Mother’s Day Menu

Sunday 14 March 2010

To Start

Tomato Consommé, Basil & Goats Cheese

Warm Salad of White Asparagus, Quails Egg, Truffle

Chicken Liver Parfait, Toasted Brioche

Smoked Haddock Fishcake, Baby Leek

To Follow

Roast Rib Of Suffolk Beef, Garnished Traditionally

Breast of Guinea Fowl, Confit Leg Pie, Spring Cabbage

Steamed Lemon Sole, Tagliatelli, Caviar Veloute

Wild Garlic & Mushroom Risotto

To Finish

Warm Coconut Rice Pudding

Chocolate Brulee, Coffee Ice Cream

Lemongrass Panacotta, Marinated Fruits

A Selection of British Cheeses

A Selection Of Teas & Coffee
With Petit Four

One Course £20.00
Two Courses £25.00
Three Courses £30.00

Valentine’s Weekend

13/14 February 2010

from £290 inclusive of dinner (Saturday night only) and Bucks Fizz Breakfast.  (ONLY 2 TWIN BEDDED ROOMS REMAIN)

Valentine’s Menu – Saturday & Sunday (Dinner Only)

£45 per person

Wine recommendation for this evening’s menu
Taittinger Brut Prestige Rose
£60.00

Pre Starter

***

Guinea Fowl & Foie Gras Terrine, Celeriac

Ceviche of Scallop, Oyster Beignets, Grapefruit

Morrel & Truffle Gnocchi

***

Lobster, To Share, Sun Dried Tomato Linguini

Rump of Mutton, Basil & Ratatouille

Cep, Artichoke & Boccacini Mozzerella Tart

***
Pre Dessert

***

Iced Coconut Parfait, Passion Fruit Jelly

Chocolate Fondant, Blood Orange Sorbet

Deep Fried Brie, Truffle Honey

8 course special tasting menu.  Champagne and fireworks at Midnight.

Why not make it a New Years Eve to remember and celebrate in style with us!

Head Chef Chris Lee and owner/farmer James Buckle picked up the award for “Taste of England” at October’s black tie dinner award ceremony at The West Wing at Ickworth, near Bury St Edmunds, Suffolk.

The awards celebrate the best of English tourism – and are known throughout the industry as the ‘Oscars’ of tourism. The winners go through to the national tourism awards.

“Food is what The Bildeston Crown is all about,” says Chris “And how many hotels or restaurants can say that have their very own farm just down the road providing the very best lamb and fantastic red poll beef. Now that is using local food!”

James Buckle is also delighted with the win: “When I bought the Bildeston Crown almost six years ago, I did indeed have this “field to plate” vision. I have huge admiration for Chris and his team and I truly believe that he can also achieve his dream which is to bring the first Michelin star to Suffolk”

This is the second consecutive EET win for The Bildeston Crown. Last year it won the “Best Small Hotel” category.

Link: http://www.eet.org.uk/TemplateView.aspx?sec_id=2862&art_id=7281

The Bildeston Crown Circular Winter 2009

View this pdf to see a summary of what has been happening in and around the Bildeston Crown and what is coming up.

PARTY TIME

1st December to 21st January;

• Traditional 15th century inn setting with open log fires and all the time-honoured trimmings of an English Christmas;
• Eat in the Restaurant or Bar or take advantage of our private dining room facilities for up to 16, 18 or 40 at no extra charge.
• Hire the whole venue for parties of 80 – 120;
• 3 course menu followed by coffee and mince pies at £28.00 per head;
• Special room rate of £100.00 for guests in  parties of 18 or more choosing the £28.00 menu – Monday-Thursday (based on standard room with two sharing);
• New this year – lunch time buffet or evening canapés in one of our private dining rooms for only £10.00 per person

CHRISTMAS DAY

Are you thinking of doing something different this Christmas? It may be a time for getting together with family and friends but it can be such a lot of work for the person who hosts the Christmas lunch.

At The Bildeston Crown we have the perfect solution for a guaranteed memorable day without any of the arguments about who gets to do the washing up.

• Glass of champagne on arrival;
• Four course lunch with four choices of starter, main course and dessert for £90.00 per head;
• Traditional 15th century inn setting with open log fires and all the time-honoured trimmings of an English Christmas;
• Private dining room facilities at no additional cost, for parties of 16, 18 or 40.

£90 per person – The Menu

The Perfect End to 2009 and Start of 2010

NEW YEAR’S EVE PARTY

Ring in the New Year with The Bildeston Crown’s New Year’s Eve Party

Our New Year’s Eve menu will be designed by Chef, Chris Lee nearer the time as for this annual event he chooses to showcase the very best of seasonal produce available in a special Tasting Menu.

