Friday, 21 February 2014

Week beginning February 24th - St David's Day (Welsh Day) menu & UK Coffee Leaders Summit

This week we celebrate St Davids Day, who is the patron saint of Wales, as his feast day falls on March the 1st each year. Chef Jared has designed a special menu of Welsh recipes, ingredients and foraged items to help celebrate. More information on his ideas can be found on the 'menu' page.

In other news this week, I am honoured to have been selected to be on a speaking panel at the annual UK Coffee Leaders summit. The panel consists of six representatives from the specialty coffee industry from roasters such as Steve Leighton from Has Bean and Emma Loisel from Volcano Coffee to UK Barista champion Maxwell Colonna-Dashwood from Colonna and Smalls in Bath and Tom Hyde from Brew Lab & Edwin Harrison from Artisan in Edinburgh.

We will all be asked questions individually with the opportunity for the rest of the panel to answer, discuss, argue and stay quiet and then the possibility of questions from the audience. My question is 'how easy is it to maintain costs while delivering a great coffee experience?' Quite simply - very difficult indeed.

Anyway, we will see how it all goes on Wednesday. It is being held at our local five star Hotel, the Langham, so I am very happy indeed.

Please enjoy this weeks Welsh menu, as we will certainly enjoy bringing it to you.

Traditional bircher muesli with rhubarb and raspberry compote 3.60
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40
Porridge with choices of cinnamon, dried fruit, chopped nuts, honey, golden syrup or compote 3.00

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet Muffin: Welsh cakes 2.40
Savoury Scone: Mushroom and tarragon 2.40
Blueberry and coconut friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Afgan Biscuits 2.00

Soup: Cawl broth 4.50

French retro baguettes 5.00
Ham, caramelized leeks, mature cheddar and rocket
Prunes glazed in red wine reduction, mushrooms, perl wen cheese, spinach

Foccacias 5.30
Salmon, ailoi, dill, capers, red onion, spinach
Roasted courgettes with feta, mint, crushed peas and rocket.

Salads: 5.50/6.90
Roasted lamb with bara brith stuffing, micro ramsons and a dressing of honey and raspberry vinegar
Roasted carrots and celery toasted in welsh goats cheese, and rock samphire
Shredded rainbow chard and ivy-leaved toadflax with a clarified ginger butter and brandy dressing

Tart: 4.40 or 7.90 with salad
Leek and welsh rarebit

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