The Cathedral Refectory

SERVING DELICIOUS HOME-COOKED FOOD FOR 31 YEARS

(Cases of e-coli since opening: 186.  Fatalities: 3.5 )

Wenchoster City Council Health & Safety Certificate OMG_TMI_4ARP

 

THE REFECTORY IS OPEN EVERY DAY (except Christmas Day)

from 0900 - 1900 hours

and is conveniently located near the Cloisters and the public toilets.

Emergency "First Responders" usually arrive within 5 minutes.

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 (WIBBLE)

 

 

 

 

STARTERS

all at £6.95

FARMER'S FIELD SOUP (V)

A bowl of thin soup made from locally-grown peas, carrots and rhubarb, and served with Mrs. Grindle's best bap.

*

APOSTLES' PLATTER (V) (A year-round favourite)

A wooden trencher of five varieties of humus, drizzled with olive oil and served with a small dish of anchovies and rice cakes.

*

THE BISHOP'S BREAKFAST (A perennial favourite)

2 hash browns, 2 Fartington organic pork sausages, a fried egg (sunny-side up) with grilled bacon, tinned tomatoes, baked beans, fried mushrooms, and a buttered concelebration wholemeal communion wafer.

*

ROGER THE RABBIT DIP

A light rabbit mousse with chopped chillies and red cabbage, served with tortilla chips and sour cream.

*

PATE PLATTER (V)

A wooden trencher with 3 varieties of vegetarian pate (nettle, pumpkin and caraway seed, and cauliflower).

 

 

 

MAIN COURSES

all at £14.50

THE VERGER'S STEAMING WOK

Straight from Mrs. Grindle's seasoned wok: a stir-fry of beef and steamed Spring vegetables, drizzled with sweet anchovy sauce, accompanied by side dishes of wild brown rice with black peppercorns, 2 bean curd spring rolls, and a steamed pork dumpling.

*

NO ANGLICAN COVENANT STEW

A rich blend of 3 local meats, cooked in their own juices for 8 hours, and served with bashed new potatoes, cauliflower cheese, a herb-topped focaccia roll and a small jug of "Bishop's Topple" beer gravy.

*

POACHER’S PIE (retained on the Menu by popular demand)

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, asparagus spears and diced carrots.

*

SPRING FEVER (Second helping free)

Mrs. Grindle's family meat stew, with seasonal fare such as partridge, antelope and grouse, served with a large baked pototo, a small dish of pickled duck fat, and home-made hedgehog chutney.

*

THE GRINDLE GRILL (some V) (A favourite with the choirboys)

A wooden trencher heaped with delicacies from the Grill:  choose any five from the following:
  Farp gammon, home-cured streaky bacon, Gusset farm eggs, Wimple Clutch sausages, woodland mushrooms, stuffing balls, tinned tomatoes, baked beans, hash browns, minty mushy peas, braised Wormingdale kidneys, Herring Harbour haddock kedgeree, sticky ribs, beef and oatmeal burgers, cheese and chive filled crispy pancakes, diced carrot. 

*

THE FARMER'S FEAST

Roast venison steak served with antler gravy, buttered potatoes, asparagus, borlotti beans, and braised carrots.

 

 

 

 

DESSERTS

all at £6.50

MRS GRINDLE'S POND PUDDING

The Grindle family Pond Pudding recipe dating from 1654.  A luscious moist steamed pudding made from mill-ground flour, beef suet, vanilla pod and cherries, containing a puree of apple and blackberries, and served with free-range egg custard.

*

WENCHOSTER POND PUDDING

A mix of hedgerow fruits and brandy in a white bread case soaked in blackcurrant eau-de-vie, with a whole kiwi fruit in the centre, and served with crème anglaise and a glass of prune juice .

*

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 Saint Ennodius, filled with crushed meringue and redcurrant coulis, drizzled with double cream, and accompanied by a small glass of "Bishop's Peculiar" porter. Served with a small wooden hammer to break open the image.

*

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 WENCHOSTER CHEESEBOARD (V)

A selection of local cheeses, including Pimp Vignette, Possett Brie, Overcamp Blue, Double Gusset, Wimple Waxed, Wormingdale Pink, Farpington Goat’s Cream and Parson's Finger.

*

 

 

 

THE DIOCESE OF WENCHOSTER IS A FAIR TRADE DIOCESE
ALL COFFEE AND TEA SERVED IN THE REFECTORY IS ETHICALLY SOURCED AND PERSONALLY SELECTED BY THE MANAGEMENT

 

REVIEWS OF THE 2015 MENU

"Eating here is always a surprise" Wenchoster Free Press.

"An experience I will find hard to forget." The Dean.

"Even after eating here for 12 years I am still unable to recommend any one dish to my friends." Peter Grouting OBE.

"Once again, Mrs. Grindle's cooking is unique." Pansy Gigglesworth III

"My Good Friday visit has seared itself into my memory." Canon Daphne Pullover.

"As ever, Mrs. Grindle pushes the boundaries of good taste." Canon Felix Rumbled. MA.

 

 

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USE THIS LINK WITH CAUTION

Recipes from Mrs. Grindle's Home Cookbook

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