What’s new at Oswalds in March 2010
Kevin Mulraney, Award winning master chef now at Oswalds.
We have made some improvements to Oswalds this year,
to the rooms, bar and restaurant. The kitchen was something that needed
an extra special talent in order to allow the business to progress. Kevin Mulraney
is that special talent.
Kevin, who before starting at Oswalds, was classically French trained at the
Naval & Military Club Piccadilly and has 23 years of experience in London’s West End,
notably in the Ivy Restaurant in Covent Garden and Lindsey House in Soho. Most recently,
he spent four years at Pinchinthorpe Hall where he held the A.A. Rosette Award for culinary
excellence consecutively since 2003. Some of you may recognise him from rave reviews on
his contemporary cuisine in publications such as Yorkshire Life. It is obvious that Kevin Mulraney
is passionate about his food but he also has strong views on local produce.
“When we shop at the grocery store today, we don’t bat an eye at the sight of strawberries
in the winter or perfect tomatoes from Holland. In space of a generation, we’ve
become accustomed to eating food that’s never grown roots in local soil. Trucking,
shipping and flying in food from around the country and the globe takes a toll on the
environment and on public health. Minimal food miles are paramount to the importance
of quality”.
With these strong views in mind, Kevin has created menus to suit the environment
and also support local traders and farmers. In season currently are ingredients such as purple
sprouting broccoli, Pickering watercress, venison Roe deer and wild rabbit, all of which Kevin
adds a sprinkle of magic too (and a few other ingredients) and voila...the perfect dish to tickle
your taste buds!
Oswalds offers all the benefits you would expect to find in a quality boutique hotel.
Restaurant and bar open to non-residents see website for details.
www.oswaldsrestaurantwithrooms.co.uk
Come and Join us, experience first hand award winning cuisine, we feel sure you’ll be impressed!
From Monday 15th March Oswalds will open for lunch 7 days a week serving from 12noon-6pm thereafter A La Carte in the main restaurant. Bar & restaurant open to non residents from 12noon.
Sample Lunch 12-6.30pm Monday-Saturday
Platter of Locally cured meats “Italian style” £6.75
Soup of the day with a hunk of fresh bread and butter £5.25
Yoadwath mill Smoked salmon, creamed cheese and scallions, set in a toasted Bagel,
with scrambled eggs, basil and cherry plum tomatoes £8.75
Local free range Chicken supreme wrapped in cured ham, Pickering watercress and
chardonnay sauce, Sauté potatoes and tomato confit £12.95
Asparagus spears served with honey and mustard sauce, Anchovy toast
and a poached free range egg £8.95
Homemade Pork, and herb sausage “Toad in the hole” with spring bubble & squeak,
Shallot, sage sauce and black pudding croutons £12.95
Whitby Crab doorstop sandwich in seeded bread, simple salad,
Aioli and Our Real Chunky Chips £11.95
Grilled free range chicken Caesar salad, with Kevin’s dressing and
Reggiano parmesan shavings £11.95
Poached Quenelles of line caught trout moated in a lemon & watercress soup,
Basil & goats cheese scone and chive Crème Fraiche, £10.95
Rare warm roast Sirloin of beef salad, buttered new potatoes and that’s it! £11.50
Hartlepool landed Andy Stewarts smoked Kipper, Cinnamon twist bread,
cracked pepper and lemon butter £10.95
BONNE-BOUCHE!
