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The Cathedral Refectory SERVING DELICIOUS HOME-COOKED FOOD FOR 19 YEARS (Cases
of e-coli since opening: 77. Fatalities: 9 ) Wenchoster
Health & Safety Certificate 31N1-N1N3-x EXTENDED OPENING TIMES THE REFECTORY IS OPEN EVERY DAY (except Christmas Day) from 0900 - 1900 hours and is conveniently located near the
Cloisters and the public toilets. All our food is sourced from local farms and allotments, is presumed GM free, and contains no artificial colourings or additives that we can identify. Certified Avian Flu, Bluetongue and Swine Fever free, by Wenchoster Independent Biological Breakthrough Laboratories EU (WIBBLE) |
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EASTER SEASON MENU Choose a Starter and Main Course or a Main Course and Dessert for
£13.50 A choice from all 3 courses - £18.50 (V) Dishes suitable for vegetarians
ASCENSION SPECIAL
CHEESE AND SALAMI SOUFFLÉ
An individual soufflé baked to order containing Wormingdale
Pink and home-cured Spew Farm Salami
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STARTERS all at £5.95 GARDEN FONT (V) A small font-shaped bowl containing a garden soup of cucumber,
rosemary, mint and rhubarb. * DEANERY SPEARS (V) Steamed asparagus spears served with low-salt butter, pumpkin
mash, and sweet potato relish. * THE BISHOP'S BREAKFAST Two hash browns, a Fartington organic
sausage, a fried egg (sunny-side up) with crispy bacon, tinned tomatoes, and
a priest's-size communion wafer. (A perennial favourite) * SUMMER BREEZE (V) A small platter of deep-fried woodland mushrooms, coated in our
own secret breadcrumb recipe, and served with a helping of garlic and Brussel sprout dip. * SOUP OF THE DAY Chef's special selection from the tins in the pantry (V) on alternate Thursdays please refer to the Wenchoster Environmental
Health Food Advisory leaflet for details. * |
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MAIN COURSES all at £11.99 ORIENTAL PLATTER (V) A hearty plate of steamed spring vegetables and pea pods, served
in a rich hoi-sin and peppermint sauce, accompanied by a serving of wild
brown rice with black peppercorns and cardamom pods. * POACHER’S PIE A deliciously moist pie of minced squirrel and rabbit in an oxtail gravy, encased in a sweet shortcrust
pastry and served with honey-roast dumplings and diced carrots. * LOADED SUMMER SKINS (some V) Deep-fried potato skins loaded with either
anchovy and spinach mash; turnip and pork chilli; avocado and banana
cream; sliced beetroot and deep-fried gerkin, or
our Easter special - rabbit and chocolate. * THE GRINDLE SUMMER WOK (some V) A base of stir-fried rice noodles and bean sprouts to which can
be added your choice of the following: water chestnut and salmon curry;
stir-fried tofu and Chinese leaves; sweet & sour pig's trotter; turnip
and mushrooms in a green bean sauce; or the Easter special – dark Argentine
chocolate and free-range chicken breast. * |
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DESSERTS all at £5.95 HOUSE OF CLERGY (V) A sumptuous creamy pudding made from a crown of boudoir
biscuits steeped in your choice of gin or vermouth, filled with an orange and
parsnip mousse and topped with vodka cream and a sprinkling of “hundreds
& thousands”. * CROMWELL'S HAMMER (V) A hollow milk chocolate figure of a saint, filled with crushed
meringue and blackberry coulis, all drizzled with
double cream, and accompanied by a small glass of "Bishop's
Peculiar" porter. * REFORMATION RUIN (V) A small dish of armagnac-soaked prunes served with a glass of prune eau-de-vie and a wafer-thin mint chocolate. * ORGANIST'S LOFT (V) Slices of quince and pear, braised in white wine served on a
bed of black and white chocolate finger biscuits, accompanied by a side-dish
of redcurrant and bilberry cream sauce and a wafer-thin mint. * THE FAMOUS WENCHOSTER CHEESEBOARD (V) A selection of local cheeses, including Pimp Vignette, Possett Brie, Overcamp Blue,
Double Gusset, Wimple Waxed, Wormingdale Pink, and
Parson's Finger. New this season – Farpington Goat’s Cream – a soft French-style
goat’s cheese with a soapy aftertaste. * |
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THE
DIOCESE OF WENCHOSTER IS A FAIR TRADE DIOCESE
NEW 2009 REVIEWS OF THE REFECTORY "The Easter menu has once
again left me speechless." Wenchoster Free Press. "Mrs. Grindle's
cooking has never tasted like this." The Dean. "I find it difficult to
recommend any one dish above another ." Peter
Grouting OBE. "Nothing prepared me for this
dining experience." Pansy Gigglesworth III "My parishioners couldn’t believe
it" Canon Daphne Pullover. "It is unheard of to find
such a talent in a commercial kitchen." Canon Felix Rumbled. MA. “The cheeseboard was unbelievable!”
Fanny Criddock.
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