British cooking has the stigma of being amongst the worst in the world.. just the other day I read that a renaissance is taking place on the Island. Because of that Jamie Oliver guy? Has anybody had good experiences with traditional British food (no, I do not mean the good Indian food!)? I even heard of the first vineyards in the South of England which are apparently producing quite a palatable drop. Any info on these developments?
Thanks,
A major bummer in peppermint sauce
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British Cooking
Is a renaissance taking place?
Good home British cooking has always been good.
Problem is that most visitors never got to see it, eating mostly out in poor but expensive restaurants.
Plus of course we had the explosion of junk food in itself (not just takeaways) but stuff like mechanically reclaimed meat and over relaince on refined sugar etc from the late 60s onwards that were and are part of the problem of Britain's diet.
Problem is that most visitors never got to see it, eating mostly out in poor but expensive restaurants.
Plus of course we had the explosion of junk food in itself (not just takeaways) but stuff like mechanically reclaimed meat and over relaince on refined sugar etc from the late 60s onwards that were and are part of the problem of Britain's diet.
"the first vineyeards" have been going longer than I've been alive! Ok so we don't get a much sun as some places, but Kent is "the garden of England" and not that far off the heght of the Champagne region in France. No reason why we can't produce good wine!
As for food, I agree with grtho... some of my local restaurants do fantastic food... the only thing I still prefer abroad are the salads - although last week I had fabulous take-away ones from a café in London and even from Asda, so things are lokking up!
As for food, I agree with grtho... some of my local restaurants do fantastic food... the only thing I still prefer abroad are the salads - although last week I had fabulous take-away ones from a café in London and even from Asda, so things are lokking up!
QUOTE (JB @ Apr 8 2005, 1:02 pm)
" "the garden of England"
this is actualy wrong. the original wording was "the gaurdroom of england", the place which protected us from johnny foriegner.
as to british food, its more experimental and playful and open to outside influences than many other "nicer cusines"
best grub in the world.
i have taken my father in law to pubs in the UK for really traditional food. He is of the typical "Herman" variety and goes by the motto: "wat de Booer net kennt, dat frisst er net".
He was taken to Britain under protest and really assumed he would starve over the weekend.
He ended up loving the food, and even had two main meals one evenign cos he couldn't get enough.
I agree with Grtho, there are bad restaurants and many foreigners are not experimental enough and stick to international chains that they know. The best meals i have had in Britain are in family run pubs.
i have taken my father in law to pubs in the UK for really traditional food. He is of the typical "Herman" variety and goes by the motto: "wat de Booer net kennt, dat frisst er net".
He was taken to Britain under protest and really assumed he would starve over the weekend.
He ended up loving the food, and even had two main meals one evenign cos he couldn't get enough.
I agree with Grtho, there are bad restaurants and many foreigners are not experimental enough and stick to international chains that they know. The best meals i have had in Britain are in family run pubs.
QUOTE
No reason why we can't produce good wine!
The only decent English wines that exist all cost a fair few quid though. I actually think it is not a bad thing that we do not produce many wines - it means that the selection of available imported wine is excellent.
cb8ach makes the best Yorkshire Pudding I've ever eaten. His lady is very lucky for that fact alone (but only for that fact, eh, don't want you getting a big head! )
)
QUOTE (don_riina @ Apr 8 2005, 1:18 pm)
The only decent English wines that exist all cost a fair few quid though. I actually think it is not a bad thing that we do not produce many wines - it means that the selection of available imported wine is excellent.
agree used to do design work for M+S's wine department. there are more winemasters in the uk than in any other country in europe.
True about the wine. But horribly overpriced by sin-taxes.
As for the food, I don't think England has a "cuisine" a la France, Spain or even Fritzland.
However, one can eat superbly in London (if one can pay for it). Although you's expect this in any international City.
As for the food, I don't think England has a "cuisine" a la France, Spain or even Fritzland.
However, one can eat superbly in London (if one can pay for it). Although you's expect this in any international City.
Actually the tax issue is a bit muddy, as the duty and tax paid on a £3 bottle of wine works out at about £2. The duty and tax paid on a £10 bottle of wine works out also at about £2. Hence better quality means better value.
surely wine production is not just dependent on know-how and effort, but on the weather too? i mean if you don't have the climate all the will in the world will not produce good wine, will it?
british food is great, though. it has always amused me that the germans see fit to look down on british food, when there food is not all that different itself. i can take a bit of stick from the french or the italians but not from germans!
british food is great, though. it has always amused me that the germans see fit to look down on british food, when there food is not all that different itself. i can take a bit of stick from the french or the italians but not from germans!
Ok, but do you think there is a bigger awareness in Britain these days for cooking, thus leading to a sort of renaissance? Is the cooking changing? And otherwise, expensive as it might be, can one find British wines over here on the wineshelves? I have been looking since I read the article on red wines from Southern England, have not found any.
MB - Friend of Pies. Enemy of Peppermint Sauce
MB - Friend of Pies. Enemy of Peppermint Sauce
We had good food everywhere we went in London and south-west England. Curry was nothing special, but all the roasts and pies were yummy.
