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February 28, 2014 / Apley Estate - Hamiltons

What’s cooking in The Creamery Cafe this Spring @ Apley

2014-02-28, Apley slicing pork pie, for the deli cooked by Martin the chef 2014-02-28, Leeks & daffodilsI’ve just received these photos of local leeks, daffodils & pork pies freshly made by our new chef Martin at Apley Farm Shop. This large pork pie is for slicing – I love the APLEY in pastry on the top ! Plus Julie our cake baker is making Simnel cakes in the run up to Easter.

I’ve just given up all wheat products for the first time in my life, so sadly I can’t try either the pork pie or the cakes. I think I’ve got a wheat allergy, which I hope will go away quickly so life can return to wheat-normal ! It’s so hard finding a good range of non-wheat products, that after I’ve done some more research, I seriously might consider setting up a Lady Hamilton or Apley range of tasty wheat-free foods. 95% of cereals (even the oaty & muesli ones) have wheat flakes in them ! Even Franks’ Oaties which we sell in Farm Shop already contain some wheat. Oh my goodness, what a hassle.

Most importantly, Mothers’ Day is at the end of the month, on Sunday 30 March. The Creamery Café is always very busy, so do call 01952 730 345 to book a table or email Our Mothers’ Day menu is nearly ready, but in the meantime, here’s our current menu from our new chef Martin. Join us for lunch as Winter changes to Spring – the specials (which change daily) are from £6.95 & currently include:

  • Braised shin of beef, thyme jus & creamed horseradish mash
  • Wood pigeon breast, salad & candied walnuts & beetroot
  • Irish stew, fresh chunky bloomer bread
  • Chicken liver parfait, wrapped in Apley honey ham
  • Confit duck & potato terrine
  • Brioche bread & butter pudding, vanilla coffee cream anglaise

PS. I’ve just made (it’s always fish on Fridays chez nous) rillettes de haddock – a special pastry made into spoon shapes & baked, then a cooled mixture of flaked haddock with greek yoghurt (cream & or crème fraiche is richer) put on each spoon, topped with chives. Scrummy. Off briefly now to an engagement party – always such fun.

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