Special celebrations at Lloyds
We had 16 guests for the gala dinner on 31/12/08.
Very many thanks for your (substantial!) contribution to a thoroughly enjoyable weekend in and around Llanidloes. Your hospitable reception and splendid cuisine were greatly appreciated, as ever. We usually have two walking weekends away each year, but only at Lloyds is there a 'house party' ambience that adds so much to the enjoyment of the occasion. There have been so many alterations and improvements since I last visited Lloyds with Dee some six years or so ago. Surely there can be nothing else to do during forthcoming winter breaks?!
What a super way to celebrate one's 70th birthday. Elegant, comfortable, relaxing surroundings. Delicious food superbly cooked and presented by Roy and charmingly served by Tom, surrounded by family and special friends. Thank you both once again for a fabulous weekend.
| Tuesday 22 September 2009 The twice-yearly visit of a walking group from the West Midlands, the only restriction: no tomatoes |
Saturday 17 April 2010 Four in this group of ten walking friends had stayed and dined with us in May 2006, walking Glyndwr's way with Celtic Trails; one guest has an allergy to mushrooms |
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Canapés: asparagus wrapped in parma ham, breadcrumbed and sautéed; chicken goujons; smoked salmon wheels
Cream of leek soup with Italian feather bread
Salmon fish cakes with poached pear, crème fraîche & horseradish
Melon & intense orange & passion fruit
Brandy snap basket with mint ice cream; strawberry jelly with organic peaches & nectarines & raspberries & redcurrants; pineapple ring with marscapone cake & grapes |
Canapés: goujons of freerange chicken; parma ham-wrapped, breadcrumbed, sautéed asparagus; devils on horseback
Consommé with spring onion & sea salt breadsticks
Filet of lemon sole with a salmon mousseline & white wine sauce
Avocado, pear, grape & lime cocktail
Lea's roast leg of lamb (marinaded with anchovy, Dijon mustard, sage, basil, rosemary & garlic); Creçy potatoes; sweetcorn & spring onion fritters; cauliflower & watercress purée; green beans with garlic & lemon; purple sprouting broccoli
Raspberry & almond malakoff; apple tartlet; vanilla ice cream |
| Friday 17 April 2009 | Saturday 18 April 2009 |
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Canapés: Chicken goujons; air-dried Herdwick mutton with kiwi; smoked duck breast from Alderton on a croûte with soy sauce dressing & orange; filet of beef with anchovies & capers London cure smoked Scottish salmon with poached pear, horseradish & crème fraîche; tomato crisps, sweet potato & parsnip crisps
Roast organic asparagus on a shallot & lemon risotto with parmesan shavings
Grapefruit & blood orange cocktail
Roast porchetta from Pughs, Garstang, Preston, in the Anglo-Italian style with garlic, rosemary & bay leaves
Boulangere potatoes; roast squash; stuffed mushroom with spinach, shallots & cream cheese; braised spring organic new carrots; green beans with sweetcorn
Rhubarb & ginger soufflé; melon & grape & lime compote; macaroon biscuits with chocolate cream |
Canapés: parma ham wrapped sautéed asparagus; smoked swordfish on a blini; maple glazed Scottish smoked salmon on a spinach & cream cheese patty; bacon wrapped organic prawns
Globe artichoke with a chicken royale stuffing
Roast monkfish with walnuts & capers (in the Italian style)
Mandarin & passion fruit sorbet with mandarin
Slow roasted leg of Herdwick mutton from Andrew Sharpe in the Lake district Nutmeg potatoes; local tenderstem broccoli; local baby leeks with a white sauce; roast baby squash; organic flat beans; broad beans with bacon & onion
Rice imperial & poached pear with raspberry sauce & vanilla ice cream filled profiteroles; pineapple in organic spiced rum
Montgomeryshire Farmhouse cheddar; Colston Bassett Stilton |
Canapés served with a glass of Churchill's
white port, or
Tio Pepe or Hidalgo Clasica cream sherry:
Buckwheat blinis with sour cream & Scottish
birch and juniper smoked
salmon with Onuga (please ask)
Swiss cheese allumettes
Chive pancake with crème fraîche & red onion confit
Rolled parsley frittatine with Arbroath smoked trout fillet & herbed cream cheese
Prosciutto-wrapped fig skewers
A glass of chilled cherry soup with a touch
of cinnamon, made with
Jas D'Esclans Provençal organic rosé wine
Cornish lemon sole salad with tarragon cream
sauce - deeply rooted in the
classic Savoy Hotel style, from its head chef for 25 years, Anton
Edelmann
Consommé made with Wallace Red chicken (a slow-growing British breed), enriched with Pellegrino Marsala Superiore, accompanied by our parmesan & pine nut biscottini with organic Palestinian green olives
Tortellini filled with butternut squash and amaretti, garnished with exotic Hon-Shimeji, Shiro-Shimeji and flower shitake mushrooms and sage leaves - another Anton Edelmann recipe from the Savoy Hotel
Quail terrine, our own, with organic chicken
breast & Parma ham, accompanied by Robert Carrier's roasted pepper
& lemon soufflé and a grape sauce in the Greek style
(please don't ask!)
Inspired by Alice Waters, the co-founder of Chez Panisse in Berkeley, California, a passion fruit sherbet in a half of Charentais melon
Roast fillet of Casterbridge beef, "truly exceptional", from Broad Stripe Butchers, suppliers to Britain's top restaurants
Vegetable charlotte; Yorkshire potato puffs; shallots Agrodolce from Elizabeth David
Soufflé Rothschild, again a classic Savoy Hotel dish, introduced by Escoffier just before the turn of the nineteenth century, accompanied by burnt orange ice cream
A trio of mini post-desserts: apple galette, kiwi pavlova & chocolate truffle cake
A choice of various teas, herbal infusions, or coffee from freshly-ground Winter blend Arabica beans from The Mecca, Aberystwyth, accompanied by handmade chocolates from Rococo, The King's Road, Chelsea, and Duchy Originals Fruit and Liqueur truffles
To greet the New Year:
A glass of Baron de Beaupré Champagne
