Monthly Archives: November 2011

Incredible edible hedgerows

All kinds of interesting jars decorate the table on arrival

I have to say I love meeting other foodies…and I especially love meeting foodies who have the same philosophy as me, so when I went to visit Jules Cooper at her 17th century cottage and six and a half-acre small holding last week, I knew I’d discovered a kindred spirit.

Although we’d never met, Jules welcomed me in to her home with open arms. It soon became clear as we chatted over a pot of steaming coffee and home-made chocolate brownies that she is the kind of person who would be happy to welcome anyone and everyone that shares an enthusiasm for nature and food. It’s an opportunity for her to share her ideas and passion and talk about her mission. Yep that’s right, Jules is definitely a woman with a mission…and one that I wholeheartedly support; that is to reconnect people with nature.

There are important reasons why people should reconnect with their surroundings and Jules’s mission is primarily about education (or perhaps re-education). Talking about why it is important to buy local produce is one thing, but encouraging and enthusing people to grow their own, as well as reviving the old skills of preserving and making the most of what nature provides us with, in the form of fruit from our native hedgerows is quite a challenge.

Amazing medlars...a fruit that looks like a cross between an apple and rosehip...but Jules's were huge!!

But it shouldn’t be and these days a return to using native seasonal produce is a band wagon that TV chefs are jumping on left right and centre. For Jules though this love for wild and native foods is not a new thing, in fact its been a big part of  her life since she was a child. I empathise with that and often have conversations with my mum about how granddad picked wild horseradish from across the field and I have plenty of my own memories of blackberrying and apple scrumping.

In today’s unstable economy where the cost of living is rising (almost daily!) and families everywhere are struggling to make ends meet, a return to a more sustainable way of life makes sense. If everyone took this approach then our native British produce and hedgerows would not be dying out. I can hardly believe that 90% of cherries in the shops are imported from overseas. Watery and insipid they are not a patch on the fruit from the Kentish cherry tree that grows in my mum’s garden. While we in Wales may struggle with cherry growing, we certainly have the climate to grow a variety of apples, pears, plums, damsons (to name a few).

As Jules and I took a wander around her land it was easy to imagine her vision; a fully self-sufficient small holding, with vegetables grown to permaculture principles, thousands of mature native fruit trees and shrubs and healthy well-developed hedgerows.  Although she is only 1 year into her 10 year plan things are already taking shape; a multitude of edible and medicinal fruit trees and shrubs have been planted, as has a long willow shelter belt to protect the garden from the wind along with red alder to make sure nutrients are retained in the soil.  The first of her raised beds are in situ and behind all this is what appears to be a very large hole! Eventually, Jules assures me, it will become a natural swimming pool planted with a variety of edible plants.

Grafting pear tree stock onto Hawthorn...they are part of the same family

hens roam free...rare breed silkies amongst them

Indian runner ducks

first of the raised beds

protective willow band behind which is the beginnings of the edible swimming pool and the hill where the forest garden will one day be

There is also a growing interest in her method of preserving fruit in the form of fruit leathers. Fruit leathers are 100% preserved fruit with nothing added. As we passed the  400 year old hedgerows that border her garden, laden with wild plums, sloes, blackberries, hawthorn, wild cherry and gorse (yes you can make things with gorse!!) she told me how the making of fruit leathers is an old skill; more common in hot mediterranean, African, middle eastern countries where the sun does the job naturally. Back here in Wales Jules uses a dehydrater which dries fruit mixtures to produce these flat, highly transportable fruit strips. Imagine the fruit winders you get in the supermarket but with more flavour and no added crap. They are perfect for sticking in a lunch-box, or taking on a walk or hike and universally popular with the kids who seem much braver than adults at trying these things. Jules suggested another good use is to infuse in hot water to make a fruity drink. They also get better the longer they are left as their natural flavours seem to develop and mature.

Jules showing me her fruit leathers...looking beautiful as the sun catches their natural colours

apple fruit leather inset with stars of raspberry I think it was

As we sat around the table we played a game of guessing what each strip was. Some flavours hit me immediately; Bramley apple, pear and cinnamon, while others were extremely subtle like the sloe and apple, which wasn’t ask sharp as I thought it would be. Then there were those fruits with a subtle undertone of ginger, cinnamon or star anise. Not immediately obvious, but just enough to accentuate the fruit flavours.

