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BCW 38 – JUNE 2018 – LIGHT AND FRESH THEME

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BCW 37 – MAY 2018 – AROUND THE WORLD THEME

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  1. Apricot and Hazelnut Bread / Soft Spanish Goats / El Supremo Torrontes (Argentina) / Fresh Apricot
  2. Sundried Tomato Bread / Swiss – Alpine / Renishaw Classic (England) / Roasted Tomatoes
  3. Oat Biscuits / Barnsley Brie / KWV Grenache Blanc (South Africa) / Roasted Peaches, Nectarines & Honey
  4. Courgette and Taleggio Focaccia / Buffalo Taleggio / Sagrado Tawny Port (Portugal) / Italian Meze
  5. Honey Cake / Barnsley Blue and Montagnolo / Stanley Noble Harvest Sauvignon (New Zealand)

BREAD CHEESE WINE

BCW 36 – APRIL 2018 – SPRING THEME

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COURSES

  1. Sileni Albarino, New Zealand / Kirkhams Lancashire / Light Rye / Fennel and Cucumber Salad.
  2. Gerard Bertrand Gris Blanc, France / Applebys Cheshire / Malted Cob / Vine roasted tomatoes with herbs.
  3. New Hall Bacchus, England / Gruyere / Plain Sourdough / Mixed Peppers and Roasted Peppers
  4. Cloud Factory Pinot Noir, New Zealand / St. James / Pagnotta / Olives and Land Cress
  5. Blandys Madiera Duke of Clancy, Madiera / Beauvale / Pear Cake

BCW35 – APRIL 2018 – LOCAL HEROS

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COURSES

  1. Baton / Dorstone Goats / Grapes and Onion Crumb / Locksley Gin and Pink Grapefruit Tonic
  2. Linseed Sourdough / Stanage Curd / Sheffield Honey / The Den Chenin Blanc, SA
  3. Yorkshire Square / Little Mester / Walfdorf Salad / Renishaw Hall Sparkling Wine
  4. Malted Cob / Linconshire Poacher / Carrot and Coriander Chutney / Gayda En Passant
  5. Sour Cherry Biscuit / Cotehill Blue / Brew Foundation Janet’s Treat Porter / Cherry Brandy

MARCH 2018 – FRENCH THEME

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COURSES

  1. Chesnut Bread / Comte and Tomme de Savoire / Tomato Compote (sharp) /
  2. Yorkshire Square / San Nectaire / Mushroom Pate /
  3. Brioche / Ossau Irati / Fig Jam & Fresh Figs /
  4. Baguette / Munster / Green Salad /
  5. Hot Cross Bun / Roquefort /

 

FEBRUARY 2018 – VEGETARIAN THEME

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COURSES

  1. / Torta de Barros / Dopff Au Moulin. Cremant d’Alsace
  2. / Cotherstone / Collectables Sauvignon Blanc, NZ /
  3. / Ribblesdale Goat / Meinklang Gruner Veltliner, Austria
  4. / Old Winchester / Fedele Nero D’Avola, Italy
  5. Ginger Cake / Devon Blue / CDR de Fleurs, Rhone, France

 

JANUARY 2018 – BEST OF 2017 THEME

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COURSES

    1. Rosemary Potato Sourdough  Bread / Rosemary Manchego / Olives, nuts and quince jelly/ Montecrio White Rioja, Spain
    2. Baton / Baron Bigod / Roasted Red Peppers / Giol Frizzante Prosecco, Italy.
    3. Beetroot Bread / Dorstone Goats and Innes Log / Roast Beetroot & Thyme / Mayfly Sauvignon Blanc, New Zealand.
    4. 100% Rye / Summerfield and Comte / Watercress and Parsley Pesto / Santa Macarena Pinot Noir, Chile
    5. Caraway Seed Cake / Cashel Blue / Neropasso, Italy