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New Menus now available!

Daytime, Evening and a new Wine List await!

This Month’s Recipe

This Month’s Recipe

Slightly chewy fudge

If you prefer yours more crumbly, cook the sugars, butter and condensed milk for slightly longer, but don’t burn it!

Click for the Recipe!

  • Dissolve 250g light muscovado sugar and 250g granulated sugar in 150ml of water in a deep saucepan on a low heat (no need to stir).
  • When the sugar mixture has fully dissolved, add 25g butter and 100ml condensed milk.
  • Boil and stir until a small spoonful of the mixture can be dropped into a mug of cold water and form a small soft ball that is beginning to solidify.
  • Remove from the heat and add a dessertspoon of vanilla extract or essence and stir vigorously with a wooden spoon.
  • Beat this mixture for about 10 minutes until the fudge is cooled. This helps avoid it going lumpy.
  • Pour the cooled fudge mixture into a lightly greased baking tin (about 10cm x 20cm and 4cm deep).
  • Once the mixture has begun to harden gentle score the fudge with a sharp knife, marking out bite-sized pieces.
  • Leave to cool completely, then break into pieces and store in an airtight container.

Announcements

New Year Menu now available!
With Christmas and New Year seeming to be a long time ago, why not take some time out and book a table at the Bistro? Have a glance at our new menus and push the boat out! See under out @menu item for details!

Our Customers say...

Tripadvisor

Tripadvisor

Came here for lunch midweek. Lovely welcome and room nicely done with wooden tables and chairs and interesting memorabilia. Prompt and professional service. Good menu choice, well priced, can’t wait to return for evening meal. Felt they really cared that you had enjoyed your visit
and meal.