I left Corn Helyg inspired clutching samples to try at home and very much looking forward to seeing how the venture pans out. Jules has already been approached to give talks and demonstrations plus she will be running stalls at various events promoting her business and handing out tasters of those fabulous fruit leathers. Hopefully she will go from strength to strength, encouraging and inspiring people to start growing again, even if it’s just one or two edible plants in a small pot on a windowsill.

On my return home I tried out my samples on my nine-year old gastro-kid who declared them all delicious, even the unusual sloe and apple, before relaxing with a hot toddy of Bramley apple and cinnamon.

If you are interested in what Jules is doing at Corn Helyg you can drop her a line at jules@cornhelyg-permaculture.co.uk or give her a call on 01407 731 115. I’m sure she would be happy to share her coffee, brownies and ideas with you too.

Denise x

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Slow roast shoulder of Moelyci pork with apple and sloe gin jelly

Earlier this year visitors to Moelyci environmental centre were surprised to stumble across six very large, happy pink pigs, brought in to turn over the land as a precursor to planting. They were a popular addition and Aidan loved them. He braved the electric fence (very low voltage worried parent readers) to climb in and make friends with them and in one delightfully malicious moment named one of them Roisin (after his beloved sister!!)

Roisin the pig

We paid those pigs a few visits over the summer so imagine our dismay when one very wet and windy day, while showing my Peckham dwelling cousin and his family the joys of mountain life we found the pigs were gone!

“oh no, they must have escaped” Aidan said…but us adults all caught each others eyes and inside we all knew the truth.

So did Aidan after we paid a visit to Moelyci at the end of the summer, for there in the freezer we found those happy pigs packaged and ready for buying.

I think its important for kids to know where their food comes from. Despite spending many years as  vegetarian I am I suppose, quite unsentimental these days. If we are going to eat meat then having some awareness of where that meat is produced, reared and slaughtered helps us make informed decisions about what we eat and where we buy it.

I watched Country file the other night and discovered that Britain imports 60% of the pork we eat. British pig farmers are apparently losing around £7 per carcass due to rising feed costs and the lack of appreciation in pork prices making it hard for them to continue producing, although pork remains the most popular meat globally taking up 42% of the market. Some of this is down to a continued lack of confidence in British pork following two foot and mouth bouts and an export ban, but also because European production methods are not so stringent. Intensive pig farming and lack of welfare guidelines in Europe mean that costs are kept low; they can cram more pigs into a smaller space, cut the energy they expend by not letting them run around and therefore feed them less.

In 2013 things will change as new regulations come into effect bringing European production into line with us, so levelling the playing field. But in the meantime we in Britain can be discerning consumers. If we buy locally, or at least British, not only will it help our struggling pork farmers, but at least we know our meat has come from happy, well cared for animals, not ones forced into pens with little room to move and no chance for exercise!

Our pork shoulder was totally delicious. It was quite fatty which made great crackling, which I simply rubbed with plenty of sea salt and some crushed and ground spices.

As we sat down to eat we wondered whether it was Roisin we were having for dinner….the real Roisin (an on-off vegetarian) looked less than pleased and Aidan said “that’s sad”, before tucking into a plateful. I’m now looking forward to receiving my half a pig for Christmas.

Slow roast pork:

I used two cloves of garlic, some pink and black peppercorns, coriander seeds and fennel seeds which I ground to a paste/powder in a pestle and mortar. I then rubbed it over the fat pushing it into the slits. Preheat the oven to gas mark 8 / 230 degree C. Place the pork on the top shelf uncovered. Roast for about 20 to 30 minutes until you can see the skin starting to puff up a bit and harden into crackling then turn the oven down to gas mark 3/170 degree C for about 3 and a half hours. If the crackling gets too dark or begins to burn cover with a piece of foil and wrap loosely.

Move the pork to a serving dish to rest and cover with foil. Pour off all but a tablespoon of the fat from the tray then put it on the hob to make the gravy. Add vegetable stock to the meat juices and bubble away until you get a nice dark gravy. Strain and serve with the meat and crackling.

I served mine with some potato and swede colcannon, roasted parsnips and hone-made made apple jelly. The perfect Sunday dinner.

Apple and sloe gin jelly:

2 kilo of cooking apples (I used mostly windfalls which are fine for this)

1 pint of water

rind and juice of a small lemon

454 grams sugar to each 500ml (1 pint) juice

Cut and trim the apples removing any bad bits (you need to do this as adding them will cut the shelf life of your jelly) and put in a large preserving pan. You don’t need to peel and core them. Add the water and the grated lemon zest (make sure not to add the pith as this could make the jelly bitter).

