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Vedett Blonde

Vedett Blonde

Vedett Blonde is 5.2% and comes in a 330ml bottle. A beauty at £3.35.

Straw in colour and pearly-white head. A smooth, malty character with subtly balanced hops, and a lingering fruitiness with subtle notes of vanilla.


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Vedett IPA…NEW!!!

Vedett IPA…NEW!!!

New in at 5.5% in a 330ml bottle. A treat at £3.65…

Fruity citrus notes mix with floral, green and fresh aromas. A pronounced but mild bitterness with hints of grapefruit which increase in intensity. Velvety, malty undertones give way to sweet, caramel notes.


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Gluten free beers now in stock!

Great for those who are wheat intolerant.

For those who have coelic disease

and for those who simply want to try something new…

 

First Chop AVA 3.5%     500ml bottle £3.65

mini-clips

First Chop HOP 4.1%     500ml bottle £3.65

 mini-clips

 Estrella Daura 5.4%       330ml bottle       £3.85

estrella GF

 

 

 


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What a treat! Pork Scratching’s…

What a treat! Pork Scratching’s…

At £2 a portion, treat yourself to perfectly prepared, freshly baked Pork Scratching’s with an apple dipping sauce….Crikey! What a treat and dangerously moreish! You have been warned!


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Sue & Angela’s Quiz

Calling all quizzers… next quiz night is Tuesday 7th February!!! –  Look forward to seeing you at 8.45 in 2017!!!


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Cheese Board

Cheese Board

Since before cheese was invented man liked cheese. If it could serve as blood and travel through veins it would, that’s how good cheese wants to be.

The Hillary Step cheese board is rather good. Choose Hard, Soft and Blue Cheeses or combine Charcuterie slices of Coppa – Italian cured spare rib (neck) of pork, well marbled and tender. Rich and meaty flavour, Salami Napoli – A coarse cut peppery salami from Campania, Italy and Chorizo Picante – Classic chorizo from Leon flavoured with sweet and spicy smoked paprika. 1 portion includes 3 slices of all 3 meats for extra fun!

All soured from Hickson & Black’s, Chorlton (881 2001)

The tasty cheeses available from 30th November are:

 

Wild Garlic Yarg

Semi-hard, pasteurised cow’s milk, vegetarian rennet

Yarg is made in Cornwall from the milk of Fresian cows. The original recipe involved the careful wrapping in nettle leaves, before maturation to form an edible, though mouldy rind. This variation employs wild garlic leaves to impart a pleasant, mild undertone to the cheese, which varies in texture from crumbly to slightly yielding.

 

 

Bleu d’Auvergne

Blue, pasteurised cow’s milk, traditional rennet

This piquant cheese, named after the ancient volcanic mountain region of France, is sharp and herbal. Once matured, Bleu d’Auvergne gathers strength of flavour quickly; really intensifying after the interior of the cheese begins to collapse.

 

Tomme de Savoie

Soft, unpasteurised cow’s milk, traditional rennet

A close relative of the Italian, Toma, made on the other side of the border in the French Alps, Tomme de Savoie is a semi-firm cheese with a thick brown, inedible rind. It is made with skimmed milk, the cream having been taken off for production of butter. The result is a low fat cheese, high in flavour!


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Vedett Blonde
Vedett IPA…NEW!!!

Gluten free beers now in stock!

Great for those who are wheat intolerant. For those who have coelic disease and for those...
What a treat! Pork Scratching’s…

Sue & Angela’s Quiz

Calling all quizzers… next quiz night is Tuesday 7th February!!! –  Look...
Cheese Board