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16 f November 4th, 1999
l^ e e lo e n d j j ln s
Enigmatic ‘Rhone
am
tipple tattle with
tBen Carlish I
BEER festivals might cast up images
Beer Fest, at the Postal Order in Black burn, confounded this stereotype - not a "weirdy-beardy" in sight. In fact, to begin with, it was quiet all round in what is a moderately small ( but very pleasant) establishment by Wether- spoon's standards. "Let the tasting beginl" I proclaimed
"weirdy-beardy" types gathering in a darkened room to cogitate the subtle merits of brews such as "Old Gimmer." The Wether- spoon's Wicked
of
TASTY, tempting treats to tantalise the tastebuds were on offer when we entered the twilight zone at Nelson
and Colne College. Thursday nights in our household tend
to my drinking companion,"the Wild Rover,” as I got stuck into a "Hamp shire Spook," and, he, a pint of "Hop Back Haunted Hop." Mine tasted of rotting wood, not pleasant. "This is really hoppy. In fact you’d be hopping mad not to like it!" quipped the Rover. I silently prayed both the humour
to be a bit of a rush as we juggle work, leisure and eating, but a new early evening dining experience to be found at the college catering department's Oriel Bistro enabled us to sit back and sample the culinary delights created by the next generation of top chefs and served by students studying to become catering
professionals. In the welcoming setting offered by one
and the beer were going to get better. Next up for me was a Batemans Autumn Full, "brewed from Yakima Valley New World Hops," read the brochure. I've no idea where the Yaki ma Valley is, but they’ve got some nice hops there, I concluded. The Wild Rover, plumping for an
the washing upl Parking was no problem as we pulled up
outside the Barrowford Road location and
of the two eating establishments on offer at the purpose-built catering department, we were able to enjoy ourselves while others tended to our every need and worried about
eating out Oriel Bistro at Nelson and Colne College, Barrowford Road, Colne
the greeting inside the bistro was genuine and warm as our hosts for the evening guid ed us to our table, highlighting the specials
board on route. The relaxed ambience of the candle-lit
room, with its leafy foliage and soothing green walls, was refreshingly simple yet exuded the friendly and informal charac teristics now associated in cities throughout the country with this style of dining. My husband opted for the paella starter
crunchy and definitely different. My main course Of chunky chicken gou-
excellent meal and a cheese platter com plete with celery,1
chosen from the specials board which evoked pleasant memories of long, lazy summer days spent in Spanish resorts, while my choice of penne with caramalized celery, walnut and sage cream was nutty,
DISH OF THE WEEK
"Arundel Old Spooky," proclaimed it as "firm and fruity." Heaven through the eye of a pint
glass came to me in Ushers Bishop's Tipple - a rich smooth caramelly brew, quintessential quaffing. The Wild Rover's Badger Best Bitter, could only be called that because it tasted like it had been brewed from the stomach contents of said mammal. A "Perilous Pumpkin" and a "Hob
WHETHER entertaining or serving up a family meal, salmon, is easy to prepare, sat isfies the largest appetite, looks mouthwa tering on the plate and, above all. is relative
GRIDDLED SALMON FILLETS ON POTATO AND CARROT ROSTI
ly cheap to buy. Continuing our light meals for the busy festive
goblin" (names of the beer- we weren't halluncinating) finished us off. I cannot read my notes from this point onwards and I write this with shaky hands and a hammering headache - proof that if beer drinking is an art, then you have to suffer for it.
season fast approaching, we have griddled
salmon fillets on potato and carrot rosti. Salmon is high in protein, calcium and vitamins and
low in calories. It is also low in cholesterol and high in Omega 3 oils which may help to maintain a healthy ; heart. With our damp English weather we need all the
ENTERTAINMENTS G I3FQ<21 VWf
EAT AS MUCH AS YOU WANT!
