCHETTESSkewered pieces of chicken seasoned with garlic and oregano. Served with summer

salad.STUFFED FILLET OF TROUT

Boneless fillet of Rainbow trout filled with a seafood mousse. Poached in white wine.Served with a wine and shellfish reduction.ROAST BEEF AND YORKSHIRE PUDDING

The traditional English roast. Choice piece of topside seasoned with sea salt andEnglish mustard.

Served with Yorkshire pudding and beef gravy.SPRING LAMB CUTLETS

Seasoned Welsh lamb cutlets, grilled and served with sautéed onions and lamb jus.POTATO RATATOUILLE AND MOZZARELLA

Baked potato filled with ratatouille and topped with buffalo mozzarella.

For the third year, back by popular demand,Special Fish Week End– 6 Courses - £32.50 each

Fri 10 th and Sat 11 th July 2009

ATLANTIC CLAM AND GURNARD SHERBAMinestrone style soup packed with gurnard fillets and baby clams.

Cooked in tomato, thyme, garlic and fish stock. Finished off with smallpieces of pasta and chilli. Served with homemade bread rolls.

o o o O o o oINDIVIDUAL FISH PIE

A selection of mussels, diced salmon, flaked smoked haddock andprawns bound together in a creamy béchamel sauce and topped with

mash potato and baked. Delicious.o o o O o o o

SORBETRefreshing water ice interlude

o o o O o o oFILLET OF WILD SEABASS

Seasoned and lightly grilled. Served with lobster risotto and a drizzleof saffron and chive dressing.

o o o O o o oBAKED EGG CUSTARD TART AND ICE CREAM

A very light custard tart in nutmeg pastry. Served with homemadevanilla ice cream and redcurrants.

o o o O o o oFRESHLY BREWED COFFEE

Served with fresh pouring cream, a mint chocolate and amarettobiscuit

• Award winning Chef / Patron

• Reputation for Mouth-Watering, Innovative Cuisine

• Carefully Sourced, Fresh, Local Produce

• Friendly, Professional, Attentive Service

• Extensive A` La Carte Menu

• Table d’hote Menu - 2 Courses

Early Bird Tuesday to ThursdayBefore 7pm-£12.50 After 7pm-£14.50

Friday £14.50 all nightSaturday £17.50 all night

Add a homemade desert

Tuesday - Friday £3.95 - cheese £4.95

• Vegetarians / Allergies Catered

• Open Tuesday to Saturday Evenings from 6pm

• Please call for a copy menu or reservations