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THE BUTCHER’S BLOCK MENUIN THE GARDEN ROOM
We are lucky enough to have truly great British meat available to those whoseek it out… I trust you will enjoy it to the full.
PAUL RESEIGHCHEF PATRON
THE GEORGE OF STAMFORD
Settle Into Post Christmas Winter……The Garden Room Buffet will be transformed, EVENINGS ONLY from 24January, to ‘The Butcher’s Block’. Paul Reseigh, Chef Patron at The George,has carefully chosen top class British meats, paying particular attention to taste,texture and provenance. Ray Camplejohn of Leicester, who has provided uswith our meat for well over 30 years - an accolade in its own right - had greatpride in presenting superb cuts to Paul for his final choices.
Delicious, tender, traditionally 28-day dry aged beef, lamb cutlets, a choice offive, yes five, different sausages, free range poussin, outdoor reared pork chop- excellent old fashioned British produce as it should be, and as we rememberfrom days gone by.
Accompanied by homemade chunky chips, French fries, buttery herb mash,or baked jacket potato with sour cream and fresh chives, PLUS salads fromThe Butcher’s Counter - delicious sauces to enhance, perhaps a glass of goodred wine... ‘Tuck in!’
SURF ‘n’TURF is a modern, but scrumptious, twist - spoil yourself, have halfa lobster with your steak!
NATURALLYALLOFTHEGARDENROOMFAVOURITESONTHE FULLMENUWILL STILL BE THERE FOR THOSEWHO CANNOT BE TEMPTEDAWAY!
ST MARTIN’S • STAMFORD • LINCOLNSHIRE PE9 [email protected] • www.georgehotelofstamford.com
Telephone: 01780 750750
