Trout Hotel Menu

Trout Hotelmenu2011 issue 5Fabulous food choicesTaste Cumbria FoodFestivalTrout HotelGorgeous recipes totry at homeSpotlight—Alex Hartley

While you decideSomething to start?All dishes are available with gluten free white or wholemealbread as an alternative—please advise your server when orderingNibbles served in a ramekinHomemade soup of the dayServed with herb and garlic croutons and homemadeCarr’s Malty Seeded sliced bread£3.95The Hawkshead Relish Company is a small,family-run business in the heart of the English LakeDistrict. Mark and Maria started making relishes,chutneys and preserves to go with the dishes theyserved in their busy village café. But, when the footand-mouthepidemic hit the region in 2001, theywere forced to diversify—and making more of theirdelicious chutneys and relishes seemed the obviousway to go.Green olivesBlack olivesMixed olivesPickled musselsPickled cocklesSalted peanutsDry roasted peanutsSunblushed tomatoesFeta cheese drizzled with basil oilHomemade roasted parsnip crispsTempura king prawns, crushed filo-coated kingprawns and king prawn filo rolls, with a sweet chilli dipHighgate corn-fed breaded chicken stripswith garlic mayonnaiseDeep-fried breaded brie pieces with cranberry dip£2.95£2.95£2.95£2.55£3.55£1.00£1.75£2.50£2.75£1.75£3.95£2.95£2.95Scales FarmSheila and Thomas Wilson are the 4th generationat Scales Farm, Embleton and produce high qualityfree-range eggs. They have 4,000 hens which produce3,500 eggs daily. They have been producing eggsfor 21 years and started off with only 12 hens. Theydeliver to shops and businesses in Cockermouth andKeswick and also sell from the farm.Crispy fried squid (gf)Served on a bed of rocket drizzled with a chilli oiland lemon wedgeHomemade Oriental Thai fishcakesBreaded homemade spicy fishcakes on a bed of mixed leaveswith a sweet chilli dressingCrayfish salad (gf)Crayfish tails and avocado pear salad topped with warmsmoked crispy baconRoasted peppers with mozzarella (gf) (v)On a bed of mixed leaves with a warm balsamic dressingSavoury crepeDiced Cumbrian ham and mushrooms bound in anAppleby Creamery Eden Chieftan cheese sauce servedwith mixed leavesStir-fried duck (gf)With garlic, ginger, mushrooms, spring onions, bambooshoots and five spice served in baby gem leaves with anoriental dressing£7.25£7.95£7.50£6.50£6.95£6.95For sharingCold nibbles (gf)Feta cheese drizzled with basil oil, sunblushed tomatoes,pickled cockles, pickled mussels and mixed olives£7.95Thornby Moor Blue Whinnow and beetroot (gf) (v)Served with a rocket and hazelnut salad with a herb oilChorizo, pea, broad bean and parmesan cheese salad (gf)Topped with a Scales Farm free-range poached egg£6.25£6.55Thornby Moor Dairy began when CarolynFairbairn taught herself to make cheese, using thesurplus milk from the family’s small herd of goats.By the early 1990s, the business had outgrownthe original dairy in the basement of the familyhome, and it now occupies one of the remainingoutbuildings of the old Crofton Hall estate. Allthe milk used is produced within the old countyof Cumberland.Hot nibblesTempura king prawn, crushed filo-coated king prawn, king prawnfilo roll, Highgate corn-fed chicken strips and breaded brie pieces,all deep-fried with sweet chilli dip, garlic mayonnaise dip andcranberry dipWarm nachosTopped with chilli beef, chilli cheese sauce, sour cream,guacamole, chopped tomatoes and sliced jalapeño chilliesWarm nachos without chilli beef (v)Warm fondue Brie pot (v)Melted Brie with garlic and herbs served with a selection ofbreads and cruditiesBruschetta (v)Four pieces of bruschetta topped with sunblushed tomatoes,Thornby Moor Stumpie goats’ cheese, aubergine, courgette,peppers and red onion marmalade, all glazed withmozzarella cheese£8.95£7.25£6.25£7.25£6.95Appleby Creamery Ltd was set up by three formeremployees of the old Express Dairy in Appleby.Between them they have over 70 years of cheesemakingexperience. The creamery has now launched arange of cheeses, all produced in Appleby using locallysourced Cumbrian milk. They include hard cheesesmade from cow’s, sheep’s and goat’s milk.Something on the side?Home-cooked chipsGarlic breadGarlic bread with mozzarella cheeseTomato and basil salad, drizzled with herb oilTomato and onion saladMixed saladOnion rings with garlic mayonnaisePotato wedges with garlic mayonnaiseButtered new potatoesHomemade Carr’s Malty Seeded sliced bread£2.95£2.75£3.50£3.25£2.95£2.95£2.75£2.75£3.25£0.95AntipastaRichard Woodall’s air-dried ham and salami, Scottish oak-smokedsalmon, Thornby Moor Stumpie goats’ cheese, mixed olives andCarr’s Malty Seeded sliced bread£8.500405

