February 2013
2 posts
5 tags
What we are up to
We have some amazing Hereford rib-eye steaks in at the moment and so we took the opportunity to take some pictures to show you how good they are.
Also we have had our weekly order from the Uncommon Pig Company as well so we have been spit roasting the shoulders and heads in the bar to pick down for a pressed terrine. The Uncommon Pig Company also supplies us with our fantastic...
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Chefs day out
We had a the pleasure of being invited to go and visit one of our new suppliers today. Happy valley organics or New Leaze Farm who have started to rear Hereford cattle, Hampshire down sheep, Black welsh mountain sheep and rare breed chickens. The farm is still very new but this means the amount of stock they have at the moment is very low so the quality is very high. We were shown around the...
January 2013
4 posts
8 tags
Home Smoked Salmon
We have started smoking our own salmon by buying in whole sides of salmon and curing them down before smoking them with pine needles and hard herbs. We have been serving this with set sour cream, a small new potato and caper salad with shallot rings and dill to garnish.
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New Ideas
Seared scallop with crab rolled in beetroot, samphire, soft poached quail egg and a salmon roe vinaigrette.
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Sourdough
We have our sourdough culture going now and have baked our first batch of sourdough rolls.
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Rhubarb season
Poached rhubarb with vanilla cream
For the Chantilly cream
· 250ml Double cream
· 1 Vanilla pod
· Icing sugar to taste
For the crumble topping
· 200g ginger nut biscuits
· 200g Shortbread Biscuits
Poached rhubarb
· 4 large sticks of rhubarb
· Small glass of white wine
· 100g caster sugar
· ¼ lemon
· ...
November 2012
1 post
1 tag
Chef's Winter Recipe
Whole roasted Fonthill Estate pheasant with creamed Brussel sprouts, Louise’s pancetta and fried potato, onion and sage hash.
For 2 people (or 1 hungry one!) The bird: 1 whole pheasant, oven ready (pluck and make sure you remove any shot!) 3 sprigs of thyme 2 cloves of garlic, roughly chopped knob of butter Place the pheasant on a roasting dish and rub in the butter, garlic, thyme, salt and...
October 2012
3 posts
Recipe Tribute - Elizabeth David’s Ratatouille
As a tribute to great chefs or food writers we are including a tribute to one of them on our menu at The Beckford every month. The first is an attempt to prolong summer, particularly while the ingredients remain in season - just about! Ingredients: 2 onions, 2 aubergines, good olive oil, 2 red peppers, 5 ripe tomatoes, 2 garlic cloves, a handful of coriander seeds, parsley and basil. Cut up...
Beckford wins Best UK Dining Pub Award
To have received this award from The Good Pub Guide in the first year of being open again after the fire, is an achievement our kitchen staff can be proud of. Creating great pub food at normal pub prices is something they do everyday so they won’t be resting on this small ‘laurel’ for long as we know we are only as good as our last plate of food! Pravin Nayar, our head chef, is...
September 2012
2 posts
8 tags
Head chef Pravin and Toby made the most of the lovely sunshine and popped up to Pythouse Kitchen gardens.
Pythouse Kitchen Garden supplies us daily with fresh fruit and veg as well as the flowers for our tables and bedrooms, just up the road from us the café and shop is open every day except Tuesdays 9 -5.30pm www.pythousekitchengarden.co.uk
Pravin and Toby found some lovely courgettes,...
MaiTais lovely review →
August 2012
1 post
July 2012
4 posts
8 tags
The Beckford Arms' Blonde Mary
There is some disagreement as to the origin of the Bloody Mary – however it was most probably invented as equal parts vodka to tomato juice by Fernand Petiot, a bartender at Harry’s New York Bar in Paris. After prohibition in the America, the drink travelled to Manhattan where Petiot got a job at the famous King Cole Bar in The St. Regis Hotel. Here, Petiot threw in a few more ingredients, such...
Steamed gooseberry pudding with vanilla custard
With all this horrible wet weather we have been having I thought this yummy steamed pudding would make you all feel better!
Makes 10 small pots (or 5 greedy)
250g butter (room temp) 250g caster sugar 250g self raising flour 10 tbsp gooseberry compot (or any stewed fruit) 3 eggs (lightly beaten) zest from 1 lemon
Beat the butter and sugar till white and creamy. Add the...
June 2012
3 posts
New Exhibition: Jazz pictures at Ashley Wood →
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Old News
“History is the version of past events that people have decided to agree upon.” Now, whether you concur with Mr Bonaparte or not, the thought of spending a few days of the great British summer in Wiltshire’s picturesque Chalke Valley listening, watching, touching and essentially wading knee deep through loads of lovely history is fantastic.
Now in its second year, The Chalke Valley History...
May 2012
3 posts
Things to do by our Arts correspondent (sort of!)
Buddng writer and our ex. barman Charlie Teasdale has put together some ideas of things to do nearby when visiting The Beckford.
The Ageas Salisbury International Arts Festival
This annual event is growing year by year, with each new festival bringing a host of fantastic, shows exhibitions and gigs with it. Take a trip through Wiltshire on one of the White Horse Walk and Talks, catch a...
1 tag
April 2012
3 posts
9 tags
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...What is Affogato?
This is one of the most asked question at The Beckford Arms so for everyone you has ever asked and for anyone who doesnt know…
Affogato translates to “drowned” in Italian. A simple coffee based beverage made up from a few scoops of vanilla ice cream topped with a shot of hot espresso. Some variations also include a shot of Amaretto or another liqueur.
It’s very simple to make...
Think Easter, think Chocolate!..
This is Pravins (our head chef) chocolate fondant recipe which is a regular on our menu. We serve it with caramelized hazelnuts and cinnamon ice cream.
This recipe will make 12 small fondants or 6 big ones!
Ingredients 350g Dark chocolate – No less than 53% coco or if you’re a real chocolate lover no less than 70% we use valrhona Chocolate
350g butter
7 eggs
7 egg yolks – preferably from...
March 2012
2 posts
9 tags
Beckford Bread
I love bread - warm with good butter straight from the oven. We make and bake our bread daily using Sharpham Park organic Spelt. Spelt is becoming terribly fashionable so I thought I would give you some Spelt facts to bore your friends with!…
From field to plate
Sharpham Park is a working farm where you would find their ever-growing range of organic spelt products. Sharpham Park...
