The Queen

The Queen

Brandeston Village Feast

The Brandeston Village Feast will be held after the Fete at The  Queen from 6.30pm on Saturday 17th June. The feast will feature sharing style  food with communal dining; a great opportunity to celebrate the fete and the  village. Proceeds from the feast will go to the church and village hall funds.  

The Queen’s head chef and landlord Alexander has designed a wonderful  menu featuring the best local ingredients and vegetables from the pub’s  kitchen garden! The feast will be served on sharing platters to the table for  a true family style dining experience. There will be sharing starters and a  delicious main course showcasing locally produced slow-cooked lamb. Vegetarian  options are available and dietary requirements can be catered for.

Tickets  –

Adult - £15
Children (under 16) - £7.50
Family ticket - £40 for  2 adults & 2 children

Tickets need to be booked and purchased in  advance of the evening. There are three ways for you to book your  tickets…

Email - info@thequeenatbrandeston.co.uk  with your name and number in your party.

Phone - The Queen on 01728 685307 to book and pay via  card over the phone.

Pop in - to the pub to book and purchase your  tickets by card or cash!
We look forward to welcoming you to this wonderful village event.

Brandeston Village Fete

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...

RECIPE OF THE MONTH...

HOT CROSS BUNS

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Makes a dozen!

 

Sponge:

100g strong white bread flour

60g tepid water

150g tepid milk

25g fresh yeast

Dough:

1 egg, beaten

50g soft butter

350g strong white bread flour

5g salt

1/2 tsp mixed spice

1/2 tsp nutmeg

1 tsp cinnamon

50g sugar

100g sultanas

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. 

*  Tip

Weigh the dough and divide by 12 to get the same size bun!

 

we're hiring!

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Positions available:

Sous Chef

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

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.

Start: ASAP

Accommodation: Live-in accommodation available in large flat

Hours: Full-time

Holidays: 28 days per year

Salary: on application


To apply please email a covering letter and CV to info@thequeenatbrandeston.co.uk. Full details will be provided on application.

February: Recipe of the month

HAY ROAST CHICKEN

3 Slices of Country loaf, stale
284ml Buttermilk
1 Garlic clove
2 Banana Shallots
100g Butter (room temperature)
25g Parsley
25g Thyme
25g Rosemary
10g Salt
10g Black pepper
1 Medium Roasting Chicken
2 Lemons
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. 

Valentines Menu

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VALENTINE'S MENU

Canapés

Fried hyacinth bulbs, beer batter

Oyster, caviar, buttermilk

 

Starter

Langoustine, fennel, mackerel, pak choi

 

Main

Venison wellington, roast carrot, pickled heritage carrot

 

Cheese

House mozzarella, figs, honey, music paper

 

Dessert

Chocolate, ginger, caramalised banana, chilli, maca ice cream

 

To Finish

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 

Booking essential:
01728 685307  or  e-mail: info@thequeenatbrandeston.co.uk

Recipe of the month: January

FORCED RHUBARB, MASCARPONE, PISTACHIO

Serves 6-8

1kg Forced rhubarb

250ml Water

500g Sugar

40g Pistachio

250g Mascarpone

100g Orange juice

1 Star anise

150g Cream

 

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.

recipe of the month: November

ROASTED PUMPKIN SOUP

Serves 4-6

1kg pumpkin

1 medium onion

100g butter

100g crème fraiche

1000ml chicken stock or water

1 tsp nutmeg

1 tsp salt

To garnish:

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. 

Autumn events at The Queen

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 info@thequeenatbrandeston.co.uk. 

november

TASTING MENU    
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

DECEMBER

CHRISTMAS EMPORIUM
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  

October News...

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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! 

UPCOMING EVENTS...

Recipe of the month: October

Nyetimber, Elderflower, Elderberries, Meringue, Buttermilk


Recipe: serves 8


Ingredients:

For elderberry compote:

75g of sugar

50g of water

8 large sprigs of elderberries, sprigs reserved


For meringue:

1 egg white

50g sugar

1/3 of elderberry compote


For the jelly:

450ml Nyetimber Classic cuvée,

150ml elderflower cordial

5 leaves of gelatine


For the buttermilk snow:

700ml buttermilk

70g sugar

15ml lemon juice


1: Using a fork, pull elderberries away from sprigs, bring the sugar and water to the boil with the elderberry sprigs. Pour mixture through a sieve (reserving the syrup) and coat the sprigs with sugar.


2: Lay the elderberry sprig on baking parchment and dyhdrate in an oven on its lowest setting for approx 30 mins, meanwhile return the syrup and elderberries to the pan and once again bring to the boil (this is important as elderberries contain toxins if eaten raw)


3: Whisk the egg to stiff peaks then add the sugar in thirds whisking well between each addition. This is made easier if you have a standalone mixer but otherwise expect to use some elbow-grease. Fold through your reserved elderberry compote once you have a stiff meringue and spread thinly over baking parchment and place in the oven with your elderberry sprigs. Now for the easy bit...


