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The Cathedral Refectory SERVING DELICIOUS HOME-COOKED FOOD FOR 19 YEARS (Cases
of e-coli since opening: 91. Fatalities: 11 ) Wenchoster
Health & Safety Certificate 31N1-N1N3-x EXTENDED OPENING TIMES THE REFECTORY IS OPEN EVERY DAY (except Christmas Day) from 0900 - 1900 hours and is conveniently located near the
Cloisters and the public toilets. 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 Biological Breakthrough Laboratories EU (WIBBLE) |
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SUMMER SEASON MENU Choose a Starter and Main Course or a Main Course and Dessert for
£13.50 A choice from all 3 courses - £18.50 (V) Dishes suitable for vegetarians |
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STARTERS all at £5.95
BURROW SOUP (V) A bowl of thin soup made from stewed rabbit and lychees. *
APOSTLES' PLATTER (V) A trencher of five varieties of blanched carrots, drizzled with olive oil * THE BISHOP'S BREAKFAST Two hash browns, a Fartington organic
sausage, a fried egg (sunny-side up) with crispy bacon, tinned tomatoes, and
a priest's-size communion wafer. *
SUMMER BREEZE (V) A small platter of deep-fried sage leaves coated in our
own secret breadcrumb recipe, and served with rosemary vinaigrette. * |
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MAIN COURSES all at £11.99 ORIENTAL PLATTER (V) A hearty plate of steamed spring vegetables and pea pods, served
in a rich hoi-sin and peppermint sauce, accompanied by a serving of wild
brown rice with black peppercorns and cardamom pods. * 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 and diced carrots. * PENTECOST FIRE Mrs. Grindle's infamous curry platter, made with local beef, seasoned with a hot curry paste and cooked in a clay oven, served with wild rice, a garlic and anchovy Naan bread, poppadums, and a side dish of mango and stilton chutney. * THE GRINDLE GRILL (some V) A wooden trencher heaped with delicacies from the Grill: choose any four from the following: Farp gammon, home-cured streaky bacon, Gusset farm eggs, Wimple Clutch sausages, woodland mushrooms, stuffing balls, tinned tomatoes, baked beans, hash browns, braised Wormingdale kidneys, Herring Harbour haddock kedgeree. * |
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DESSERTS all at £5.95 WENCHOSTER POND PUDDING Mrs Grindle's family recipe "Pond Pudding" - a mix of summer fruits and brandy in a white bread case soaked in blackcurrant eau-de-vie, and served with crème anglaise . *
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 a saint, filled with crushed
meringue and blackberry coulis, all 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 FAMOUS WENCHOSTER CHEESEBOARD (V) A selection of local cheeses, including Pimp Vignette, Possett Brie, Overcamp Blue,
Double Gusset, Wimple Waxed, Wormingdale Pink, Farpington Goat’s Cream and
Parson's Finger. * |
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THE
DIOCESE OF WENCHOSTER IS A FAIR TRADE DIOCESE
REVIEWS OF THE SUMMER MENU "What can one say?" Wenchoster Free Press. "Mrs. Grindle's
cooking has never tasted like this." The Dean. "I find it difficult to recommend
any one dish." Peter
Grouting OBE. "Nothing prepared me for this
dining experience." Pansy Gigglesworth III "My parishioners couldn’t believe
it" Canon Daphne Pullover. "It is unheard of to find
such culinary dabblings in a commercial kitchen." Canon Felix Rumbled. MA.
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