59 Pratt

Lamb Stew

Shepherd's Pie

Onion Rings with Honey Mustard

Goujons

Mini Shepherd's Pies

Mini Farmhouse Pies

Steak & Ale Spring Rolls

Vaughan's Cheesecake

Charcuterie

Pub Fries

Fried Cheeseburger Ravioli

Pulled Pork

Shaved steak with onions and mushrooms, HP

Cobblestones

Steak and Ale Spring Rolls

Cheeseburger

BBQ Chicken

Your choice of reuben or cheeseburger sliders

Sliders

Extra Hour

Open Bar (2 hours)

For kids under 12, separate menu available upon request

Small Fry

Everything you need to get your day back on track. Personalize your bloody with olives, bacon, stuffed peppers, shrimp and pickled veggies

Bloody Mary Bar

2 pieces of meatloaf, grilled and topped with Irish cheddar served on top of mushroom gravy with mash and veg

Meatloaf Dinner

Brown bread, Irish Scones, Apple Cake, assorted fruit with yoghurt dip

Fresh Baked Pastries and Fruit

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.

Mix Dry Ingredients

In a separate bowl, melt the unsalted butter and let it cool slightly. Then, whisk in the milk, eggs, and vanilla extract until well combined.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Combine Mixtures

Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Base

In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and lemon juice, mixing until well combined and creamy.

Prepare the Filling

Once the base has cooled, spread the cream cheese filling evenly over the top of the base.

Spread the Filling

Top the cream cheese filling with fresh mixed berries, arranging them evenly over the surface.

Add Berries

Add mint leaves on top for garnish, adjusting the amount to your taste.

Garnish

All-purpose flour

Granulated sugar

Baking powder

Salt

Whole milk

Unsalted butter

Vanilla extract

Eggs

Cream cheese

Powdered sugar

Lemon juice

Fresh berries (mixed)

Mint leaves

Cut the lamb shoulder into bite-sized pieces and season with salt and black pepper.

Prepare the Lamb

Dice the carrots, potatoes, onion, and celery. Mince the garlic cloves.

Chop the Vegetables

Heat the olive oil in a large pot over medium-high heat. Add the lamb pieces and sear until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.

Sear the Lamb

In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until the onions are translucent, about 3-4 minutes.

Sauté the Vegetables

Pour in the red wine and scrape the bottom of the pot to release any brown bits. Let it simmer for 2-3 minutes.

Deglaze the Pot

Return the lamb to the pot. Add the beef broth, thyme, rosemary, bay leaves, and potatoes. Bring to a boil.

Add Broth and Seasonings

Reduce heat to low, cover, and let the stew simmer for 1.5 to 2 hours, until the lamb is tender.

Simmer the Stew

Taste and adjust seasoning with additional salt and pepper if necessary before serving.

Final Touch

Lamb shoulder

Carrots

Potatoes

Onion

Garlic

Celery

Beef broth

Red wine

Thyme

Rosemary

Bay leaves

Black pepper

Olive oil

In a large skillet over medium heat, add the ground lamb or beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Cook the Meat

Add the diced onion, carrots, celery, and minced garlic to the skillet. Sauté until the vegetables are tender, about 5-6 minutes.

Add Vegetables

Stir in the frozen peas, tomato paste, broth, Worcestershire sauce, salt, black pepper, and fresh thyme. Bring to a simmer and cook for an additional 5 minutes.

Incorporate Peas

Reduce the heat to low and let the mixture thicken for about 5 more minutes. Remove from heat and set aside.

Thicken Filling

In a large pot, add the diced potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

Boil Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Mash Potatoes

Preheat the oven to 200°C (400°F). In a baking dish, spread the meat filling evenly across the bottom.

Layer the Filling

Spoon the mashed potatoes over the meat filling, smoothing it out with a spatula.

Top with Mashed Potatoes

Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the top is golden brown and the edges are bubbling.

Bake the Shepherd's Pie

Remove from the oven and let it cool for a few minutes before serving. Enjoy your Shepherd's Pie!