Simmer until the apple is soft and mushy. Line a large sieve or colander with muslin or a jelly bag and put to stand over a clean bucket or pan. Fill with the apple pulp and allow to drip into the container. I often fold over the muslin and put a plate on top with weights just to help the process.

The following day, remove the plate and weights and with a pestle, end of a rolling-pin or your hand, give the muslin a good squeeze to get as much juice out as possible. Some say don’t do this as it makes the jelly cloudy but to be honest I don’t mind cloudy jelly and I would rather squeeze out as much flavour as possible. Measure the juice into a jug and pour into a large pan adding the proper amount of sugar and lemon juice. Heat gently stirring occasionally until the sugar has dissolved. Bring to the boil and boil rapidly for five minutes before testing for a set. If it needs longer continue to boil until it wrinkles when you put a teaspoon full on a cold saucer.

Once you have reached the setting point switch off the heat and leave to cool for about five or ten minutes. Add a good glug of slow gin (or two) and transfer to warm sterilised jars. It should keep in a cool dark place for several months and store in the fridge once open.

 

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Apple day

In my view British apples are one of the best things about the Autumn. With their varying hues of red, green, russet and gold and different textures and tastes their diversity is really something special….so special that they have their very own day!  Apple Day is on October 21st and although we didn’t manage to celebrate it, we did get to enjoy our very own apple day the following weekend.

Anyone of a certain age that grew up in Britain will have eaten apples as part of their diet. We had them in our lunch boxes, as an after school snack or in  crumble or pie for dinner. Many of us will no doubt, remember being told by our parents that “an apple a day keeps the doctor away”. These days it seems their advice was correct! For a start they really do have a lot of purported health benefits  (offering preventive effects against all kinds of conditions from cancer and Alzheimer’s to detoxifying the liver and calming irritable bowl syndrome). They are great for the teeth and if this wasn’t enough they are delicious, amazingly versatile, cheap, plentiful and with so many varieties (according to the British food website in excess of 1200!!) that’s a lot of different apples to choose from.

Once upon a time we all loved our native fruits and appreciated they came in all shapes and sizes, but these days the supermarkets bombard us with shelves full of artificially ripened second-rate imports, all are a uniform size and shape which make todays consumer think that anything not conforming to this notion of  ‘perfection’ is no good. My mother always said waste not want not and when we were growing up we certainly couldn’t afford to waste a thing. We grew our own produce and picked fruit from the hedgerow…and that was on the outskirts of London! We didn’t care about car fumes, we were just excited about finding free food. So what if it grew by the side of the road, we just washed it when we got home. Todays throwaway generation seem to be missing out on those simple pleasures. They have no idea how to live a sustainable way of life, they think its money that grows on tress and food only comes from the supermarket!. Does that make me sound old and grumpy?  Probably. But I do think we should bring back hedgerow picking and scrumping…While I  hope nobody ends up with an ASBO for scrumping, I really think it would do our kids good to learn about and treasure our natural and local resources and how to live a simpler way of life.

You’ve got the idea that I love apples, so I was really excited to be invited to the Dros Y Fenai, slow food group apple day, hosted by Alison and David of Halen Mon salt. The information sent to me said to bring along leftover apples which would be put into the apple press and turned into fresh squeezed apple juice. Great for my apple juice loving kid!

In fact the day was much more than this, it also taught our kids about our native apples, how they differ in flavour  and to love them in all their forms, from the stray windfalls that blow to the ground, to the small unloved and rejected ones and the ones that look decidedly ugly. David and Alison have about 25 plus apple trees on their property and every year they harvest enough fruit to press and sell a couple of hundred bottles of juice. It was lovely being part of the juice making process and the kids got involved without hesitation. They really got stuck in with enthusiasm. First they washed the apples

then fed them into the apple chopper which turned them into a mush ready for the press

feeding apples into the chopper

apple mush in the bucket

the mush was then scooped out into special gauze wrappers. These were piled one on top of the other in the apple press

before being pressed to squeeze out the juice into a massive bucket.

We also got to use the small juicer. Our apple supply was small in comparison to the hundreds stored in Davids barn, so it was much easier for the kids to use a smaller machine to produce their own bottles from their own fruit..

Once squeezed we eagerly tasted our juice. The Bramley produced a much sharper tasting juice that Davids mixture of Peasgood’s nonsuch, Bramley seedling and Adam’s Pearmain which was much sweeter.

The juice had a brownish look to it where it had started to oxidize so David added a teaspoon of vitamin C to restore its greenish colour. He explained that most people “drink with their eyes as well as their mouth”, they like to see apple juice that’s green, but its addition isn’t totally necessary.

