July 2010
Last week we had the ultimate honour of cooking for HRH the Queen! Although I have cooked for various celebrities, this was the jewel in the crown, so to speak! The team produced and served a three course lunch, Timbale of Smoked Barony Chicken, with an orange & local honey dressing. Followed by Galloway Beef Fillet Medallions with fondant potato, roasted thyme infused baby vegetables and for dessert Scottish Raspberries served in crisp pastry case, & lemon curd ice cream. A big thanks for all in house for making the day a success and also to Barony Country Food (for the smoked chicken), Taste of Galloway (for the beef) and Glen Urr (for the ice-cream).
Posted by chef@easterbrook on 22 July 2010 in : Food@easterbrook
Can you believe it - it’s been 4 years since Easterbrook Hall first opened its doors after a £2million re-development which saw the building truly transformed into a modern stylish Wedding and Conference facility it is today.
If you have never see our DVD – have a look, we think the grounds and Church look particularly stunning and makes appreciate what a fabulous site it is!
What about the 'old' Easterbrook? Well the original Easterbrook Hall opened in 1938, having been in planning for over 20 years, it was the brainchild of Dr Charles Easterbrook – the dynamic medical superintendent in charge of the Crichton Royal hospital from 1907 to 1937. The idea behind Easterbrook was conceived following extensive research in the USA and Canada into providing recreational facilities for mental health patients. So - like the rest of the fascinating buildings here on the Crichton site, it was pioneering in its day!
Find out more about 'old' Easterbrook and the Crichton Site.
Posted by admin@easterbrook on 7 July 2010 in : Weddings@Easterbrook
Returning to work after the weekend, discovering surplus raspberries in the fridge inspired me to create this tart. A small ball of lemon curd ice cream finished the treat. Yum!
Posted by chef@easterbrook on 6 July 2010 in : Food@easterbrook
Having picked the first mange tout of the season made me want to produce a main course using the delicate pea shoots. Returning to work saw me pan-frying fillet of beef and serving it with baby vegetables, garnishing with the pea shoots. Looks good?
Posted by chef@easterbrook on 2 July 2010 in : Food@easterbrook