Wedding Fayre!

There is a wedding fayre on Sunday 1st February at the Shireburn. There will be stalls from many different wedding companies who come to advertise their products and give you information about prices or any other information you need to know. This is a great way to see what you would like at your wedding and bring it all together a bit more.

There is a bridal show at 2pm where you get to see different styles of bridal gowns, bridesmaids dresses also including mother of the bride outfits, as well as men's wear.

Five bedrooms are open for you to view at your leisure, amble around the landscaped gardens to take in the views, and speak to Mr Steve Alcock (owner) and his professional management team.

Its a free admission with complimentary tea and coffee starting at 12 noon, and lasting til around 4pm. Over all it is a very enjoyable day and it is a key to a wedding for alot of people

Recipe of the month- Main course

Breast of chicken stuffed with haggis and black pudding, accompanied by a whiskey and pepper sauce. (serves 4)

For the chicken you will need:

• 4 medium sized chicken supreme
• 4 slices of black pudding
• 4 slices of haggis
• 16 slices of panchetta or streaky bacon

For the sauce

• 200ml gravy
• 1 shallot finely diced
• cracked black pepper
• 100ml double cream
• 25ml whiskey

firstly, pre-heat the oven at 200 degrees.

Then, butterfly the chicken supreme- place the supreme skin side down and make a slit under the fillet which will make a pocket, and stuff with the haggis and black pudding inside.

Wrap each chicken with 4 pieces of panchetta or bacon and seal in a frying pan with hot oil.

Place in the oven for about 20-25 minutes.

Whilst the chicken is in the oven, fry the shallot in a pan until soft, then add the pepper an whiskey and keep on the heat until reduced.

Then add the gravy and the cream and reduce until it is a thicker sauce

To serve, slice the chicken in half so that the haggis and black pudding are exposed and drizzle the sauce over.

Late Christmas Parties!

There is a late Christmas party night coming up for all the people that worked too hard over the Christmas period, and want a chance to have a good night with colleagues and friends.

This will take place on Saturday 24th January and its a night not to be missed. The last late christmas party night was a great success, we had many of good comments back so this is a great opportunity to get it booked.

There is a 4 course meal served, and then it will be time to party at the disco until 1am. This all comes at an outstanding price of £19.95 per person.

Please do not hesitate to contact us on the number below if you have any questions or queries.

01254 826518

There Has Been a Murder at The Shireburn!!!!

There has been a murder at The Shireburn... so we hired the professionals to investigate!

It all took place on a cold, windy night on the 1st of November, and everyone was asking the same questions....what has happened and who has done it?? All possible suspects and the investigators were gathered to the dining room to discuss the situation.

But not to worry, everything was under control as the After Dark Murder Company sorted everything out, gave clues and answered questions.

The cast did scenes of the murder in between every course of a 4 course dinner, until the whole murder was re-enacted. At the end of the meal, during coffee, there was a quiz which, if you took notice of things throughout the night, you would have known who the guilty party was. Then... after a few guesses the murderer was announced. Only one person out of the whole room had been wise enough to know who it was! It was tricky but an overall great experience

Fancy solving a murder yourself, whilst having a fantastic 4 course dinner? All for only £30 per person. Well our next murder mystery night is on Saturday 3rd October!! It is really worth the wait.

A Successful Wedding Fayre

The Shireburn Arms hosted a very successful Wedding Fayre On Sunday 5th October, 2008. Bridal suites were available for viewing along with over 14 exhibitors presenting their wedding services in the main function suite to all the potential Bride & Grooms. Dreamaker of Read & Cosgroves of Rimmington were responsible for the exciting Bridal Show, which highlighted the new season of Bridal Gowns as well as menswear and Mother of the Bride outfits. The amateur bridal models did an excellent job and all agreed the day was exceptionally well presented, informative and professional.

The following stalls exhibited on the day :

Dreamaker

Carolines Celebration Cakes

RVP Wedding Videos

Wedding Carriages

Nick Clarke Studio

Barbara Kay Shoes

All Track Promotions

The Chocolate House

Proctors Cheese Ltd

Creative Cover Hire

Celebration Balloons

Chocolate Indulgence

Deannamic Designs

Crystal Eternity

Manchester String Quartet

Chapels Spa

Garlands Florist

Stuart Bell - featuring vocalist Lauren

More information can be obtained from The Shireburn Arms Hotel direct on 01254 826518 for further information on The Shireburn as a wedding venue or information/leaflets on any of the above exhibitors.

The next scheduled Wedding fayre, which I'm sure will be equally as successful is on Sunday 1st February, 2009. Don't miss out on the chance to view the hotel, its facilities and the wide range of highly specialised exhibitors.

Please enjoy the photographs capturing the whole day, from stalls to the bridal show.

Dreamaker & Cosgrove Bridal Fashion Show

A big Thank You to all the exhibitors for their continued support, and Thanks as always to all who attended on the day. Hope to see you all again on the 1st February, 2009

A New Face at The Shireburn

A new face at The Shireburn.

We would like to introduce a new member to our kitchen brigade junior sous Chef Robert Walls who recently joined us.

Having worked at The Castle at Taunton and the Duke of York Inn Grindleton he has added The Shireburn to his CV and is cooking up a storm in our kitchen. Those who dine here will have noticed the change as Robert has made his mark on our sweet menu, his own creations such as, Assiette of orange including blood orange champagne, blood orange jelly with orange chocolate truffle.

Also he’s bringing back the classics such as Apple charlotte with clotted cream.

Our chief taste tester and manager Steven Alcock is quite pleased with his new signing commented,

“A refreshing new talent to the Shireburn who will have a big impression not only in the kitchen but my waist line as well”

Welcome to the team Robert.

Recipe of the month

For all those budding Gordon Ramsey`s, we thought it would be a good idea if you could take a piece of the Shireburn into your own home and treat your nearest and dearest. So every month we will be featuring a dish off our ala carte, bar snack or dessert menu to recreate in your own kitchen.

This month we have chosen one of our most popular starters from our ala carte menu

Roasted Scallops with a fennel and ginger cream. (Serves 2)

You will need -

* 8 Medium size scallops with the coral (orange fleshy part) taken off.
(A good fish monger will advise you and prepare them for you)
* 1/2 Bulb of fennel
* Grated fresh ginger to taste
* 200ml fresh cream
* 100 ml dry white wine
* Salt and pepper to taste
* 1 teaspoon Olive oil
* A drizzle of balsamic vinegar
* Julienne of leeks (fine strips)

To make the fennel and ginger cream – finely grate the fennel and add into a pan with the ginger and the white wine. Allow to reduce slightly, then add the cream and reduce again until it thickens, pass through a sieve and keep it warm to one side.

To cook the scallops – season the scallops with salt and pepper and place in a lightly oiled hot frying pan, cook until lightly coloured on one side and turn them over using a palate knife or spatula and cook for a further 1 or 2 minutes. Gently pan fry the leeks until crispy.

To assemble the dish – in the centre of the plate place the crispy fried leeks and then the scallops around the leeks. A dessert spoon of the fennel and ginger cream over each scallop and finely drizzle a little balsamic vinegar to garnish.

A starter that Mr Ramsey would be pleased to call his own.