BEEF CHEEKS BRAISED IN RED WINE

700g Beef Cheek, cut into large pieces
100g Flour, seasoned
50ml Sunflower oil
150g Carrots, peeled and diced
1 large Onion, diced, large pieces.
750 ml Red wine
250ml Beef stock
4 Cloves garlic, chopped roughly
Thyme
Bay leaf

Pre heat the oven to 200c/400f/gas 6

Toss the beef cheek into the seasoned flour, don't worry about the fat this will dissolve in the cooking. Heat the oil in a heavy bottomed oven proof pan, brown the meat in batches. Add the onions and garlic and sweat gently for 10 minutes. Pour off excess fat then deglaze the pan with the wine, bring to the boil and add the carrots , stock and herbs. Put a lid on the pan and place in the oven for 2 hours, stir regularly and if it is drying out add some water . Serve with mash and dark green vegetables.

JPs Colourful Wardrobe

We have been looking through our millions of photos of the restaurant and one thing that is always fun to look at is the many costumes of Jean Pierre.

Happy New Year

We thought we would start 2010 off with a joke.

4 people are in the carriage of a train - an Englishman, a pretty young blonde girl, an ugly old woman and a Frenchman.
It all goes dark when the train goes through a tunnel. In the dark there's the sound of an almighty slap, and when the train emerges from the tunnel the Frenchman is rubbing his face, and there's a huge red mark on his cheek.
The old lady thinks, "I bet that Frenchman fondled the blonde in the dark and she slapped him"
The pretty young blonde thinks " I bet the Frenchman tried to fondle me in the dark, got the old lady by mistake, and she hit him"
The Frenchman thinks, "I bet that Englishman fondled the blonde in the dark, but the blonde thought it was me and hit me"
The Englishman thinks, "I hope there's another tunnel coming up soon so I can slap that French tw@t again"

Our Christmas

We have had a bit of a busy Christmas, not complaining! but I think we are all looking forward to a good rest and many mince pies. I will be updating the blog over the Christmas period with all sorts. If you are wondering what Jean Pierre has on his head it is a roast turkey.

No Backgammon

For December there will be no backgammon because the last Tuesday of the month falls on a day that we are not open.

CRUNCH LUNCH MENU WEEK 5TH DECEMBER

This week crunch lunch menu

£10 for 2 courses

Celeriac Soup with Truffle Oil

Chicken and Tarragon Boudin with Home made Chutney

Smoked Mackerel Rillette with Tomato Fondue

Beetroot Tarte Tatin with a Horseradish Cream

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Pork Belly with Crushed Sweet Potato and Herb Jus

Haddock and Mixed Herb Risotto with a lemon dressing

Goats cheese Tartlet with Roquette and Toasted Walnut Salad

Confit Pheasant Legs with Parsnip Mash and Chestnut Sauce

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Brandy Snap with Whipped Cream and Poached Black Cherries

Camembert with Cranberry Chutney

Beaujolais Favourites:

Beef Cheeks with Mashed Potato and Black Pudding 9.85

Wild Mushroom and Leek Crêpe Gratineé 7.50

Minute Steak with French Fries and Garlic Butter 9.95

Confit Pheasant Legs with Parsnip Mash and Chestnut Sauce

Beetroot Tarte Tatin with a Horseradish Cream

Pork Belly with Crushed Sweet Potato and Herb Jus

Saatchi

Who do you get to approve your advertising proposals? Back in1997 we were looking at advertising on the radio and Charles Saatchi was in for dinner, and read over the proposed radio Ad, and left his comment (see above).