Welcome to July’s edition of Pictures From The Pass*. This is our monthly newsletter which takes you behind the scenes at Heath House Kitchen and Restaurant. If you want to be the first to know about special events, dishes that are coming to the menu, and offers then join our mailing list at the end of this newsletter.
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 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.
And if you missed last month’s newsletter, you can catch up here.
June saw the launch of our new menu, so here are a few of the highlights.
This has to be one of the most eye-catching desserts…and it is soooo moreish
If you fancy recreating this at home, it consists of a sheet of meringue (1 part eggs to 2 parts sugar, cooked at 100 degrees) , with a berry compote which consists of fresh berries and sugar reduced down to a thick consistence, laced with rum, and then whipped cream with vanilla beans and a touch of icing sugar to sweeten and fresh berries to finish.
The roasted lamb rump is served with a pistachio crust, red wine reduction, fondant potatoes, squash puree, peas, fennel and is exceptionally popular.
This week I was chatting to Dave to find out more about the dish “The rump is a fantastic cut of meat, second only to the loin. It is versatile, and can be roasted and served pink but is equally good cooked through. This dish combines western and eastern influences. The redwine reduction being a western influence and the pistachio crumb giving a nod to the eastern influence.” “The fondant potatoes are one of my favourite components within the dish. They are braised in stock and then roasted, giving them a wonderfully toothsome quality; very moreish!”
Friday is traditionally a day when we eat fish, so if you like fish, shellfish and seafood, keep an eye out for our Friday fish dishes on our Facebook page.
This week is extra special because the Lobster Thermidor is back on the menu on Thursday 21 June, Friday 22 June and Saturday 23 June.
The Lobster Thermidore is a whole lobster (also known as a baby lobster or a chic) served in mustard, brandy, cream and white wine, served with home made sourdough and chips. It is on the menu at £40 and there are 10 available.
Not many restaurants can say that they have hosted a hundred and fiftieth birthday, but we did!
On Easter Sunday we were privileged and thrilled to host Nancy’s 100th Birthday celebration.
Nancy’s family had planned every detail of the day, and it was incredible to see happy and smiling, surrounded by all the generations of her family. Her card from the King and Queen consort was proudly displayed.
Meeting Nancy was a real honor, and everybody in the restaurant wanted to meet her too…after all you don’t often meet someone who is 100! And because everyone wanted to meet Nancy, the celebrations didn’t end there. In the adjoining room, Louise was celebrating her fiftieth birthday. The two ladies didn’t know each other but when they found out that they had been born on the same day, 50 years apart, they wanted to meet…and we managed to capture this incredible moment.
And this photo captures everything that is so special about this job. It really is a privilege to be part of other peoples celebrations and milestones in life. So a very big thank you to Nancy and her Family, and Louise and her family for celebrating such special events with us at Heath House xxx
Since our last news letter we have celebrated our second Birthday at Heath House Kitchen.
And it has been an amazing two years meeting all of you, making new friends and having the privilege of being part of your special occasions.
You have joined us for special anniversaries, birthdays, retirement celebrations, baby showers, Christmas parties, Christmas day, Mothers day, Fathers day, Valentines day, and you’ve even joined us to celebrate the end of term.
Over the last two years, we have hosted wedding breakfasts and per-wedding meals. We even hosted the celebrations for a double wedding when a mum and son married their respective partners on the same day. It was lovely catching up with both couples when they called in a year later to celebrate their one year anniversaries.
Dave and I would really like to say thank you form the bottom of our hearts to everyone who has chosen to celebrate such milestones at Heath House Kitchen.
All of our ice creams are home made (apart from the vegan ice cream) And last month, Dave (chef) was struggling to decide which new flavours to make. So we decided to ask for your help. We were delighted with all of the different ideas and we are working through them. The photo below shows the Morello cherry ice cream, and the mint choc chip…and if you are wondering what happens after we take the photos, our lovely team are always ready to volunteer to help clear everything away.
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
JULY
Rather fittingly, July is National Ice Cream Month…so you have an official excuse for coming to try all of our different home made ice cream flavours (if you needed it)
August
NB – We will be releasing our Christmas Party menus, so please keep a look out and feel free to secure your dates early.
September
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 July are the perfect opportunity for an extra date night..
Why?
Because you can get a 10% discount off the cost of your meal.
How?
Simply join our mailing list and we will send you the discount code to use.
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