Don't know if there's more awareness, but Jamie Oliver did seem to be bringing it to the headlines with his school lunch program.
Don't know if there's more awareness, but Jamie Oliver did seem to be bringing it to the headlines with his school lunch program.
My parents live near the Camel Estuary in Cornwall, where they are supposed to produce one of the best English white wines. I've tried plenty of it, and I have to say I thought it was awful. I'd stick to french if you have the choice!
As a chef and as an American, you just don't find "English", Irish" or "Scottish" restaurants in the states. Seriously, you seem to be talking about food that is an acquired taste and not something special. You can find Irish Bars in the states, but they don't sell many specialties, food wise, that one would say "Now that is Irish". We all know of haggis, blood pies and various puddings, but these things are not big sellers outside of a few Northeastern cities inhabited by ewes from the "mother country".
Now we do have German restaurants and they do fairly well. So, don't be putting down until you can put up! Seems to me that the biggest desire on this board from the lot of you is Indian. Outside of special holiday events, there is not an "English/Scottish/Irish food night". Why is that?
Now we do have German restaurants and they do fairly well. So, don't be putting down until you can put up! Seems to me that the biggest desire on this board from the lot of you is Indian. Outside of special holiday events, there is not an "English/Scottish/Irish food night". Why is that?
@eurovol
that's a fair point about restaurants. but i've seen a number of english places over in the US too.
do american diners get a sudden urge for a plate of käsespätzle? i've only seen german places in the big cities (san francisco, nyc and that) - wonder if its mostly ex-pats in there or locals trying a bit of bavarian nosh?
that's a fair point about restaurants. but i've seen a number of english places over in the US too.
do american diners get a sudden urge for a plate of käsespätzle? i've only seen german places in the big cities (san francisco, nyc and that) - wonder if its mostly ex-pats in there or locals trying a bit of bavarian nosh?
There was a Bavarian place on Rush in Chicago last time I lived there. Beer wasn't too bad, but the cockroaches in the WC put me off a bit.
Anyway, back to the point... traditional English cuisine doesn't really seem to have made the step out of grannie's/aunt's/mum's kitchen, which could be a good thing or a bad thing. It's like a national secret. Sure, go ahead, mock our food. We'll keep it secret and won't let you in on it.
I think sooner or later some enterprising 'real' English culinery genius will make the step and do the unspeakable... take the secret to where Johnny Foreigner dines.
It's not cricket is it?
Anyway, back to the point... traditional English cuisine doesn't really seem to have made the step out of grannie's/aunt's/mum's kitchen, which could be a good thing or a bad thing. It's like a national secret. Sure, go ahead, mock our food. We'll keep it secret and won't let you in on it.
I think sooner or later some enterprising 'real' English culinery genius will make the step and do the unspeakable... take the secret to where Johnny Foreigner dines.
It's not cricket is it?
No matter where you go in the states you will find and about in this order in regards to numbers (on average, excluding fast food and not pub oriented food):
Chinese
Homestyle and Breakfast (Shoney's, Denny's, Cracker Barrell, etc..)
International (Appleby's and such)
Mexican (includes TexMex)
Italian
Pizza (used to be #1)
Seafood and Fine Dining
Japanese
Cajun
Indian
Asian other (mostly Thai)
German
French (being usurped by the Fine Dining and International's)
Most everything else from other countries can be found, good or bad, at one of the above categories.
If you could start a British Isles restaurant, what would have to be on the menu?
Chinese
Homestyle and Breakfast (Shoney's, Denny's, Cracker Barrell, etc..)
International (Appleby's and such)
Mexican (includes TexMex)
Italian
Pizza (used to be #1)
Seafood and Fine Dining
Japanese
Cajun
Indian
Asian other (mostly Thai)
German
French (being usurped by the Fine Dining and International's)
Most everything else from other countries can be found, good or bad, at one of the above categories.
If you could start a British Isles restaurant, what would have to be on the menu?
yeah, I'm wondering if all British Isles cooking isn't the same as any American home cooking that's not regionally based. Like beef stew for example. What country's that from? Looking forward to the menu suggestions rolling in any minute now!
er, any day now rather, it is Friday night when we should all be outside having a nice time in meatspace...
er, any day now rather, it is Friday night when we should all be outside having a nice time in meatspace...
QUOTE (Gen @ Apr 8 2005, 11:26 pm)
Looking forward to the menu suggestions rolling in any minute now!