H o t C a r v e r y SELECTION OF 3 ROAST MEALS Carvery serving times:
Have an Autumn break A Gammon or Steak
Buy ONE get ONE FREE only available at
The Moorcock Inn I Gisbum Road, Blacko Telephone: (01282) 614186 I ,A ^ (4 -' &Jl>tc*i S
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y *‘‘v 3 '• * 7' y ^ ‘
' '■ ■■" - ’Bj rt,i • .<■ • ( S a n t a O p e n ^ B a i j s %
% (n h d? S i l t S& e c em b e t C
Buffet Supper
fQBznaSS m his elves will transport you on j? a pedal tractor. (gfjourne.y Jp
Tvtvhc and sec G§anta inhere ^
JjSWXsjJ ilIWi,rjh „ ,mater. wonderland to his fairy talc rjrotto. 3^
^ o w n s o n ’R e a c to r s
efJVmrj 01729 833013 to reserve naur, ticket £3.00 per child (inc rjrfa)
o h : < 2 /l id oh the fvaiidlclirilitcrs fjn/.sl % m S P E C I A L N O T I C E !
GENERAL AUCTION EVERY SATURDAY
M A S S IV E INDOOR CAR BOOT and
THROUGHOUT THE YEAR Grano Mill, oil Bury Road, Hasllngdon
: i . ss$i
No. 1 lor buying & soiling - Como and Soo - Admission Froo -S ta ll Enquiries':0 1 7 0 6 2 2 1 6 1 6 ~
occasion. Whether you arc getting together with friends or just booking a table for two. Mytton Fold is the perfect spot to make new lasting friends and to have a
Forget---------------- You really do need somewhere special to celebrate this . ■'illL.lL,..
YOU ruauy u u great time. l ■ . ‘ .-i-- - . •.«< •>'#$ T,'V*/C« lass*
From November through to the end of January we have a wide variety of Christmas lunches, dinners, dinner dances/ murder mystery celebrations and our tremendous.'Start of the Century' Parly on Sunday Jan 2 2000; Whether you want a quiet dinner witli friends or a moro lively disco dinner the choice Is yours,
If you are'organising a night out call our Brochure Hotline bn 012S4 240662 before 11pm ; or Fax us on 01254 248119
Visit our Website and have a look round the hotel. http/
www.SmoothHound.co.uk/hotcls/mytton.html. E-mail us at
myttonfold.liotcI0virgin.net
Myttori Fold Hotel & Golf Complex & & Whalley Road,Langho BB6 8AB S
nnllinn innollmr With -• --------7 , V7 \
Enjoy. Your Last Christmas Celebration of the 20th Century at Mytton Fold and Make It One ^2 You Will Never "**
£ Visitors W elcome HOUGHTON
Centenaries Theatre, Stonyhurst
WEAVERS IN CONCERT at the
FRIDAY 12TH
NOVEMBER 1999 at 8 pm
Tickets £10
from lean Procter 0 1 2 5 4 8 7 8 4 4 7
A l l proceeds fo r Knowle Green Village Hall.
tS@©@5ir' |
| Fri/Sat 6.00 - 9.00pm, Sunday 1 2 n o o n to 6.00pin approx. | • Please book to avoid disappointment •
THE BLACK at
HORSE INN Pimlico, Clilheme from 7.45pm Friday
November 5th Admission Free
Whalley Flower Club
Methodist Hall at 7.30pm
on Thursday November 11th Mr Ian Keith Buxton of Nottingham
Flower Demonstration ( c o l o u r f u l
U n it e d C h r is t ia n F e l l ow sh ip will meet on
Saturday, 6th November in
St Anne’s Court, Low Moor 7.30pm
Sp e a k er : Mr G. Pountain
(BETHANY PROJECT TANZANIA) Everyone welcome
Bookings
| CIVIC HALL ' , jCUTI IEKOI:
Frr 5lh November h days (not Stirl)
• DROP DEAD-
'G0RGE0US us) lives 7.30 p.m.
