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A bounty of broad beans

Our little Coach House kitchen garden is starting to become very productive thanks to Lexi's green fingers. These are the first of our broad beans which we are going to use tonight.

Our simple spring menu is 

Three cheese ravioli with tomato & sage butter

Seared duck breast with balsamic lentils & spring vegetables

Lemon tart

or

Cherry & Frangipane Tartlets

 

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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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