PIES! - Thursday 3rd April order by Tues 1st April
PIES! - Thursday 3rd April order by Tues 1st April
Thursday Tea - take away done differently
Fancy a night off cooking, but craving a proper home-cooked meal? We’ll take care of it. Each week we’ll post what the Thursday Tea will be. We’ll put together a tasty, nutritious and balanced meal based around a theme. If you fancy it, simply book by TUESDAY 9pm so we know exactly how much to cook to order.
Collection can be made from the Washington Terrace kitchen (NE30 2HG - address given on ordering) between 5.30pm and 6.30pm. Deliveries will be made between 6.30pm and 7.30pm. Deliveries can only be made within the NE30 postcode at present). Please note £2 will be added for deliveries.
Now you just need to decide how hungry you are! Small should be enough for 1 - 2 adults (£20), large for 2 - 3 (£30). Dessert, when offered, is £5 per individual portion.
Sustainability
Zero waste - we’ll cook exactly what’s required so there’ll be no waste (60% of UK food waste is from the home!), hence orders placed on Tuesday for Thursday service.
Our cooking techniques aim to minimise fuel use. We’ll be doing it low and slow, cold and hot-smoking, marinating and using heat retention technology.
All food will be served in reusable (not disposable), containers. Though they can be recycled, we’ll reuse these, so please return if / when a subsequent order is made. Alternatively feel free to reuse, rather than recycle these yourselves.
April 3, 2025
PIES!
Back to Thursday as normal this week
PIE WEEK
Menu A - Steak and ale pie - proper suet crust with tender slow-cooked steak and luscious gravy made with local ale.
Menu B - Cauliflower and chickpea pie - veggie suet crust with curry-spiced cauliflower, chickpeas, onions and more.
Both mains served with:
- Charcôterie house slaw (red cabbage, red onion, carrot with an apple cider and mustard dressing)
- Pan Hegarty - mashed potato with with onions and cheese, baked. Perfect for soaking up gravy.
Dessert:
- Sticky Toffee Pudding: A moist sponge cake made with dates, drenched in a luscious toffee sauce.
- Lemon posset - classic creamy dessert with a fresh hit of lemon.
Allergens - mustard (slaw dressing), cows milk (butter and cheese in spuds, posset), gluten (wheat in pie crusts and sticky toffee pudding)
Thanks for ordering this week! Next menu up soon…..
Previously…
Italy
Menu A - Pollo brasato con zafferano - Braised chicken thighs with a rich saffron and white wine sauce (bones will be removed!)
Menu B - Parmigiana di Melanzane - roasted aubergine, baked with mozzarella, Parmesan and tomato ragu.
Contorni (Sides)
- Charcôterie house slaw
- Patate al Forno, crispy roasted potatoes with rosemary and garlic.
Allergens - mustard (slaw dressing), cows milk - (both mains)
Mexico
This entire menu is gluten free - maize flour is used for tacos.
Main A:
Cochinita Pibil – Slow-roasted pork marinated in traditional spices and citrus, smoked in over plum and alder wood, served with pickled onions and tortillas.
Main B:
Fajitas Mixtas – marinated peppers, onions and courgettes, grilled over an open flame, served with pickled onions and tortillas.
All mains come with:
Elote Asado – Grilled Mexican street corn (on the cob) with cream cheese, lime, chili powder, and crumbled cotija (feta) cheese
Charcôterie house slaw
Selection of corn tacos
Salsa
IRELAND
Main A: Irish Stew (lamb) - traditional slow cooked lamb stew with Guinness, onion, carrot, potato, pearl barley and thyme.
Main B: Irish Stew (vegan) - As above but with lentils instead of lamb. (Guinness is now vegan!)
Mains all come with Charcôterie house slaw, homemade soda bread and herbed butter
Scotland
Main A: Cullen Skink - Traditional hearty Scottish smoked-haddock soup with potatoes, leeks and cream, served with hunks of sourdough and miso butter.
Main B: Beef Stovies - Slow-cooked stew with onions, potatoes and carrots, with beef and corned beef.
Main C: Spinach and Mushroom en Croûte - with Dijon mustard and Cheddar cheese, served with a BBQ / black garlic sauce, hunks of sourdough and miso butter.
Mains all come with Charcôterie house slaw.
Dessert Option - New this week!
Dessert A: Cranachan - A traditional Scottish dessert made with whisky-soaked toasted oats, served topped with raspberry compote, honey, and cream.
Dessert B: Clootie Dumpling - A steamed spiced fruit pudding served with a rich whisky custard.
Allergens - Fish (Cullen Skink), cow’s milk (Cullen Skink, both desserts, miso butter), mustard (Croûte, slaw dressing), wheat (Croûte and sourdough)
Louisiana
Main A: Gumbo
A rich and hearty Louisiana classic, this slow-cooked stew is packed with bold Creole flavours. Made with a long-cook savoury roux, aromatic spices, there’ll be chicken, sausage and a medley of vegetables. Finished with fresh herbs it’s served with rice on the side.
Main B: Jambalaya (gf)
A vibrant twist on the Louisiana favourite, this vegan jambalaya is a flavour-packed medley of aromatic spices, sautéed and roasted vegetables, tomatoes, and rice. The addition of tomatoes turns this Cajun classic into a Creole favourite. Grilled corn will; be served as a side.
Both mains come with Charcôterie house slaw.
Allergens - wheat (Gumbo roux), mustard (slaw dressing)
Winter Warmers
Main A: Fish Pie - salmon, cod, smoked haddock, hard-boiled egg, dill, parsley, potato
Main B: Moroccan spiced parmigiana - aubergine, mozzarella, warming spice tomato sauce
Charcôterie house slaw
Steamed green veg
Allergens - wheat (fish pie sauce, parmigiana), mustard (slaw dressing, fish pie), butter (steamed veg finish), eggs (parmigiana and fish pie), fish (fish pie), milk (fish pie, parmigiana)
France
Main A: Navarin - seared and slow-cooked lamb stew - wine, warming spice and seasonal vegetables
Main B: Ratatouille - aubergine, courgette, peppers, olive
Charcôterie house slaw
Homemade croutons with hickory-smoked dripping (option A) or olive oil (option B)
Minted petits pois
Allergens - wheat (croutons), mustard (slaw dressing), butter (peas finish)
Spain - fabada / lentejas
Main A: Fabada - morcilla, pancetta, chorizo and white bean stew
Main B: Lentejas, Spanish lentil stew - potatoes, lentils, peppers
Charcôterie house slaw
Homemade pan de cristal - bread, olive oil
Steamed French beans
Allergens - wheat (bread), mustard (slaw dressing)
Texas BBQ
Main A: Brisket - hickory smoked, 18 hours
Main B: Spinach, mushroom and vintage cheddar plait
Charcôterie house slaw
Creamed corn
Hasselback potatoes
Homemade chipotle BBQ sauce
Ale-pickled carrots
Allergens - mustard (slaw dressing brisket rub, plait), cow’s milk (creamed corn) and butter (BBQ sauce), gluten (ale, plait)