This year 2019, we are running our Special Valentines Menu from the 14th to the 16th of February. Two courses £18.95 three courses £22.95 (Booking is required to partake of this offer)
The Queen at Brandeston has a new Head Chef! Robin Herlock, a local boy, is returning home to Suffolk to raise a family. He has agreed to continue the tradition set by the Aitchison family to serve real good food at sensible prices. The kitchen reopens on the 25th of January, with a Burns Supper, some recitations and a bit of dancing. Haggis Piping 8pm!
During February, lunch or dinner, we are offering 2 courses from our seasonal menu for two people, £25
We are also running our valentines menu on the 14th 15th and 16th of February when you can sample some of his fabulous food, 2 courses £18.95 ( booking is essential) CALL US ON 01728 685 307 OR EMAIL ON INFO@THEQUEENATBRANDESTON.CO.UK
We are looking forward to welcoming Man in the Hat on the 1st December from 8pm
Don’t forget our Christmas Emporium Friday the 30th November 12-7pm
Join us for our first Charity Comedy night in aid of Prostate Cancer UK.
Thursday the 19th April 2018
Comedy starts 8pm
Food (advanced bookings only) £10
Admission only (available on the door) £5
On the 2nd March 2018 we will be hosting our first wine quiz in association with Hallgarten Wines. Ed Keith, our fantastic wine rep, is coming to put our wine knowledge to the test!
Featuring 8 different wines, some from our current menu, some which may soon make an appearance, you'll have to blind taste the wine and answer questions before Ed will give a brief talk about each one.
£15pp to include wine and antipasti board of specially selected local produce.
Bottle of Champagne to the winning team.
Teams of any number.
Bookings in advance only.
With Guest Chef Noosh Danfer
TUESDAY (special opening) 7th November from 6pm - 9pm
2 Courses £20pp
A Night of Music
With Kevin Sullivan
FRIDAY 17th November from 8pm
THURSDAY 30th November 7pm or 8pm sittings
£50pp / £65pp with paired wine flight
FRIDAY 22nd December 7pm
2 Courses £20pp
We will be closing our kitchen from Friday 14th - Saturday 29th July to allow our wonderful chefs to have a well-deserved holiday! The pub will be open as normal for drinks and we are excited to be joined by some fantastic local food trucks who will be serving food for our street food fortnight.
From Mexican inspired street food to gourmet burgers.... you are in for a treat! Take a look at our guest menus below. We are taking bookings for larger groups of 6 and more.
We're getting excited for the Brandeston Village Fete which will be held here on Saturday 17th June! We hope to see you all there! It will be open from 1pm until 4.30pm.
This year's fete is going to be bigger than ever with lots of fun stalls, a farmers market, beer festival, amazing grand draw and much much more...
The Brandeston Road is closed for the next few days, but we are open as usual! Thank you for your support during this time and we look forward to welcoming you soon for breakfast, lunch or dinner!
HOT CROSS BUNS
Makes a dozen!
100g strong white bread flour
60g tepid water
150g tepid milk
25g fresh yeast
1 egg, beaten
50g soft butter
350g strong white bread flour
1/2 tsp mixed spice
1/2 tsp nutmeg
1 tsp cinnamon
25g mixed peel
Crosses: Short crust pastry (ready rolled is simplest)
Egg wash for colour
Blend the yeast, milk, water and 100g of flour into a batter and leave for about 15-20 minutes.
While you are waiting, mix the remaining flour, and all the dry ingredients (apart from pastry). Add all the remaining dry ingredients to the sponge.
Transfer on to the work surface. Knead for 10 minutes until smooth, don’t worry if it is sticky it is normal! Cover and leave to prove for about 1 hour.
Turn out the dough with your scraper, and flatten the dough and roll up into a sausage, divide this into 12 equal pieces*. Shape into round buns, cupping your hand over the dough and working in a circle, then place close together on lined baking sheet. Leave to prove for at least 30 minutes.