Cost per head for 8 courses is £100.00 excluding wine

Or why not take advantage of our special New Year’s Eve accommodation offer – from just £350 per room* for the New Year’s Eve dinner, bed & breakfast
(* based on a standard room with two sharing)

CHRISTMAS BREAK – TWO NIGHT SPECIAL

Stay any two nights with dinner, bed & breakfast, Sunday 27th December to Wednesday 30th December, from just £350.00 per couple*
(* based on a standard room with two sharing and eating from the set dinner menu)

CHRISTMAS PRESENT

Want to surprise a loved one with a really special present this Christmas?

GIFT CERTIFICATES

We can custom make a Gift Certificate for a specified amount, event, meal or stay.  And who knows – you might to get to share!

Gift certificates are available all the year round for all sorts of celebrations!

from £290 inclusive of dinner (Saturday night only)  and Bucks Fizz Breakfast.  All double rooms now fully booked for Saturday Night!

Valentine’s Dinner

Saturday & Sunday - £45.00pp

Click here to see the special menu for the evening

Winter Stay Promotions

All available until the end of March 2010, excluding bank holidays

All accommodation rates are per Room and not per person, unless specifically stated

Midweek Break – Two Nights for £290.00
Available:  Sunday – Friday
Based on a standard room with two sharing.
(£340/Executive; £410/Deluxe; £490/Luxury)
3 Course Dinner from the set menu (one night);  Bed & Breakfast both nights.

(If dining from our other menus, excluding tasting menu, £22 per person will be deducted from food bill)

SOLO SUNDAY
(NOT 14 FEBRUARY 2010)

Dinner Bed & Breakfast (Sunday menu) £120.00 per couple sharing STANDARD twin or double room.
£145/Executive; £180/Deluxe; £220/Luxury

The Friday Night Unwind

We appreciate that not all our loyal clients can take a Monday off work to enjoy our Sunday special but might appreciate the opportunity to unwind on a Friday night and wake up refreshed with one of our hearty breakfasts.  We are offering a special room rate of only £110 B&B (based on a standard room with two sharing) . To qualify for this special rate all you have to do is order from our Classic or Select menu on the night.  Please note that the dinner is not included in the room price.

Food Glorious Food

The Bildeston Crown is best known for its food.  We are still the only restaurant in Suffolk with AA three rosettes.  But don’t take our word for it.  Come and taste for yourself!

The following promotions are running this Winter:

Tasting Special

£70.00 per person
(excluding Sundays – booking needs to be made in advance)

Eight Courses – the sublime Foodie experience
Stay the night for only £100.00 per couple sharing a standard room

Celebration Tasting

(excluding Sundays – booking needs to be made in advance)

- No charge for Private Dining Room for parties over eight (usually £25.00)
- Room ideal for up to twelve
- Eight Courses – the sublime Foodie experience – £70.00 per head
- Include a flight of wine (a glass per course), carefully chosen to complement the menu- £90.00 per head
- To include a champagne aperitif – £100 per head

MOTHERING SUNDAY
14 MARCH  2010

4 Course Lunch or Dinner £30.00
Click here to see the special menu for the day

Ingredients

2 small ducks or wild mallards, breasts removed, bones removed from legs and reserved, leg meat separated into thighs and drumsticks, hearts and gizzards reserved (ask your butcher to do this for you)
For the heart stew
3 sprigs fresh thyme, leaves only
2 garlic cloves
500ml/18fl oz red wine
400g/14oz duck hearts (see above), white parts trimmed, each heart cut into quarters
50g/2oz butter
110g/4oz celeriac, peeled, chopped
110g/4oz carrots, peeled, chopped
110g/4oz onions, peeled, chopped
1 litre/1¾ pints demi-glace
handful chopped fresh parsley
For the duck consommé
duck leg bones (see above)
150g/5oz mirepoix (mixture of finely chopped carrot, onion, celery and leeks)
1 tbsp tomato purée
150ml/5fl oz red wine
2 free-range egg whites
1 duck breast (see above)
For the duck legs
4 duck legs, cut into drumsticks and thighs
1 litre/1¾ pints duck fat
2 sprigs fresh thyme, leaves only
2 garlic cloves
flour, for dredging
1 free-range egg, beaten
dried breadcrumbs, for dredging
vegetable oil, for deep frying
For the gizzard sausage
sea salt
125g/4½oz duck gizzards (see above)
duck fat reserved from duck legs ingredients (see above)
1 chicken breast
1 free-range egg white
200ml/7oz double cream
4 slices Parma ham
For the clementine foam
10 clementines
1 clove
1 star anise
1 cardamom pod, lightly crushed
25ml/1fl oz brandy
splash orange juice
For the dauphinoise potato
butter, for greasing
110ml/4fl oz double cream
110ml/4fl oz milk
1 garlic clove
pinch freshly grated nutmeg
salt and freshly ground black pepper
4 large Maris Piper potatoes, peeled, finely sliced on a mandolin
For the squash purée
110g/4oz butter
1 chestnut squash or butternut squash, peeled, seeds removed, finely sliced
50ml/2fl oz hot chicken stock
For the duck breast and kale
200g/7oz kale, leaves only, washed
50g/2oz butter
salt and freshly ground black pepper

