June 2011 Newsletter

The Manchester United Legends Dinner in May was a great success, many of you who told us it was the ‘best one yet’.  Thank you to everyone who supported the event.

From Monday 5th through to Wednesday 14th September we will be closed for a kitchen refurbishment.  Dom is getting his dream kitchen!  This is part 1 of a 2 stage plan.  The second stage is to increase the restaurant size by 20 covers and create a private dining area.

Ascot week is upon us.  We’re open from 10.30am for Pimms, Bloody Mary’s and Champagne.  A brunch menu is available from 11am offering 3 courses for £25 per person and 2 courses for £20.  So if you’re going to the races why not book a table and drop in to see us on the way.

Dom has made some Elderflower cordial which is delicious and mixed with champagne makes a great cocktail.  Ask Zoe at the bar for a taste, it really is sensational.

The Royal Oak Wine Club launched on the 19th May.  The first wine tasting is taking place on Thursday 30th June at 6.30pm.  The wine club is a small group of people with a mutually keen interest in wine.  To find out more about the wine club, the benefits, and how to become a member contact Roz at roz@theroyaloakpaleystreet.com.

Set Lunch Menu
Choose 2 courses for £19.95 or 3 for £22.50 from our table d’hôte lunchtime menu available Monday – Saturday.

Royal Oak Gift Vouchers
Our gilt edged gift vouchers make the ideal gift for any occasion.  Ask at reception, call or email for more information.

WHAT’S UP IN THE KITCHEN by Head Chef Dominic Chapman

Wild salmon is completely different to farmed salmon.  I think it’s fair to say that most of us have forgotten what wild salmon tastes like and some of us may have never tasted it.

Wild salmon has a deeper flavour and the appearance is also richer in colour. The question is; is wild salmon sustainable? I would prefer to use farmed salmon if the wild salmon stocks were worryingly low.

As we hear and learn more about sustainable fishing, I sometimes think it would be better to impose a complete ban on fishing for any species that could be considered endangered.

The problem I face when I am offered pollack over cod or farmed salmon over wild is the substitutes are just not the same.  For example, the demand for pollock over cod simply isn’t there.

Wild salmon season is short and it’s in season now.  We are fortunate enough to have it on our menu served with sweet young peas, radish, lettuce, cockles and bacon.

The hedgerows are now full of all sorts of flavourful foods.  For a forager a walk in the country is like a visit to the candy store.  Elderflower, Wood Sorrel, Wild Borage Flowers, Chickweed, Rock Samphire, Lambs Sorrel, Wild Marjoram and Wild Fennel are all there for the taking.

Soft fruits are also now juicy and full of flavour: Strawberry Jellies, Raspberry Ice Creams, all fruit Sorbets, Gooseberry Fools and Cherry trifle are all seasonal dishes that are perfect in the warmer weather.

Our summer larder undoubtedly serves up some real treats.

Dominic Chapman – June 2011

THE ROYAL OAK WINE by Sommelier, Michael Trenga

Pinot Noir, an elegantly powerful light red

The Pinot Noir grape is originally from Burgundy, Eastern France, where the quality of the wine it yields has been recognized since Roman times.  The grape is now also thriving in New Zealand, Oregon and California.

The Pinot Noir grape is very fussy.  It needs a cool climate and careful handling to make fine wine.

In cool Californian regions such as Carneros, the Russian Valley, San Luis Obispo, San Benito and Santa Barbara, or in the Willamette Valley in Oregon, it’s often a splendid, vivacious wine, worthy of its exalted Burgundian origins.

New world Pinot Noirs tend to be slightly fuller in body and flavour than red Burgundies.  They are soft and smooth but intense and long-lasting with a flavour reminiscent of black cherries and a fresh, subtly floral aroma that adds to their charm.

Pinot Noir is great with a wide range of foods; beef stew, roast beef or salmon, roast turkey, and dark-meat poultry such as duck or quail, as well as mushroom risotto.

Michael Trenga – June 2011

Back to Nick…………..

We have a new pub race horse ‘Mzuri Bay’.  The horse ran for the first time at Southwell last Tuesday and came a credible 3rd, beating the legendary Tony McCoy.  We have 2 race horse syndicate places available.  So, if any of you out there feel like joining let me know.

That’s all from us.  As always on behalf of everyone at the Royal Oak I would like to thank you for your continued support.  We look forward to seeing you soon.

Warm regards,

About The Royal Oak Paley Street

Welcome to The Royal Oak. Behind the smart black and white frontage lies a warm and stylish 17th century pub. Once inside the beamed ceilings, wooden floors and friendly welcome soon confirm you’re in the right place. The Royal Oak is a restaurant styled pub serving great British food cooked to perfection. Our extensive wine list boasts some impressive titles and offers something to suit all palates and purses – and rest assured; we haven’t forgotten how to pull a good pint!
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