New Milton Advertiser 23rd Oct 2020

Friday 23rd October 2020 · 29 News

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The sweet taste of France at lunchtime

BY LIZ HENDRIE

HAVING been warmly wel- comed into Le Blaireau at Car- eys Manor in Brockenhurst by our waiter for the day, Jim, my dining companion and I – in this case a treat for my mum – were shown to a window table looking out onto a lovely little terrace ideal for al fresco dining surrounded by shaped shrubs and grape vines. The decor of this Art De- co-style bistro is striking, with its glamorous-looking mirrored bar, stained-glass light features, and tiled pillars that do well to give the space an intimate feel.

Despite the liveliness of the res- taurant, the ambience and ser- vice were relaxed. We were presented with the set Sunday lunch menu, which had a good variety of dishes in- cluding vegetarian and vegan options. I chose the coarse pork pate, onion chutney and toasted ba- guette, and my mum selected the goat’s cheese bruschetta, tomato chutney and balsam- ic dressing. The textured pate was simple but very tasty, and the baked goat’s cheese – de- scribed by the menu as “tangy

and beautifully creamy” – per- fectly accented by the sweet- ness of the balsamic. Feeling a responsibility to sample a dish I wouldn’t nor- mally, I opted for the confit of duck leg with sautéed potatoes and cherry sauce for my main, which I paired with a full-bod- ied Malbec at Jim’s recommen- dation. I had reservations about the sauce, but it really was good and its sweet richness a perfect accompaniment to the salty meat, which had a soft melt-in- the-mouth quality.

My mum ordered the pan- fried free range chicken breast with a white wine jus, onion, lardons and baby potatoes. Her verdict was that the meat was beautifully cooked, with the ba- con giving the dish a delicious, smoky flavour. Dessert for me was chocolate fondant with salted caramel ice cream. This was on the main menu but our waiter kindly al- lowed it – I needed a chocolate fix! The dense sponge was filled with the most luxurious molten chocolate – a truly decadent

pudding made even naughtier by the large scoop of gorgeous-

ly creamy, salty Purbeck ice cream. My mum went for the selec- tion of cheeses, which included Pont-l’eveque, one of the oldest Normandy cheeses still being produced today, and the semi- hard, mild and fruity Tomme de Savoie. We finished our meals off with strong and invigorating cap- puccinos, served in the most delightful, bright-blue porce- lain cups and saucers. I was also pleased to catch bistro manager Richard Naul- leau for a brief chat before we went on our way. He was an old-hand, having worked there for 24 years, and even remembered staff we both knew from more than 20 years ago! On our way out we happened

upon the very quirky private dining area tucked away to the side of the brasserie. With walls covered with murals rem- iniscent of a Paris street scene, complete with the front end of a bright green Citroen 2CV parked in the corner, you are transported to the city’s pave- ment cafés. I couldn’t help but notice that the décor, with its Arabic influences, was slightly dated and could be described by some as eccentric, but I felt this add- ed to the bistro’s charm.

Le Blaireau Lyndhurst Road Brockenhurst SO42 7RH Tel: 01590 623032 www.careysmanor.com/ le_blaireau

Emma stars in global awards AN INTERNATIONAL award has been won by a meat pro- ducer who grazes a herd of lambs in meadows surrounding Sway Tower. Usually there are 500 experts made up of chefs, buyers, food writers and retailers who come together to judge produce from around the world to deliver one, two or three stars.

WINNERS

Congratulations to Ms Amanda Lowe from Pilley, Mr Andy Nash fromHordle and Mrs Susan Smart fromNewMilton who each win a bottle of Hawthorn’s London Dry Gin.

Owner Emma Blomfield be - lieves overwintering the ani- mals in the New Forest helps her create the best grass-fed animals she can – which has now been recognised with a two-star honour in the Great Taste Awards. Run by the Guild of Fine Food, established as a compa- ny in 1995, judges described the meat from her herd as being “worthy of a banquet”. Emma was born and bred in Sway but now runs Emma’s Ewesful Acres in Oxfordshire. She returns her lambs to her home village to overwinter in the surrounding fields. Emma said: “The lambs are 100% grass-fed and to maintain that they overwinter in Sway. They graze in fields which have a good variety of plants such as clovers and weeds including docks and young thistles which they love. “Most fields now are given over to rye, but I graze fields in Sway which are used to pro- duce hay for horses. This means there is an unusually rich vari-

Emma said: “I was so, so pleased and hugely proud to have my lamb acknowledged by such an esteemed national judging panel. “My customers, friends and family regularly comment how wonderful my produce is but to receive such tremendously positive comments on my lamb from the judging panel of pro- fessionals was overwhelming. “I work so hard to farm my produce in a traditional and en- vironmentally sustainable way. “The meat’s beautiful unique flavour comes from the mixed wildflower meadows the an - imals freely roam and graze among. Also I never feed them grain, which means the meat is naturally healthier and tastier.” Her mother Lorraine, who runs Sway Simmentals, said Emma’s family were “incredi- bly proud of her”, adding: “She is a solo female farmer which is tough anyway. But the way she brings up the livestock is very hard work and she has made it a great success.”

