France on the menu

Manager John Bentley goes Gallic with garlic to celebrate French cuisine at The Ship.

Manager John Bentley goes Gallic with garlic to celebrate French cuisine at The Ship.

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If you’re not going to be able to Channel hop to La Belle France this year, worry not, as The Ship at Elswick is bringing some delicious recipes to the table of diners considering themselves culinary Francophiles.

With the US National Garlic Day occurring on April 19, The Ship’s talented chefs have infused the eaterie’s much talked about Chef’s Specials with creative dishes incorporating this wonderfully flavoured bulb, along with other French delights with a Lancastrian twist.

Starters are Roquefort and caramelised onion tart with fried pancetta and tomato salad, a broccoli and leek terrine with a toasted French baguette and watercress dressing, a black pudding and apricot roulade with roasted baby onions and grain mustard gravy and last, but by no means least, smoked haddock Scotch eggs with asparagus spears and a watercress mayo dip.

The traditional French coq au vin is renamed ‘Rooster in Red Wine’ for this particular celebration and served up with diced potatoes, lardoons, mushrooms and a wedge of bread. A herb-crusted spring lamb is served with dauphinoise potatoes, savoy cabbage and a red wine sauce, while fish lovers can opt for grilled seabass with fennel and shallots, a three pepper coulis and a chervil salad.

So the French don’t have it all their own way, their old adversary, Wellington, is remembered with a Beef Wellington dish, with Lancashire creamed mash and roasted roots.

The Ship’s general manager, John Bentley, says: “We are bringing a soupçon of French living into the heart of rural Lancashire and will hopefully delight those who cannot head for a French port this April, but who miss the taste of the French kitchen.

“We look forward to bidding a ‘bonjour’ to anyone wishing to dine out on our French delights’.

In addition to all of these specials, The Ship will have its full a la carte and light bites menus available and operating as usual.

Bookings are only required for tables over six people and can be taken on (01995) 672777.