St George’s Day, All things English
This event will be rescheduled for a later date.
British food has come a long way since the days of soggy veg, overcooked leathery meat and bullet like roast potatoes! We are blessed in Norfolk and all over the UK with some of the finest ingredients in the world and Marco intends to use them in these delicious dishes.
ROAST TOPSIDE OF BEEF
Well hung and tender, less fat, cooked med/rare, thinly sliced and served with roast potatoes, gravy. Yorkshire puddings feature separately, see below).
YORKSHIHRE PUDDINGS WITH ONION GRAVY
Yorkshire-born Marco remembers Sunday roasts where you ate the Yorkshire puddings as a starter so that you ate less meat in those frugal times. We still ate lots of meat!
Very British! A hard-boiled egg surrounded by a tasty sausage meat and deep fried.
What could be more comforting than this tasty and satisfying meal. Marco injects carrots and shallots and serves it with peas and HP sauce!
Back in the day it was a regular cheap but so good. Marco cooks it for 2 hours or so and gets a wonderful crackling and delicious gravy laced with port and red wine. He even adds a small chunk of dark chocolate just to give it an extra lift.
What could be more British? Marco adds granola to the buttery crust and serves it with a wonderful real custard.
Loosen your belts for this and the rest of the food above. Smooth chocolate mousse served with double cream, enjoy!
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