The evenings are closing in and it’s getting colder but at The Ship, the log burners are back in action, the candles are lit and the atmosphere is warm and friendly. As the weather pulls more people indoors we’re welcoming the change into autumn with our new bar menu. Best Regards Osh                             STOP- PRESS, the Ship has made planning your New Year’s Eve party really simple. Our Sunday Night superstars Nathan and Nico have confirmed they are playing a super long set. We are clearing the restaurant of furniture to accommodate them and we are expecting it to be even busier than last year (if that’s even possible). With free entry, on a first come first served basis, a fancy dress theme to be confirmed, barbecue and outside bar, pen us into your diaries for a New Years Eve never to forget.           Christmas will soon be biting at our heels and the pages in our reservation diary are already filling up. If you book an office or Christmas party menu for ten people or more you get two free courses at a table for two in the restaurant between Monday and Thursday. Offer excludes beverages. Deposit of £10 per head required to confirm the offer. In addition, if you don’t quite fancy the idea of cooking on Christmas day, why not bring the family down and let us take care of it for you. We are offering our full Christmas dinner menu on Christmas Day lunch at just £39.95. Click here to preview the menu.               This week our Kew Gold makes a saddened departure from amongst our finest ales. We reckon it’s been such a success it will be brewed again in January, so we are hopeful the Kew will become a permanent fixture. We are now stocking the award-winning St Austell Tribute (4.2 ABV), winner of the Best of British Beer Awards 2008. With a fine balance between malt, hops and fruit, why not pop in and sample this fine bronze English bitter.                     Ingredients: 2 Garlic Cloves, 100ml Milk, 800g Diced Boneless Rabbit (ask your butcher to do this if your not confident to do it yourself), 3 Eggs, 300ml Pint Double Cream, 100g Finely Chopped Walnuts, 5 Streaky Bacon Strips, 200g Fresh Foie Gras, cut into 1 cm sticks, 1 litre Vegetable Stock, Sea Salt and Black Pepper. Method: Put the garlic cloves into a pan, pour in the milk, add 100ml of water and cook for about 20 minutes until tender.   Remove the garlic with a slotted spoon and put into a food processor with the rabbit, eggs, a pinch of pepper and the cream. Process until thoroughly combined, season with sea salt and add the walnuts. Lay out the strips of bacon on a sheet of cling film to form a 25 x 15cm/ 10 x 6inch rectangle and spread the rabbit mixture evenly over them. Put three rows of the foie gras at regular intervals along the whole length. Roll up, wrap in the cling film and tie the ends tightly with twine (again you can ask your friendly butcher for this). Wrap in 3 more layers of cling film. Bring the vegetable stock to the boil, and then lower the heat so that it is barely bubbling. Add the terrine and poach for 30 minutes. Remove from the pan and leave to cool. To serve discard the cling film and slice the terrine. Warm some crusty bread in the oven and serve with a spoonful of chutney or red onion marmalade. Lovely.                   Ingredients: 1 litre Duck Fat, 1 Kg of Lamb Mince, 500g Lamb Breast, 1 Large Onion, 2 Carrots, 2 Sticks of Celery, 200g Peas, 250ml good Red Wine, I litre Beef Stock (use a good quality stock ) , 2 Teaspoons of Tomato Paste, , 2 Tablespoons Worcester Sauce, 2 Tablespoons Ketchup, 1pt Milk, 1 small Celeriac, 4 Maris Piper Potatoes, 2 Egg Yolks, Grated Parmesan, Thyme, Bayleaf, Rosemary, Garlic, 100g Unsalted Butter, Double Cream, Olive Oil, Sea Salt, White Pepper.   For the mash… Place the potatoes on a roasting tray and season with salt. Bake at 200c for 20 minutes or until the potatoes are tender. Meanwhile peel and dice the celeriac and place in a pot with some herbs. Cover with the milk and simmer for 10 to 12 minutes, drain off the milk and set aside. Remove the potatoes from the oven and let cool but keep them warm. Scoop out the flesh and mix with the celeriac. Heat the butter and a little cream in a pan. Stir the egg yolks and add a little parmesan into the mash before adding the butter and cream mixture. Season with salt and pepper and set aside until needed. For the lamb breast… Ask your butcher to bone, roll and tie it for you. It will look like a mini joint. Place the lamb in a roasting tray and cover with the duck fat. Place in an oven at 160c with thyme, rosemary and garlic for 2hrs 50mins. Remove from the oil and set aside to cool. You can strain the duck fat and keep in your fridge for further use. For the lamb mince… Roughly dice the onion, carrot, celery and garlic. In a large pan add the oil and fry the onion and garlic until soft, you can let them colour a little. Add the carrots and celery and cook for two minutes until soft then add the meat and fry on a low heat until nicely browned. Add the stock, red wine, Worcester sauce and ketchup and simmer for 25 to 30 minutes until the meat is tender. Remove the string from the cold breast of lamb and chop roughly into 1 cm squares and add to the pie mix. Check the flavour and add more Worcester sauce and ketchup if needed. Season with salt and pepper. Place in a baking dish and spoon on the celeriac mash. Bake in the oven at 200c for 25 to 30 minutes until the mash has browned. You can serve this with a big bowl of steamed Savoy cabbage and smoked bacon lardoons.                   