BCW – GIRO DE ITALIA THEME – MAY 2019

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BCW – GIRO DE ITALIA THEME – MAY 2019

COURSES

  1. Grape Focaccia / Parmesan / Nuts & Olives / Bortolomiol “Prior” Prosecco Brut  D.O.C.G.
  2. Pagnotta / Pecorino (Italian and Leeds!) / Balsamic Strawberries / Settanime Refosco dal Peduncolo Rosso
  3. Olive Ciabatta / Burrata / Fresh Tomato, Basil, Olive Oil / Pieropan Soave Classico (Organic)
  4. Light Rye with Caraway / Tallegio / Beetroot Chutney / Villa Bucci Verdicchio Classico (Organic)
  5. Pear Tart / Gorgonzola Dulce / Villa Cialdini Lambrusco
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BCW – ENGLISH THEME – APRIL 2019

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BCW – ENGLISH THEME – APRIL 2019

COURSES

  1. Yorkshire Square / Appleby Cheddar / Baked Apple / Hush Heath Sparkling
  2. Yorkshire Square Ciabatta / Rollwright / Rhubarb stewed w/ vinegar / New Hall
  3. 100% Wholemeal / Innes Goats Log / Kale Pesto / Bacchus
  4. Walnut Bread / Shropshire Blue / Fig and Walnut Wheel / Fig and Liquorice Relish / Renishaw Pet Nat
  5. Oat Slice / Berswell / Pate / Adgestone White

BCW – INTERNATIONAL WOMENS DAY -MARCH 2018

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BCW – INTERNATIONAL WOMENS DAY  THEME – MARCH 2018

COURSES

  1. Olive Bread / Little Mester, Barnsley Brie / Olives /
  2. Raisin Bread / Cotherstone / Fennel Salad /
  3. Naan Bread / St James / Mango Relish
  4. Sharrow Sourdough / Barwheys Cheddar / Coleslaw /
  5. Sconer / Cote Hill Blue / Sultana and Stem Ginger /

BCW – ORGANIC THEME – FEBRURY 2019

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BCW – ORGANIC THEME – FEBRUARY 2019

COURSES

  1. Baton / Bath Soft / Herb Salad / Giol Sparkling Pinot Grigio (Italy)
  2. Dark Square / Caephilly / Mushroom Pate and Raw Pepper / Ontanon Rioja Joven (Spain)
  3. Bread Crumbs / Hafod / Roast Potato and Leek / Walnut Block Nutcracker Chardonnay (New Zealand)
  4. Linseed Sourdough / Yorkshire Munster / Thyme Roasted Beetroots / Fabbri Chianti Classico Riserva 2011 (Italy)
  5. Spelt and Ginger Biscuit / Dunshire Blue / Bodegas Baron Micaela Pedro Ximenez Sherry (Spain)

BCW – BEST OF 2018 – JANUARY 2019

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COURSES

  1. Herb Focacca / Tetede Moine / Olves & Toasted Almonds / Niklas Lagrien (Alpine Theme)
  2. Fig, Aniseed & Sesame Sourdough / Tunworth / Fresh Figs / Chateau Fesles Chenin Blanc Sec (Award Winners Theme)
  3. Walnut Bread / Rotwein Sennachas / Roast Pears / Ikebana Montepulciano (Hygge Theme)
  4. Malted Cob / Lincolnshire Poacher / Carrot and Coriander Chutney / Gayda En Passant (Local Heroes Theme)
  5. Pear Cake / Beauvale / Blandys Madiera Duke of Clancy (Spring Theme)

BCW – HYGGE THEME – NOVEMBER 2018

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HYGGE THEME – NOVEMEBER 2018

  1. Pagnotta / Brie de Meaux / Truffle Oil / Salad / Muga Rioja Rose (Spain)
  2. Walnut Bread / Rotwein Sennachas / Roast Pears / Ikebana Montepulicano (Italy)
  3. Potato Bread (Toasted) / Ogleshield (Melted) (Cheese on Toast) / Pickles / Chutney / Chablis (France)
  4. Fig and Aniseed Sourdough / Gorgonzola Dolce / Dried Figs and Grapes / DeBortoli Vat Petit Verdot (Australia)
  5. Spelt and Ginger Biscuit / Gjetost / Blandys Duke of Clarence Madiera

BCW 42 – ALPINE THEME – SEPTEMBER 2018

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bcwlogo2-page-001COURSES

  1. Herb Focaccia / Olives, Toasted Almonds, Grilled Peppers / Tete de Moine / Niklas Lagrien
  2. White roll / Apple chutney, Apple / Morbier / Martin and Anna Arndorfer Gruner Vetliner
  3. Walnut Bread / Toasted Walnuts, Nutty Butter / Gruyere & Etivaz / Gruber Roschitz Zweigelt (Wednesday), Tramin Blaugunder & Pinot Nero (Thursday)
  4. Malted Cob / Green Salad / Reblochon / Judith Beck Weissburgunder
  5. Teacake with Apricots and Currants / Plum / St Marcelin / Gentian de Lure & Dolin Genepi