Is that as a starter or a main madam? With chicken or without? It’s an extra £1.50 for the chicken.
Yes, we cut breast meat into strips, brush them with smoky Stokes Chipotle Ketchup (which gives it a gentle chipotle chilli heat) then chef grills it.
OK, so the salad is a green salad using crispy romaine lettuce, herby croutons, a few olives, egg and salty anchovies, all dressed with Stokes Caesar Dressing.
Sure … hold the olives and the anchovies. Enjoy.
Two cottage pie, sure.
Pardon, oh the difference between Cottage and Shepheard’s Pie?
Don’t know – oh yes I do, the Shepheard looks after his sheep, right, so it’s lamb and the farmer leaves his cottage to tend to his cattle, so it’s beef.
Well I know chef uses Stokes Tomato Ketchup and their Chilli Jam to make the mince really tasty and he often puts either Stokes Creamed Horseradish Sauce or their Cider & Horseradish Mustard into the mash, which is pretty cool.
With French beans?
Sure, no problem, cutlery and sauces are over there – enjoy.
I think it’s breast meat – yes it must be because there’s no bones and it’s really juicy and tender. No, there’s no skin.
Well, I think chef wraps it in smoky bacon and bakes this in a medium oven for 20 minutes.
Then I think he takes this out, shakes lots of Stokes brilliant, smoky Original BBQ Sauce on each piece and grates Parmesan cheese on top before popping it back in the oven for 5 minutes.
He’s tried it with their Hot & Spicy BBQ Sauce which is awesome.
No, it’s the normal one today.
That’s all good … skinny or triple cooked. About 30 minutes – sure, enjoy.
We’ve got some lovely cheeses and chutneys too.
The Stick Pickle is scrumptiously sticky with Stokes own unique blend of vegetables in a sweet and spicy sauce made with molasses and black treacle.
The Chilli Jam is deliciously sticky, oozing with flavour from the sweet chilli peppers and red peppers.
I’d never tasted Fig Relish before working here, it’s sooo good, loads of sweet figs with cider vinegar and molasses. You’ll love it.
One to share – no problem guys.
A pint of Tribute and a glass of Sauvignon Blanc – medium or large, Chilean or New Zealand?
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