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March 18, 2014 / Apley Estate - Hamiltons

Mothering Sunday lunch in The Creamery Cafe @ Apley Farm Shop

7 Feb 2013, our 1st daffodilsMy mother’s birthday always comes close to Mothering Sunday, so it’s easy for me to remember both ! I recall covering her chair with daffodils before she came down in the morning, tying them to the upright slats & even the chair’s arms.

At Apley Farm Shop on Sunday 30 March, bring along all mothers for our seasonal Mother’s Day menu – mothers, wives, mothers-to-be, mother in laws, step mothers, grandmothers, even great grandmothers ! Treat them to a delicious lunch or afternoon tea in the Creamery Café. If sunny enough, enjoy our Courtyard seating. Booking is essential. The Farm Shop has some great pressie ideas – both edible & non-edible.

Lunch runs 12-2.30pm, £11.95 for 1 course, £14.50 for 2 or £17.50 for 3 – all including a glass of sparkling wine. Afternoon tea is £9.50, served from 3.30pm.

Starters 

  • Apley Spring vegetable & bean soup scattered with herb croutons
  • Local asparagus spears with a poached hen’s egg drizzled with Hollandaise sauce
  • Smooth chicken liver parfait wrapped in Apley honey ham served with red currant jelly & melba toast

2014-03-16, calves 1Main Courses

  • Pan seared salmon fillet served on light grain mustard mashed potato topped with a chive beurre blanc & concassé tomatoes
  • Slow roasted leg of Apley lamb glazed in garlic & rosemary jus, served with roast potatoes & roast Apley vegetables
  • Breast of chicken stuffed with camembert & smoked bacon with a thyme scented fondant potato & tomato & basil sauce
  • Vegetable & lentil lasagne – Napoli sauce & garlic bread

Puddings

  • Sticky Toffee Pudding – Butter Scotch sauce & Mawley Farm whipped cream
  • Finger Coco – Chocolate & coconut sponge with a white chocolate mousse centre
  • Traditional Eton Mess – Crushed crisp meringues, dressed with local rhubarb, wild berries, cream & coulis

After January snowdrops & March daffodils, another sign of Spring is the first Apley calves turned out in the fields. I walked through the woods last weekend & smelt the wild garlic’s also nearly ready – earlier than usual.

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