Well, let's start with some basics. We don't need to jump right to the top with such delights as Hare and Pigeon Pie, or Venison marinated in Stout, or even that Channel Island delicacy of Pork in Calvados. Let's start with bread and cheese, because no matter what anybody else will tell you, REAL British Bread and REAL British cheese is second to none:
Bread: Poppyseed Bloomer (My favourite, fresh, warm and smeared with Marmite), Cottage Loaf, Granary Malt (we have to import the flour still from England), Cob, Cornmeal Tin, VitBe, Hovis (the real stuff, not the processed crap), Oatmeal Loaf, Cornish Fruit, Lincolnshire Plum, Sally Lunn, Sourdough, Stottie, Staffordshire Oatcakes, Yorkshire Farl, Bara Brith, Welsh Cob, Welsh Cottagebread, Welsh Pot Bread (damn, I love this one ~ full of herbs and baked in a terracotta plant pot), Swansea Loaf, Welsh Tin, Aberdeen Buttery Rowie, Selkirk Bannock, Barley Bannock, Melrose Loaf, Scotch Bread, White Sodabread (not for me thanks), plus proper Crumpets, Piklets and Hot Cross Buns.
Cheese: Caerphilly, Wensleydale, Lancashire, the huge variety of Cheddars (my particular favourite is Davidstow ~ a strong enough tang to bite back), Double Gloucester (mmmm), Red Leicester, Stilton, White Stilton, Cheshire, Derby, Sage Derby, Shropshire Blue, Dovedale, Buxton Blue, Cornish Yarg and Red Windsor, to name a few that came into my head.
The problem in the UK is the same with beer, a small number of large corporations bought out the supply chain and the quality plummeted, so the only places you have sell processed rubbish: Tescos, Sainsburys, Etc.
If you want REAL British food, you have to go to the small towns and large villages and hunt it down. Sad, but true.
Ok, the problem is your speaking Britsh and not english. I read what you write, but have not a clue on the meaning.
Let's take "Cottage Loaf" for example. What I know of cottaging, this does not seem to be something for me. Details please?
Let's take "Cottage Loaf" for example. What I know of cottaging, this does not seem to be something for me. Details please?
QUOTE
I'm wondering if all British Isles cooking isn't the same as any American home cooking that's not regionally based. Like beef stew for example. What country's that from?
American home cooking!?! Not that much like English food but certainly similarites, as there is across the globe in all foods. Where's "beef stew" from? A tin probably. A beef stew that originated in a particular area normally would have originated for a reason - an abundance of a particular local product maybe - and probably have an actual name. Many countries will have a "stew" wherer one of the ingredients is beef, but they'll range from curries to chillis to vinegar based, or include oysters or Okra. Are they all beef stew - no, of course not. Now, alot of American home cooking is bound to have similarities with British Isles cooking, because most people in the US came from there. In fact, several hundred years later, alot of the US still fucking harp on about being Irish, and assume that they have a duty to fund the IRA. But I digress.
I wanna pick up from what Sin was saying - bread and cheese mate. Bread, cheese and beer was the staple daily diet for the working man, and a class diet too. The word "luncheon" actually comes from the measurement of cheese a man would get - a "luncheon" of cheese. The term "luncheon meat", probably coined by bloody M-M-M-Mattesons, actually refers to the fac that it is cut into square shapes, EG luncheons, and not to the fact that you have it in a crap sandwich for lunch.
Nowadays a "ploughmans" meal as it has come to be known, is availalbe in loads of pubs, as it always has been, but the quality is not normally marvellous. Better off sticking with Sins suggestion on cheeses and breads and doing your own.
Agree completely with Sin and Don - but dont forget the port!
Apart from bread and cheese, we also make fab Roast Dinners, Yorkshire puds, Steak and Sidney (Kidney) Pie, Cooked brekkie, Scones with jam and clotted cream, Bread and Butter pudding, Tea (okay so its not made here but its certainly classed as being a British thing, or at least it used to before herbal babies became more popular), Melton Mowbray Pork Pies, Cornish Pasties, Cumberland Sausage & Mash with Onion Sauce, Eccles cakes/Chelsea buns. We love our sarnies too - fresh ham off the bone in fresh bread with a few layers of quality Colmans English Mustard, cheese and branston pickle sarnies...
Scotland - oatcakes, smoked salmon, shortbread, haggis...
Wales - Welsh Rarebit
I could go on but there's a few for you. Its all regionalised, specialised and traditional. Most of the recipes are well kept family secrets passed down the generations. No offense like but it doesnt take a genius to make Schnitzel and pommes or pork and potatoes
Apart from bread and cheese, we also make fab Roast Dinners, Yorkshire puds, Steak and Sidney (Kidney) Pie, Cooked brekkie, Scones with jam and clotted cream, Bread and Butter pudding, Tea (okay so its not made here but its certainly classed as being a British thing, or at least it used to before herbal babies became more popular), Melton Mowbray Pork Pies, Cornish Pasties, Cumberland Sausage & Mash with Onion Sauce, Eccles cakes/Chelsea buns. We love our sarnies too - fresh ham off the bone in fresh bread with a few layers of quality Colmans English Mustard, cheese and branston pickle sarnies...
Scotland - oatcakes, smoked salmon, shortbread, haggis...
Wales - Welsh Rarebit
I could go on but there's a few for you. Its all regionalised, specialised and traditional. Most of the recipes are well kept family secrets passed down the generations. No offense like but it doesnt take a genius to make Schnitzel and pommes or pork and potatoes
QUOTE (Owain Glyndwr @ Apr 8 2005, 1:12 pm)
I agree with Grtho, there are bad restaurants and many foreigners are not experimental enough and stick to international chains that they know. The best meals i have had in Britain are in family run pubs.