Ingredients: 150g Digestive Biscuits (finely crushed), 60g Melted Unsalted Butter, 1 Tin of Condensed Milk, 3 Bananas, 400ml Double Cream, Vanilla Essence, 1 Cadbury Flake. Method: Bring a pan of water to the boil, add the tin of milk and simmer for 2 hours, remove from the heat and cool. Melt the butter in a pan and add the crushed biscuits.   Whip the cream with the vanilla essence until it forms soft peaks. Slice the bananas. Layer the biscuit mix into six individual dishes, followed by a layer of banana, caramel and repeat twice. Finish with the cream mixture and sprinkle with the Cadbury’s flake.                   Our Venison Masterclass was a fantastic success. Guests were greeted on arrival with a complimentary glass of Mission Estate Sauvignon Blanc and shown to their seats located in the new extension part of our restaurant. The demonstration lasted approximately an hour and a half, with Maxine Clark (author and cookery writer) cooking and offering samples to our guests (greatly received) and Christian Nissen (MD from Highland Game) presenting alongside her. The samples included Fillet of Venison with Blueberry and Port Sauce, Venison Medallions with Juniper and Ginger Butter and Seared Venison Steaks with Mango, Pepper and Lime Salsa. Guests then gathered in small groups to ask personal cooking questions before having their free signed copy of Maxine’s latest recipe book. They also got a complimentary goody bag from Young’s full of British Food Fortnight treats as well as two portions of venison supplied by Highland Game. We were so happy with the feedback from this event that we are planning on holding a follow-up Masterclass in November, held by our own Head Chef, Peter Murray. We already have significant interest, so let us know if you would like a place on the next one.                   Claiming that they were the birthplace of New Zealand wines, the Mission Estate has been producing wines since 1851. The Estate boasts a large range of grape varietals and we are delighted to stock three of their best wines; The Marlborough Sauvignon Blanc, The Marlborough Riesling and the Hawkes Bay Syrah. I feel the popularity increase of the Sauvignon Blanc family has primarily been led by the New Zealand Wineries of Cloudy Bay and Mission Estate - given that the clean crisp finish of the Sauvignon has replaced the buttery oak phase of the Chardonnay (late 1980’s/ early 1990’s).       As an excellent example of what New Zealand Sauvignon Blancs are all about; the Mission Estate 2008 has a clear light colour and a nose of subtle freshly cut grass and sweet pears. This wine is full flavoured with a mouth watering acidity, yet the acidity is not overbearing (due to the soft tropical fruit taste - imagine peach, passion fruit and citrus). Behind all of these flavours are mineral elements, indicative characteristics of the French Loire Valley. We’re selling Mission Sauvignon Blanc at £25.50 and it’s a cracker. I highly recommend this wine as the perfect accompaniment to a fish dish, yet it dances on your palette if you prefer to drink it unaccompanied. If you are comparing Sauvignons then I think every bottle should be judged in comparison to this wine. See www.missionestate.co.nz Or www.youtube.com/watch?v=vqA5ySsFwl                 October         Sunday 25th October The Hares Polish up your dancing shoes and warm up your vocal chords, the Hares promise us another musical bonanza...         Tuesday 27th October More tuneful treats from our boys The Irish musicians return promising more uplifting tunes         Wednesday 28th October A bit of a know-it-all? Think you can beat the Ship's resident brainiacs? James Punnett kick starts his questions at 8.30pm, book a table in advance to avoid disappointment.         November         Sunday 1st November Almost Famous An individual twist on the massive classics – get your dancing feet to the Ship for 8.30pm         Tuesday 3rd November Good ol' back bar Our talented Irish musicians whip out their strings, starts 8.30pm.         Wednesday 4th November Got all the answers? Join our Quizmaster at 8.30pm to put it to the test...         Sunday 8th November Marner Brown Even having been signed the boys pop back to where they began...         Tuesday 10th November Fiddles and Folk Tad and his gang entertain the music lovers amongst us, starts 8.30pm         Wednesday 11th November Intellectual Stimulation Gather your group, combine general knowledge and compete to win...8.30pm in the main bar         Sunday 15th November The Hares If you fancy some air guitar moves pop down and play along with one of our Sunday night faves!         Tuesday 17th November Toe tapping with Tad Come and enjoy our traditional Irish folk band down in the public bar, starts 8.30pm         Wednesday 18th November Quizification James Punnett returns with his weekly brainteasers         Sunday 22ndNovember Nathan and Nico Everybody loves this pair, you know it's not a night to be missed!         Tuesday 24th November Traditional Irish Tunes Join the band in the back bar, starts 8.30pm         Wednesday 25th November Know more than most? Battle against our regulars at 8.30pm in the Main Bar         Sunday 29th November The Hares Back in high demand, book your tables and let your feet tap along...       All the best, Osh                         Young & Co.'s Brewery, P.L.C. Riverside House, 26 Osiers Road, Wandsworth, London SW18 1NH Registered in England & Wales Company No. 32762