.... "Things you Must Do in Your Locality".

After admiring it for years we booked ourselves into the largest local hotel and pretended we were not from the area.(the local attractions sound marvelous, and our room was upgraded!)
Great fun and found on LastMinute.com.

After using every gym facility and water based thingamy inmaginable, it was finally time to eat.

Unluckily for Mrs Mart, she had lost her appetite somewhat by dinnertime and so I had to eat all of hers as well.
Using a clever plate switching technique, usually reserved for disguising from a friendly chef that he has served you a rotten bit of steak,* this was managed without anyone noticing, thus enabling me to indulge in;

Smoked Salmon with soda bread and Chicory salad
Creamed Parsnip Soup
Wild Duck Breast and Orange Salad

oooooooOOOOOOOOOooooooooo

Fillet of Venison with honey roasted vegetables and jus.

Minute Steak with Wooded(?) Roast Potatoes and mushrooms with red wine jus.

oooooooOOOOOOOOOOooooooooo

Blueberry Franjipan Tart with Ice cream.

..and coffee.

Cheers De Vere!



*Cut it up and divide it amongst the plates.

What is "jus" please?

My online endeavours have failed to explain it - many instances of it's use (celeriac jus)

Ta.

Its a posh name for an extremely small amount of gravy with no bits in, so it resembles the sauce that you get from the ice cream man on your 99 for 10p extra.
I have to say, that the one on the beef was no different to the one on the venison, so I presume it is a catering product in this case.
Gary Rhodes admits to buying in his summer fruit compote and using it in his restuarant as a sauce, I think the "jus" is a similar restuarant standard at the posh but not pukka establishment.
Its a reduction basically. You can reduce a whole bottle of red wine down to a thick tasty jam for use, or you can buy it in a small pot for about a fiver.

Thank you.

It can be very edukasunible round here