3^| The National Trust B O O K FAIR
G a w t h o r p e H a l l
Burnley Road, Padiham, nr Burnley Telephone: 01282 770353
Sunday, 7th November 1999 12 noon - 4 pm
The Lower Buck
is now taking bookings for Christmas Senior Citizens Menu also available
Christmas Lunch Menu SVWRTE'RS
SmofeiC seafood platter until her6 dressing Cream o f Mushroom dr 'Walnut Soup
Venison Sausage with Cumberland Sauce Melon dr fresh fruit with fflspherry coating
MSlITfCOVSRS'E
dipast Local Turks-]) with, Chipolata Sausage, 'Bread Sauce and Stuffing
fresh Salmon and Sole with Tarragon and 'Dill 'White 'Wine Sauce
game Casserole coohfd in tRfd Wine topped with dlerl Scone
%
lPrime Sirloin Steafdluntington style cooked in for t ’Witte and Stilton Sauce
<Deep fried Sweet and Sour Crispy ’Uegetalles served on a hed of'Egg Mpodles
Served with choice o f seasonal vegetables and potatoes
Choice o f sweets Coffee and Mints
£ 1 4 .9 5
(Deep friedtBreadcrumhcdSweet andSour Mushrooms
Christmas Evening Menu STMTE'SS
•Jlatf a Qalia Melon filled with Luxury tPrawns
Cream o f Slsparagus Soup
game fate served with flutti Chutney and Mot Toast
MSUOfCOU'ES'E
fritne fillet Steafin a Mushroom and Dijon Mustard Sauce
tRpast LocalTnrkpy rvith, Chipolata ' Sausage, ‘
BreadSauce andStuffing
Jlalf a Crispy 'Ducfwith flack. Cherry Efd ’Wine sauce
foachedSalmon and Lemon Sole
fpuladc, with frawtt and Mussels in a Creamy farsley Sauce
Couigette andSluhetyinc 'Wellington in Spicy Tomato Sauce
Served with choice o f seasonal vegetahles and potatoes
Choice o f sweets Coffee and Mints
£ 1 9 .9 5 Any of the above can also be served individually
Tel 01200 426928 Fax: 01200 443347 Melon & Fruit .Medley • Pate Matson •
10 York Street, Clitheroe Ptlo Basket • Smoked Haddock Pish Cake • Chinese Spring Poll •
fresh Roast Turkey • Angus fillet Diane • Pheasant Chasseur • fish o f the Day •
Soup of the Day m • •
Curried Nut Roast fruit Pie • Deep Pried Brie
Wild Mushrooms In Salmon and
Mushroom Strogonojf • Chicken Princess •
Xmas Pudding & Rum Sauce * Choc Pudge Cake • fresh fruit Salad •
Cheese & Biscuits
Coffee and Home Made Pies £16.00 inc. o f Vat
1st December dirough to Christmas Eve Monday - Friday lunch and evenings.
Browns Bistro now have available their Christmas menu. Tills will commence
Please be sure to book early i f you require party bookings. Monday to Friday is available until end of November
Also available A La Carte blackboard at all times. Table d’Hote 3 course £15 menu
C U r to tm n s ' iU m t l j c o n 2 c o u r s e s & c o f f e e s £ 9 .9 5 3 c o u r s e s & c o f f e e s £1 1 .9 5
Plus c o f f e e & m in c e p lo £ 1 4 .9 5 Boxing Day
Cbrititiuns* 33<uucrtf •4 c o u r s e m eal
Bar Meals and S p e c ia ls available 12 - 2 .3 0 pm 7 - 9 pm
New Year's Day Bar Meals and S pe c ia ls 12 - S pm New Year's Eve JF
For further details co n ta c t jp Michael o r Judyth on
T h e A s p l n a l l A r m s S f M l t t o n R o a d • M l t t o n ^ N r . C l l t h e r o e B B 7 9 P O J
0 1 2 5 4 8 2 6 2 2 3 J 3
help we'can to remain healthy and free from colds this winter.