I agree, except for one thing... my mum's bf and friends may have owned it, and it is good quality... but the "Brake Brothers" catering company hasn't helped our image. In every chain-pub and many restaurants, they use such industrial caterers... so you see the same unimaginative stuff on every menu. Particularly the desserts are always the same.. death by chocolate, cheesecakes... yawn...
As soon as I see the menu I know if it's a home-made food pub or not, but tourists wouldn't know this and would be disappointed.
Scotch broth
Cock a leekie soup
Leeks baked in cheese sauce
Oatcakes
Did Sin mention Stilton ?
Farm Cider
Elderflower and berry wine
Eel
Cumberland sausage
Roast Pheasant
Cock a leekie soup
Leeks baked in cheese sauce
Oatcakes
Did Sin mention Stilton ?
Farm Cider
Elderflower and berry wine
Eel
Cumberland sausage
Roast Pheasant
I was in a chain pub on Sunday, and they had just started a "Back to traditional British classics" menu. And I have to say the food, I had was excellent.
what were the classics mate? would interest me to see the list.
QUOTE
but the "Brake Brothers" catering company hasn't helped our image
C*?!ing effing bleedin Brake Brothers. Shockingly poor. The new phrase seems to be "gastro pubs"; M&S also have a ready meal range called the same thing though, and I cannot help thinking that BB probably just introduced a "posh" range of frozen garbage for pubs to trot out up and down the country.
QUOTE (gideon @ Apr 12 2005, 11:39 am)
what were the classics mate? would interest me to see the list.
You've put me on the spot there, as I cant give you a list. I had a mixed grill and the girl I was with had smothered chicken. It was the Brewhouse in Exeter, trying to find the menu online, but not getting anything.
@inflatablewoman
Where? Where? Give it to us!
MB
QUOTE
I was in a chain pub on Sunday, and they had just started a "Back to traditional British classics" menu. And I have to say the food, I had was excellent.
Where? Where? Give it to us!
MB
Found it!
http://www.brewersfayre.co.uk/campaign/
http://www.brewersfayre.co.uk/campaign/
QUOTE
breaded wholetail scampi
Served with chips and either peas or a lightly dressed salad garnish.
gammon 10oz*
A firm favourite on our menu for 25 years. Topped with a grilled pineapple ring and a fried egg. Served with grilled tomato, chips and peas.
lamb & rosemary
suet puddinglamb & rosemary suet pudding
A suet pudding with a hint of rosemary, filled with tender chunks of lamb, mushrooms, red wine and silverskin onions. Served with mashed potato, peas, carrots and gravy.
baked steak & kidney pudding
A British classic and a real heart-warmer. Tender chunks of steak and kidney in a rich gravy, baked in a suet pastry. Served with mashed potato, carrots, peas and gravy.
marinated shoulder of lamb NEW
An award winning, tender lamb shoulder joint in a deliciously fruity redcurrant and apricot gravy, served with mashed potato, carrots and peas
liver and baconliver & bacon
Tender lamb’s liver in gravy, topped with a rasher of bacon and crispy fried red onions. Served with mashed potato, carrots and peas.
the big breakfast brunch
Two premium pork sausages, grilled bacon, baked beans, pan fried mushrooms, grilled tomato and two fried eggs. Served with chips.
smothered chicken
A real Brewers Fayre favourite. Grilled chicken breast topped with bacon and cheese, smothered in a delicious sauce of your choice. Choose from Diane, Creamy Whiskey or Tikka Masala (contains almonds) sauce. Served with chips, peas and carrots.
highland cottage piehighland cottage pie NEW
Just like mum used to make! Scottish minced beef and chunky carrots in a rich gravy, all topped with mash and a delicious cheese topping. Served with carrots, peas and chips. Enjoy!
fish ‘n’ chips
What could be more British? A fillet of haddock † ◊ in crispy batter, served with chips and peas (mushy if you prefer).
steak, mushroom and boddingtons ale pie
Tender pieces of steak with mushrooms in a Boddingtons ale gravy under a puff pastry lid. Served with chips, peas and carrots.
aberdeen angus lasagne NEW
Our lasagne is made with Aberdeen Angus beef and served with chips, garlic bread and a lightly dressed salad garnish.
sausage ‘n’ mash in a
giant yorkshire puddingsausage ‘n’ mash in a giant yorkshire pudding
It doesn’t get better than this! Three award winning pork sausages with mashed potato, peas, gravy and crispy fried red onions, all served in a giant Yorkshire pudding.
roasted vegetable lasagne (V) NEW
With roasted peppers, courgette, aubergine and pine nuts in a rich tomato sauce, topped with Cheddar and Mozzarella. Served with chips, garlic bread and a lightly dressed salad garnish.
half roast chicken
Ours is the roast with the most! Served with stuffing balls, mini pork sausages, roast and mashed potatoes, broccoli, carrots, peas and plenty of gravy.
roast beef in a giant yorkshire pudding
Slices of roast topside with all the trimmings; roast and mashed potatoes, broccoli, carrots, peas and gravy. All served in a giant Yorkshire pudding.
roast beef children’s portion
A smaller serving for the kids. Slices of roast topside, roast and mashed potatoes, broccoli, carrots, peas, gravy and an individual Yorkshire pudding.