See the Lounge bar blackboard for today’s soup, selection of
Sandwiches and our daily Game and seasonal specials
This menu is available from 5th March
Sample Evening Menu March 2010
Glazed goats cheese and chive pot with pickled pear, carrot ginger
and parsnip crisps £5.50
Poached Quenelles of line caught trout moated in a lemon & watercress soup
with crème fraiche £5.75
Asparagus spears served with honey & mustard sauce, anchovy toast and poached free range egg £6.25
Seared king scallop’s, Yoadwath mill kipper mash, with fresh herb & wild garlic puree £6.95
Sauté chicken livers with brandy, orange and walnut dressed leaves £5.95
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Free range, herb fed chicken breast, crisp ham and a little potato, brie and thyme pizza £14.25
Kevin’s’ Rosette awarded steak burger stuffed with swaledale cow cheese
real chunky chips and dressed leaves £12.95
Fillet of Scarborough woof with Whitby crab and gruyere tartlet,
Purple sprouting broccoli and a few brown shrimps in tartar butter£15.95
Organic pork three ways; crisp belly, fillet and homemade sausage
with spring bubble and squeak, baked apple, sage and cider sauce£16.50
Old fashioned sirloin steak and salad cooked pink or not
keep it simple, Buttered New or chips
The choice is yours! £19.95
Sauté wild mushrooms & crumbled Yorkshire fettle cheese over
char-grilled pumpkin slices with a light herb salad
bound in a Cava dressing. £13.95
Grilled fillet of salmon with lemon, caper & black pepper, soft boiled
quail eggs with Smoked Salmon & crab ‘club sandwich’ and a pot of horseradish, chive mousse£15.25
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Dark chocolate pudding, with crème fraiche,
peach and lavender coulis £6.25
Glazed lemon tart with cinder toffee ice cream baskrt £6.25
Roast Bartlett pear, toffee sauce and frosted berries
With a champagne foam £5.95
Kevin’s’ choice of local cheese, & provisions £7.50
Yorkshire curd tart with a shot of beer and a clump of
Wensleydale cheese £6.95
Mothers Day at Oswalds
3 Courses £18.95
2 Courses £15.95
Starters
Roast Tomato & sweet red pepper soup finished with Whitby crab cocktail
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Organic Pork, garden herb & pancetta terrine with clove scented Pease pudding and forced Asparagus volute
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Yorkshire Brie wrapped in Parma ham baked with Reggiano parmesan crackling & spinach oil puree
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Twice baked goats cheese & chive soufflé nested in spaghetti of vegetables bound in a fennel sauce vert (V)
Mains
Roast sirloin of Grand beef, shallot & merlot gravy, celeriac puree, Pickering watercress & shook roast potatoes
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Grilled fillet of thick cut cod, carrot & cardamom paste, a bundle of sesame
oiled fine beans and pommes Parisian
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Local Pheasant supreme with a rosemary scented mousseline stuffing,
Honey puy lentils, rhubarb tatin & fried thyme sauce
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Roast Butternut squash with watercress & mushroom parfait, spiced chicory,
Romesco sauce and game chips (V)
(All mains served with extra provisions)
Desserts
Baileys crème brulee with Yorkshire shortcake, sesame snap & rhubarb compote
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Individual sherry trifle, dark chocolate, coconut curl & toasted crushed nuts
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Vanilla pod panacotta, Chantilly cream, hedgerow berry coulis & caramelized Almond
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Kevin’s glazed lemon tart with boozy prune jam & clotted cream
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Slate board of local cheeses & provisions (£2.00 supplement)
Breakfast
"How do you like your eggs in the morning?" New to Oswalds, Saturday & Sunday
morning breakfast club. Fresh fruits, freshly baked croissants and Danish pastries, choice of cereals,
along with a deliciously Yorkshire breakfast, served with organic eggs, bacon, award winning sausages,
black pudding, grilled tomato, baked beans and toast. Complimented by a selection
of fine teas and continental coffees.
£7.95 Served 8am to 10.30am.
Jazz & Swing
4th March Mike Westerman Trio
13th March Annie Hawkins & Frank Brooker Dixie Land Jazz Trio
18th March Frank Brooker Trio
27th March Ron Burnett Jazz Quartet
4 Course Evening meal £24.95
The Bar & Restaurant
New fire place in the bar, just what’s needed on these cold evenings. Good selection of real ales. The grand piano has now been delivered and is in place in the main restaurant area. Resident pianist from mid March, further details will be posted on web site.
Farm Shop & Deli
The shop will open late March and will be open 7 days a week from 9am till 6pm.Selling homemade jams and pickles, freshly baked bread daily, a selection of Yorkshire and continental cheeses, home cooked ham on the bone, along with our own specialty sausage made on the premises, fine cuts of beef , lamb, pork. Homemade rosette winning beef burgers by Kevin Mulraney simply awesome! All the above complimented by a selection of fine wines and speciality bottled beers. Plus much more.
Events
Our first ever charity event was the brain child of Ken Reynard, Ken decided he would like a Beaujolais evening, and we obliged. We decided to make this a charity event; our chosen charity was the “The Neil Project” an extremely worthwhile cause. This is a local charity based in Thirsk, which specialises in providing adventure breaks for terminally ill children. The Beaujolais evening was on 19th November 2009, we had the entire bar and restaurant decorated in a French theme. Our special guest was Bruce Jones aka Les Battersby of Coronation street fame. The evening was a huge success; a lot of support was given by the people of Thirsk and Sowerby. We raised over £1400 on the night for this very worthwhile cause.
we will be doing something very similar on the 20th May this year and again on the 19th November, so watch this space.