Brush each bun with egg wash taking care not to let it drip on to the baking sheet, cut the pastry in to narrow strips and place a pastry cross across each bun.
Bake buns 160°C for 15-20 minutes until golden brown.
Weigh the dough and divide by 12 to get the same size bun!
Front of House Manager
Experienced and professional Sous Chef and Front of House Manager couple is required for our thriving country pub/restaurant. We are looking for a live-in management couple who have a passion for food, real ale and fine wines.
Individual applications will also be considered.
Sous Chef required for a busy country pub/restaurant in Mid-Suffolk. The restaurant has its own kitchen garden and the menu focuses on seasonal dishes using local and interesting ingredients.
Start: ASAP Accommodation: Live-in accommodation available in large flat
Hours: Full Time
Holidays: 28 days per year
Salary: on application
Front of House Manager
Front of House manager required for busy country pub/restaurant in Mid-Suffolk. The pub/restaurant is a lovely historic property, recently renovated with open fires, plenty of character, plus a stunning patio and garden for eating and drinking. The business is privately owned and has a growing reputation for high quality food and service.
A Front of House manager is required to start as soon as possible. The candidate will be required to manage a small friendly team providing great customer service, looking after a busy 60-cover pub/restaurant with Glamping accommodation and a large outdoor area.
Accommodation: Live-in accommodation available in large flat
Holidays: 28 days per year
Salary: on application
To apply please email a covering letter and CV to email@example.com. Full details will be provided on application.
HAY ROAST CHICKEN
3 Slices of Country loaf, stale
1 Garlic clove
2 Banana Shallots
100g Butter (room temperature)
10g Black pepper
1 Medium Roasting Chicken
6 Star anise
2 Handfuls of unsprayed hay
Pre-heat your oven to 220°C. Remove the chicken from fridge to take the chill off, then soak your bread in the buttermilk.
Mince the garlic and shallots and sweat until just starting to brown, set aside and cool.
Drain the excess buttermilk off the bread and blitz with the butter, herbs, lemon zest, salt and pepper in a food processor.
Gently prize the chicken skin away from breast area and pipe or spoon a third of the bread stuffing evenly over the breasts. Place the remaining stuffing in the cavity and truss up the cavity with twine. Rub oil, salt and pepper over the chicken skin and set aside. Make sure you wash your hands well.
Quarter the zested lemons and put in the bottom of a 8 inch Dutch Oven/casserole dish with a lid. Spread the hay over the lemons and sprinkle with star anise. Put the chicken on top and place in pre-heated oven; after 20 minutes turn down your oven to 180°C and cover. Cook until juice runs clear at the thigh for approximately 1 and half hours.
Fried hyacinth bulbs, beer batter
Oyster, caviar, buttermilk
Langoustine, fennel, mackerel, pak choi
Venison wellington, roast carrot, pickled heritage carrot
House mozzarella, figs, honey, music paper
Chocolate, ginger, caramalised banana, chilli, maca ice cream
Watermelon, almond milk, cardamom
Paired wines available on request.
Please note that our menu contains aphrodisiacs designed to enhance your Valentine's experience!
February dates - Thursday 9th, Friday 10th, Saturday 11th & Tuesday 14th ~ Valentine’s Day
01728 685307 or e-mail: firstname.lastname@example.org
FORCED RHUBARB, MASCARPONE, PISTACHIO
1kg Forced rhubarb
100g Orange juice
1 Star anise
For poached rhubarb:
In a saucepan, bring 250ml water, 250g sugar and star anise to boil with ends of rhubarb. Cut the rhubarb to 1.5 inch pieces and pour the hot syrup over the cut rhubarb in a tray. Then, place in the oven for 10 minutes at 160C or until tender. Leave the rhubarb to cool in its syrup.
For the sorbet:
Pour off the syrup and puree a quarter of the rhubarb. Add syrup if needed to loosen. To the reserved syrup add the orange juice and churn in an ice cream machine to make a sorbet. Alternatively, freeze and fork at regular intervals until set.