* Approximate weight uncooked.
† May contain small bones.
◊ Due to seasonal variation, cod may occasionally be served as a substitute.
v suitable for vegetarians
Back to top
grilled chicken breast
A succulent grilled chicken breast, served with chips, peas, carrots and a jug of gravy
lamb steak grill
A succulent leg of lamb steak, served with mushrooms, peas, grilled tomato and chips.
smoky blues bbq pork or calvados pork
Two pork steaks smothered in either our delicious smoky blues BBQ sauce or a creamy Calvados apple brandy sauce. Served with seasoned potato wedges, garlic bread and a lightly dressed salad garnish.
mixed grill
A 5oz* rump steak, chicken breast, a premium pork and herb sausage and a gammon steak topped with a fried egg. Served with pan fried mushrooms, grilled tomato, chips and peas.
stilton & peppercorn sirloin steak 8oz* NEW
Tender sirloin steak smothered in a creamy peppercorn sauce, topped with crumbled Stilton cheese. Served with pan fried mushrooms, peas, grilled tomato and chips.
sirloin steak 8oz*sirloin steak 8oz*
Served with pan fried mushrooms, peas, grilled tomato and chips.
rump steak 10oz*
Served with pan fried mushrooms, peas, grilled tomato and chips.
chicken ’n’ rib combo
A succulent grilled chicken breast and BBQ babyback pork ribs, served with a BBQ sauce, chips, a grilled pineapple ring and a lightly dressed salad garnish.
Make a feast of it! Add any of these to your meal:
Extra feast. A portion of battered onion rings, garlic bread and garlic breaded mushrooms.
Extra chips. Double your helping on steaks and grills.
Sauces. Choose from our own Brewers Fayre steak sauce, Peppercorn, Alexandra, Whiskey, Diane, BBQ or Chasseur
cheese & bacon beefburger
glamorgan burger (V) NEW
Chopped leeks blended with Caerphilly and mature Cheddar.
*Approximate weight uncooked.
† May contain small bones.
◊ Due to seasonal variation, cod may occasionally be served as a substitute.
Customers concerned about the presence of nuts, seeds or other allergens in our food are welcome to ask a team member for assistance when choosing their meal.
Menu descriptions do not list every ingredient.
Back to top
roasted vegetable pasta (V) NEW
Penne pasta smothered in a tasty tomato sauce, topped with roasted red and green peppers, red onion, carrots and courgette. Served with garlic bread.
fillet of salmon & prawn béarnaise
A tender fillet of salmon topped with prawns and a creamy Béarnaise sauce. Served with a jacket potato, peas and carrots. †
wild rice stack with mediterranean vegetables (V) NEW
Brown and wild rice with spinach, mixed nuts and crème fraîche, topped with a medley of Mediterranean vegetables in a tangy tomato and honey sauce. Served with garlic bread and a lightly dressed mixed salad.
spicy vegetable enchiladas (V)
Two rolled tortilla wraps filled with vegetables in a spicy tomato sauce, topped with a creamy cheese sauce. Served with basmati rice and a lightly dressed salad garnish.
seafood mornay NEW
A medley of succulent fish and prawns in a creamy cheese sauce with a tasty tomato crumble topping, sprinkled with cheese. Served with garlic bread and a lightly dressed salad garnish. †
ploughman’s salad bowls
Lightly dressed mixed salad leaves with cucumber, tomato, red onion and garlic and herb croutons. Served with a chunk of baguette. Choose from the following toppings:
chicken and bacon
salmon and prawns in a seafood sauce †
caesar salad V
Caesar dressing.
ploughman’s NEW
A real British pub classic.
* Approximate weight uncooked.
† May contain small bones.
◊ Due to seasonal variation, cod may occasionally be served as a substitute.
Customers concerned about the presence of nuts, seeds or other allergens in our food are welcome to ask a team member for assistance
sweet & sour king prawns NEW
Succulent king prawns in crispy batter with a tangy sweet and sour sauce. Served with basmati rice, oriental spicy noodles and a giant prawn cracker.
cajun chicken
Spicy double chicken breast served with seasoned potato wedges, tomato salsa dip, garlic bread and a lightly dressed salad garnish.
chicken tikka masala feast NEW
Marinated pieces of chicken breast served in a medium spicy, creamy tomato and coconut sauce, with basmati rice, naan bread, poppadom and an onion bhaji.
lincolnshire duck with orange sauce
Half a roast Lincolnshire duckling in a delicious orange liqueur sauce. Served with mashed potato, broccoli and carrots.
