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Category: Eat!!

The Bell Inn, Little Addington Serves a Birthday Surprise!

As some of you may know, it was my birthday yesterday and so The Bell Inn in Little Addington decided to invite us along for the evening.

The Bell Inn is run by husband and wife team, Radu and Nela Constantin, who have had many years’ experience in hospitality (and it shows!)

On entering the Bell Inn, on what only be described as a very chilly April evening, we were shown to the sofas by a roaring log fire and introduced to our waiter, Alex.

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He took our drinks order and left us to peruse the menu, and specials board.  We were left cosy by the fire until our food was ready.

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The pub has an ‘olde worlde’ charm, it’s cosy and welcoming, with both tables and high backed chairs or low, squidgy sofas for you to choose from.

Soon we went into the restaurant, directed by Alex.  We ate quite early as I’m not great at eating too late into the evening, so we did end up with the restaurant to ourselves.  As you can see, the restaurant seats quite a few and large parties can be catered for.

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Our starters were Tempura Prawns, which I loved.  The sauces we decided were a fruity (maybe raspberry?) based one and a teriyaki type, with lots of ginger.  Yum Yum!  There was not much left on either plate, as a compliment to the chef…IMG_1091

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Main course was steak, well it was my birthday!  Steak and chips, plus side dishes of onion rings and mushrooms.  The steaks were cooked just as we liked them and Alex popped over just enough times to check everything was OK, but not to make us feel he was over powering.

The sautéed mushrooms had a hint of garlic and the onion rings were hand battered in a tempura style batter.  Both side dishes where lovely and enough for both of us.

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Then for dessert it was surprise time!  Radu and Alex came out to our table both singing happy birthday, with a selection of mini dessert tasters on two plates – complete with birthday candle for me to blow out.

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The desserts we tasted were meringue, chocolate and sorbet based. The Mango Sorbet is just divine, the Raspberry one was lovely but Mango was definitely a favourite!

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The menu at The Bell Inn is quite varied, with lots to choose from, but we could both recommend what we ate last night.

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We finished our meal with coffees, and a little homemade biscuit.

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Our evening at The Bell Inn could not be faulted, from the wonderful food, excellent service and warm welcome.  Not just because we are Nene Local Magazine either, if you talk to the regulars, this IS the welcome and service you get.

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Whether you want to eat in the restaurant, bar, have a Sunday carvery or afternoon tea.  If it’s a meal for two or a large party The Bell Inn can cater for this and more…

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Speaking to Radu about his food; “Here at The Bell Inn we are so passionate about our food that we could sing about it from the rooftops. Ahhh, food…we love to eat it but even more so we love to make it! And we want YOU to love eating our freshly prepared, made to order food too. We think you will.

Wherever possible I use locally sourced organic produce and only the freshest and finest of ingredients goes into my culinary creations. All of the items on the menus are freshly prepared in our shiny newly refurbished kitchen by me and my talented team.

We have dishes on offer to suit all tastes from the traditional with a hint of gastronomic twist to the more exotic and range from delicate parfait to a belt-loosening 12oz slab of juicy Rib-eye steak! Whatever your appetite we have you covered so we would love you to join us for a meal.”

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THE BELL INN

High Street

Little Addington

NN14 4BDbell a

To book call – (01933) 651700

Facebook: www.facebook.com/thebelladdington

Website:  www.thebellinn-littleaddington.co.uk

Opening Hours

Monday : Closed (Open on Bank Holidays)

Tuesday : 12:00 – 15:00 | 18:00 – 21:00

Wednesday : 12:00 – 15:00 | 18:00 – 21:00

Thursday : 12:00 – 15:00 | 18:00 – 21:00

Friday : 12:00 – 15:00 | 18:00 – 21:30

Saturday : 12:00 – 15:00 | 18:00 – 21:30

Sunday : 12:00 – 17:00

 

Plum Cider Fruit & Nut Loaf from DonnaLulu Cooks

This loaf is made with the local Saxby’s plum cider, but it can also be made with other sparkling ciders of choice. This recipe is just a guide so if you like just fruit in the loaf, take out the nuts and add more fruit or more nuts if you don’t want too much fruit. The cider gives it the extra sweetness so it doesn’t need any added sugar and as it uses sparkling cider, it will rise without adding any extra yeast.  It’s delicious toasted for breakfast as well as being more thinly sliced to have with some cheese & chutney.

Plum Cider Fruit & Nut Loaf

You will need:

 

500g self-raising flour (brown or white or mix of both)
1 x 500ml bottle of Saxby’s plum cider (or rhubarb or cider of your choice)
100g sultanas
100g mixed nuts (hazelnuts, walnuts, pecans)
1 tsp ground cinnamon
1 tsp ground ginger

Pinch of salt

Vegetable oil for greasing

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Method:

 

Lightly grease the sides and base of a 2lb loaf tin and pre-heat the oven to 180C/gas mark 4/fan 170C.

In a large mixing bowl, combine the dry ingredients. Pour the cider over the mixture and stir with a wooden spoon until all ingredients are combined. Pour the mixture into the prepared loaf tin and bake in the oven for 50 – 60 minutes until browned on top and the loaf sounds hollow when tapped at the bottom once it is out of the tin. The loaf can sometimes be a bit lively during baking and may start to drip over the edge, but just put the loaf tin onto a baking tray and continue baking. Cool on a wire rack, slice and serve!

Spicy cider fruit & nut loaf

Recipe by Donna Thomas

Website; donnalulucooks.co.uk

Email; donnalulucooks@btinternet.com

Facebook; DonnaLulu Cooks

Twitter; @DonnaluluThomas

Chicken & Black Pudding Roll

You will need;

2 skinless chicken breasts

125g black pudding

4 slices Parma ham

60g mushrooms, sliced

2 shallots, finely sliced

100g crème fraiche

1 tsp. English mustard

Salt and pepper

Oil for frying

 

Method;

Pre-heat the oven to 180c/gas mark 4. Place the chicken breasts on a board and make a lengthways cut into each one, making sure not to cut all the way through. Open them out so they are lying flat and place some cling film over the top of them. Using a rolling pin, gently pat them to flatten the chicken breasts until they are until approx. ½ inch thick. Remove the cling film and crumble the black pudding over the chicken leaving a small gap around the edges. From one of the longer edges roll each of the chicken breasts tightly into a sausage shape. Lay out 2 slices of the Parma ham per chicken roll, and roll the ham around the chicken to form a parcel. In an oven proof pan add a little oil and over a medium to high heat fry the chicken breasts until golden brown all over. Place the pan in the oven for 10 – 15 minutes until the chicken is cooked all the way through. Take the chicken out the pan and leave to rest on a plate while you make the sauce. Using the same pan over a low heat, fry the shallots and mushrooms for a few minutes until they are softened (add a little more oil if needed). Stir in the mustard, crème fraiche and add a pinch of salt and pepper to taste. Gently warm the sauce through on a low heat.  Serve with the chicken and side dishes of your choice.

 Nene Local April 2015

Recipe by Donna Thomas

Website; donnalulucooks.co.uk

Facebook; DonnaLulu Cooks

Twitter; @DonnaluluThomas

 

 

 

 

Thrapston Take-Away Voted Top Chippy!

Pisces Fish & Chips in Thrapston have been voted into the Top 60 Fish & Chips shops in the whole of the UK.

chippychipsWe certainly enjoy their low fat take on the traditional take away.  Using Rice Bran Oil the Pisces team manage to cut the fat content of a plate of Fish & Chips to just over 5%.  Even Rosemary Conley thought they sounded like a good idea- as she tweeted us to tell us!

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