Provenance Supplier - Soanes Poultry - The grain fed chicks

Provenance Supplier: Soanes Poultry

Our new chicken supplier, Soanes Poultry

At Provenance Inns we are always on the look out for new suppliers to support our brand values of high quality and locally sourced fresh food. We are pleased to announce Soanes Poultry. have been introduced to our supplier portfolio.

Based in Yorkshire, Soanes have been rearing delicious chicken on Yorkshire Wolds farms for over 70 years. From arrival of the chicks from Soanes selected hatchery to delivery, no other party is involved in rearing and handling their grain fed chickens offering 100% traceability from chick to us at Provenance Inns.

We will be using Great Taste award winning standard, grain fed chickens on our menu. These chickens are reared in light, airy barns and enjoy a nutritious diet using Yorkshire grown wheat using arable farming knowledge and expertise.

Bales to perch on and toys to encourage their natural behaviour and to develop social interaction. The chickens enjoy a nutritious diet using wheat grown by the Soanes family on their Yorkshire Wolds farms.

By using these precise methods, Soanes creates chicken that’s great-tasting, firm- textured and succulent, like chicken used to.

Yorkshire wheat being harvested for our grain fed chickens

 

Why is Soanes different?

 

 

Why not come down and try our fantastic new chicken dishes at many of our Provenance Inns sites. You can view all of our sites by clicking on the button below.

 

 

 

Provenance Supplier: Warrendale Wagyu - A picture of cows with logo

Provenance Supplier: Warrendale Wagyu

Warrendale Wagyu, our new burger supplier

We are very pleased to announce that we have partnered with another Yorkshire based company for our Provenance burger,  Warrendale Wagyu.

Wagyu beef is regarded as a national treasure in Japan and has therefore become famous worldwide due to the superior eating quality of the meat.

Warrendale wagyu, established in 2017, have one of the largest wagyu herds in the UK, consisting of both full blood and cross bred wagyu beef. They established a supply chain working with specialist farmers to breed and grow wagyu cattle, using their own exclusive genetics through to the butchery of the meat

Wagyu are raised with animal welfare as a priority, ensuring the cattle grow slowly in a healthy and natural environment.

 

 

The Health Benefits

Wagyu beef produces a high percentage of omega-3 and omega-6 fatty acids, making wagyu beef a healthy product.

Therefore, this was part of the reason we have decided to change our current burger, as many people are now considering a healthier lifestyle.

Provenance Supplier: Warrendale Wagyu - A picture of cows

 

 

 

Why not come and try our fantastic new Yorkshire Wagyu Burger at many of our Provenance Inns sites. You can view all of our sites by clicking on the button below.

 

Summer Crab Cakes recipe

Summer Crab Cake Recipe

A perfect summer crab cake recipe for alfresco dining

Crab Cakes with Lemon & Garlic Aioli

Perfect to cook for a summers night while entertaining.

Serves 6

Ingredients

Crab Cakes

  • 680g crab meat
  • 2 eggs
  • Juice of 1 lemon
  • 30g mayonnaise
  • 1 x dash Sriracha sauce
  • 30g fresh parsley chopped
  • ½ bunch spring onions chopped
  • 120g Panko breadcrumbs
  • salt to taste
  • pepper to taste
  • olive oil for frying

Garlic Aioli

  • 6 tablespoons of mayonnaise
  • Juice from 1 lemon
  • 1 clove of crushed garlic
  • Pinch of saffron

Summer Crab Cake Recipe

 

Method

01 For the crab cakes add all the ingredients (except the olive oil) to a bowl and gently mix it all together. Form the crab mixture into patties.

02 In a frying pan heat the olive oil over medium heat. Place the patties in the pan, a few at a time, cook until golden brown, about 5 min per side. Gently flip them over and cook for another 5 minutes until golden brown. Repeat with remaining patties.

03 For the aioli add all ingredients together and mix

04 Serve the crab cakes with a good measure of garlic aioli

The perfect burger relish recipe

How to make the perfect Burger Relish

The perfect burger relish recipe - An image of our wagyu burger and condiment

The perfect Burger Relish, what’s in ours?

American Relish

Our new Provenance burgers are supplied from Warrendale Wagyu and served with an American Relish. Barbecuing at home over the summer? Why not try making our burger relish!

Serves 6

Ingredients

700ml Tomato ketchup
300ml French mustard
300g Finely diced red onions
300g Finely diced gherkins
½ bunch chopped flat leaf parsley
Worchestershire sauce to taste

The perfect burger relish recipe

 

Method

01 Finely dice both the red onions and the gherkins. Combine all ingredients and add lea & Perrins to taste.
02 Serve with the burger with a slice of red onion, tomato, gherkin and lettuce

What is so good about asparagus? - Provenance Inns

Asparagus – What is so good about it?

What is so good about asparagus? - Provenance Inns

What is so good about asparagus?