Served with chips and either peas or a lightly dressed salad garnish.
gammon 10oz*
A firm favourite on our menu for 25 years. Topped with a grilled pineapple ring and a fried egg. Served with grilled tomato, chips and peas.
lamb & rosemary
suet puddinglamb & rosemary suet pudding
A suet pudding with a hint of rosemary, filled with tender chunks of lamb, mushrooms, red wine and silverskin onions. Served with mashed potato, peas, carrots and gravy.
baked steak & kidney pudding
A British classic and a real heart-warmer. Tender chunks of steak and kidney in a rich gravy, baked in a suet pastry. Served with mashed potato, carrots, peas and gravy.
marinated shoulder of lamb NEW
An award winning, tender lamb shoulder joint in a deliciously fruity redcurrant and apricot gravy, served with mashed potato, carrots and peas
liver and baconliver & bacon
Tender lamb’s liver in gravy, topped with a rasher of bacon and crispy fried red onions. Served with mashed potato, carrots and peas.
the big breakfast brunch
Two premium pork sausages, grilled bacon, baked beans, pan fried mushrooms, grilled tomato and two fried eggs. Served with chips.
smothered chicken
A real Brewers Fayre favourite. Grilled chicken breast topped with bacon and cheese, smothered in a delicious sauce of your choice. Choose from Diane, Creamy Whiskey or Tikka Masala (contains almonds) sauce. Served with chips, peas and carrots.
highland cottage piehighland cottage pie NEW
Just like mum used to make! Scottish minced beef and chunky carrots in a rich gravy, all topped with mash and a delicious cheese topping. Served with carrots, peas and chips. Enjoy!
fish ‘n’ chips
What could be more British? A fillet of haddock † ◊ in crispy batter, served with chips and peas (mushy if you prefer).
steak, mushroom and boddingtons ale pie
Tender pieces of steak with mushrooms in a Boddingtons ale gravy under a puff pastry lid. Served with chips, peas and carrots.
aberdeen angus lasagne NEW
Our lasagne is made with Aberdeen Angus beef and served with chips, garlic bread and a lightly dressed salad garnish.
sausage ‘n’ mash in a
giant yorkshire puddingsausage ‘n’ mash in a giant yorkshire pudding
It doesn’t get better than this! Three award winning pork sausages with mashed potato, peas, gravy and crispy fried red onions, all served in a giant Yorkshire pudding.
roasted vegetable lasagne (V) NEW
With roasted peppers, courgette, aubergine and pine nuts in a rich tomato sauce, topped with Cheddar and Mozzarella. Served with chips, garlic bread and a lightly dressed salad garnish.
half roast chicken
Ours is the roast with the most! Served with stuffing balls, mini pork sausages, roast and mashed potatoes, broccoli, carrots, peas and plenty of gravy.
roast beef in a giant yorkshire pudding
Slices of roast topside with all the trimmings; roast and mashed potatoes, broccoli, carrots, peas and gravy. All served in a giant Yorkshire pudding.
roast beef children’s portion
A smaller serving for the kids. Slices of roast topside, roast and mashed potatoes, broccoli, carrots, peas, gravy and an individual Yorkshire pudding.
* Approximate weight uncooked.
† May contain small bones.
◊ Due to seasonal variation, cod may occasionally be served as a substitute.
v suitable for vegetarians
Back to top
grilled chicken breast
A succulent grilled chicken breast, served with chips, peas, carrots and a jug of gravy
lamb steak grill
A succulent leg of lamb steak, served with mushrooms, peas, grilled tomato and chips.
smoky blues bbq pork or calvados pork
Two pork steaks smothered in either our delicious smoky blues BBQ sauce or a creamy Calvados apple brandy sauce. Served with seasoned potato wedges, garlic bread and a lightly dressed salad garnish.
mixed grill
A 5oz* rump steak, chicken breast, a premium pork and herb sausage and a gammon steak topped with a fried egg. Served with pan fried mushrooms, grilled tomato, chips and peas.
stilton & peppercorn sirloin steak 8oz* NEW
Tender sirloin steak smothered in a creamy peppercorn sauce, topped with crumbled Stilton cheese. Served with pan fried mushrooms, peas, grilled tomato and chips.
sirloin steak 8oz*sirloin steak 8oz*
Served with pan fried mushrooms, peas, grilled tomato and chips.
rump steak 10oz*
Served with pan fried mushrooms, peas, grilled tomato and chips.
chicken ’n’ rib combo
A succulent grilled chicken breast and BBQ babyback pork ribs, served with a BBQ sauce, chips, a grilled pineapple ring and a lightly dressed salad garnish.
Make a feast of it! Add any of these to your meal:
Extra feast. A portion of battered onion rings, garlic bread and garlic breaded mushrooms.
Extra chips. Double your helping on steaks and grills.
Sauces. Choose from our own Brewers Fayre steak sauce, Peppercorn, Alexandra, Whiskey, Diane, BBQ or Chasseur
cheese & bacon beefburger
glamorgan burger (V) NEW
Chopped leeks blended with Caerphilly and mature Cheddar.
