Welcome to Pictures From The Pass*, our monthly newsletter which takes you behind the scenes at Heath House Kitchen and Restaurant.
Each month you can join us on a food adventure as we develop dishes, chat with suppliers and put together new menus. Come with us and discover more about the dishes on the menu, and be the first to know about special events and offers which you will find at the end of the news letter.
*And if you are wondering why we’ve called our newsletter, Pictures From the pass…the pass, or pass-through is an important part of the kitchen. It is where the chef (or expeditor) passes the food from the kitchen to waiting on staff.
Last month was super busy in the restaurant. Traditionally mothers day is one of the busiest days of the year and that was certainly true for us. 150 Yorkshire puddings were on the prep-sheet….and they were quite a sight!!
Which led to a conversation about how to get Yorkshire puddings to rise…apparently the secret is plenty of egg yolks.
And if you are wondering how many steps a waitress or waiter takes on an average mothers day shift…my fitbit hit 24k!
In March we also supported the Gingerbread charity who look after homless families within our area. During three days in half term, we offered free childrens meals. Instead of asking parents to pay for their childrens meals, we asked them to make a donation to the gingerbread centre. We were absolutely bowled over by everyones generosity, and together we raised £297.17 which will go directly to help the children that are currently living at the gingerbread centre. SO A BIG THANKYOU to everyone who kindly donated.
Last month, we launched the new spring menu so there are lots of new dishes for you to try.
The 30-day dry-aged ribeye has become a talking point, with lots of questions around the dry aging process, which apparently we owe to our ancestors who hung meat in cellars or even caves as a way of preserving meat. Today we use dry-aging because it enhances the flavour and tenderness of the meat. Apparently most of the steaks that you buy from supermarkets are wet aged which means they are sealed in a vacuum bag which retains the moisture where as with dry aging, moisture evaporates and the flavour profile of the beef intensifies.
Lamb Henry and the braised beef have become firm favorites. I honestly cant decide which one I prefer. The minted gravy is amazing and the smoked cheddar mash and the dauphinoise potatoes are out of this world.
Sacha Torte has also attracted a lot of questions. It is a Viennese dessert made with ground almonds and topped with chocolate. Apparently it started life in 1832 when Prince Klemens Wenzel von Metternich asked his chef to create a special dessert. But the chef fell ill and his apprentice Franz Sacher stepped in. According to legend, the recipie remained a secret untill 1876 when Edouard (his son) opened Hotel Sacher and served the dessert. It is said to have been a Viennese favourite ever since.
I love to eavesdrop on the conversations in the kitchen…particularly when Audrey and Dave are chatting about food.
Audrey heads up the hospitality team for the daytime conferences and has been at Heath House forever (but don’t tell her I said that). This week she was grilling Dave for tips on the chicken soup which was on the menu last week. It was an amazingly creamy chicken soup…which we taste tested at lunch time (The things we do to ensure quality). From what I heard, the trick is to use a roux, and to make a stock from boiling the chicken carcasses and reducing the stock down….then add cream.
The wine chest is a treasure trove of ‘special bottles’ so if you fancy trying something different please take a look.
In the wine chest this month are…
Primitivo di Manduria
Primativo Puglia
Two different Medocs:
Medoc Grand Vin de Bordeaux 2020
Medoc Grand Vin de Bordeaux 2017
Rioja Vina Cerrada Reserva 2017
APRIL
23 April: Sunday: Great British Beef Week…so come and try our rib roast or our 30 day dry aged ribeye!
MAY
03 May (Wednesday) : Pie Night
04 May: Star Wars Day…so,… May the forth be with you x
13 May (Saturday) World cocktail day (Just mentioning it in case you need a reason)
JUNE
07 June (Wednesday) : Pie Night
15 June: Beer day Britain! (Well it’s listed as one of our national days so it would be rude not to xx)
18 June (Sunday): Fathers day….bookings being taken
JULY
05 July (Wednesday): Pie Night
Since we opened in May 2021, we have hosted hundreds of special celebrations in our private dining rooms including a 100th birthday, a double wedding breakfast for a mother and son who got married to their respective partners on the same day, and we’ve even hosted a 50th birthday for a gentleman from California,
Private dining is a lovely way of celebrating life’s mile stones. And having the space exclusively for you and your family means that you can relax and enjoy the day without worrying about disturbing other diners.
If you would like to find out more, just give me a call on 01889 567014.
Each month we will include something exclusive for you. Sometimes it will be an offer but on other occasions it might be a special event.
To get the offer, you need to subscribe to our newsletter…This month’s offer is…
Thursday’s in April are the perfect opportunity for an extra date night..
Why?
Because you can get
In this newsletter find out more about the 30-day aged rib eye and the Sacha torte
What special events, birthdays, or anniversaries will you be celebrating this month?
In this newsletter, find the dates for the next pie night and other celebrations