Champagne1. Reynier Brut France2. Reynier Rosé France3. Laurent Perrier Brut France4. Laurent Perrier Rosé Francebottle £29.95 ½ bottle £18.95bottle £35.95bottle £49.95bottle £65.95Sparkling wine and ¼ bottles5. Pere Ventura Brut Nature Spain6. Pere Ventura Rosé Brut Spain7. Trullie Prosecco Italy8. Oliver & Gregs Spainbottlebottlebottle¼ bottle£17.50£17.50£18.95£5.95White wine9. Santa Serena, Unoaked Chardonnay Chile10. Cape Promise, Chenin Blanc South Africa11. Indomita, Sauvignon Blanc Chile12. Grillo, Chardonnay Sicily13. Trulli, Pinot Grigio Italy14. Alma More, Viognier Argentinabottle 175ml 250ml£14.50 £3.65 £4.85£15.00 £3.75 £5.00£15.95 £4.00 £5.35£16.95 £4.25 £5.65£17.95 £4.50 £6.00£18.95 £4.75 £6.35Mitchell Krause BrewingGraeme Mitchell is born and bred in Workingtonto an English farther (Mitchell) and a Germanmother (Krause). Graeme set up Mitchell KrauseBrewing to take everything that is good about there-invigorated ‘real ale’ microbrewery scene andapply it in brewing a collection of the worlds’classic beer styles. The majority of his beers are nowbrewed by the Bitter End Brewing Co and bottledby the Cumbrian Contract Bottling company bothwhich are based in Cockermouth.Local beers, spirits, Champagneand wine selectionLocal bottled beersMitchell Krause BeersBavarian Hefe Weiss 50clAmerican Pale Ale 50clCzech Pilsner 50clBedrock Gin£4.95£4.95£4.95Bedrock was inspired by a conversation in a Lakeland pub by two men fromKeswick in 2007. Their vision was to create a drink that captured the uniquequalities of the English Lake District. Working with a master distiller, Tim &Vince introduced Lakeland spring water to the recipe. This water creates afresh and clean taste due to its unique balance of low pH, sodium and nitrates.Bedrock Gin 25ml measure £3.40Rosé wine15. Hidden Falls, Zinfandel Rosé California16. Pinot Grigio, Blush ItalyRed wine17. Cape Promise, Cabernet Merlot South Africa18. Indomita, Pinot Noir Chile19. Nero d’Avola Syrah, Shiraz Sicily20. Gran Espiral, Rioja Spain21. Firefly, Shiraz ArgentinaEnglish wine£15.00£16.95£15.00£15.95£16.95£17.25£18.50£3.75£4.25£3.75£4.00£4.25£4.35£4.65£5.00£5.65£5.00£5.35£5.65£5.75£6.20From the Three Choirs Vineyard in Gloucestershire, this medium dry white, with fresh aromasof the hedgerow and English orchards in full bloom22. Three Choirs White £18.95 £4.75 £6.35Fairtrade wineThe Trout Hotel is proud to introduce the following Fairtrade wines onto our list23. Palesa Sauvignon Blanc South Africa24. Palesa Merlot South Africa£16.95£16.95£4.25£4.25£5.65£5.651011

Good food at homeShare good food with family and friends with recipes by the Trout HotelIngredients500g chicken breasts2 tbsp soy sauce2 tbsp corn flour2 tbsp honey2 lemons, zested and juiced125ml chicken stock1 tbsp vegetable oil5cm piece of root ginger, grated1 red chilli, finely chopped250g Chinese greens (such as pak choi,roughly chopped)Some basmati rice to serveLemon and ginger chicken with Chinese greens—for sixMethod1. Slice the chicken into strips and put in a bowl. Pour2 teaspoons of the soy and 1 tablespoon of the cornflour over and toss well. Leave to marinate whileyou mix the sauce.2. In a small bowl, combine the remaining soy andcorn flour, honey, lemon zest and juice and thestock then set aside.3. Heat a wok until very hot. Add half the oil and allthe ginger and chilli. Fry for 1–2 minutes until thechilli has softened, then tip in the remaining oil.4. Add the chicken and stir-fry quickly so it does notstick. Cook for 5 mins until done, and then addthe chopped greens and the sauce mixture. Stir for2–3 minutes until the sauce has thickened and thegreens have wilted.5. Serve with basmati rice.Stir-fried duck—for four (as a starter)MethodThis dish is made very quickly so make sure