1 The Swaledale range of cheese is handmade with dedication by David and Mandy Reed in the historic town of Richmond, the gateway to Swaledale.
The origin of Swaledale cheese is surrounded in mystery, but popular belief is that it was first made in the local abbeys as far back as the 11th century, by Cistercian monks who had travelled from Normandy.
2 Saint James was the brother of John, and one of the 12 Apostles. The scallop shell was the symbol of the crusaders of the Order of Saint James. Supposedly his intervention saved the life of a drowning knight. The knight emerged from the sea covered with scallop shells. Scallops were named ‘Coquilles St. Jacques’ in St. James honor, as was the dish.
3 The ostrich, Struthio camelus, is the world's largest bird living today. A satisfying alternative for red-meat lovers-the colour, flavour and texture of ostrich meat is similar to beef with two-thirds less fat !
4 The story of this noble bird, Poulet Bresse with its steel blue feet and bright white plumage, begins in 1591 when the animal was cited for the first time in the registers of Bourg-en-Bresse. It seems that Henry IV, having stopped off at Bresse after an accident with his carriage, tasted the bird’s meat and wanted it as a fixed item on his menu. Poulet de Bresse are raised according to strict government controls in Bourg-en-Bresse, France. They are considered by many to be the "4th gastronomic wonder of the world."
The greatest chef of modern times, Joel Robuchon, uses a recipe for this chicken that verges on the banal. He merely covers the bird with salt and a flour batter and cooks it in the oven, giving it just a touch of flavour with a sprig of rosemary and a bay leaf. It’s a dish of divine simplicity. Cooked to perfection, and with its balance nudged into place by the aromas, the superb-quality meat is exalted to the full. And that’s the secret - the chicken. For Robuchon, as for all the two- and three-starred chefs, a chicken can only be a Poulet de Bresse.
5 There are a few things about Chateaubriand that most sources agree. It is a recipe, not a cut of meat. It was created for Francois René Vicomte de Chateaubriand (1768-1848) French author and statesman. It was created by his chef, Montmireil (possibly in 1822).
Most state that it was originally served with Bernaise sauce, but some say the sauce was made with reduced white wine, shallots, demi-glace, butter and lemon juice. Finally, all agree the steak was served with chateau potatoes (small olive shaped pieces of potato sautéed until browned)
6 Fine threads of creamy white fat interwoven throughout the fillet is known as marbling. Marbling is a characteristic of Aberdeen Angus Beef, ensuring that superb flavour and tenderness attributed to really first class beef.
7 Humphrey Errington is the first person to milk sheep commercially in Scotland in this century. Humphrey’s flock of 400 sheep graze on the wild pastures filled with herbs and clover 300 meters above the Clyde Valley in Lanarkshire. Lanark Blue reaches maturity after 3 months. This winner of the silver medal at the British Cheese Awards is a delightful full flavored blue cheese
8 Cropwell Bishop Creamery is a small independent family run business with origins dating back to 1847. Cropwell Bishop Award Winning Blue Stilton is a creamy, mouth watering cheese
9 Joseph Heler are widely recognised as British Cheese Champions in the production of quality Regional Cheese. Situated on Laurels Farm, near Nantwich, in the heart of the Cheshire countryside, Mr. Joseph Heler founded the current business in 1957. Cheshire cheese predates all other English cheese and its heritage stretches back to Roman times. Its fame was sealed forever with a mention in the Doomsday Book a thousand years later.
10 Montgomery Cheddar is one of the few British cheddars made from unpasteurised cows milk. Brilliant deep yellow, with a gorgeous deep smell of sweet milk, with notes of dried fruit and a wonderfully balanced, lingering slightly nutty finish. Bound in linen and typically aged for between 14 months and 2 years.
In 1517, a Royal proclamation was issued in an attempt to curb excessive feasting. The number of dishes which could be served was regulated “according to the rank of the highest person present’. Thus if the host, or one of the guests, was a Cardinal, nine courses could legally be served; if a Lord of Parliament, six courses; and if a Citizen with an income of £500 per year, three courses. Given that we are now in the 21st Century, we suggest that you choose as many as you will enjoy.
Our Dine 'Options' Menuscontinue our commitment to perfection, allowing you to customise the finer points of your meal; from the Breads to the Coffee Beans. Options Menus are exclusive to our Dine & Dine Collection clients: You can choose the style of Bread, your favourite Cheeses, your own blend of Coffee (or type of Herbal Tea) and even your preferred Petits Fours.
Tian of Smoked Duck and Smoked Venison Wild Rocket Salad Redcurrant & Juniper Dressing
Foie Gras Terrine Mulled Apricots Madeira Jelly
Mini Brioche Loaf
Crotin of Swaledale1 Goat’s Cheese Toasted Sultana Brioche Griddled Asparagus Twelve Year Old Giusti Balsamic Dressing
Individual Ravioli of Loch Linnhe Langoustine Sweet Red Pepper Mousse Sliced Black Truffle Lobster Velouté
Seared Hand Dived Scallops 2 Shallot Tatin Minted Pea Puree
Champagne & Raspberry Granite Served in a frosted martini glass With a hint of champagne poured by our wine butlers
On when to drink Champagne “I drink it when I am happy and when I am sad. Sometimes I drink it when I am alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry, and drink it when I am. Otherwise I never touch it- unless I am thirsty.” Madame Lilly Bollinger (attrib.) Soufflé Crepinette of Provencal Vegetables Shallot & Red Wine Reduction
Fillet of Local Organic Lamb marinated in Wild Garlic & Juniper Yellow Pepper & Corn Flan Rosemary & Redcurrant Fondant Potatoes Bell Pepper Reduction
Individual Cod Fillets in Bamboo Steamer Baskets surrounded by Spring vegetables, with a hint of cinnamon, star anise, cardamom & Pink Peppercorns. Saffron Potatoes
Fillet of Poulet Bresse 4 Crispy Lemon Salt Skin Confit Leg of Guinea Fowl Mini Pastie of Duck Rillettes Timbale of Roasted Peppers & Asparagus Mini Pommes Fondant
Loch Duart Salmon Three Ways; Thai Roasted Salmon Fillet Pak Choi, Lemongrass dressing Thyme Poached Salmon Lobster ‘Mash’ Ballontine of Salmon Buttered Red Chard & Fennel
Seared Fillet of Wild Seabass Herb & Sunblushed Tomato Crust Roasted Sweet Potato Lotus Root Crisps Pickled Ginger Slaw
Assiette of Goosnargh Duck Fillets of Confit Duck wrapped in Nori Seaweed on Wasabi Seared Greens Blackened Breast of Duck Cooked Pink Foie Gras Ballontine with Shaved Truffles Warre’s Vintage Port Reduction
Cropwell Bishop Stilton 8, Pont L’Eveque, Heler Cheshire 9, Montgomery Cheddar 10, Vignotte, Vacherin Mont D’Or. To be served with Water biscuits, oat and rye cakes, Mulled Apricots, Celery & Muscat Grapes
‘Brunch’ of Mocha ‘espresso’shot Chocolate Brioche Latte & Honey Sorbet
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Coffee & Handmade Petit Fours Dine always carries a variety of Herbal Teas and has both Columbian & Decaffeinated coffees available.
Dine Collection menus are designed for our clients who have a real passion for food. As with our entire range of menus, these are intended simply as suggestions. We will be more than happy to write a menu based on your specific requirements.