Method

1. For the heart stew, in a bowl, mix together the thyme, garlic and red wine until well combined. Add the pieces of duck heart and stir to coat them in the marinade. Set aside for 24 hours to marinate, then remove the hearts and pat dry with kitchen paper.
2. Meanwhile, for the duck consommé, preheat the oven to 140C/275/Gas 1.
3. Place the duck bones into a roasting tray and roast for three hours, or until all of the fat has melted and the bones are dry. Set aside.
4. Heat the butter in a frying pan over a medium heat. Add the mirepoix vegetables and fry for 3-4 minutes, stirring well, or until softened and golden-brown.
5. Add the tomato purée and continue to fry for a further 2-3 minutes.
6. Add the reserved duck bones and the red wine, then add enough boiling water to cover the duck bones. Bring the mixture to a simmer, then continue to simmer, uncovered, for 4-5 hours, skimming the fat from the surface of the liquid regularly.
7. Pass the mixture through a fine sieve and discard the bones and mirepoix vegetables. Return the strained liquid to a clean saucepan and bring to a simmer. Continue to simmer until the volume of liquid has reduced by about three-quarters and the consommé is thick and dark.
8. In a food processor, blend the egg whites and one of the duck breasts until smooth. Add the mixture to the consommé and return the mixture to a simmer (do not stir the mixture or let it boil). Simmer gently for 12-15 minutes, carefully skimming off any impurities that rise to the surface of the liquid.
9. Strain the consommé through fine muslin into a clean bowl. Set aside and keep warm.
10. For the duck legs, preheat the oven to 140C/275F/Gas 1.
11. Place the duck legs into an ovenproof dish and cover with the duck fat. Add the thyme and garlic to the mixture, then cover the dish with greaseproof paper. Transfer to the oven and cook for 2-3 hours, or until the meat is tender. (Reserve the cooking fat.)
12. Set the drumsticks aside to cool, then chill in their fat in the fridge until set.
13. Flake the thigh meat into fine shreds, set aside until cool, then chill in fridge until cold.
When the thigh meat has chilled, roll the shredded meat into four balls about the size of ping-pong balls. Return to the
fridge and chill again.
14. Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the breadcrumbs onto another plate. When the balls of duck have chilled, dredge each first in the flour, then dip it into the beaten egg, then roll it in the breadcrumbs until covered.
15. Heat the oil in a deep fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) When the oil is hot, carefully lower the coated duck balls into the oil and fry for 2-3 minutes, or until crisp and golden- brown and heated through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
16. Meanwhile, for the gizzard sausage, sprinkle the sea salt onto the duck gizzards and set aside for five hours. Rinse well.
17. Place the gizzards into an ovenproof dish and cover with the duck fat used to cook the drumsticks. Cover the dish with greaseproof paper. Transfer to the oven and cook for 2-3 hours, or until the gizzards are tender.
18. Set the gizzards aside to cool, then chill in their fat in the fridge until set.
19. In a food processor, blend the chicken breast to a paste, then add the egg white and blend again until smooth. With the motor running, gradually add the cream in a thin stream, until all of the cream has been incorporated into the
mixture and the mixture is smooth.
20. Fold the cream mixture into the chilled confit gizzards.
21. Place a sheet of heatproof cling film onto a work surface and spoon the mixture onto it. Spread the mixture into a long sausage shape, then roll the cling film tightly around it to form a long sausage about 20cm/8in long.
22. Bring a large pan of water to a simmer. Carefully lower the gizzard sausage into the water and poach for 18-20 minutes, or until cooked through. Remove from the pan using a slotted spoon and set aside to cool. When cool enough to handle, remove the cling film, then wrap the Parma ham around the sausage. Chill the gizzard sausage in the fridge until needed. Before serving, cut it into four equal pieces.
23. For the clementine foam, bring all of the clementine foam ingredients to a simmer in a large pan. Continue to simmer for 45 minutes to one hour, or until the clementines are completely soft.
24. Transfer the mixture to a food processor and blend until smooth, then strain the puréee through a fine sieve.
25. Pour the clementine puré into an espuma gun and charge with carbon dioxide cylinders. Keep warm.
26. Meanwhile, for the dauphinoise potatoes, preheat the oven to 180C/350F/Gas 4. Grease a 12.5cm x 7.5cm x 5cm/5in x 3in x 2in ovenproof dish with butter.
27. In a pan, heat the cream, milk, garlic and nutmeg over a low to medium heat for 6-8 minutes (do not allow to boil).
Season the mixture, to taste, with salt and freshly ground black pepper. Discard the garlic clove.
28. Arrange the potato slices in layers in the prepared dish until they reach three-quarters of the way up the sides of the dish.
29. Pour the garlic cream mixture over the potatoes until it covers the potatoes. Cover the dish with aluminium foil and transfer to the oven. Bake for 45 minutes to 1 hour, or until the potatoes are tender.
30. Remove the potatoes from the oven (keep the oven on) and place a tray slightly smaller than the dish onto the top of the potatoes. Weigh the tray down with a heavy saucepan, then set the potatoes aside for two hours, or until cold.
31. Meanwhile, for the squash purée, heat the butter in a large frying pan over a medium heat. When the butter is foaming, add the squash slices, in batches, and fry for 8-10 minutes, turning once, or until very soft. Repeat the process with the remaining batches of squash.
32. Transfer the softened squash to a food processor and blend to a smooth purée, adding a little of the chicken stock to the mixture as necessary during blending.
33. Strain the mixture through a fine sieve and set aside until ready to serve. Keep warm.
34. When the duck hearts have marinated, continue with the heart stew. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the marinated duck hearts and fry for 2-3 minutes, or until browned on all sides.
35. Add the vegetables and continue to fry for 4-6 minutes, or until softened.
36. Add the demi-glace and continue to cook until the hearts are tender. Stir in the chopped parsley just before serving.
37. Just before serving, turn the dauphinoise potatoes out onto a clean work surface and cut it into 5cm x 2.5cm/2in x 1in rectangles. Return the dauphinoise potatoes to the oven for 5-8 minutes, or until warmed through.
38. For the duck breast and kale, heat a large ovenproof pan over a high heat. When the pan is hot, add the remaining duck
breast, skin-side down, and the gizzard sausage and fry for 6-8 minutes, or until the skin of the duck breast is crisp and golden-brown.
39. Transfer the pan to the oven and continue to cook for 2-3 minutes, or until the sausage is cooked through and the duck breast is cooked to your liking.
40. Bring a pan of salted water to the boil. Add the kale and boil for 1-2 minutes, or until just tender. Drain well and refresh in ice cold water, then drain again.
41. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the kale and fry for 1-2 minutes, stirring well, until coated in the butter and warmed through. Season, to taste, with salt and freshly ground black pepper.
42. To serve, place two rectangles of dauphinoise potatoes onto each of four serving plates. Carve the duck breast into thin slices and arrange some of them on top of the dauphinoise potato rectangles. Place one confit duck ball alongside each serving. Pile the kale alongside and lay a slice of the gizzard sausage and a duck drumstick on top. Smear the squash purée onto the outer edge of the plate. Pour the hot consommé into shot glasses and place one onto each plate. Squeeze some of the clementine foam on top. Serve portions of the heart stew alongside in small serving bowls.