you haveeverything prepared before you start.1. Break the lettuce into separate cup-shaped leavesand set them aside on a plate.2. Cut the roasted duck into 5mm dice.3. Heat a wok over a high heat. Add the vegetable andsesame oil, swiftly followed by the chopped garlicand ginger and then the duck. Stir fry for 1 minuteuntil the meat is heated through.4. Add all the other ingredients and toss together for10–15 seconds, taking care not to overcook or thevegetables will loose their crunch.Ingredients1 small baby gem lettuce200g roasted duck meat (see tip)2 tbsp vegetable oil2 tsp sesame oil15g finely chopped garlic2 tsp finely chopped ginger65g finely chopped celery65g shiitake mushrooms, finely shredded65g bamboo shoots, cut into 5mm dice4 spring onions, trimmed and thinly sliced65g fresh bean sprouts, roughly chopped¼ tsp crushed dried chilli¼ tsp five-spice powder4 tsp dark soy sauce2 tsp Chinese rice wine2 tbsp chopped fresh mint2 tbsp chopped fresh coriander5. To serve you can either spoon some of the mixtureinto each lettuce cup straight away, or take itto the table with the plate of lettuce leaves andlet people make their own. You simply wrap themixture up in the lettuce leaves and eat—slightlymessy, but delicious.Tip—roasted duckYou will need 3 roasted duck legs to get about 200g ofmeat. Put them in a roasting tin, season well and thencook for 35–40 minutes at 200c/gas mark 6 untilgolden and crispy.1213

The Trout Hotel sponsorsTaste Cumbria Food Festival24 and 25 September 2011SpotlightAlex Hartley, Head Chef16Photography by Brian SherwenOnce again the Trout Hotel is proud to bea major sponsor of the Taste Cumbria FoodFestival. The success of last year’s inaugural eventsaw 17,000 visitors to the festival and generatedan estimated £370,000 for the town.During the year the TroutHotel hosts many regularspecial events, many with livemusical entertainment andmenus designed to suit theoccasion. Here are just a fewof the events we host throughthe year.Burns EveningAn evening of Scottish tradition to celebratethe birth of Robbie Burns, includingtraditional Scottish Fayre and the famousAddress to the Haggis.Valentine’s EveningSpend a romantic evening with your lovedone—our special themed menu, champagne,rose for each lady, chocolates and candlelightare the perfect way to impress.Mother’s DayTreat your mother to a superb four-courselunch in the elegant Derwent Restaurant—with a gift for each mother.Halloween PartyBring the kids for an evening of spookymerriment, with prizes for the best fancyLast year’s festival saw demonstrations from celebrity chefs JohnTorode, Anthony Worrall Thompson and Aldo Zilli, as well as foodtasting, live music and street entertainment, Made in Cumbriamarket and a variety of workshops for adults and children alike.This year’s event promises to be bigger and better and theTrout Hotel will be a major contributor, offering events in ourfestival marquee including VIP opportunities for hotel residentsand friends.The Trout Hotel has always supported our local suppliers and webelieve that Cumbria has some of the best producers right hereon our doorstep. This event is a wonderful way of showcasing ourpassionate food producers, the beautiful town, and local area.To be kept up-to-date on the forthcoming festival, leave yourdetails at reception or visit www.tastecumbria.co.uk or ourwebsite www.trouthotel.co.ukForthcoming Events at the Trout Hoteldress, a colouring competition, children’sentertainer and special spooky additions tothe Terrace Menu that the kids will love.Beaujolais EveningAn evening of authentic French cuisine inthe Derwent Restaurant, with live music anda glass or two of the new Nouveau.Please take our current programme ofForthcoming Events or enquire at receptionfor further information.The hotel also produces three newsletters ayear, giving you news of developments at theTrout, special offers on accommodation andother interesting information. If you wouldlike to receive our newsletter, please leaveyour details with our reception team and wewill add you to our database.The Trout Hotel is now one of the most excitingplaces to dine in Cumbria; from our awardwinning Derwent Restaurant to the al