For mascarpone mousse:
Meanwhile whisk 40g sugar, 150ml cream and 150g mascarpone until stiff and allow to set in the fridge.
For caramel and pistachio crisp:
Firstly, place bowl of food processor in freezer and then make a dark caramel with the remaining sugar. Cool at room temperature and blitz in the cold processor.
Crush pistachios to a crumb like texture and place on greaseproof paper. Sieve caramel dust over the pistachios on a tray. Put into the oven until barely melted.
ROASTED PUMPKIN SOUP
1 medium onion
100g crème fraiche
1000ml chicken stock or water
1 tsp nutmeg
1 tsp salt
100g toasted seeds, pumpkin, sesame or sunflower
100g crème fraiche
Dash of rapeseed oil
Pre-heat the oven to 180°C
Peel and de-seed the pumpkin, then cut into large chunks and place on a baking tray. Roast the pumpkin for 30-40 minutes until soft (the pumpkin does not need to be coloured).
Thinly slice the onion and add it to a pan with the butter and salt, then grate nutmeg over the onions. Stir them round so that the onions are coated with butter, put the lid on and leave them for 5 minutes. Take the lid off, stir and put the lid back for another 5 minutes. Repeat this until the onions are soft and translucent but not browning.
Add the roasted pumpkin and stock to pan with the onions and bring to the boil, then simmer for 10 minutes.
Blend with a stick or jug blender and then pass the soup through a fine sieve using the back of a ladle.
Simmer the soup for 5 minutes and check the seasoning before serving.
To toast your seeds, place them in a saucepan over a high heat and 'toast' for five minutes. Shake the pan regularly to ensure even cooking, be careful not to burn them!
To serve, add a dollop of crème fraiche and toasted seeds.
We have lots of exciting events coming up this Autumn at The Queen. Take a look at our events guide, to book an event please call us on 01728 685307 or email email@example.com.
THURSDAY 10TH NOVEMBER
Six courses of paired food and wine ~ £50
WINE & CHEESE TASTING
WEDNESDAY 23RD NOVEMBER
Join us for an evening of cheese and wine ~ £20
FRIDAY 2ND DECEMBER | 2PM - 6PM
Christmas gifts | Unique stocking fillers | Delicious delights
RACHEL MANN SOLO ART EXHIBITON
LAUNCHES ~ SATURDAY 3RD DECEMBER
WHISKY & CHOCOLATE TASTING
THURSDAY 8TH DECEMBER
Come and try a selection of whisky paired with Chocolate ~ £20
BRANDESTON CHRISTMAS DINNER
FRIDAY 16TH DECEMBER
Festive drink & two course dinner ~ £30
Join us for an afternoon of pumpkin carving on Saturday 29th October!
Adults, children and dogs welcome...
To book please call 01728 685307 or email firstname.lastname@example.org.
We hope to see you on 29th! Fancy dress optional!
Welcome to our first ever newsletter from all the team here at The Queen at Brandeston. We (the Aitchison family) took over the pub just over a year ago and we haven't looked back! We're now open longer than ever before, starting with breakfast at 8 till 11, lunch from 12 till 2:30 and dinner from 5:30 and we have a menu to suit any time of day. At breakfast you can choose from the healthy (bircher muesli and fresh pressed juices) to the delectable (pancakes, syrup, bacon and sausage). Our all new bar menu runs at lunch and dinner and has a great selection of quick bites and middles that'll satisfy any appetite. Think longhorn beef burgers with melting cheese, pickled red cabbage and freshly baked brioche buns. However, if you want something that really showcases the kitchens talents the set-menu at lunch and the dinner menu are the ones to go for...
RECIPE OF THE MONTH...
NYETIMBER, ELDERFLOWER, ELDERBERRIES, MERINGUE, BUTTERMILK
LITTLE DINING CLUB...
Join us every Wednesday for our brand new...Little Dining Club! Choose 3 of our starters or desserts from the Dinner menu for £20!