tag:blogger.com,1999:blog-5811460324941674512011-07-08T03:53:08.053-07:00Riverside Aymestreyhttp://www.blogger.com/profile/16264730937407844381noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-581146032494167451.post-25660256377930889602010-06-16T05:07:00.000-07:002010-06-16T05:11:50.688-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BBB9ilI4PYc/TBi_MJ6-5AI/AAAAAAAAAAU/fF51xb3sy9E/s1600/home_gall_4_thumb.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 150px; height: 150px;" src="http://1.bp.blogspot.com/_BBB9ilI4PYc/TBi_MJ6-5AI/AAAAAAAAAAU/fF51xb3sy9E/s320/home_gall_4_thumb.jpg" alt="" id="BLOGGER_PHOTO_ID_5483342761866224642" border="0" /></a><br />Forthcoming events<br /><br />Showcase dinner – Thursday 1st July<br />A seven-course menu featuring the best of seasonal food from around the area. We will use local meats, fruit and vegetables – some from our own garden. This year we are introducing a range of fresh water “river-food” in our showcase dinner. Menus are available from The Riverside Inn or our website www.theriversideinn.org<br /><br />Demonstration Dinner – Wednesday 14th July<br />Andrew will demonstrate the cooking of a starter and a main course in our Barn Restaurant. These dishes will then be included in the menu served in the bar and restaurant for guests to “eat complete” if they wish!<br /><br />Taste of local flavours – September<br />Talks, food and drink night. Suppliers and chefs talk about local food and drink. Tasting supper.<br /><br />Pudding evenings<br />Returning in January 2011.<br /><br />Our Garden<br />The late cold winter delayed everything by at least a fortnight; however, the dry spring has allowed us to fully plant. The recent rain was desperately needed and now the garden is flourishing. Currently we are harvesting 3 types of lettuce, radishes, rhubarb, spinach and spring cabbage.<br /><br />The bean canes are up and plants in, soon we will have kale, chard and early shallots.<br /><br />For the first time in 10 years we have rabbit trouble! Suggestions welcome. Reward for a successful solution.<br /><br />From the kitchen<br />Welsh-border spring lamb from Mill Farm near Knighton is at its absolute best. Our current dish contrasts the robust flavour of the slow cooked shoulder with the delicate flavour of the pan-fried rack. Pea puree, spinach and a light mint jus add the finishing touches.<br /><br />Out and about<br />Our chefs are giving demonstrations in the Heart of England Theatre at:<br /><br />The Three Counties Show – the largest agricultural and countryside show in the region. Catch up with Andy on Sunday 20th June at 12.00 and 2.00pm<br /><br />Shobdon Festival of Food and Flowers – see Andy and Rory Saturday 26th and Sunday 27th June at 2.30pm<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/581146032494167451-2566025637793088960?l=theriversideinn.blogspot.com' alt='' /></div>Riverside Aymestreyhttp://www.blogger.com/profile/16264730937407844381noreply@blogger.com0