25% OFF YOUR ENTIRE BILL WHEN Y OU EAT FROM OUR MAIN MENU !! Just mention ECRA25 when booking to get your full 25% discount on your entire bill

EAT OUT FOR LESS!

Emma Blomfield grazes her lambs at Sway

She uses minimal wormers and insecticides to aid dung beetle activity and protect the natural moulds and fungi in the soil as she believes that good soil health creates a strong base for the eco-system to thrive. It also provides an “excel- lent” habitat for ground nesting birds and invertebrates. Emma began producing meat five years ago which is delivered to homes throughout Oxford, along the A34 and in the New Forest. The judging for this year’s Great Taste Awards was done remotely due to the pandemic with judges carrying out blind tastings in their homes.

ety of plant life and I can con- tinue feeding the animals a non-additive diet. “The lambs love the fields in Sway, and it means they remain happy and healthy while able to continue grazing in the open.” Emma’s range includes lamb, hogget, mutton, and beef. She describes herself as “being pas- sionate about working with nature to produce high quality meat”. She comes from a farming family who still live in Sway, and added: “I am proud of tradition- ally rearing in a sustainable way with minimal intervention while protecting the natural habitat as the animals freely roam.”

We have just launched our amazing new menu where our chefs have been flexing their culinary creative skills using locally sourced ingredients where possible and freshly preparing all our dishes on the premises. We are catering for all tastes including Vegetarian, Vegan and Gluten and Dairy Free, and because everything is prepared in-house, we can always try our best to adapt to your specific requirements. Our COVID-19 secure bar and restaurant is comfortable and spacious but with a lovely autumnal cosy feel with our fires lit and candles glistening, also our welcoming staff are here to ensure you have a relaxing time with us.

NOW ADULT ONLY

Lunch is the new dinner EnjOy 25% OFF Wednesday to Saturday 12 – 2 pm

THE COMPASS INN

M E N U

MORTIMER ARMS OWN PIZZA OVEN! We are now offering a choice of 6 traditional Italian recipe Pizzas - made to order - from our Stone Baked Pizza Oven!

Starters Autumnal minestrone soup (V) (GF) Mackerel soar salad (GF) AVenetian style of pickling fish in aromatic wine, sweet vinegar & onions Pan-roasted goats cheese salad (V) (GF) Red onion marmalade and wild rocket Deep-fried breadedWhitebait Smoky paprika, tartar sauce Garlic bruschetta (V*) Cherry tomatoes marinated with shallots and basil Hen egg baked in spiced tomato sauce (V) (GF) Parmesan, bread Mains Pan-fried Salmon fillet (GF) Warm Sicilian sweet and sour salad of braised vegetables, pine nuts Beef & pork meatballs Baked in tomato sauce, skinny fries and salad Chicken parmigiana

Pizza and Burger Takeaway Collection menu available!

The pub dog, Boris!

Christmas at The Compa I The only adult only,

Call in for a cheeky pint or vino in our snug area

Tomato, mozzarella, parmesan rice Pasta, potatoes & Genovese (V) Basil pesto, pine nuts Prawn and pumpkin risotto Garden herbs and lemon Courgette, potato, red onion and Scamorza cheese frittata (V) (GF) Seasonal green salad Pizzetta funghi all’aglio (V) Flat bread with garlic mushrooms, gorgonzola and mozzarella cheese, tomato and onion salad De ert Tiramisu Raspberry panacotta (GF) Tallegio Cheese Fig Jam, crackers Orange & Polenta cake Vanilla mascarpone 2 Scoops Ice cream (GF) Vanilla, Salted Caramel, Rhubarb and Ginger blackcurrant sorbet or Coconut and Lime sorbet Ask for todays selection This fix priced has the 25% offer included to avoid any confusion. 2 Course £14.25 • 3 Courses £18.95 11 High Street, Milford on Sea, SO41 0QF 01590 645300 - www.raysitaliankitchen.co.uk

LIGHTER LUNCH - LUNCHTIME SPECIALS! 2 course lunch for only £10.99

100% gluten fr , dog friendly pub in The New Forest Bkings taken for parties (up to 6) Xmas Day. Browse our Xmas presents for sale throughout the pub.

evening with us anquil setting

Come and enjoy a lunchtime or – something for everyone in a tr

with welcoming attentive staff.

e totally adhere ulations taking you do call in, we if safely possible.

Please make sure you book as w to COVID-19 guidelines and reg bookings up to 6 per table or if will try and ensure we can help

Maximum of 6. Got more than 5 friends? Book more parties throughout the month!

The Mortimer Arms Romsey Road (next to Paultons Park), Ower SO51 6AF T: 02380 814379 W: mortimerarms.co.uk E: info@mortimerarms.co.uk

MENUS CAN BE FOUND ONWEBSITE www.compassinn.co.uk • 02380 812237 The Compass Inn, Winsor, nr Cadnam SO40 2HE

This fix priced has the 25% offer included to avoid any confusion.

2 Course £14.25 3 Courses £18.95