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The Cathedral Refectory SERVING DELICIOUS HOME-COOKED FOOD FOR 35 YEARS (Cases
of e-coli since opening: 197. Fatalities: 3.5 ) Wenchoster City Council Health & Safety Certificate OMG_TMI_4ARP THE REFECTORY IS OPEN EVERY DAY (except Christmas Day) from 0900 - 1900 hours and is conveniently located near the Cloisters and the public toilets. Emergency "First Responders" usually arrive within 5 minutes. All our food is sourced from local farms and allotments, is presumed GM free, and contains no artificial colourings or additives that we can identify. Certified Avian Flu, Bluetongue and Swine Fever free, by Wenchoster Independent Pharmaceutical Examination (WIPE) Covid-19 free since January 2023 |
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STARTERS all at £6.95
FARMER'S FIELD SOUP (Vegan) A bowl of thin soup made from locally-grown peas, carrots and rhubarb, and served with Mrs. Grindle's best bap. *
APOSTLES' PLATTER
A wooden trencher of five varieties of humus, drizzled with olive oil and served with a small dish of anchovies and rice cakes. * THE BISHOP'S BREAKFAST 2 hash browns, 2 Fartington organic
pork sausages, a fried egg (sunny-side up) with grilled bacon, tinned tomatoes, baked beans, fried mushrooms, and a buttered concelebration wholemeal communion wafer. *
ROGER THE RABBIT DIP A light rabbit mousse with chopped chillies and red cabbage, served with tortilla chips and sour cream. *
PATE PLATTER (Vegetarian) A wooden trencher with 3 varieties of vegetarian pate (nettle, pumpkin and caraway seed, and cauliflower). |
MAIN COURSES all at £14.50
THE
VERGER'S STEAMING WOK Straight from Mrs. Grindle's seasoned wok: a stir-fry of beef and steamed Spring vegetables, drizzled with sweet anchovy sauce, accompanied by side dishes of wild brown rice with black peppercorns, 2 bean curd spring rolls, and a steamed pork dumpling. * BREXIT STEW A rich blend of 3 local meats, cooked in their own juices for 8 hours, and served with bashed potatoes, cauliflower cheese, a herb-topped focaccia roll and a small jug of "Bishop's Topple" beer gravy. *
POACHER’S PIE A deliciously moist pie of minced squirrel and rabbit in an oxtail gravy, encased in a sweet shortcrust
pastry and served with honey-roast dumplings, asparagus spears and diced carrots. * SPRING FEVER (Second helping free) (Gluten-free) Mrs. Grindle's family meat stew, with seasonal fare such as partridge, antelope and grouse, served with a large baked potato, a small dish of pickled duck fat, and home-made hedgehog chutney. * THE GRINDLE GRILL (some items Vegan) A wooden trencher heaped with delicacies from the Grill:
choose any five from the following:
* THE FARMER'S FEAST Roast venison steak served with steamed antler gravy, buttered boiled potatoes, asparagus, borlotti beans, and braised carrots, and garnished with horse-hoof shavings.
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DESSERTS all at £6.50 THE
GRINDLE FAMILY POND PUDDING (c.1654)
* WENCHOSTER POND PUDDING A mix of hedgerow fruits and brandy in a white bread case soaked in blackcurrant eau-de-vie, with a whole kiwi fruit in the centre, and served with crème anglaise and a glass of prune juice . *
HOUSE OF CLERGY (V) A sumptuous creamy pudding made from a crown of boudoir
biscuits steeped in your choice of gin or vermouth, filled with an orange and
parsnip mousse and topped with vodka cream and a sprinkling of “hundreds
& thousands”. * CROMWELL'S HAMMER (V) A hollow milk chocolate figure of Saint Ennodius, filled with crushed
meringue and redcurrant coulis, drizzled with
double cream, and accompanied by a small glass of "Bishop's
Peculiar" porter. * ORGANIST'S LOFT (V) Slices of quince and pear, braised in white wine served on a
bed of black and white chocolate finger biscuits, accompanied by a side-dish
of redcurrant and bilberry cream sauce and a wafer-thin mint. * THE WENCHOSTER CHEESEBOARD (V) A selection of local cheeses which may include: Pimp Vignette, Possett Brie, Overcamp Blue,
Double Gusset, Wimple Waxed, Wormingdale Pink, Farpington Goat’s Cream,
Potted Bishop,
Parson's Finger. * |
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THE
DIOCESE OF WENCHOSTER IS A FAIR TRADE DIOCESE
REVIEWS OUR STATEMENT OF PURPOSE At the Wenchoster Cathedral Refectory we are dedicated to providing you with an unforgettable culinary experience.
"Eating here is always a
surprise" Wenchoster Free Press. "An experience
I will find hard to forget." The Dean. "Even after eating here for
15 years I am still unable to recommend
any one dish to my friends." Peter
Grouting OBE. "Mrs. Grindle's
cooking style is unique." Pansy Gigglesworth III "My first visit has
seared itself into my memory." Canon Daphne Pullover. "As ever, Mrs. Grindle pushes the boundaries of good taste." Canon Felix Rumbled. MA.
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