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Ouflook
A taste of France
Ad feature by Sue Ritchie
working in the office for Francis and Patricia believe very much in the hands-on-aproach. When the restaurant is open Francis can he usually found in the kitchen, helping to cre
of Francis and Patricia Boulongne for the past seven years now and the couple have really made their mark on the place combin ing a blend of French and English cuisine and service that will tempt any palate and please any customer. It is very rare that you find the couple
FED up with pizzas, hamburgers and the like? Then why not go along to the Tempest Arms Hotel and Restau rant at Elslack, where good food and traditional service offer just the right recipe for any discerning diner. The Tempest Arms has been in the hands
the a-la-carte menu offering such delicacies as breast of pheasant served with a port wine sauce and smoked or poached Scottish salmon, all served with seasonal vegetables cooked to perfection. And there is no need for anyone to worry
they won’t be able to afford a sweet for the Tempest Arms operates on a fixed cost
for the wellbeing of the customer from com plimentary bottles of sparkling mineral water and toothpicks to flower displays and table lamps for th a t special luxurious atmosphere. And the choice of food is second to none,
ate and prepare the wide selection of Gallic and British dishes, while Patricia directs diners to their tables and ensures the ser vice is polite, prompt and discreet. Even the table settings display every care
value for money as diners can enjoy a three course traditional meal for ju s t £8.
menu of only £13.50, with a choice at each course and all cooked fresh to order. On Sunday lunchtime it is even better
Arms’ appeal. For everyone is catered for , from the family with young children for whom high chairs are provided, to firms needing a banqueting room for their annual dinner and dance. Tasty bar snacks are always available and
And therein lies much of the Tempest
being able to get a cup of coffee at the same time as the usual alcoholic beverage pro vides that little extra continental touch
And that is because Frances and Patricia
aim to meet everyone’s needs, from the casual passer by who pops in for a drink to those looking for that extra special wedding reception.
having recently opened up a brand new, 10- bedroom extension
They can even offer accomodation now;
2.15 n.m. and then from 0.30 p.m. to 10.30 P-m.Q
parte Restaurant seven days a week with last orders at 9.30 p.m. Bar snacks are available from 11.30 a.m. to
Lunch and dinner are served in the Bona
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NELSON'S RESTAURANT ON THE PARK
‘ iDEN HALL
This beautiful location is surpassed only by our food MARKET FRESH FISH AND -
VEGETARIAN DISHES A SPECIALITY 7 Evenings a week (and every lunch except Monday)
WEDDING DATES AVAILABLE FOR 1991
We also offer an expert outside catering seruice
NELSON 693434 WALTON LANE
up the hill at the Hour Glass TW
THIS IS THE LIFE . . . GOOD FOOD, GOOD SERVICE FRIENDLY ATMOSPHERE
INTERESTING BAR SNACKS - SERVED DAILY COMFORTABLE SURROUNDINGS
designed to a high standard with your comforts in mind. All this within the natural stone walls
or for just a perfect meal to remember. Relax in one of our 10 en suite bedrooms
of an 18th century pub - set in peaceful countryside 4V2 miles from Skipton on the A56.
ELSLACK, Nr. SKIPTON, N. YORKS. s H i^ _ ^ _ _ ^ _ _ T e le £ lu )n cD 0 282) 842450 mppsf firm ofei fyltefauranl
TR E A T YOURSELF TO THE BETTER TH INGS IN LIFE A T
Old Post •BSk "•S> T h w a c k u m s
R e s ta u ra n t MENU FOR CHRISTMAS 1990
Prawn Cocktail ******
Melon Boat or
Soup or
Roast Beef with Yorkshire pudding Honey Roast Ham
Roast Turkey with sage and onion stuffing
Brussels sprouts and roast potatoes ******
served with bacon roll, carrots, £ 1 2 .5 0
For reservations telephone 0282 831669 COW LANK, BURNLEY
Oi*n: Mon..
Wcd.Thuri.. 12 noon • 2 [un.; 6.30 p.m. - -9.30 p.m.; Fti., S.l | 12 rutin • 2 p.m.: 6.311 n. <“rr5 ,L Sd,'51' 2 f '“ » W'S. t««L 10) • Muoicijnl o r ,u,k unpufe
Christmas pudding with brandy sauce or
Sherry Trifle ****** Mince pic
Coffee with cream ******
Glass of sherry served with the starters
******
And Restaurant King Street •
House Hotel
Clitheroe
Wine fie Dine - Seven n igh ts a week Table D'Hote fie A La Carte Menus
Open Mon. - Sat Lunchtimes for light lunches
Special Sunday 5 course lunch. LOOKING FOR KNEW
VENUE FOR CHRISTMAS & NEW YEAR
PHONE FOR BROCHURE TEL: (0 2 0 0 ) 2 2 0 2 5
‘Z V * c c r t J f C o i t s «• P r e s t o n ! R j > a . d . 'B L a d c f i t i r n rC e.C : ( O Z £ 4 ) G 4 4 4 1 - >.ll lOIAtlOUAl MOtl l > 1 If,
Conference In Sty (e Whatever x/our ivi/u/i jncn/s :
EXHIBITIONS OR MEETINGS We have facilities for
CONFERENCES, SEMINARS,
10 - 400 De l e g a t e s and ample parking
Die Sales Otlice, Marketing and Sales Manager Monique Nicliolls General Manager: Trevor II. Nicholls
. ..Ft’f full delilik eouliiel
Ba'H|ucting & Conference Co-ordinator: Santlie Thompson
BONAPARTE RESTAURANT For a special occasion
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LUNCHES AT THE OAKS
CHRISTMAS
Monday 10th until 24th December I—I f J I From 12 noon until 2.p.m.
Available between . .
with mandarin segments and maraschino liqueur
sliced smoked halibut, flaked
Minestrone Milanaise Smoked Fish Platter
smoked mackerel with dill flavoured mayonnaise
Hazelnut & Mushroom Terrine Plaice Dretonne
with chipolata, seasoning and cranberry sauce
Traditional Roast Turkey
with a saute of shallots, mushrooms and capers
_______ ______
MENU - £9.95 per person SHlREfcr'j N N S Melon Noel
Roast Saddle o f Lamb with a redcurrant and rosemary gravy
with sweet and sour sauce Selection o f Vegetables
Vegetable S t ir Fry
Dessert* from the display * * *
Christmas Pudding with brandy sauce
and mince pies Coffee (028, ^ o ^ R E S ERV E YOUR TABL E NOW! 2) - 414141 Colne Road, Rccdlcy, Burnley.
SHO R T O F TIME ? Pre-Order Your Meal To Allow a Li ttle Ext ra Time to Enjoy Yourselves
CHRISTMAS DAY & NEW YEARS DAY NOW BEING TAKEN DINNER, PARTY NIGHTS, CHRISTMAS EVE,
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