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Happy Mondays!
All beef steaks half price when dining in the restaurant!
#STARTS FROM MONDAY 19TH OCTOBER
# May not be used in conjunction with any other offer!
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Celebrate your
birthday at B&G
and you eat for free, valid for food only and a minimum booking of six people, proof of birthday required such as drivers licence/ID.
# May not be used in conjunction with any other offer!
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Why not dine early with us?
Monday – Saturday, between 6:00pm & 7:00pm and get 25% off your entire bill
# May not be used in conjunction with any other offer!
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RECIPE OF THE MONTH
PARSNIP AND CHESTNUT SOUP
Makes 8 portions
1kilo x parsnips
250g x tinned whole chestnuts
100g x butter
75g x shallots, peeled and sliced
2 x cloves garlic, peeled and sliced
500ml x chicken stock
500ml x milk
150ml x double cream
Salt and ground white pepper
1. wash and peel the parsnips, chop into 1inch dice and place in a saucepan add the butter, shallots and garlic, cook until tender.
2. add the chestnuts stock and milk, bring to the boil, remove any impurities by skimming, and simmer gently for 25 minutes
3. place into a food processor and blend until smooth, pass through a fine sieve four times, and return to a clean pan.
4. to serve gently warm through add the cream and correct the seasoning.