Tuesday, 3 November 2009
Monday, 19 October 2009
We had a delivery from Huntsham Court Farm in Hereford last week which consisted of a mixed box of Longhorn Beef bits. All the meat had been hung for 32 days and was of exceptional quality. The Marrow Bones were straight out of the Natural History Museum!
Wednesday, 14 October 2009
Its ready, finished, priced and signed off.... This years Charles Lamb Christmas menu is ready to be viewed by all. The bookings diary is now officially open!
Bubbles on arrival … so don’t be late!
Butternut Squash Soup with crème fraiche and truffle oil
Smoked trout pate with pickles and toast
Beetroot, goats cheese and hazlenut salad
Speck (smoked ham) with caperberries
Roquefort and Chestnut Dauphinoise with seasonal greens
Confit Duck, Celeriac puree and spiced red cabbage served with a cranberry and apple sauce
Venison and red wine casserole with rosemary suet dumplings
Smoked Pollock and oyster pie with curly kale
Charles Lamb Figgy Pudding with brandy cream
Spiced poached pear with crème fraiche and ameretti
Manchego with quince chutney
Coffee and chocolates
12.5% Service Charge will be added to your bill which is then distributed between the Bar, Floor and Kitchen.
Tables are available for 6 up to 12 persons
Larger groups can be accommodated at certain times, please ask!
A non-refundable deposit of £12 per person is needed to confirm your booking.
Monday, 12 October 2009
Of course Camille's never happier than when in a pork shop...
Wednesday, 23 September 2009
Melinda Lovells 60th Birthday gathering brought the legs of lamb together for the first tme in months in the unlikely region of Cantal in the Auvergne.
Wednesday, 19 August 2009
WOW what a busy summer we've had!
Monday, 11 May 2009
Monday, 4 May 2009
Grand Aioli as only Sanchia can do it!!!
We started planting this week. We don't have a garden at the Charles Lamb, but our neighbour Prudence (78 years young!) has one that she is willing to share with us.
Thursday, 23 April 2009
Thursday, 9 April 2009
Tuesday, 7 April 2009
The Lovely ladies at Clerkenwell Kitchen have started opening on Thursday evenings so now all of us who work in the day can sample their delights! Last Thursdays simple short menu was almost impossible to choose off, as I wanted everything. My friend Paula went for the witch sole served with brown shrimp and a wild garlic butter. I was torn between pork belly served with a saffron mash and cockles and the onglet served rare with marrow bread sauce, laura's chips and watercress. As you can see from the bloody plate I went for the onglet!
Tuesday, 17 March 2009
Friday, 27 February 2009
Monday, 23 February 2009
10 hard boiled eggs
1 tablespoon dijon mustard
2 tablespoons oil (rapeseed is lovely, but Olive oil does pretty well too)
Tablespoon white wine vinegar
half bunch chopped chervil
half bunch chopped parsley
smaller amount chopped chives
Handful rinsed salted capers, chopped a little
Sea salt and black pepper
Remove the yolks from the eggs and mash with a fork. Combine with the vinegar and mustard. Slowly incorporate the oil ( you don't have to be as careful as with mayonnaise). Fold in the herbs and capers, and season to taste.
Thursday, 19 February 2009
To serve we made some saffron pilaf rice and we scored the squid pouring the tomato sauce at the side.
Wednesday, 18 February 2009
Tuesday, 17 February 2009
Here is the Chef ... Monsieur Francois Gibassier ... He probably thought I was some guide book critic! We had a lovely lunch and for the price it wasn't bad. I have a theory that if you are known for one thing, and its as much as a faff as cassoulet you're going to get a bit lazy and cut a few corners after doing the same dish day in day out for 20 odd years ... so Castelnaudary may be the birth place of cassoulet and you may be able to get it in every hotel, restaurant, cafe, bar and bistro in town but it may not be the best you'll ever have!