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 CAFÉ
- 'Laid back and
rustic', said the sunday times
Cafe
Opening Hours 2010
Tues,
Wed, Thurs 9 - 4.30
Friday
9 - 5
Saturday
9 - 4.30
Sunday 11 - 3.30 with meat from the farm
closed
mondays
Sunday
lunches are proving popular, so if you are thinking of coming ring the
shop to book a table. 01285 640441 do book in advance if you can.
this way you can ensure a time to suit. if you havent booked it
is worth ringing on the sunday morning
to
check we have space particularly if you want the meat option. The
meat option
changes weekly.
Sunday roast
is £13, vegetarian/vegan £11
TABLES
OF 8 OR OVER TUES
TO SUNDAY INCLUDED
we
find that the best way for things to run smoothly is if we have one
order and one payment transaction (this will be at the end of the meal,
contrary to our usual system).
please
note that there is a surcharge of 10% for tables of 8 or more
A
TRULY LOCAL GROUP OUTING?
A 2
COURSE VEGETARIAN LUNCH FOR GROUPS -
LOVELY
SPACE FOR A BIRTHDAY LUNCH
MENU
BASED ON OUR GARDEN PRODUCE
CALL
HILARY ON 01285 640441 TO DISCUSS.
Our
Award Winning Cafe is inspired by the vegetable garden that surrounds
it.
winning
in the past 'Best Cafe in the South West of England' and Editor's
Choice for the south and south west of England from Les Routiers.
We
were chosen for our enterprising and innovative style!
Come
and try it for yourselves. Lunches in the café change
daily,
closely
following progress in the garden. We have a good selection
of
fresh salads, a main dish of the day and fresh soup.
There
is always a vegan option.
Also
cakes, drinks, a large selection of eco/organic/environmentally
friendly
magazines to browse your way through, a woodburner in the winter months
and the verandah and terrace to sit on in the summer.
Well behaved children are welcomed here.
We
have an organic child-friendly menu, high-chairs, a small
outdoor play area, a lovely woodland walk (suitable for off road buggies)
and a
new longer farm trail, not so buggy friendly,
which takes about 45 minutes, and takes in lots of animals and nature.
just follow the arrows the other side of the woodland walk. sorry
no dogs on this side of the farm
Dog owners,
however, can walk their dogs on our permissive footpath the other side
of the A429, about a mile from the traffic lights on the left is a gated
road going onto the farm again. half a mile down the lane is a gate
on the right with an arrow. park tight in to the side so our tractors
can pass and walk up thro ragged hedge wood (original site for the fair
in 1996) and round the fields in a circle back to the car. lovely walk,
about an hour right round.
DID
YOU KNOW?
~ Our cafe is licensed to serve alcohol. You can enjoy a glass of
organic
wine or beer with your lunch.
~ We have the first wood chip boiler in Gloucestershire! In December 06
we had a 25kw fully computerized Austrian wood chip boiler installed.
The Green Room needed central heating and the back boiler on the café
wood burner was not quite able to heat all the water needed for the kitchen,
even with the help of the solar panels.The choice was gas, oil or be a
guinea pig and pay for the privilege. I really believe we have made the
right decision, it is very exciting to think we are getting a little closer
to the real meaning of sustainability and don't they say something about
putting your money where your mouth is………we did get a couple of grants
from the government, a first for us, which made it a little easier. After
some time we will feel the financial benefit. A few teething problems
setting it up putting Will at the sharp end, coppicing and chipping and
delivering it to us. Not so hard for me, now I just flick a switch. Its
working well now, highly recommend it.
RECIPES
Celery ~ Fennel ~ Apple ~Cucumber Salad
A favourite in the Café
Roughly
chop fennel, apple, celery and cucumber (optional),
sprinkle
with lemon juice and a twist of black pepper
Emma's Delicious home made bread
This is the recipe I make in my bread machine, but bake
in the oven.
285 ml water, 450g flour (mix of Doves Malthouse and Doves
Spelt)
Either 2 x tbs dried skimmed milk or, preferably, 1 x tbs
organic plain yoghurt
2 x tbs organic sunflower frying oil, 1 x tsp sugar, 1 x
tsp salt, 1 x tsp yeast
Set bread machine to 'wholewheat dough' setting (1hr 55mins)
Then bake in bread tin in hot oven (220 in my fan oven)
for 40 - 45 mins)
Even my children love this bread - toasted is best and keep
in the fridge in a plastic bag.
