For England & St. George
Historians believe it was the Crusaders of the 12th Century who rallied to the cry of St. George. King Edward III made him the Patron Saint of England when he formed the Order of the Garter in honour of St. George. King Henry V finishing his pre-battle speech with the famous phrase, ‘Cry God for Harry, England and St. George.
We have chosen this Full English Breakfast as the Food of Kings in honour of our ‘English’ roots.
O' Flower of Scotland
We were in lockdown last November for St. Andrew’s Day, so decided not to celebrate the Feast of Saint Andrew, or Andermas, as we would normally.
The food of Scotland is almost as famous as ‘The Flower of Scotland’, with amazing produce from the beasts of the pastures, the game of the fells, fruits and vegetables from fertile lowlands and, of course, the crustations and fish of the locks and the sea.
To celebrate Scottish fayre, these little beauties combine the superb spices in Haggis (150g) with sausage meat (375g), further pepped up with bursts of the yellow and black mustard seeds in our wholegrain Cider & Horseradish Mustard.
For a fantastic guide to achieve the signature photo of a runny yolk when you cut it open, see our resident chef, Andy’s full recipe – HERE.
For more wonderful Scottish Fayre, read our archive Newsletter – HERE.
Dydd Gŵyl Dewi Hapus
St David – or Dewi Sant in Welsh – was born on the south-west coast of Wales, near to where the city of St David’s is today.
To mark The Feast of St. David on 1st March, Welsh people around the world wear one or both of Wales’s national emblems – a daffodil and a leek. Again, this year, celebrations were subdued due to COVID.
Here’s one for ‘Pointless’ – St. David’s is the smallest City in Britain, it’s ‘church’ having been given Cathedral status in 1994 as part of The Queen’s 40th anniversary of her Coronation.
To celebrate our mini-feast, we turn to the famous Welsh Rarebit. We have elevated this humble Welsh Rarebit by serving it with bacon and eggs. That said, with careful attention to the cheesy sauce and one of our wonderful Mustard Trio, our Resident Chef, Andy’s recipe – HERE, is a joy.
Lá Fhéile Pádraig
Not even The Cheltenham Festival could find much cheer for S.t Patrick’s Day. Their usual raucous feasting, mainly on a velvet black Guinness, was hushed through lockdown.
This Creative Colcannon was created by Andy for the Six Nations Rugby as the ‘Grand Slam’ of all Colcannons.
It has everything and was perfect for a chilly weekend with the rugby – and just as good, well, any weekend. The Cider & Horseradish Wholegrain Mustard works wonders with the sausages. Thanks Andy.
Get the full recipe – HERE – and enjoy.