4: Soak your gelatine leaves in cold water until soft; bring your cordial to a simmer and drop the gelatine leaves in. Whisk in your Nyetimber and set in ramekins or teacups.


5 Combine your buttermilk, lemon juice and sugar for the snow and set in ice-cube trays. When they are set, blitz in a food processor and place in an air-tight container.


For plating:

Crystallised Elderberry Sprigs

Elderberry Compote

Nyetimber and Elderflower Jelly

Elderberry Meringue

Buttermilk Snow

Buttermilk

 

Recipe by Head Chef, Alexander Aitchison

Tasting Menu Evening

Our next tasting menu evening is fast approaching. Thursday the 11th of August will see the freshest local ingredients on display!

Please do call to book your place on 01728685307

6 courses with paired wines £50pp

LAndon Life

We recently had LAndon Life bloggers, Laura Almond and Lawrence Archer come to stay with us here at The Queen. It was a great honour to have them write about not only their food experience but also their night in one of our three shepherds huts! 

"Now not only does The Queen offer great food they’ve just opened a couple of Shepherd’s huts in the back garden for a spot of glamping. Perfect for couples and of course friends who want a weekend away in Suffolk. Having just come back from Glastonbury it was absolute luxury to be staying in such beautiful huts, complete with comfy double bed, soft bedsheets, electric lights and plug sockets. Oh and of course the use of clean showers and toilets a stone’s throw away.At the moment they just have three but the plan is to expand further and add a few more. All the huts are built by a local craftsman called Julian Faithfull, the amount of detail that goes into them is just incredible. It was a great nights sleep, waking up to the birds singing was rather blissful."

Please do check out the full article here:

https://landonlife.co.uk/2016/07/10/glamping-and-feasting-at-the-queen-brandeston/

Alexander on BBC Radio Suffolk

Alexander has once again been asked to do a live interview on BBC Radio Suffolk, this time talking about how to make the perfect Yorkshire pudding.  

Listen in on Sunday, 17th July at about 12:20pm, where he will be talking to Stephanie Mackentyre and sharing his trade secrets! 

Our first wedding dinner!

We are very excited to tell you about our first wedding dinner that we hosted here on Sunday the 3rd of July. 

It was rather a late request so it was all hands to the pump to get everything ready for the big occasion! A Vegan, gluten intolerant bride posed some what of a challenge but we were up for it. Two days to prepare a new menu and come up with a wedding cake......... 

I have to say it couldn't have gone any better! A big well done to all the staff who helped that day, we even had kitchen staff out making decorations and preparing the table! 

We must say a huge thank you to Fiona Murphy at MooMoo cakes (http://www.moomoocakes.co.uk/) who came up with a delicious wedding cake at the very last minute. It looked stunning and tasted sublime. 

More from the "Glamper Vans"

On Thursday the 30th of June we oficially launched our new "Glamper Vans". We were so pleased to see everyone there and show you all around. Thank you very much to everyone who attended, even if it did rain a little! We even made it into the paper! 

Recent reviews of our Glamper Vans on Air BnB have been great as well. We're so excited to all of our new guests, they are getting very popular so please do book in advnace to avoid disappointment as it is "wedding season"! 

My girlfriend and I stayed in one of the shepherd cabins (Beatrix) in the field behind the The Queen pub. I have to say it was immaculately presented, clean and well built. The food available from the pub was the best I've ever had from a pub and was on par with many of the top restaurants in London I've visited. Alex the head chef does an excellent job and is happy to come and speak to diners about his restaurant and the low mileage of the food. All the food is local, the lamb we had on one evening was from the field opposite. It doesn't get more local than that. I highly recommend staying here as an alternative to a hotel or standard bed and breakfast. It's unique and you will not be disappointed.

June 2016

I was delighted by both the caravan, the pub and particularly my hosts. The caravan was excellent; comfortable, clean, stylish. Great double bed. Harriet was extremely welcoming and she and her brother run a wonderful pub in the Queen. I would very happily return.

June 2016

One of the nicest and coziest Airbnb experiences I've ever experienced! The caravans are decorated beautifully and have easy access to bathrooms and showers. We ate at the pub out front, which served delicious food. Our hosts were very welcoming and warm, and were extremely helpful as we tried to figure out transport. I can't recommend The Cluster highly enough.

July 2016

©2015 The Queen. The Street, Brandeston, IP13 7AD. Partnership No OC395747. Company Registration. VAT 218 773 75.