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Hi All,
This month sees some mouth-watering modifications to our menu, with hale and hearty dishes to help you through this terrible weather. The log burners will be blazing every day and we’re looking forward to Christmas and the New Year.
Phil and Charlie seem to have particularly enjoyed reviewing the wine this month. They somehow needed five bottles to write their review, read below.
We’re delighted to be reopening the barbecue on New Year’s Eve and instead of charging entrance to what we promise will be a night to remember, we are asking for donations for Great Ormond Street Children’s Hospital, a truly worthwhile cause.
We look forward to seeing you all soon.
Best Regards
Osh
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| We’re delighted to inform you that all of us at Young’s are collecting for our chosen charity Great Ormond Street Hospital (GOSH). We are selling Santa hats at the bar and all the proceeds will go straight to GOSH. The staff and customers are also having a Spinathon on Sunday 6th December, our staff will be cycling on a gym bike for a full 12 hours! Come down and show your support, it will no doubt be amusing and, being a Sunday...well, most of you already know! Come down and join us on New Year’s Eve, entry is completely free, we expect to be able to collect a substantial amount on the door for such a deserving charity. |
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The Board Room, our Function Room, offers privacy, style and a real sense of occasion. We can seat between 10 and 18 people for private dining. We have decided to waive the hire charge for all our festive functions to newsletter readers. Is there any reason why you haven’t booked your party in yet? We still have availability for many weekday nights up until Christmas.
Have you seen our Christmas Party menu? Pre-order and take the effort out of your evening.
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| We still have a few tables available for our Christmas day lunch. Opening hours are 12pm until 4pm and sitting down for lunch will be between 12pm and 1pm. Click here to see our Christmas Day menu - £39.95 per head. |
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Theme – Movie stars
Dust down your tuxedoes, grab your red lippie, think GLITZ, think GLAMOUR and sparkle with us at our New Years Eve celebration! 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, a 'first come-first served' basis, barbecue and outside bar (open whatever the weather), get your glad rags on for a New Year’s Eve never to forget!
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The El Coto Rioja is by far the most popular of all of the Ship wines and I have been eager to review this in-house favourite for awhile.
This red hails from Rioja, one of the main wine regions of Spain, and is 100% Tempranillo, the most famous grape of the region.
A wine labelled 'Crianza' promises one year spent maturing in the vineyard’s large oak barrels.
Our wine supplier Cockburn and Campbell have represented the wines of El Coto for many years. El Coto’s reputation has been established upon the dedication to their quality production of Crianza wines.
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They hold onto their stock until the exact moment that their wines are ready to be enjoyed; they’re never released too early.
The El Coto is medium ruby in colour, and easy on the pour. It releases a firm amount of black pepper and ripe berries to the nose and this wine is extremely tasty with a sweetness that is delivered alongside a caramel nuttiness, aiding smooth and elegant tannins on the palate.
The ripe fruit is mainly of cherries and prunes, yet balances perfectly with the oak. It really is a pleasing old world wine and compliments a multitude of steak and red meat dishes.
I totally understand why this wine is so popular and perfect for sharing but selfishly I would definitely opt not to.
The label has an aged appearance and displays a rather magnificent stag standing upright and proud. I think this epitomises the wine and the company’s pride in their vineyard content. I personally like to think this wine has a male gender and stands proudly smug among our other reds.
This is definitely a wine that I would recommend, and without a doubt one that I would drink. |
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For the special occasion try the Reserva Coto De Imaz from the same Vineyard. We currently have the 2004 Reserva in stock.
This wine comes from a selection of the best Tempranillo grapes in the Rioja Alta and Alavesa.
Long maceration has provided it with a stable and powerful tannic structure.
This wine has been aged in American Oak barrels for 18 months and then stored in the vineyard’s cellar for 2 years.
Brick-cherry red in colour and with an aroma that has slight hints of oak that stand out from the ripe fruit, it’s undeniably a pleasure to drink and even better when served with red meat, especially game. It goes surprisingly well with Peter’s Pork Belly dish, complementing the rich, creamy and spicy flavours on the palate. I’m a huge fan!
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Tuesday 1st December |
The pot of gold
...at the end of the rainbow! Our Irish musicians return to our wintry yet glowing back bar. 8.30pm
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Wednesday 2nd December |
Knowledge tester
Our weekly quiz sparks up a frenzy - with fantastic prizes and frequent roll-overs - Book your table - 8.30pm, Main Bar |
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Sunday 6th December |
Almost Famous
We've missed the boys and are ready for some classics...8.30pm - Main bar |
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Tuesday 8th December |
Traditional Folk
Fancy a jig?! Pop in and get toe-tapping to Tad and the boys |
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Wednesday 9th December |
It's QUIZ TIME!!
Join your host James Punnett for a night to test you and your pals. 8.30pm - Main Bar |
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Sunday 13th December |
Sam Blues
Laid back vintage rock, perfect for a Sunday night! |
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Tuesday 15th December |
Tad's tunes
Not heard our in-house Irish folk band yet? Get down to the public bar for 8.30pm |
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Wednesday 16th December |
Fancy your chances?
With roll-over jackpots and weekly team prizes, leave your house this Weds and test your nogin! 8.30pm - Main Bar |
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Sunday 20th December |
Nathan and Nico
With the festive period in full schwing who better to crank up the volume... |
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Tuesday 22nd December |
Back bar beats
Our traditional Irish band set up their strings in a candle lit ambience - 8.30pm |
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Wednesday 23rd December |
Do you know...
