FOOD & ENTERTAINMENT Welcome to
Whether you dine inside or alfresco on a nice day you can enjoy the lovely view over Barnburgh Lakes
Breakfasts Served Monday to Sunday 9am-11.30am
Full English and breakfast baps, waffles and pancakes, eggs Benedict and Florentine
Lunchtime Served Monday to
Sunday 12pm-4pm
Sandwiches, panninis, wraps, pizza and pasta Daily specials
Afternoon Tea £14.95 per person Bookings essential
Sunday Lunch Served Sunday 12pm-4pm Main courses 30 day aged beef with homemade
Yorkshire puddings, lamb shank, roast pork loin or chicken Vegetarian option available All served with seasonal vegetables
Evening menu Thursday to Saturday 6-9pm
A small selection from our new menu Starters mussels, soup and terrine Main courses sea bass, beef wellington, pig three ways and new tapas menu Homemade desserts
Tapas Night Saturday 21st July Bookings essential
Coming soon Gin and Jazz Night
Follow us on facebook for details
Fully licensed with premier beers, wines and spirits
Enjoy a glass of gin on the terrace Private functions welcome Birthdays, anniversaries, baby showers and funerals
Barnburgh Lakes, Ludwell Hill, Barnburgh, Doncaster DN5 7EE (less than 4 mile from Mexborough Town Centre)
Tel: 01709 234 663 80
aroundtownmagazine.co.uk RECIPE TIME!
Jersey Royals, courgette & goat’s cheese tart
Make the most of Jersey Royals while they’re in season with this herby vegetarian summer tart that has a tang of goat’s cheese. Ideal for a picnic, served with salad.
Prep 45 mins Cook 1 hour 30 mins Serves 4-6
INGREDIENTS I tbsp olive oil ½ tsp fennel seeds
1 garlic clove, finely chopped 2 courgettes, halved lengthways then sliced on the diagonal 3 spring onions chopped into matchsticks
¼ fennel bulb finely sliced, fronds reserved
1 lemon, zested and juiced Hand full of watercress
1 tbsp each chopped basil, parsley, tarragon and mint, plus extra to serve
150g ricotta 4 medium eggs
125g soft goat’s cheese
250g cooked jersey royal potatoes, sliced into discs
100g log of goats cheese sliced For the pastry 200g light spelt flour 100g unsalted butter, cubed plus extra for the tin
20g pumpkin seeds, coarsely blitzed in food processor
METHOD • For the pastry, add the flour, pumpkin seeds and salt to a bowl and rub in the butter until you have a coarse breadcrumb texture. Add a tbsp of iced water, then stir with a knife until it starts to come together, adding a splash more water if needed. • Use your hands to lightly knead the dough and form a smooth ball. Press down lightly into a disc and chill in the fridge for 30 mins. Heat oven to 180C/160C fan • Once the pastry has rested, roll it out to line a buttered 22cm tart tin. Bake blind for 25 mins until golden. Allow the tart case to cool. Reduce oven to 160C/140C fan
• For the filling heat the olive oil in a frying pan. Add the fennel seeds and cook for a few mins, then stir in the garlic, courgette, spring onion, fennel and some seasoning. Cook gently, stirring, until the courgette starts to colour, then stir in the lemon juice, water cress and herbs.
• Whisk the ricotta, eggs and soft goat’s cheese with the lemon zest until smooth. Season generously, then spread a thin layer over the pastry base. Top with the potatoes and goat’s cheese slices.
• Fold half the courgette mix through the rest of wet mixture and pour over the goat’s cheese, then top with the rest of the courgette mix.
• Bake on a tray for 45 mins-1 hr until set but still a little wobbly. Cool to room temp before serving.
Totties Tea Rooms
All day breakfasts Mon - Sat 2 for only £7.00
Home made specials only £5.50
Senior Citizen Special Mon - Thurs only £4.99 Roast of the day, pie or liver Free pot of tea
Afternoon Tea
Served everyday 11am - 2.30pm 2 for £15.99
Includes sandwiches, delicious cakes and scones
Also tea/coffee Or 2 for £19.99
Fully licensed bar, free wifi Large upstairs function room • Outside catering available
Open: Mon-Sat 9am-4pm 16 Old Town Hall, Rotherham Town Centre Tel: 01709 830713 with a glass of wine each
Open
7 days a week over the
summer
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