Down the Boar: Quiz Night: and Special
Well, us do be back in the swing of things, to be sure; and I hope as everyone had a lovely Easter and all. It be May Day, and although we bain’t Oxford for May Mornings and such, we does be having our own way of marking it down the Boar. Quiz Night this evening, with Sir Tom Douty in the chair. Subject, local history. In aid of the WLHS.
Rector were well enough to do last weeks’ quiz night in aid of the Scouts and Guides. No winners: it were a dead heat all ways; but us did raise £347.
And May Queen seasonal ale from Woolfont Brewery be arrived today, in proper casks.
This week, we’ll raise our glasses to the memory of Sir Bennett Salmon RA, as painted our sign, God rest him, whose year’s mind be this week.
Specials this fortnight be as follows:
Pub Grub:
All our ingredients be local, from farms and estates in the District, from His Grace’s and Sir Tom’s to smallholdings down Parva way. Bar the fish and suchlike, which be from Somerset, Dorset, or Glos on the Severn and all, and delivered fresh through arrangement with Whatley the Fish. Ice-creams be from Marshfield and from Barbieri’s of Beechbourne.
Regular menu: incl. ramekins and small-plates:
Faggots and peas Scotch eggs Fish and chips Steak, Blue Vinney, and porter pie (Wicketkeeper Extra) West Country Farmhouse Cheddar, pickle, and Bradenham ham ploughman’s Spag bol (proper, to the recipe of Mrs Barbieri as is Mgr Folan’s housekeeper up Beechbourne) Chicken tikka (proper, to a recipe given to Mrs Woolley up Wolfdown House by HH the Begum of Hubli) Chicken jalfrezi (proper, to a recipe given to Mrs Woolley up Wolfdown House by HH the Begum of Hubli) Mutton ham with mash and gravy Bath chap (Gloucester Old Spot) with cider sauce, sorrel and cress, and game chips Raised pork pie Jugged hare Dorset mackerel baked in cider Beef olives Baked apples stuffed with Blue Vinney and wrapped in roast beef or Wiltshire gammon Sausage plate with mash and cabbage Breakfast ’round the clock (rumbled eggs, Wiltshire cure bacon, devilled kidneys, white pudding, black pudding, grilled tomato, mushrooms, local trout, porridge, kedgeree, potato cakes, Oxford sausages) Steak and kidney pud Shepherd’s pie Roast chicken with game chips Cottage pie Gammon chops in cider and mustard Liver and bacon with onion mash (proper, to Rose James’s recipe as is Rector’s housekeeper) Jacket potato (stuffings: American (West Country Farmhouse Cheddar, chives, bacon, and soured cream), chilli con carne (proper, to a recipe brought back by the late duke from his secondment in America), prawn and garlic mayonnaise, beef and mushroom stew, Blue Vinney crumbles and roast beef, West Country Farmhouse Cheddar and minced roast chicken) Chicken and leek pie with mash or chips and parsley sauce Pan-fried chicken livers and onions with mash or chips and white sauce Rabbit cider hot pot with leeks and mash and mushroom sauce Pint of prawn and garlic mayonnaise with chips Toasties (select from West Country Farmhouse Cheddar, Blue Vinney, Somerset brie; choose to add pickle, roast beef, capers, Bradenham ham, gammon, mutton ham, chutney) West Country Farmhouse Cheddar and onion tart Chicken and ham pie with mash or chips and parsley sauce Chicken and veal pie with mash or chips and parsley sauce Welsh rabbit Bubble and squeak Toad in the hole Blue Vinney steak with onions and chips Bangers and mash Sandwiches (cheese (any from the cheese board), pickle, mince (burger), ham, onion, roast beef, gammon, mutton, bacon, prawn mayonnaise)
Specials for the fortnight:
Game pie with chips or mash, peas, Cumberland sauce Steak suet pudding with mash Lamb and cress bake Hog’s pudding Black and white puddings with keeper’s sauce and devilled eggs Stuffed pork chine Somerset pork and honey stew Hare pie with mash or chips and carrots in green butter Devilled kidneys with herbed mash and carrots in green-butter Raised ham and veal pie Single Gloucester and ale on toast (Judge Jeffreys Assize Ale)
Soups:
Blue Vinney and celery West Country Farmhouse Cheddar and ale (Old Mill Old Ale) Mushroom and stout (Duke’s Stout) Mulligatawny Cucumber and mint soup
Puddings and Savouries:
Bramley and bramble pudding Gooseberry, rhubarb, and apple stir-in pudding West Country Farmhouse Cheddar and apple tart Damask cream Spotted dick Lardy cake Rice pudding Macaroni pudding Blue Vinney and fig savouries Gooseberry fool Angels on horseback Devils on horseback Rhubarb and ginger tart Damson pudding Bread and butter pudding West Country flan Wiltshire fairings Cheese board Scotch woodcock Ice-creams
And we hopes as we sees you down the Boar, all being welcome.
S. Kellow, Prop. The Blue Boar