FOLLOW US
CALL US ON: 020 3195 6888 BOOK NOW
Top
 

Blog

You can book your table by calling 020 3195 6888
ASPARAGUS BLOG BANNER

At The Chef’s Table

The English asparagus season officially begins on St Georges Day, 23rd of April and runs for just 6 weeks. Associated with everything from hangover cure to increasing libido, the asparagus is also linked to many historical folklore tales and stories. This mighty green can grow up to 10cm a day – it’s not affectionately known as the Usain Bolt of veg for nothing, and has been used for medicinal and culinary purposes for over 2,000 years For cooking it’s incredibly versatile and a perfect match for all types of food and styles of cuisine. To pay homage to this king of British veg, here’s...

Read More
PIE'S THE LIMIT BANNER

At The Chef’s Table

The perfect rabbit pie Celebrate this year’s British Pie Week (6th to 12th March) with a thoroughly British classic, rabbit pie. A rich and gamey favourite that’s spot on for a family gathering or dinner party – and is sure to get the table talking… rabbit, rabbit! Simple and quick to make, this perfect pie recipe will definitely get you in the Pie Week spirit. But if crimping and trimming all that pastry isn’t your thing, then head down to The Bickley and try one of our delicious pie specials off the menu. Ingredients: 500g diced rabbit 125g smoked bacon 100g pearl onions 100g cooked puy lentils 250g leeks 2...

Read More
PERFECT PUDS BANNER

At The Chef’s Table

The proof is in the pudding! To celebrate National Yorkshire Pudding Day (5th February) – (yes there really is a day to applaud this firm family favourite) – we’ve caught up with Exec Head Chef, Chris Spencer, to discover all the tricks of the trade and find out how he makes his Yorkshire Puddings just so damn good! There is definitely more than one way to produce the perfect Yorkie. Many people have foolproof ways inherited from parents and grandparents that work every time. However, equally there are plenty that get frustrated with flat or muffin-like results. Here is my fool proof method...

Read More
wine-tips-banner

Chef talks

…Exec Head Chef, Chris Spencer catches up with wine supplier, Boutinot, to talk wine and the best options for your Christmas dinner table and our Christmas menus. Boutinot’s Top 5 Christmas Wine Matching Tips When food and wine matching this Christmas it’s important to take the flavours, weight and texture of the dish into consideration. For example, a chunky cut of red meat will need a full bodied weightier wine, whilst a light dish such as a salad would be better complemented by a light bodied white wine. The role of a wine is to ‘support the dish’ but not to overpower...

Read More
turkey-tips-banner

At The Chef’s Table

It’s one of the most debated dishes out there – how to cook the best roast turkey for Christmas Day. Hear more from our Exec Head Chef, Chris Spencer, as he imparts his wisdom to help you create the perfect bird for your Christmas table. Chris’s top turkey busting tips! Make sure you note down the weight of your turkey to avoid overcooking or undercooking. Unwrap your turkey on Christmas Eve and leave uncovered in the fridge – this will encourage a beautifully crispy skin – plus, if it comes with giblets remove them, cover with cling film and store separately, they’ll make...

Read More
xmasbanner

At The Chef’s Table

Sunday 20 November is ‘Stir-up Sunday’, the traditional day when the whole family gets together to make a Christmas pudding. Making your own Christmas pudding is such a simple thing to do and once you’ve given it a try you’ll never return back to a shop bought one. Have it your way with extra fruit, nuts, or booze if you want to push the boat out or just follow my easy recipe. Then stir it up (East to West if you want to follow tradition – the route of the three-wise men), make a wish, and get set for a Christmas...

Read More
monkfish-banner

At The Chef’s Table

Celebrate curry week and seafood week with this flavoursome Thai green curry. For those that want to make a vegetarian version, sweet potato and butternut squash make a great alternative. If you’re looking for an alternative fish, why not try the dish using delicious red gurnard, a native to the British Isles, or some large king prawns. There are some fabulous curry pastes available in Asian stores and supermarkets but there is also certainly something special about making your own which will need to be kept in an airtight container in the fridge after making. Monkfish Curry – serves 2 Ingredients: 50g curry paste –...

Read More
allthingseafood

Chef talks

...Exec Head Chef, Chris Spencer catches up with fish supplier, Direct Seafoods, to talk all things seafood. We’re hooked on great fish and seafood at the Manor Arms, but we also appreciate that our fabulous fish dishes should never cost the earth. We only ever source and serve fish that we know have been responsibility caught and are a regular on the Marine Conservation Society sustainable fish list – The Good Fish Guide. There’s so many delicious fish out there to try and we love to introduce a wide variety of fish on our menu to both reflect our beautiful coastline and...

Read More
SUMMER VEGETABLE TART BANNER

At The Chef’s Table

This colourful, flavoursome tart is one of our pub favourites. Using lots of great seasonal veggies and herbs, picked at their prime, it’s rustic charm conjures up a great British summer on a plate. Making it at home is simple and it can easily be adapted so you can add your own seasonal vegetables or a personal twist. Pre-made puff pastry 30g spinach leaves 30g x 3cm chopped runner beans – blanch in boiling water for 2 minutes 6 x cooked small new potatoes cut into 3 70g chopped fresh tomatoes 60g of roasted beetroot cut into wedges – roast raw beetroot in an oven for 1...

Read More
feature

We scream for great ice cream

The heat is on to find the best ice cream, and we think we’ve nailed it. We’ve travelled the length and breadth of the UK to discover the creamiest, tastiest and fruitiest ice cream out there. And, just in time for National Ice Cream month, we’ll be herding in a delicious new range from Cornish producer, Callestick Farm. They’ve been making award winning ice cream for the last 25 years from their herd raised and reared on a diet of clean air and green, green grass. You can tell it comes from happy cows too - the team at Callestick pride...

Read More