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Real Bread Week starts today

The Coach House are proud supporters of the Real Bread Campaign and are happy to be participating in Real Bread Maker Week which starts today and runs until the 16th May. 

We bake fresh bread on  a daily basis for our guests using only 4 ingredients.

Flour, water, salt and yeast.

Our flour is organic and milled by the experts at Bacheldre Watermill which is less than 10 miles away. There has been a mill there since 1565. Our yeast for our non-sourdough loaves is also from Bacheldre and is also organic. 

This week we will be baking a different speciality loaf every day including our oft requested bacon bread.

Here are three of our regular loaves to kick start the week! 

On the left are two pure sourdough loaves, made according to Ken Forkish's recipe and principles for Overnight Country Blonde. 

Top right is an organic white loaf made with 80% Biga 

Bottom right is a Pain du Campagne made with a combination of sourdough starter and organic yeast.  

All of our loaves are available to buy, just get in touch and let us know if you would like some. 



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Spring menu additions

We love spring and the new bounty it brings into the Coach House kitchen. Last night we served our favourite spring menu yet.

Cream of asparagus soup with chargrilled asparagus, shaved parmesan and truffle oil.

Slow roast shoulder of Shropshire lamb, bakers potatoes and spiced red cabbage

Rhubarb (from our neighbours garden) fool with shortbread

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