*Approximate weight uncooked.
† May contain small bones.
◊ Due to seasonal variation, cod may occasionally be served as a substitute.
Customers concerned about the presence of nuts, seeds or other allergens in our food are welcome to ask a team member for assistance when choosing their meal.
Menu descriptions do not list every ingredient.
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roasted vegetable pasta (V) NEW
Penne pasta smothered in a tasty tomato sauce, topped with roasted red and green peppers, red onion, carrots and courgette. Served with garlic bread.
fillet of salmon & prawn béarnaise
A tender fillet of salmon topped with prawns and a creamy Béarnaise sauce. Served with a jacket potato, peas and carrots. †
wild rice stack with mediterranean vegetables (V) NEW
Brown and wild rice with spinach, mixed nuts and crème fraîche, topped with a medley of Mediterranean vegetables in a tangy tomato and honey sauce. Served with garlic bread and a lightly dressed mixed salad.
spicy vegetable enchiladas (V)
Two rolled tortilla wraps filled with vegetables in a spicy tomato sauce, topped with a creamy cheese sauce. Served with basmati rice and a lightly dressed salad garnish.
seafood mornay NEW
A medley of succulent fish and prawns in a creamy cheese sauce with a tasty tomato crumble topping, sprinkled with cheese. Served with garlic bread and a lightly dressed salad garnish. †
ploughman’s salad bowls
Lightly dressed mixed salad leaves with cucumber, tomato, red onion and garlic and herb croutons. Served with a chunk of baguette. Choose from the following toppings:
chicken and bacon
salmon and prawns in a seafood sauce †
caesar salad V
Caesar dressing.
ploughman’s NEW
A real British pub classic.
* Approximate weight uncooked.
† May contain small bones.
◊ Due to seasonal variation, cod may occasionally be served as a substitute.
Customers concerned about the presence of nuts, seeds or other allergens in our food are welcome to ask a team member for assistance
sweet & sour king prawns NEW
Succulent king prawns in crispy batter with a tangy sweet and sour sauce. Served with basmati rice, oriental spicy noodles and a giant prawn cracker.
cajun chicken
Spicy double chicken breast served with seasoned potato wedges, tomato salsa dip, garlic bread and a lightly dressed salad garnish.
chicken tikka masala feast NEW
Marinated pieces of chicken breast served in a medium spicy, creamy tomato and coconut sauce, with basmati rice, naan bread, poppadom and an onion bhaji.
lincolnshire duck with orange sauce
Half a roast Lincolnshire duckling in a delicious orange liqueur sauce. Served with mashed potato, broccoli and carrots.
I don't think anyone's mentioned trifle yet.
I like a nice trifle, I must admit.
I like a nice trifle, I must admit.
Oooh, man, trifle. I have to humbly admit that I even like really really crap trifles.
mmm trifle is yummy.
IW - Brewers Fayre, arent they the franchised outfit supplied by brakes?
IW - Brewers Fayre, arent they the franchised outfit supplied by brakes?
And remember kids that Brake Brothers (Yes, they are AWFUL, I used to work in the trade and their reputation was crap even amongst the staff handling them) are simply the corporate name for all those ready meals that you moan you can get in Tescos at home and want to see more of in Germany!
Isn't gooseberry crumble a British thing, as well?
Gooseberry crumble with custard. Yum.
Ready meals are rubbish. IMHO. Home-cooked is best. Specially now I've got my very own slow cooker
Gooseberry crumble with custard. Yum.
Ready meals are rubbish. IMHO. Home-cooked is best. Specially now I've got my very own slow cooker
QUOTE (Topsy @ Apr 12 2005, 12:33 pm)
Specially now I've got my very own slow cooker
so your new butler cant run fast. no need to brag about it
QUOTE (Topsy @ Apr 12 2005, 12:33 pm)
Isn't gooseberry crumble a British thing, as well?
Damn it Topsy... now I have a real hunger for rhubarb crumble
rhubarb crumble! - saw some rhubarb in the shops the other day
might just have to get me pinny on at the weekend
might just have to get me pinny on at the weekend
ME! ME! ME! ME! ME!
Feed me now
Feed me now
Apple crumble too. Ooooooooooooooooo
My mum makes a great BEEF crumble!
(Obviously you don't put sugar in the pastry like )
And lets have a big up for HOME MADE CHUTNEY!
(Obviously you don't put sugar in the pastry like )
And lets have a big up for HOME MADE CHUTNEY!
Ask and ye shall find, grtho. Here's one of my favouritie chutney recipes.
Spicy Tomato Chutney
2 onions, finely chopped
3 garlic cloves, crushed
2 red peppers, deseeded, chopped finely
1 red chilli, deseeded, diced (or a good dessertspoonful of chili mash for real heat)
1kg (2lb 3½oz) ripe tomatoes, chopped
450ml (¾ pint) malt or white wine vinegar
350g (12oz) soft light brown sugar
100g (3½oz) raisins
1 level tsp black mustard seeds
2 level tsp smoked paprika (I use one tsp smoked sweet and 1 smoked hot paprika)
1 cinnamon stick
¼ level tsp ground cloves
Put all ingredients in a large pan and stir together. Bring slowly to the boil, stirring from time to time to make sure that the sugar is dissolved.