The kids then bottled their juice and popped it into the boiler to pasteurize (which meant it would keep for a year….well thats if they didn’t drink it the minute they got home!). To pasteurize the bottles needed to heat in a covered pan to 75 degrees for 20 minutes.

While this was doing and before heading in for lunch we took a walk around the walled garden where most of the trees were. The kids went off to forage for good-looking wind falls. One tree, a Newton Wonder, another fab British cooking variety (only sweeter than a Bramley) had been left unpicked and so they swiftly set to clearing the branches and filling the basket provided (actually we all got involved).

The weather turned drizzly and we all headed into the warmth of the kitchen where Roger (retired chef) had prepared a lovely lunch. Pumpkin soup, bread, cheeses, salads, toffee apples for the kids, tart tatin and of course as much apple juice as we could drink!

Really delicious pumpkin soup with pumpkin seed pesto

The day was fantastic fun and the kids loved making their own juice to take home. They talked about it for several days afterwards and Aidan’s friend returned home full of praise and excitement.

It was equally successful for the adults and I’m sincerely hoping someone gets me a Dros y Fenai family membership for Christmas so we can enjoy many more hands on events for kids and adults.

A days apple pressing followed by lunch cost £5 a head for adults and £3 for children. You can find out more information about Slow food UK here or email alison@halenmon.com

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Recipe: Creamy roast tomato soup and smoky Welsh rarebit

Cheese and tomatoes, weren’t they just made for one another? A perfect partnership like apple and cinnamon, beef and horseradish, lamb and mint, you get the idea? And I don’t mean sliced and shoved between two bits of limp bread, but paired exotically and deliciously so that all the flavours complement one another; the sweet, juicy and slightly acidic tang of the tomato with the creamy, salty, biting cheddar.

The two ingredients are also cheap staples from which many a delicious meal can be made. They also make perfect family supper ingredients as kids tend to unanimously love the combo. Imagine the clean simplicity of fresh pasta topped with a sweet tomato and basil sauce and salty parmesan cheese, or as a filling in a simple cheese and tomato tart. Perfect for lunch or a summer picnic…or even as a home-made margarita pizza topping…tomato sauce and mozzarella. You can’t go wrong. This time I craved something different, something quick and so I came up with the winning combination of creamy tomato soup with a smoky Welsh rarebit.

It was a visit to Moelyci that started this craving. Sadly their gorgeous supply of tomatoes is finally come to an end and so in a last bid to prolong the taste of summer I zoomed in and grabbed a massive bag. I half heartedly meant for them to last the week but once home that tomato soup craving took over. Hugh Fearnley Whittingstalls book The River Cottage Cookbook has a very simple recipe, one that you can literally throw together in about 5 minutes flat! To make four average sized bowls of soup he uses….

1 kilo tomatoes (mine were a combination of plum, beef and a few cherries) which I washed, quartered and threw in a roasting tin with a good glug of olive oil poured over. Then I added some Halen Mon sea salt some black pepper plus 3 or 4 cloves of peeled garlic. I also chucked in a small quartered onion. These were then roasted in the oven on about 200 degrees until they were soft,  collapsing and beginning to turn pulpy, maybe about 45 mins. I then chucked them in a pan with about a pint of chicken stock (but you can use good vegetable stock) and blended using a soup blender. You can do this in a normal blender as well or if you haven’t got a blender you can push it all through a fine sieve. This would remove the seeds and skin which Hugh suggests, but I don’t think this is totally necessary.

That done it was a case of what to have with it? Boring old bread wasn’t for me so I scoured the fridge and cupboard to see what I could come up with. Its amazing what you can make with some left over smoked butter (which I got from Dairy Mon), half a block of strong cheddar, a glug of beer and a few store cupboard staples.

Most people are unsure about the origins of name Welsh rarebit. Some suggest it started out as an 18th century pub, or tavern dish known as Welsh rabbit, but wherever it came from I love it. It is basically glorified cheese on toast but with added ingredients.

I have found two methods for making Welsh rarebit, one which uses a bechamel sauce, the other cheese blended with beer. I’ve tried both but eventually came up with a method of combining the two to great effect so that there is both a slightly bitter hint of beer and a sweetness gained from a good grain mustard and Worcester sauce. The last two were always added to the mixture when I was given it as a child, which must then also make it comfort food…anyhting given by my Mum or grandparents qualifies as comfort food!!

My recipe not only made enough rarebit mixture for supper, but also for my lunch until the end of the week!

