What are you eating and drinking tonight?

[Prufrock]

Well I had paté for lunch today, without butter, as I was at work and had none. It was OK, but it wasn't quite right.

[LeverEnd]

You unch of f*cking heathens. I'm not surprised northerners get slated for being uncouth. Butter with cheese? With pate? With soup? I despair. Anyway, use bvutter to roast your spuds in after steaming them for a bit. That's what butters for. Amongst other things.

you are Marlon Brando and I claim my £5!

I always thought I'd find THAT scene sexy, until I watched it. Fortunately I don't know what LK looks like therefore avoid horrid images in my head.

[thebish]

You unch of f*cking heathens. I'm not surprised northerners get slated for being uncouth. Butter with cheese? With pate? With soup? I despair. Anyway, use bvutter to roast your spuds in after steaming them for a bit. That's what butters for. Amongst other things.

you are Marlon Brando and I claim my £5!

I always thought I'd find THAT scene sexy, until I watched it. Fortunately I don't know what LK looks like therefore avoid horrid images in my head.

streuth, no! eughhh!! shudder!!!

[CrazyHorse]

You unch of f*cking heathens. I'm not surprised northerners get slated for being uncouth. Butter with cheese? With pate? With soup? I despair. Anyway, use bvutter to roast your spuds in after steaming them for a bit. That's what butters for. Amongst other things.

What's the catering rule with beans on toast, chef? With or without butter?

[thebish]

You unch of f*cking heathens. I'm not surprised northerners get slated for being uncouth. Butter with cheese? With pate? With soup? I despair. Anyway, use bvutter to roast your spuds in after steaming them for a bit. That's what butters for. Amongst other things.

What's the catering rule with beans on toast, chef? With or without butter?

if he comes up with anything other than "with", his reputation is in ruins!!

[Prufrock]

Indeed. There are few things that aren't better with butter. Toast soup and pate aren't among them!

[Bruce Rioja]

Indeed. There are few things that aren't better with butter. Toast soup and pate aren't among them!

Don't come around here with your double negatives, Sunshiiiiiiiiiine.

[Harry Genshaw]

Speaking of butter - in some US states they have it in squeezy bottles, on the table and then spray it on top of their food like it's ketchup. It must quadruple the calories of any given meal

[William the White]

A first trip to Fishermans Retreat tonight, to celebrate my wife's birthday. Four of us, mostly eating fish had a great time.

Good food, good service, good wine.

Recommend.

[Bruce Rioja]

A first trip to Fishermans Retreat tonight, to celebrate my wife's birthday. Four of us, mostly eating fish had a great time.

Good food, good service, good wine.

Recommend.

I'd have been mightily surprised had you not enjoyed it, William. Did you have the trout?

[Bruce Rioja]

This evening I'll be mostly enjoying roast chicken (corn fed, free range), with, for the first time, my home grown spuddies sausage wrapped in bacon, fine beans and gravy - lots of gravy

[General Mannerheim]

Fair fooking expensive tho int it! And that big room with the picture window can be a bit soulless unless its packed out. We were at a wedding all day there on Friday, the second we've been to there this year, bang on.

(Fishermans)

[Bruce Rioja]

Fair fooking expensive tho int it! And that big room with the picture window can be a bit soulless unless its packed out. We were at a wedding all day there on Friday, the second we've been to there this year, bang on.

(Fishermans)

About £25 - £30 a skull plus drinks, is that expensive? Can imagine that the big room is soulless if empty but I was there a few Tuesdays ago and it was busy enough. Got a colleague's retirement do there this week and we're going for the suckling pig - I'll let you know how it goes.

[William the White]

Fair fooking expensive tho int it! And that big room with the picture window can be a bit soulless unless its packed out. We were at a wedding all day there on Friday, the second we've been to there this year, bang on.

