No brainer really.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTll0OyyZHagLeKO9SZlGE9NpRKeuGY1EeL7Q8aPZyLB8thw-Ma7LfG7ukvoPH4QpG5mAONdbDqkL6SXNW6XseRg5kakSVhyEGM-WG4htcRmEzAUMUJanwVX4qO0WYLtS2jn-Bb885uAKY/s1600/Annie_Beers_at_the_Brewery001_Web.jpg)
It will be happening this coming Thursday, 13th November.
You can book tickets on-line here. But hurry, I believe it is nearly sold out.
I'm just off to make the Eisalloy Ice Cream.
Here's the menu;
Course 1
Bury Black Pudding, Kirkham’s Lancashire Cheese Hash Brown & Caramelised Red Onion
Served with Azimuth 5.8%, Hardknott’s stunning IPA, flavours of peach and nectarines with spring gorse nose and a good lasting bitterness.
Course 2
Warm Pulled Gressingham Duck, Smoked Bacon, Rocket Leek Salad
Served with Colonial Mayhem, a cheeky 8.1% “Colonial Mild” toffee, and caramel flavours, fruity figs and gentle finish.
Course 3
A Cup of Celeriac Soup
Served with Lux Borealis 3.8%, crisp and refreshing colsch stlye beer.
Course 4
Venison Steak
Raspberries, Apricots in a Rich Red Wine Sauce with Fondant Potato
Served with Gordian Knott 6.2%, resinous and citrus with a balance of malt
Course 5
Herdwick Roulade of Lamb
Minced Lamb with Rosemary, Rolled in Pastry, White Wine Shallot Sauce on Buttered Cabbage
Served with Infra Red 6.2%, roast root vegitables in the full on body with a balance of orange note and strong lasting bitterness.
Course 6
Eisalloy Icebock Ice Cream with Chilli Shortbread Biscuit
Served with Rhet III 12.4% – Sichuan peppercorn and green tea infused pale
Course 7
Kendal Creamy & Westmorland Smoked Cheddar Cheese with Fruit Chutney
Served with Granite 2013 13.2% - Our vintage barley wine made every year. Bitter toffee, bananas, boozy and just a hint of spice in the finish
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