With this recipe you could serve a light hollandaise sauce or a parsley sauce to go with it and some mange
'
tout instead of the salad. G R ID D L E D S A LM O N F IL L E T S O N PO TA TO A N D C A R R O T R O S T I (serves four) Ingredients
9 12oz potatoes, peeled • 6oz carrots, peeled • 1 tbsp chopped fresh parsley • salt and freshly ground black pepper 9 i tbsp extra virgin olive oil or 8 sprays fry light extra • lib salmon tail fillets 9 1 tbsp light soy sauce
METHOD
1. Coarsely grate the potato and carrot and place in: , a bowl with the parsley and seasoning, mix well until
evenly combined. 2. Spray a heavy-based pan with half the fry light
or heat half the olive oil over a medium heat. 3. Place mounds of the grated mixture into the pan
pressing down well with a fish slice. Cook for five min utes per side, until cooked through and golden. 4. Transfer to a serving plate and keep warm. Slice
the salmon into eight pieces. Add remaining oil to the pan with the soy sauce and cook the salmon pieces for, about two minutes per side. 5. To serve, lift a rosti onto each serving plate, top with two pieces of salmon and serve with a side salad.
,
jons with garlic butter was one of the dish es displayed on the specials board, while haddock baked in the oven and served on top of grain mustard mash with a herb sauce was an equally delectable dish chosen and much enjoyed by my husband. Both were superbly presented and delicious to devour. The goujons were deliciously succu lent and accompanied by exactly the right amount of garlic butter, which had melted to form a mouth-watering sauce. A sub stantial piece of prime white haddock sat majestically on a moorish bed of mildly spiced mash and accompanied by a subtle herb sauce was everything my husband had hoped for. Separate servings of vegetables and potatoes were brought to our table by the ever-attentive staff. After such a sumptuous start my dessert
an interesting selection of
cheese and biscuits, completed my partner's three-course dining experience at the Oriel Bistro. At a cost of just £9.95 per head we certainly felt as early-bird diners that we
had caught the worm. Tables for the Thursday evening twilight
dinners are available by ringing Geoff or Tony on 01282 440332/4.
Natalie Cox
THE VERDICT (marksout of 5) Food
Service
choice of the refreshing fruit filled basket proved to be the perfect end to an all-round
Value for money Atmosphere Parking
5 4 5 4 5
HHBf FfSHBl
THE enigmatic and original "Rhone Ranger", Randall Grahm is behind my wine selection thi3 week, never having had poor wine yet from this wine maker, this was to be no excep
tion. Owning, as he does, the Bonny Doon Vineyard he also releases wine under different names — Ca’del Solo Big House Red is one such wine. This is the sister wine to Ca'del Solo
Ranger’ is my choice
w in e ta lk with Mike Murdoch ’
Maivasia — a gold medal winner in this year's International White Wine Chal lenge. The red is an unusual, but highly commendable blend of grape varieties. It is understandable that Randall, hav ing a low threshold of boredom, contin ually experiments on different blends of wines, produces them for a few years, and then moves on to another project and is prepared to produce and export in tiny quantities. For example the total production of "Le Sophiste", a blend of Rhone grape varieties, was as low as 40 cases - sadly not produced any more - it was richly perfumed and the presenta tion was brilliant. Like the Big House Red, from
Booths, at £7.49, its presentation is dif ferent to say the least. (Big House is slang for a prison - you will see what I mean when you look at the label). If the price is slightly more than you normally pay it is worth the difference, this is a hand-crafted wine. Only someone of vision could ever have thought of blend ing syrah, mourvedre, barbera, carig- nan, sangiovese, grenache and nebbiolo, in essence typical Rhone style and typi cal Italian grapes and produce such a monstrous wine, so good it's almost criminal.
youth, delivers a pungent array of aro mas on the nose. Thankfully this wine is produced in sufficient quantities to be enjoyed by all, for some time to come.