Test yourself with our weekly pub quiz, book a table, grab your pals, it's an 8.30pm start. |
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Sunday 27th December |
The Hares
Raising your spirits before the post-Christmas blues set in... it's our favourite guitarist duo! |
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Tuesday 29th December |
Fancy a fiddle?
Join our Irish musicians as they string their way through a whole host of traditional Celtic tunes - 8.30pm |
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Wednesday 30th December |
Got all the answers?
James Punnett returns to see how good your general knowledge is. Points mean prizes don't forget! 8.30pm - Main Bar. |
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Monday we had our highly anticipated follow-up masterclass, this time with our Head Chef, Peter Murray. Guests were greeted with a glass of the Alta Vista Malbec 2007 as well as a selection of canapés that they were shown how to make in the opening session.
Peter’s intention for the Masterclass was to guide guests through an alternative to a traditional Christmas dinner, the main dish being Beef Wellington. The food was gorgeous and a fun time was had by all. We’re planning more for the New Year, so if you’re interested please let us know.
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| We now offer a unique Sunday roast service for larger parties (10 – 18 people). Order a Whole Leg of Lamb, Fore Rib of Beef or Whole Leg of Pork by the Wednesday prior to your Sunday reservation. Prices depend on numbers, contact Emma on 02088 709 667 for more information.
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Pork Belly Rillettes - SERVES 6
1kg Skinless Boneless Pork Belly, ½ Bottle of White Wine, 2 litres of Water, ½ Head of Garlic (cut in half), 7 Juniper Berries (crushed), 4 Bay Leaves, 3 Granny Smith Apples, Salt and Black Pepper.
Put the Pork Belly in a small roasting tray with the wine and 2 litres of water. Add the crushed juniper berries, garlic, bay leaves and season with salt and black pepper.
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Cover with tinfoil and cook in a pre-heated oven at 160°C for at least 4 hours. Remove the belly from the oven - it should be easy to insert a sharp knife into the meat, a good sign that the belly is cooked. Peel the apples and cut them into small pieces. Let the pork cool a little and then chop it roughly. Transfer the contents to a bowl, add the apple and season to taste. I love to serve this with crusty bread and piccalilli as a starter or at home as a snack.
Pork Chops, Colman’s Mustard Mash, Cep Veloute - SERVES 6
6 Pork Chops (about 200g each), 1kg Red Potatoes, 4tbsp Colman’s Mustard, 2tbsp Butter, Salt and Black Pepper, 15g Dry Ceps Mushrooms, 1 Shallot (peeled and finely chopped), 2tbsp Olive Oil, 100ml Vermouth, 500ml Chicken Stock, 250ml Double Cream |
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Mashed Potatoes:
Peel and wash the potatoes, then cut them into 6 pieces. Fill a medium sized pot with cold water, add the potatoes and salt, and bring to the boil. Reduce the heat and simmer until soft. Drain the potatoes, add the butter and mustard then mash together until the mixture is smooth and lump free.
Cep Veloute:
Put the dried ceps in a bowl, pour on boiling water to cover and leave to soak.
Heat the pot with olive oil and sweat the shallot for 3-4 minutes until soft but not brown. Deglaze the pot with vermouth and leave until almost dry. Remove the ceps from their liquor and add to the pot with three-quarters of the soaking liquor. Pour in the chicken stock and bring to a boil. Reduce the liquor by half, and add the cream. Return to the boil, then reduce again to the consistency of thick pouring cream. Taste and add the seasoning.
Pork Chops:
Season the pork with salt and black pepper. Place it in a large frying pan and cook it on a medium heat for 5-6 minutes for each side. The meat should be cooked but still juicy. Allow the meat to rest for at least 4 minutes before serving.
 Winter Berry Crumble - SERVES 6
1kg Cox Apples (Peeled, Cored, Thickly Sliced), 220g Brown Sugar, 60ml Water, 1 Cinnamon Stick, 250g Winter Berries, 2 Star Anise
Topping:
55g Brown Sugar, 50g Unsalted Butter, 2 tbsp Plain Flour, 5 Biscuits (crushed), 2 tbsp Rolled Oats, 2 tbsp Cornflakes, 1 ½ tbsp Shredded Coconut
Preheat the oven to 180°C and brush and grease your ovenproof dish with melted butter.
Put the apples, sugar, water, cinnamon stick and star anise into a large saucepan. Bring to the boil. Lower the heat and simmer uncovered for ten minutes or until the apples are tender yet retain their shape, stirring as you go.
For the topping, put the sugar, butter and flour in a bowl and use your fingertips to rub in the butter until the mixture starts to form breadcrumbs. Mix in the biscuits, oats, cornflakes and coconut. Top Tip, spread the crumble on a tray to dry it and start the baking process before layering it onto the fruit.
Drain the apple mixture and be sure to discard the cinnamon stick. Spread half the apple mixture over the base of the ovenproof dish and layer half the winterberry mixture on top. Repeat with the other half of the apples and the rest of the winterberry mixture.
Finish by layering the crumble mixture evenly across the top and bake for 25 minutes or until golden brown. |
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All the best,
 Osh |
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Young & Co.'s Brewery, P.L.C.
Riverside House, 26 Osiers Road, Wandsworth, London SW18 1NH
Registered in England & Wales Company No. 32762 |
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