SHEFFIELD, UK, November 14, 2008
/24-7PressRelease/ -- The new menus are available now and can be viewed in full at The Maynard's new website, http://www.themaynard.co.uk
Head Chef, Ben Hickinson, is passionate about using GM free, locally sourced and seasonal ingredients where possible. He has used the changing Derbyshire seasons and produce to inspire an Autumn menu to warm the heart whilst not breaking the bank. The creative use of local damsons and gooseberries in seasonal compotes and chutneys brings the menus in line with what's freshly available and ensures The Maynard's commitment to sourcing locally is not compromised.
The menu features some exciting main dishes for meat lovers, such as the Roasted rib-eye of local beef with olive potato cake and roast cherry tomato sauce; Aromatic braised pork with Boston baked beans; and Roast duck breast with sweet potato rosti and damson and Victoria plum chutney. Fish lovers can select from starters of smoked trout and cucumber parfait, and mains of pan seared scallops on saut ed wild mushrooms, or red mullet on a hot and sour salad. Pumpkin and pearl barley risotto with caramelised rosemary shallots is guaranteed to please vegetarians.
To round off the experience, guests are tempted with the most delicious flavour combinations and beautifully presented desserts. Highlights include White chocolate and orange panacotta with baby toffee apples; Lemon crème caramel with almond biscuit; and Baby chocolate cakes with fudge sauce and clotted cream. A good range of wines has been specially selected to complement the new Autumn menus.
Paul Downing, director at The Maynard, says: "We change our a la carte menu regularly with the seasons. In doing so, we hope to reflect the changes in climate, atmosphere and most importantly the locally available ingredients. We want to retain our unique style and also ensure that regular customers are continually tempted by something new and interesting; so our new Autumn menus have some new and innovative dishes, but continue to include some 'updated' favourites as well."
To book a table at the restaurant, telephone 01433 630321 or email restaurant@themaynard.co.uk
You can eat at The Maynard's 2 AA rosette restaurant any lunchtime*, for just 3, 6, and 5 respectively - for a starter, main course and dessert. (*365 offer (not a la carte). Minimum 2 courses; terms and conditions apply, visit the website or call The Maynard for details).
ENDS
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Ref: MAY154 - New Menus November 2008
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