 Nedging Butternut Squash & Rosemary Soup 
Ham Hock Terrine, Piccalilli Of Vegetables 
Smoked Salmon Fishcake, Buttered Spinach
Steamed Mussels, Chilli, Coconut & Coriander 

To Follow

 Roast Suffolk Turkey, All The Trimmings 
Braised Daube Of Beef, Horseradish Potato 
Lobster Fish Pie
Tagliatelle Of Wild Mushroom, Artichoke & Basil  

To Finish

 Individual Steamed Christmas Pudding 
Warm Apple Tart, Cinnamon Ice Cream 
Profiteroles, Toffee Cream 
A Selection Of English Cheeses 

*****  

Cafetiere  Of Coffee Or Tea With Mince Pies  

£28.00 Per Person

  Bouillabaisse, Fennel & Saffron 
Game Terrine, Foie Gras Bon Bon 
Jerusalem Artichoke Veloute, Roquefort 
Ballotine Of Loch Duart Salmon, Caviar  

To Follow

 Roast Suffolk Turkey, All The Trimmings 
Pithivier Of Wild Mushroom, Pickled Onion & Salsify 
Roasted Rib Of Suffolk Red Poll Beef 
Fillet Of Cod, Clam & Herb Chowder 

To Finish

 Individual Steamed Christmas Pudding 
Chocolate Brulee, White Chocolate Ice Cream 
Vanilla Pannacotta, Marinated Fruits  
Iberico Ham, Cheese & Truffle Toastie  

*****

 Cafetiere Of Coffee Or Tea With Petit Four

 £90.00 Per Person

Back to menus