Cook the chutney at a medium simmer for 1 - 1½hr, stirring occasionally, or until it becomes thick and jammy. It is ready when a wooden spoon drawn through the chutney leaves a clear channel with just a little bit of juice.
Spoon the chutney into sterilised jars and cover with a piece of greaseproof paper and the lid. Store in a cool dark cupboard for at least one month to allow the flavour to develop before using and eat within 3 months.
Notes:
If you can't find smoked paprika, use hot paprika and smoked garlic instead. Black mustard seeds not to be found? Stick quite a bit of crushed black pepper in instead. Still tastes nice though.
Spicy Tomato Chutney
2 onions, finely chopped
3 garlic cloves, crushed
2 red peppers, deseeded, chopped finely
1 red chilli, deseeded, diced (or a good dessertspoonful of chili mash for real heat)
1kg (2lb 3½oz) ripe tomatoes, chopped
450ml (¾ pint) malt or white wine vinegar
350g (12oz) soft light brown sugar
100g (3½oz) raisins
1 level tsp black mustard seeds
2 level tsp smoked paprika (I use one tsp smoked sweet and 1 smoked hot paprika)
1 cinnamon stick
¼ level tsp ground cloves
Put all ingredients in a large pan and stir together. Bring slowly to the boil, stirring from time to time to make sure that the sugar is dissolved.
Cook the chutney at a medium simmer for 1 - 1½hr, stirring occasionally, or until it becomes thick and jammy. It is ready when a wooden spoon drawn through the chutney leaves a clear channel with just a little bit of juice.
Spoon the chutney into sterilised jars and cover with a piece of greaseproof paper and the lid. Store in a cool dark cupboard for at least one month to allow the flavour to develop before using and eat within 3 months.
Notes:
If you can't find smoked paprika, use hot paprika and smoked garlic instead. Black mustard seeds not to be found? Stick quite a bit of crushed black pepper in instead. Still tastes nice though.
If one started a British Isle's restaurant in the US... I would have a hard time in city like Chicago or New York... It would have to put some were like Boston where more people identify with England and Ireland because for most American it's the most unappealing food... For example: baked steak & kidney pudding... Just the name is distasteful..
Also, I don't agree that there are similarities in the food between America and the British isles. Maybe in the beginning it was, when the Brits first when to the states but it not comparable...
For example American Breakfast is far different from a British Breakfast
A Tradition American Breakfast...
Has the following(This go the same in Black and White American houses throughout the US):
Eggs
Bacon (American Bacon not what you guys call bacon)
Ham
Pancakes
Waffles
Orange juice
Apple Juice
Cranberry Juice
Roll or Butter Milk Biscuits
Coffee
Milk
Toast
Cereal
Melons and other fruits
Pork or Beef sausages
French toast
All this things you can have in one sitting... If it becomes a brunch there is a lot more...
Do not know much about British Breakfast, but this something the post and it’s very different for American breakfast...
the big breakfast brunch
Two premium pork sausages, grilled bacon, baked beans, pan fried mushrooms, grilled tomato and two fried eggs. Served with chips.
Also, I don't agree that there are similarities in the food between America and the British isles. Maybe in the beginning it was, when the Brits first when to the states but it not comparable...
For example American Breakfast is far different from a British Breakfast
A Tradition American Breakfast...
Has the following(This go the same in Black and White American houses throughout the US):
Eggs
Bacon (American Bacon not what you guys call bacon)
Ham
Pancakes
Waffles
Orange juice
Apple Juice
Cranberry Juice
Roll or Butter Milk Biscuits
Coffee
Milk
Toast
Cereal
Melons and other fruits
Pork or Beef sausages
French toast
All this things you can have in one sitting... If it becomes a brunch there is a lot more...
Do not know much about British Breakfast, but this something the post and it’s very different for American breakfast...
the big breakfast brunch
Two premium pork sausages, grilled bacon, baked beans, pan fried mushrooms, grilled tomato and two fried eggs. Served with chips.
Well, the list was compiled by a British magazine. They might be a teensy bit biased.
QUOTE (Mauricio @ Apr 12 2005, 3:34 pm)
Do not know much about British Breakfast, but this something the post and it’s very different for American breakfast...
the big breakfast brunch
Two premium pork sausages, grilled bacon, baked beans, pan fried mushrooms, grilled tomato and two fried eggs. Served with chips.
the big breakfast brunch
Two premium pork sausages, grilled bacon, baked beans, pan fried mushrooms, grilled tomato and two fried eggs. Served with chips.
No one I knew grew up eating this kind of breakfast. Nowadays, a traditional (English) breakfast is cereal and toast with juice/tea/coffee afaik. Only tourists eat a fry up, or on occasion English ppl (not sure about Brits) themselves as a cure to a hangover Otherwise this is not a British breakfast!
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