.
For St. Patrick’s day this year Head Chef Stuart McLaney, at The Coach Makers, is pulling out all the stops and has developed an Irish snack menu of some delicious Irish delights. His potato farls are just one, very tasty, element. Enjoy the full menu at The Clubhouse this St. Patrick’s Day on 17th March and then cook these at home afterwards.
Salmon
500g Salmon fillet skinned and trimmed
1 large shot of decent whisky
200g Soft dark brown sugar
100g rock salt
1 bunch dill
Potato Farl
500g Maris piper potatoes
100g ‘00’ pasta flour
¼ teaspoon baking powder
Salt to taste
Pickled Leeks
1 Leek washed and sliced into rounds.
200ml Dill pickle or gherkin liquid
Salmon
In a deep tray pour the whisky over and under the salmon, mix the salt and sugar together and cover the salmon with this.
Cover and leave in the fridge for at least 24 hours then wash this off and cover with chopped dill.
Potato Farl
Peel and simmer the potatoes until soft then mash them.
While still warmish add the rest of the ingredients and roll into balls then flatten them into 1cm high cakes.
Pan fry them in oil until golden brown on either side.
Pickled Leeks
Bring the pickle juice up to the boil and pour over the leeks.
Leave to cool and they are ready.
Assembly
Slice the Salmon nice and thin and place onto the potato farl, garnish with the leeks, fresh dill sprigs and some mayo mixed with some of the same whisky used to cure the salmon.
This month’s Dish with Tish is a rather delicious sign that autumn is on its way.
We’re pairing sweet Grapes with punchy Stichelton, Caramelised Onions and Crispy Sage for a Flatbread worthy of the new season.
Make it, tear into it and try your best to share.
Full recipe via the link in bio.
A little look at The Orange. In, out and around the bar
This is a pub that wears its colours well.
#theorange #londonpubs #pubinteriors
We took the Cubitt House team out of London for a day with our friends at Fielden Rye Whisky, getting to know the people, places and process behind the English whisky now pouring across our pubs.
There was a wander through the fields, a look behind the scenes and, most importantly, a little tasting along the way.
You can find the fruits of our research behind the bar with our new Fielden Rye Whisky cocktails throughout September.
We’re raising a glass to English whisky this September.
Fielden Rye Whisky has taken its place behind our bars, and to mark the occasion our teams have been stirring and shaking a new collection of cocktails made for the changing season.
Meet the bright and refreshing Roffignac, with Fielden Rye Whisky, Raspberry Shrub and Lemon, or settle in with the richer Seigle d’Or, with English White Vermouth, Honey Cordial and Orange Bitters.
A rather good reason for one more, we think.
Discover our Fielden Rye Whisky cocktails across all eight Cubitt House pubs throughout September.
#CubittHouse #LondonPubs #FieldenRye
Feasting season is on the horizon at Cubitt House, and we’re counting down 100 days until Christmas.
#christmasinlondon #christmasparties #festivefeasting #londonchristmas
