Callum Fishwick’s evening was absolutely fantastic with succulent steaks cooked exactly to how you’d like them with some grand starters and delicious desserts. Take a look at our Steak Night Gallery which has a few of the photos taken on this tasty evening!
To view the menu from the evening please
Chefs hard at work
Leek and potato soup and home baked bread (v) starter
Succulent steaks, medium rare
The steak dinner with Hand cut chunky chips, tomatoes, side salad and peppercorn sauce
Salmon steaks in the pan
The final touches are being made to the restaurant before the first guests arrive.
It was a busy evening at the griddle!
Finishing the prep off for the ham hock fritters
Vanilla cheesecake with fresh berries and raspberry coulis
Starters at the pass black pudding scotch egg with mustard mayonnaise and ham hock fritters with red onion chutney
Ham hock fritters prepped
Black pudding scotch egg with mustard mayonnaise
Soda bread baked, sliced and ready to go.
Scotch eggs prepped
Salmon steak, crushed new potatoes, cream chive sauce. The beautiful alternative to the steaks
Creme brûlée, shortbread brûlée
Tickets on the pass
The restaurant had a brilliant buzz with everyone enjoying the night
Ham hock fritters with red onion chutney
Cream chive sauce and red onion chutney being created
Raspberry coulis being applied to the vanilla cheesecake
Millionaire shortbread served with Baileys ice cream.
The menus are ready and waiting.