30g ordinary or smoked butter

30g plain flour

quarter of a pint of milk, plus a splash of ale or beer

a teaspoon of grain mustard

a tablespoon of Worcester sauce

200g strong Welsh cheddar (Black Bomber or Dragon cheddar is good)

Melt the butter over a pan and stir in the flour cooking to make a roux. Remove from the heat and stir in the milk and then a good glug of beer. Put the pan back on a gentle heat and stir until thickened, slowly adding the grated cheese. Continue to stir until the cheese has melted and you have a thick but smooth paste. Stir in the mustard, Worcester sauce and season with salt and pepper. Leave to cool.

Toast a couple of slices of bread of your choice lightly. Remove from the grill and spread a think layer of the paste over one side. Put back under the grill and cook until it is hot bubbly and just starting to turn brown in places. Serve alongside your tomato soup and enjoy!

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Signatures Restaurant, Conwy: Review

I’m ashamed to say I’d never heard of Signatures before Conwy Feast. When the idea of cooking a supper club with Jimmy was first mentioned I quickly went off to do my research.  I discovered that Jimmy Williams, the executive chef at Signatures has some fine credentials.  Gold medal winning chef; part of the Welsh culinary team. I was quite daunted at the prospect of meeting him and kicking myself that I hadn’t been paying  more attention to what is a slowly improving local culinary scene, especially when I regularly bemoan our lack of decent eating establishments.

Of course once I’d met and worked with Jimmy I realised how welcoming and talented he is and so I had to go and see Signatures and taste his food for myself. It would have been rude not to. So we booked for the family and made it our post festival treat, well-earned and totally justified. Just to add, before you claim my review is biased, most people will know that I’m not one to shy away from speaking my mind and so I promise complete honesty.

I was rather confused when I first visited the restaurant, to find it situated in an upmarket caravan/holiday park. I thought it was  a strange place to find a quality restaurant and wondered whether customers had trouble finding it stuck as it is outside the main town. I guess from what I have heard that it gets great business from those staying at the park and since its reputation is growing, word of mouth is enough to bring in the rest.

I have to say on my first visit I was a bit overwhelmed by the decor. It’s not at all what I’d expected, especially for North Wales and it did look as if a fashionable city restaurant had just been plonked down in the middle of the park. It’s not a rustic, casual drop in kind of place, in fact it’s quite glitzy with just a hint of eighties bling, but still with undeniable style. Now I am pretty comfortable taking my unruly kids to restaurants, even quite posh ones, but im not sure everyone would be. Although it is certainly less formal than a high-end fine dining establishment, it was still formal enough for me to wish my son hadn’t fallen in the harbour during the afternoon…his slightly muddy appearance and vague aroma of sea life made me want to hide him in the corner!

To be honest though no-one batted an eyelid so before anyone looked more closely at him we settled ourselves in the lounge where the attentive waiter wasted no time in taking drinks orders. Since we were a little early there was plenty of time to sit and relax after a hectic day and take a leisurely look over the menu.  The waiter also gave us a children’s menu with its ubiquitous pizza, sausage and chicken or fish goujons. I’m not keen on children’s menu’s. I’d rather restaurants offered kids smaller, maybe less fancy portions of the adult dishes. I’ve always believed in getting them started in appreciating proper food early and although I know not everyone has such food loving kids, I’m still not sure a restaurant such as this should indulge the pizza generation…but thats just my opinion!

Aidan did in fact spurn the children’s menu opting for his favourite roast beef dinner. In fact my father, step-mother and I also went for the beef, I think we were in need of a really good dinner! Sean opted for Welsh lamb shoulder and Roisin in her own bizarre style asked for chicken breast with yorkshire pudding and no gravy. For starter she chose soup of the day which was vegetable as did my step-mum, Sean chose warm smoked salmon with sautéed potatoes and a watercress and orange salad and Dad and I went for Chicken liver pate with toasted brioche and fruit chutney. So while our food was prepared we continued to chill out with our drinks. There was no pressure to hurry and it was a lovely relaxed environment.

Chicken liver pate with fruity chutney and toasted brioche...beautifully presented on a piece of Welsh slate

Ro's vegetable soup

Sean's salmon with sautéed potatoes and watercress and orange salad

Our waitress eventually escorted us to our table where we were presented with a bowl of fresh warm bread, something else they make at the restaurant. Shortly afterwards our starters arrived. The soup was tasty and flavoursome, although not wildly exciting, the salmon was a lovely combination of flavours, but Sean refused to let me photograph it. He hates me reviewing and wont be part of it! The pate was delicious. Mild, delicate and creamy it contrasted well with the sweetness of the really lovely fruity chutney and buttery brioche.

