We have updated our main menu slightly for Mother’s Day this year to make sure the day runs as smoothly as possible! You can view the Mother’s Day version of our menu here. This will only be in effect on 31st March 2019, so our regular menu will be available as normal on all other days!
Don’t forget to enter our fantastic Mother’s Day competition that we’re running with Taylors of Bruton Bakery and be in with a chance of winning a luxury afternoon tea for you and your mum (or nominated friend!). Find details and how to enter on our Facebook page here.
We understand that it’s easy to forget the most important meal of the day when you’re busy in the mornings, but have you considered grabbing breakfast on the go? We have a delicious breakfast menu selection, including Eggs Benedict, Eggs Royale, a Full English Breakfast for the particularly ravenous, and an option to build your own bap! What better way to start the day?
Join us for our first official Steak Night, taking place on Friday 1st March, from 6pm onwards! We are excited to bring you an amazing offer of 2 steak dinners and 2 drinks for £25 (vegetarian option available for £20). Pre-booking is required: 01747 440077 | email@example.com
Steak Night is going to be a regular feature for us on the first Friday of every month, so if you can’t make it to this one we hope to see you at the next one!
Thank you to everyone who joined us for our special Valentine’s Dinner on Friday night! It was an excellent turn out and lovely to see many familiar faces. We were also thrilled to have been joined by songwriter and pianist Greg Agar, who provided an excellent selection of music throughout the evening. We hope to see Greg again soon.
This Banana Muffin recipe is the ideal bake if you have a few bananas that are just over ripe and you don’t fancy eating them as they are. We are all about not wasting food!
Prep time: approx. 15 mins Cook time: approx. 25 mins
4 Bananas (or 3 Large Bananas), Mashed 4 Eggs 1/2 Cup Almond Butter 2 tbsp Coconut Oil, Melted 1 tsp Vanilla Extract 1/2 Cup Coconut Flour 2 tsp Cinnamon (Optional: 1/2 tsp Nutmeg) 1 tsp Baking Powder 1 tsp Bicarbonate of Soda 1/4 tsp Sea Salt
Preheat oven to 175 degrees and prepare your muffin tin with muffin cases. In a large bowl, add bananas, eggs, almond butter, coconut oil and vanilla extract, and mix using an electric hand whisk. Add the coconut flour, cinnamon, (nutmeg), baking powder, bicarbonate of soda and salt and blend the entire mixture thoroughly. Distribute batter evenly into your muffin cases, filling each one around 1/3 full. Bake for 20-25 minutes or until a toothpick comes out of the muffins clean. Serve warm, or store in the fridge in a resealable bag or tub.
Enjoy! Let us know what you think of these muffins if you try them by posting a comment on our blog or on our Facebook page.
We are happy to announce our special Valentine’s Menu for 2019! We will be holding our Valentine’s meal on Friday 15th February this year, due to it being a weekend evening which allows people to enjoy a glass of bubbly and let their hair down a bit. Our menu has been hand-crafted by our Chef and we are certain you will love the delicious dishes we have on offer this year!
These gluten-free no bake chocolate brownies are utterly divine – chewy, gooey and incredibly chocolatey. They are also easy to make and do not require any baking.
1 1/2 Cups (171g) Almond Flour 1/2 cup (46g) Cocoa/Cacao Powder 1/2 cup (157g) Maple Syrup 2 tsp Vanilla Extract 1/4 tsp Fine Salt 1 1/2 Cups (210g) Cashew Nuts
3 tbsp Coconut Oil, Solid 3 tbsp Raw Cacao Powder 1 tbsp Maple Syrup 1/2 tsp Vanilla Extract 2 tsp Milk of Choice
Mix the almond flour, cocoa powder in a bowl. Put the maple syrup, vanilla extract, salt and cashews into a food processor or blender. Process until creamy. Add the cashew mixture into the almond flour mixture and work until it forms a dough. Line a tray with grease proof paper and press the mixture into it. Freeze for 20 minutes. For the ganache, melt the coconut oil, maple syrup, vanilla extract and cocoa/cacao powder in a bowl over the pan of boiling water. Once melted, remove from heat and add the milk. Stir well to combine. Allow the ganache to cool and thicken but keep checking so it doesn’t go too hard. Top the brownie with the ganache and then divide into squares. Keep brownies in the fridge in an air-tight container.
Enjoy! Let us know what you think of the brownies by commenting on our blog or on Facebook.