(Fishermans)

About £25 - £30 a skull plus drinks, is that expensive? Can imagine that the big room is soulless if empty but I was there a few Tuesdays ago and it was busy enough. Got a colleague's retirement do there this week and we're going for the suckling pig - I'll let you know how it goes.

it worked out about £45 each inc service, for three courses, aperitifs, bottle of wine and coffees... Not an every day price but not exorbitant given pretty high quality of the food.

And the picture window was a picture as dusk settled over the valley. Beautiful.

Yes, Bruce - I had the trout (thanks for the tip) preceded by the fish/seafood platter (shared)... The wine was a smashing Viognier, the aperitif, for me and my wife, was dry as a bone sherry, for the others gin and T. All met with full approval, you bet...

It doesn't look like suckling pig to me - which I've had in Segovia, where it's the local speciality. Delicious. They don't even call it that - it says 'sucking pig' on the menu I think. Looks more like a version of hog roast. Suckling pig would be a little piglet shared between a small number. In Segovia they use the edge of a plate to carve the first slice:

http://www.tripadvisor.co.uk/Restaurant ... _Leon.html" onclick="window.open(this.href);return false;

At the retreat you need to have a dozen people on a pre order. I'm sure it will be delicious, though.

[Bruce Rioja]

It doesn't look like suckling pig to me - which I've had in Segovia, where it's the local speciality. Delicious. They don't even call it that - it says 'sucking pig' on the menu I think. Looks more like a version of hog roast. Suckling pig would be a little piglet shared between a small number. In Segovia they use the edge of a plate to carve the first slice:

http://www.tripadvisor.co.uk/Restaurant ... _Leon.html" onclick="window.open(this.href);return false;

At the retreat you need to have a dozen people on a pre order. I'm sure it will be delicious, though.

Ah, I did mention to colleagues that the last time I had suckling pig, which was in a specialist restaurant in a dusty Portuguese village just outside Fermentelos, said piglet fed two of us and I get the impression that what's on offer at the FR will be more of a weiner if it feeds that many. I was told to stop trying to ruin it for everyone.

Still, I'm expecting it to be good, just not as good as I ate in Portugal.

[William the White]

Anyway - spent a very happy afternoon at the bolton Food and drink Festival with freeby tastes of Lancashire cheese, pizza, chutneys, pies, vodka shots, cider, beer and subsequent purchases of a number of these...

Carnivorous, veggie, fishy and vegan food from Italy, Lancashire, India/Pakistan, France, Germany, Turkey, UK, Caribbean, and I must have missed some out. Music, song, dance, street performers. Big crowds, good humoured, nice weather, free parking all over town. Fab to live in this multi-cultural place.

[Bruce Rioja]

Just looking at the starters for the FR. Last time I had the black pudding with haggis and scallops - delicious but it didn't half 'set-in'.

Think I'll go for the scallops mornay this time - (Queen scallops baked in a mornay sauce with a gruyere, crabmeat and dill crust).

Oh yes.

[thebish]

Just looking at the starters for the FR. Last time I had the black pudding with haggis and scallops - delicious but it didn't half 'set-in'.

Think I'll go for the scallops mornay this time - (Queen scallops baked in a mornay sauce with a gruyere, crabmeat and dill crust).

Oh yes.

blimey - this forum is going up in the world!!

[Annoyed Grunt]

Just looking at the starters for the FR. Last time I had the black pudding with haggis and scallops - delicious but it didn't half 'set-in'.

Think I'll go for the scallops mornay this time - (Queen scallops baked in a mornay sauce with a gruyere, crabmeat and dill crust).

Oh yes.

blimey - this forum is going up in the world!!

It appears so.....yet I'm eating bacon sandwiches..

[Abdoulaye's Twin]

Just looking at the starters for the FR. Last time I had the black pudding with haggis and scallops - delicious but it didn't half 'set-in'.

Think I'll go for the scallops mornay this time - (Queen scallops baked in a mornay sauce with a gruyere, crabmeat and dill crust).

Oh yes.

blimey - this forum is going up in the world!!

It appears so.....yet I'm eating bacon sandwiches..

You can be all fancy schmancy, but it aint going to beat a good bacon butty