The purple/reddish wine, a sign of its n,
FESTIVAL HALL GISBURN
WHIST an d DOMINO DRIVE
Saturday, 6th November
in the Festival Hall at 7230 p.m.
Admission: £1.30 Christmas
The S h ireb u rn Arms Hurst Green, Whalley, Nr Clitheroe
Christmas Party N ights Sat 20th Nov
Fri Dec 3rd every evening 5 Course Meal
Ideal for the Office Party - from £15.95 inc. Disco
Christmas Eve Dinner from 6.00
4 Course Meal £16.95 ^ Kiddies Menu Available
B oxing D ay I.uncii 4 Course Meal £18.95
Children under 12 £9*25 ^
(Childrens Clown and Magician j included)
Christmas Fayre IajnOI
Sun - Fri from Mon 29th Nov 2 Courses £6.95
A Courses £ 1 1 .5 0
CnmsTMAS Day Lunch 5 Course Meal £41.00
Children under 12 £18.00 Under 5 FREE
Also a visit from Father Christmas
Sunday Lunch
J a n u a ry 2 n d 2000 4 Course Meal £14.95
Children under 12 £7*50 Childrens Entertainer
I.ATF. MILLENNIUM PARTY Saturday, 15tii J anuary 2000 Champagne on arrival, A course sIhjw buffet, dancing till laic
£ 2 8 .0 0 per person Dinner Bed & Breakfast £55 per person
> Dales available fo r your-private; fu n e lio ii .in Dec. and Jnn Definitely the phiee to he .seen this Christinas
ieteph.me: 01254 8265J8
Wigglcsworth, Skipton, North Yorkshire, BD23 4RJ I t
PktugfrlmL m m
The
exceptional wine list and dancing to one o f the areas top DJ's until 1 am.
A Three Course Meal o f all Frcsli Food Plus all the trimmings of party hats, crackers, streamers, novelties and balloons. Private bar,
Saturday 11 tit December, Friday 17th December,
Friday 10th December,
A l l fo r £16.50 Available dates -
Edisford Rd, Waddington Tel: 0 1 200 4 23342 840243 / 840638 to book
Saturday 18 th December Telephone: 01729
So for jour 010$ Works>arty; family del loastiier or whateVat Join us ‘ )
now in Downham on one of these popular nlohfs - ,<
TELEPHONE (01200) 441227 for resenratlons or enquiries
CLkilstmas (Zabanet 'Z^Lnne'i 'Z^ances
^foxmubxtcd £oi ybtlvate, Office and XOotks parties
3rd DECEMBER Inc. 4 course meal • dancing to D|/Compere
FRIDAY Fence Gate Inn
Wheatley Lane Road, Fence, Near Burnley Telephone. 01282 618101
% C lf jE ts t if la s C at gljSpinall firing
Jp* a le s and g o o d w in e s .
^ 5 C e leb r a te C hristmas a t th e Asplnall Arms 3L w h o r e a wa rm w e lc om e awaits y ou - w ith g o o d g * fo o d , local p ro d u c e and a w id e range o f cask Ip '
g. %
£ 1 9 . 5 0 Live 3 Piece Band
To advertise rinq Lee Banks, Anthony Fairclough or Suzanne Foster on 01282 426161 A night with . ^
^ V V
MIKE FARRELL .DENNY WATERS.
The Comedians
Dry Humoured Yorkshire Man and
Quick Fire Scouse Humour
Saturday 20th November £13.50 incl.
3 course meal, DJ/Dancing - lam •fe Fence Gate Inn 17c W h ea t ley Lane Road • Fenc e • Burnley • 0 1 2 8 2 6 1 8 1 0 1 ,
!: V.’i j
J ‘j f / 'y V I ' ; (hi
I •’ .* '-1 -
.... .......................................................... ■...: ............. -..... *1
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