The spelt flour is much easier to digest and doesn't leave
you feeling bloated like lots of other flours. ~Emma
Louise's Curly Kale
Lots of curly kale some butter or margarine some milk
(cow or soya) loads of crushed garlic.
Just melt the margarine throw in the chopped kale, milk
(enough to coat the kale) and garlic and simmer until tender.
Angie's Yellow split pea lemon and celeriac soup
Serves 4ish
1
medium celeriac peeled
1 onion
250g yellow split peas
Salt and pepper
2 small lemons zest and juice
1.
Roughly chop onion and celeriac put in a pan with enough
water to cover simmer for 30 mins with salt and pepper.
2. Put yellow split peas in another pan cover with plenty
of water. Let it boil then simmer for 30 mins.
3. Whizz up the vegetables using water to make a smooth
velvety soup
4. Drain cooked split peas and ad to the soup
5. Zest the lemon and add to the soup. Squeeze lemon
into soup.
6. Adjust seasoning and water to suit.
Enjoy, Angie
Summer is the time for fresh flavours and simple
eating.
Try these delicious salads using our seasonal produce and
lots of herbs.
Broad
bean, feta and mint salad
500g broad beans (shelled weight) 100g feta cheese, cubed
2tbsp freshly chopped mint Black pepper 2 tbsp olive oil
1. Put the beans in boiling water and cook until tender.
Plunge into cold water to stop them cooking. Drain well.
2. Mix the beans with the feta, mint and oil and season
with black pepper.
3. Allow to stand for 30 minutes for the flavours to develop
and serve at room temperature.
Beetroot and sunflower seeds with yoghurt and parsley
500g raw beetroot 100g sunflower seeds
150ml natural yoghurt 2tbsp freshly chopped parsley
1. Heat a frying pan but dont add oil. Toast the sunflower
seeds for 3 - 4 minutes taking care not to burn.
Green Leaves and Coconut Milk
This recipe is extremely easy. Its origin is Uganda. (Serves
4)
1 onion (chopped)
1 kg spinach or kale (or any other green leafed veg, or
combination)
240 ml coconut milk
Few slices of red bell pepper (optional)
Salt
1. Wash leaves well and set to drain
2. In pan, put water in just to cover the bottom, bring
to the boil
3. Add onion and boil for a few minutes
4. Add leaves and steam-simmer covered for 5 minutes
5. Pour in coconut milk, season with salt. Stir well
6. Let mixture cool for a further10 - 15 minutes, uncovered
7. Serve hot garnished with thinly sliced red pepper (optional),
over rice, corn/maize porridge
8. Umm, delicious!
Leeks with Tahini sauce
A very simple flavoursome recipe with a warming comfort
factor (Serves 4)
1 teaspoon olive oil
4 cloves garlic, peeled, sliced thinly
2 large leeks, washed, cut into bite sized pieces
1 bunch of kale or chard, washed, cut into bite sized pieces
1 cup water
1/3 cup Tahini
Salt and pepper to taste
2 tsp lemon juice
1. heat oil in a wok
2. Sauté leeks and garlic for 1 minute, stir in kale, add water. The kale
needs to stay bright green, so keep an eye on the pan
3. Stir in Tahini until sauce is creamy
4. Add salt and pepper and lemon juice and stir
5. Serve over grains, guinoa, rice, buckwheat or over pasta.
6. NB: For a creamier consistency, add more water and Tahini. You can
also put in a few toasted sesame seeds for a more intense flavour
ORGANISING
YOUR CHRISTMAS WORK/FRIENDS OUTING NEXT YEAR? COME
AND ENJOY OUR CHRISTMAS MENU (WITH MEAT FROM THE FARM!) IN THE GREEN
ROOM WITH A ROARING FIRE. for more details see
menu
and dates available
Abbey
Home Farm - Organic Producer of the Year 1999 
The
Organic Farm Shop - Organic Retailer of the Year 2000
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