frescoexperience of our Terrace Bar and Bistro.During the warmer months, our riversidegardens also serve as a venue for those wishingto soak up sunshine whilst dining from ourextensive Lounge menu.Our head chef, Alex Hartley, who has a brigade of ten full-timechefs, oversees the food operation. The ingredients are the keyelement to creating good dishes and we are lucky enough to beserved by some great suppliers and producers. Alex only uses thefreshest and most seasonal produce, sourced locally for their quality.Alex is enthusiastic about sourcing local ingredients and has spenttime with farmers and producers. Most of our menu items referto where the ingredients are sourced. Alex says: “So many of thepeople I have met are truly passionate about what they do and arecommitted to supplying ingredients of the best possible standard.“Supporting these businesses also gives something back to thecommunity and helps to sustain the local economy. Why gosomewhere else when some of the best British ingredients comefrom a rich farming area such as Cumbria?”Alex is originally from Nottingham, however he moved to Cornwallwith his parents where he enrolled with the local catering college.He completed his course whilst working evenings at a local fourstarhotel. There, he started learning his craft and developing hiscooking skills.Alex also spent twelve months at catering college in France andfurther time working in restaurants in Austria, Italy and again inFrance, which was a great way of learning and developing classicalculinary skills.On his return to the UK, Alex obtained the position as head chefat The Kirkstile Inn near Loweswater in the Lake District. In2000 he joined the Trout Hotel working his way up from chef departie to head chef. During his time at The Trout, the addition ofthe terrace in 2003 and the entire ground floor improvements in2006 has meant demand for casual and formal dining has increaseddramatically, meaning the kitchen is rarely a quiet place to be.AboveAlex Hartley, Head Chef17

Our suppliers1 Mitchell Krause Brewing, Workington—bottled beer11Carlisle232 Streetgate Farm, Lamplugh—fresh milk and creamSolway Firth3Wigton3 Thornby Moor Dairy, Wigton—Stumpie goats’ cheese,farmhouse Cheddar, Blue Whinnow, smoked Cheddar4Maryport 20Cockermouth10 Bassenthwaite LakeWorkington 1 22 26617Penrith2131619 24Lowes Water KeswickDerwent WaterUllswaterWhitehaven 25Crummock Water12ButtermereThirlmere14 Ennerdale WaterHaweswaterGrasmereWastwaterRydal WaterAmbleside9 ApplebyKirkby Stephen 184 Gilcrux Springs, Gilcrux—whole trout5 Hawkshead Relish Company, Hawkshead—Westmorland chutney6 Highgate Turkeys, Penrith—free-range chickens and turkeys7 Willow Water, Flookburgh—natural mineral water8 Pinks, The Lake District Sausage & Bacon Company,Staveley—dry-cured bacon, pork, black pudding9 Appleby Creamery, Appleby—Eden Chieftain cheese58Windermere10 Scales Farm, Embleton—free-range eggsConiston WaterWindermere21Kendal11 Carr’s Flour Mills, Silloth—flourIrish Sea12 Riverside Foods, Frizington—smoked chicken andsmoked Gilcrux troutUlverston713 Bedrock, Keswick—ginBarrow-in-FurnessMorecambe BayLancaster14 Wilsons’ Butchers, Egremont—Cumbrian beef15 M&J Seafood, Fleetwood—fish supplies16 Four Seasons Foods, Threlkeld—wholesalerFleetwood 1517 Caterite, Embleton—wholesaler18 Eden Valley Oils, Kirkby Stephen—cooking oil19 Dave Drewery Cookware, Penrith—cookwareOur Chefs20 Nicholsons Butchers, Maryport—Cumberland sausage21 English Lakes Luxury Ice Cream, Kendal—ice cream22 Punderland Farm, Little Clifton—pork belly23 Claire Andrews, Carlisle—menu design24 Reeds Printers, Penrith—printing25 Diana Cooper, Whitehaven—wedding photography26 The Trout Hotel, Crown Street, Cockermouth,Cumbria CA13 0EJT 01900 823591F 01900 827514www.trouthotel.co.ukreservations@trouthotel.co.ukThe long-serving kitchen brigade at the Trout Hotelwork alongside our Head Chef, Alex Hartley, increating a menu which is bursting with flavour, choice,colour and imagination.Alex believes in using the freshest ingredients whereverpossible, and works with our local suppliers to providehigh-quality produce for you to enjoy.Proud sponsors of the 2010/11Taste Cumbria Food FestivalTrout Hotel