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GOURMET
DINNER EVENING
Champagne
& Canapes
Private Waiter
6 Course Menu
£49.95
PER PERSON
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NEXT
DATES -
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Tuesday
6th May 2008
Wednesday 7th May
Thursday 8th May
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Our
Guinea Pig Night is held
3 times a month in the evenings from 7.00pm to 9.00pm.
Here you can wine and dine yourselves in our beautiful,
newly refurbished restaurant, and sample exciting
new dishes showcased by our award winning team of
chefs. The element of the evening is that you will
never know what the dishes are until the moment
they are served, therefore, you need to be a little
bit adventurous. Besides allowing you a sneak preview
of our Chefs dishes, you will be asked at the end
of the meal to fill in a short questionnnaire detailing
both your opinions and feelings of the whole meal
experience. A thoroughly enjoyable and relaxed evening
is to be had, but be sure and book early, as tables
tend to be fully booked quite early on.
3 Courses with Coffee
£16.00 per person
Bookings Only - by phone 01422
365840 or email enquiries@shibdenmillinn.com
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 Indulge
yourself in our Private Dining Room, and with friends
or business colleagues, enjoy personal service with
award winning food and fiine wines.
(MAXIMUM - 8 PEOPLE)
CLICK PHOTO FOR LARGER IMAGE
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 A
friend got some vinegar in his ear, now he suffers
from pickled hearing.
Do chickens think rubber humans are funny?
The big problem with "fast" food is that it slows
down when it hits your stomach. And it just parks
there--and lets the fat have time to get off and apply
for citizenship
The
other day, I dropped a piece of bread and it fell
butter side up. I was convinced that I'd buttered
the wrong side of the bread .
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TV Times
Well it was a long time waiting, but
our 15 minutes (15 seconds actually) of fame were realised
on Sunday June 22nd 2003, when our cameo role was finally
shown on the ITV drama, "The Royal".
see photos...
.
They seem to like us, the film crew returned during
August 2004 to do more filming for "The Royal".
The episode was broadcast on ITV on Sunday 23rd January
2005. |
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REGISTER
HERE FOR
OUR INFOMAIL
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DID
YOU KNOW
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HAGGIS
Haggis
is Scotland’s best-known regional dish, a rich, spicy
concoction made from lamb’s offal (lungs, liver and heart)
mixed with suet, onions, herbs and spices, all packed
into a skin made of plastic, or, traditionally, a sheep’s
stomach. Traditionally served on Burns’ Night,
the haggis is often accompanied by mashed potatoes and
mashed swede or turnips. Although the haggis neither sounds
nor looks appetising, most people brave enough to try
it agree that it is extremely tasty!
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SHIBDENS CHOICE
Our
topical, monthly selection of Books, DVD's and Computer
Software. Follow the 'Amazon' link below
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QUIZ NIGHT
Held
every Monday evening 9.00pm till 10.30pm, you can be sure
of a great night out.
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If
you would like a Guided Tour
of the Inn, please do not hesitate to ask
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Sauerkraut
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Sauerkraut is cabbage that has been fermented in
Salt and the word (in German) means "Sour Cabbage". Though
the credit for creating it should go to the Chinese more
than 2,300 years ago. Originally it consisted of
shredded cabbage that was pickled in wine. Workers building
the Great Wall of China were among the first to enjoy
it. Around the end of the 16th century, salt was used
in place of wine in the fermentation process. It produced
a better product, and it’s a recipe that’s still followed
today.Cabbages are planted in March and harvested in August.
The heads of cabbage are washed, shredded,and mixed with
salt then tightly packed into huge stainless steel or
fiberglass-lined vats to ferment. During fermentation,
lactic acid is created which is what gives Sauerkraut
its unique flavour and texture. After about six weeks,
fermentation is complete and the Sauerkraut is ready for
packaging.
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BAROLA
[BAH-ro-LA]
Barolo is a section of Piedmont, Italy, southwest
of Alba the French and Spanish coasts of the Mediterranean
The standard grape used in Barolo is still Nebbiolo. Of
the towns in the area, the "left" hills have compact soil
and produce long lasting wines. The "right" hills have
softer soil, making a wine that should be drunk more quickly.
Both vineyards are regulated - Barolo vineyards
can only grow around 3200k of grape/acre. Barolo wines
are typically a deep red. Their flavour is thick and complex.
Some are flowery - violets, roses. Others are fruit, licorice,
or oaky. Barolo should be drunk at 60F and can age for
5-10 years.
FOOD
& WINE
Game Birds:
Grouse
is a very strong, gamey-flavoured bird that can cope with
a full-flavoured Red wine. However like all poultry you
need to beware of tannin and select wines that are not
heavily tannic. The perfect wines with Roast Grouse are
either a Red Northern Rhône or a top-class mature Red
Burgundy. The same wines will work with Roast Woodcock.
For Wood Pigeon Casserole, which is not all that
dissimilar to Coq au Vin, fruity Reds such as North American
Pinot Noirs or bigger Australian Cabernet/Shirazs work
well. Roast Wood Pigeon needs a mature but full-flavoured
Red like a Red Bordeaux or a Rioja. Pigeon Breasts
served warm with a green-leaf salad need wines that will
complement the salad dressing rather than the pigeon.
However dressings play havoc with most wines and so when
planning the dish try to use the most wine-friendly ingredients
- the sweetness of balsamic vinegar is far easier to match
than harsher wine vinegars. Match the sweetness of the
vinegar with a fruity Beaujolais Cru or Australian Merlot.
Wild Duck such as Mallard has far more flavour
than its domestic cousins and so correspondingly needs
a more flavoursome wine to match. A Red Northern Rhône
would be perfect as would an Australian Shiraz. Patridge
& Pheasant can be easily over-powered by a tannic
wine. Syrah is the best variety to choose from, but the
best match would be a not-too-full-bodied version like
a Vin de Pays Syrah.
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Pay a visit to the
News Archive
of our sister pub
and make sure you visit
the website
www.thebullatbroughton.co.uk
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