Flying the flag for England with a Festival of Fine Food

Put down that pasta, step away from the Dauphinoise potatoes and, if the sun comes out, don’t even think about opening a continental lager!

It’s time to celebrate England as we fly the flag for St George with our festival of fine food.

And what shouts English more than roast beef with fluffy Yorkshire puddings, crispy potatoes and flavoursome gravy with a little horseradish or mustard (English of couse) alongside?

Sunday-roast-for-web-298x286

The traditional roast will be the centrepiece of our St George’s Festival weekend from Wednesday April 23 – Sunday 27 April. It will feature alongside a cherry-picked menu of all that is great about the food of England.

Head Chef Dan Pearce is working on a great new pie, Pastry Chef Rachel Dorrell will be busy baking scones (Rachel is always busy baking scones, afternon tea = very popular and quintessentially English of course!) We think the most difficult thing for our diners might be choosing pud.

What could be more English than a comforting crumble?

Pour your own custard

But then, Eton mess presents such a delectable concoction of chewy meringue, silky cream and fruit which reminds us of long summer days.

This could get messy

And don’t forget the “proper” puddings: Jaffa cake with its tangy orange – the fruit which features in the story of St George – has always been a favourite at Aalto Restaurant and we’ll have a few more too.

There will be an English flavour to our menus from Wednesday April 23 through until Sunday April 27. We’d be delighted to offer you a glass of English wine or perhaps a beer from Purity. We think our newly-created drink The Churchill is the perfect after-dinner Champagne cocktail featuring, as it does, a tantalising combination of  Winston’s favourite tipples.

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