It’s been a while since I last penned a Chefs Blog, apart from sharing a couple of my recipes for shortbread and truffles which I hope you have had a go at and enjoyed making.
Christmas has come and gone and I would like to thank all the Sweeney Hall team for all the hard work they have put in over the festive period, its been a busy time for us as always but also a great time of year to see our true team spirit.
There are some exciting events coming up at the Sweeney, steak nights are here all through January and now being confirmed on Friday’s in February with a choice of Rib eye, Sirloin and a surprise Steak of my choice, so far I have chosen a Tuna steak bruschetta and Pork Loin Steak with cider apples and Crackling on as my surprise steaks.
Valentines and Mothers day will soon be upon us and I have come up with some nice balanced three course menus for you to enjoy. We fill up very fast so get booking to avoid disappointment.
There is also a Wedding and Prom Fayre coming up in March, entrance is free and enjoy a tasty little treat as you chat with the exhibitors.
Don’t forget to try our January menu, my recommendation is the Smoked Seafood Gratin with Poached Hens Egg and the Beef Osso Buco with Tomato and Garlic to follow.
Thanks for reading