With four of us having roast beef, Sean refusing to let me take a picture of his lamb and Roisin proceeding to fill her yorkshire pudding with chopped chicken breast, potato and broccoli there was little to do but get on with eating. Aidan had already been to the counter of the open plan kitchen, chatted to the chefs, checked out what they were doing and demanded the biggest yorkshire pudding they had with extra gravy. I don’t think all kids would get away with that!

beef with all the trimmings and the most enormous yorkshire puddings!!

The meal was perfect. Roisin said it was the best chicken breast she had EVER had and Aidan said the yorkshire puddings were better than mine (although I think this assertion was based on size alone!). Sean loved the lamb (that’s all he would say) and the beef was tender, cooked medium as requested and the potatoes were golden and crispy. My main bug bear when I eat out is usually restaurant portion sizes, but there were no such complaints here. We were all heartily full, but not over full. We only realised afterwards that we could have had more vegetables if only we’d asked, so that’s our fault really.

Of course we saved some room for pudding. Four of our party opted for the trio of home-made ice cream and sorbet (combinations of raspberry sorbet, vanilla ice cream, chocolate ice cream, milk sorbet). The fruitier sorbet was lovely, really tangy and full of flavour, but the milk sorbet was a bit nondescript for me, I like big flavours and this was rather too subtle. The vanilla wasn’t as popular as the rest either. We agreed it needed a stronger hit of vanilla and tasted more like frozen cream than ice cream. Dad chose the Irish cream coffee brulee with vanilla shortbread and milk sorbet, which sounded like rather a rich combination, but he said it was lovely and I opted for the pannacotta with mixed berry compote. I can’t remember what the sorbet was, raspberry I think, but I do remember it was delicious! personally I would have liked a bigger pannacotta but then I’m a greedy girl and pannacotta is one of my favourites.

pannacotta with mixed berry compote and raspberry sorbet

Dad's Irish cream coffee Brulee with vanilla shortbread and milk sorbet

trio of ice cream and sorbet: chocolate, raspberry and strawberry. All made on the premises.

At £19.95 for three courses I would say this is very good value. The standard of the food was exceptional, it was beautifully cooked and presented and the service was excellent. Some people don’t like an open plan kitchen but I think it makes for a more friendly environment. You can see who is cooking your food and that gives a greater appreciation of the attention they give to detail at Signatures.

I can honestly say they impressed me. The food wasn’t as fussed about with as I’d anticipated (mainly based on Jimmy’s OCD need for tiny perfect portions for his Conwy Feast menu) and the portions satisfied even the biggest appetite. Based on this experience I will definitely be making a return visit. Next time though I think it will be minus the kids and on a grown up evening out.

Signatures Restaurant : Aberconwy Resort & Spa : Aberconwy Park : Conwy : LL32 8GA

Telephone 01492 583513

Email bookings@signaturesrestaurant.co.uk

opening times courtesy of Signatures website

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Christmas menu update

The festive period is rapidly approaching and bookings and inquiries are coming in thick and fast for both the December supper clubs, as well as for private Christmas parties in the period between the 5th and 18th December.

If you would like to book your own Christmas do with a difference drop me an email at moelfabansecretsupperclub@live.co.uk or give me a call on 07775 828769. We are offering a location for your party any day within that period and either a gorgeous, seasonal three course lunch or dinner for £21.50 a head or, the full monty (cocktail on arrival and coffee and Welsh cheeses at the end) for the usual £30 a head.

As well as this you also get a choice!!  In a break with the norm we are cooking a slightly fuller menu  from which you can choose when you book…the seasonal menu is as follows;

Starters:

  • Beetroot soup with feta or goats cheese
  • Chicken terrine with home made chutney and sourdough toast
  • Traditional Conwy mussel moules mariniere with bread

Main course:

  • Slow roast pork with braised red cabbage, roast potatoes, seasonal vegetables and gravy
  • Chicken with basil butter and pancetta, potato dauphinoise and ratatouille
  • Wild mushroom and squash risotto with white truffle oil

Dessert:

  • Chocolate brownie with mincemeat ice cream
  • Blackcurrant trifle
  • Seasonal crumble with creme anglaise

I hope there is something there that you find tempting and I look forward to hearing from you. If you think you might want to join us on the 17th there are just a couple of spaces left so don’t delay!!

Denise x

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