Serve

Ground lamb or beef

Onion, diced

Carrots, diced

Celery, diced

Garlic, minced

Frozen peas

Tomato paste

Beef or vegetable broth

Worcestershire sauce

Fresh thyme, chopped

Potatoes, peeled and diced

Butter

Milk

Peel the onions and slice them into ½-inch thick rings. Separate the rings and set aside.

Prepare the Onions

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika. Mix well. Gradually whisk in the cold sparkling water until the batter is smooth and thick enough to coat the onion rings.

Make the Batter

In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, it's ready.

Heat the Oil

Dip each onion ring into the batter, ensuring it is fully coated. Carefully place the battered rings into the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes or until golden brown, flipping once halfway through. Remove the onion rings and drain on paper towels.

Fry the Onion Rings

In a small bowl, combine the honey, yellow mustard, mayonnaise, apple cider vinegar, and salt. Whisk until smooth and well blended. Adjust salt to taste.

Mix the Sauce

large onions

all-purpose flour

cornstarch

baking powder

salt

black pepper

paprika

cold sparkling water

vegetable oil

honey

yellow mustard

mayonnaise

apple cider vinegar

Cut the chicken breast into strips approximately 1 inch wide. Place in a bowl and season with salt, pepper, paprika, garlic powder, and oregano. Mix well and let it marinate for at least 15 minutes.

Prepare the Chicken

In three separate shallow dishes, place the all-purpose flour in the first dish, beat the eggs in the second dish, and place the breadcrumbs in the third dish.

Set Up the Breading Station

Take each marinated chicken strip and coat it in flour, shaking off the excess. Then dip it in the beaten eggs, allowing any excess to drip off, and finally coat it in breadcrumbs, pressing gently to adhere.

Bread the Chicken Strips

In a large frying pan, heat the vegetable oil over medium-high heat until hot but not smoking.

Carefully add the breaded chicken strips to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a slotted spoon to remove the chicken and place on a plate lined with paper towels to drain excess oil.

Fry the Goujons

Serve the chicken goujons hot with your choice of dipping sauce, such as mayonnaise, ketchup, or a spicy aioli.

Serve the Goujons

Chicken breast

Breadcrumbs

Paprika

Garlic powder

Dried oregano

Vegetable oil

In a large skillet over medium heat, add the ground beef. Cook until browned, about 5-7 minutes. Drain any excess fat.

Cook the Beef and Vegetables

Add the diced onion, carrots, and minced garlic to the skillet. Sauté for 3-4 minutes until the vegetables are soft.

Add Vegetables and Seasoning

Stir in the frozen peas, beef broth, Worcestershire sauce, salt, and black pepper. Bring to a simmer and cook for an additional 5 minutes.

Simmer with Broth and Sauce

In a large pot, bring salted water to a boil. Add the diced potatoes and cook for 15-20 minutes or until tender.

Boil the Potatoes

Mash the Potatoes

Fold in the shredded cheddar cheese until melted and well combined.

Mix in Cheese

Preheat Oven

Spoon the meat filling into mini pie dishes or ramekins, filling them about 2/3 full.

Fill Mini Pies

Spread the mashed potatoes on top of the meat filling evenly.

Place the mini shepherd's pies in the oven and bake for 20-25 minutes, or until the tops are golden brown.

Bake

Remove from the oven and let cool for a few minutes before serving. Enjoy your mini shepherd's pies!

Cool and Serve

Ground beef

Cheddar cheese, shredded

In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.

Mix the Dry Ingredients

Add the cold unsalted butter, cut into small cubes, to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Cut in the Butter

Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together but is not sticky.

Add Cold Water

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Chill the Dough

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add the diced onion, carrots, and potato. Cook for about 5-7 minutes until the vegetables are softened.

Stir in the frozen peas, beef broth, Worcestershire sauce, salt, black pepper, and thyme. Simmer for 10 minutes until the mixture thickens slightly.

Add Peas and Seasoning

Remove from heat and let the filling cool while the dough chills.

Cool the Filling

On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut out circles to fit into your mini pie tins.

Roll Out the Dough

Place the dough circles into the mini pie tins. Fill each with the cooled filling, leaving a little space at the top.