April marks the beginning of the asparagus season. Sharp, dark green spears shoot up from the ground. It is a fantastic vegetable that Provenance Inns utilises to maximise the freshness of our dishes.

Although this season is very short (April – June), it is a vegetable not to miss, due to its fantastic flavour and freshness. Asparagus boasts numerous health benefits which make it such a desirable vegetable for our menus.

British asparagus is a fantastic vegetable for a healthy diet. It’s packed full of goodness, which makes it even more of a sort after ingredient for our dishes. We pride ourselves on producing beautiful and healthy food for our customers, part of the reason why during this time of month, it becomes one of our core ingredients. Here is a list of healthy benefits that this vegetable provides you.

What is so good about asparagus? - Provenance Inns

 

The health benefits of asparagus

What is so good about asparagus? - Provenance Inns

What is so good about asparagus? - Provenance Inns

What is so good about asparagus? - Provenance Inns

 

Did you know?

Asparagus is a rapid grower, it can grow 10cm in one day! Asparagus is also great for curing those pesky hangovers and helps protect the liver against toxins. Seriously, is there anything this vegetable can’t do?

 

 

What is so good about asparagus? - Provenance Inns

 

National Pub & Bar Awards Winner 2019 - The Carpenters Arms

National Pub & Bar Awards 2019 Winner

National Pub & Bar Awards Winner 2019 - The Carpenters Arms

National Pub & Bar Awards 2019 – The Carpenters Arms

We are very pleased to announce that our site, The Carpenters Arms, has won the National Pub & Bar North Yorkshire County Award for 2019. They will also be put through to the National Pub & Bar Awards Grand Final, hosted by Pub & Bar magazine. This follows on from last year’s county winner, The Punch Bowl, another of Provenance’s coveted inns.

If you would like to learn more about North Yorkshire’s National Pub & Bar Winner for 2019, click on the button below.

 

 

How to Make a Cottage Pie

How to make a Cottage Pie

How to Make a Cottage Pie

How to make a Shin Beef Cottage Pie

Serves 4

Ever wondered how to make the perfect cottage pie? To celebrate Beef Week, Provenance Inns would like to share with you our beautiful Shin Beef Cottage Pie recipe! This recipe has been taken from our Scrumptious Seven Lunch & Early Doors menu, so if you fancy sitting back and relaxing, let our chefs cook this beautiful dish for you. Find more about this menu by clicking on the button below.

 

Ingredients

710g Beef Shin

Sunflower Oil

110g Bacon Lardons

20g Plain Flour

2 sticks of Celery (diced)

800g Red skinned potatoes

250ml double cream

100g butter

Salt & Pepper to taste

140g Shallots (diced)

710ml Beef Stock

2 Sprigs each Thyme & Bay Leaf

140g Carrots (diced)

20ml Worcestershire Sauce

 

Method

01. Brown beef in the oil in a large pan and then remove. Tip in the lardons, diced shallots and celery, and fry for 10 minutes until soft and golden. Stir in the flour until absorbed, then add in the beef stock gradually, followed by the Worcestershire sauce.

 

02. Add in the herbs and return the beef and any juices back into the pan. Cover and simmer for 1 hour. Add diced carrots and then cover and simmer for 1 hour more until tender.

 

03. To make the mashed potato, peel and cut the potatoes to equal sizes, cover with water and add salt. Boil until soft then drain and allow to air dry for 10 minutes. Boil the cream and butter together and put to one side. Mash the potato using a potato masher. Add the cream & butter mix to get the right consistency. Season with salt and white pepper. Put in a piping bag ready for piping.

 

04. Heat oven to 200°C Gas mark 6  / 180° Fan. Strain the beef and vegetables into a large colander over a deep pan. Set sauce over a high heat for 5 minutes to reduce. Shred the beef into chunky pieces and transfer to a large baking dish with vegetables and bacon lardons, then add the thickened sauce.

 

05. Pipe on the mashed potato and bake for 30 minutes until the mashed potato is golden and crisp.

 

If you have had a go at making this at home and proud of your cottage pie, send a photo to admin@provenanceinns.com to be in with a chance of winning A Scrumptious Seven meal for two for free*

*Drinks not included in this prize

 

 

 

 

The Scrumptious Seven Menu

The Scrumptious Seven

The Scrumptious Seven Menu

The Scrumptious Seven: Lunch & Early Doors Menu

We are very excited to announce that we have unveiled new dishes for our Lunch & Early Doors Menus for our five Inns; The Black Bull in Moulton, The Carpenters Arms in Felixkirk, The Punch Bowl Inn in Marton-cum-Grafton, The Oak Tree Inn in Helperby and The Crown & Cushion in Welburn.

The Scrumptious Seven aims to provide you with beautifully cooked dishes at an amazing price of £7.95. Each dish is beautifully cooked with the finest locally sourced produce from around the North of England. From the freshest and lightest pappardelle pasta to the irresistibly comforting beef shin cottage pie, this menu will please everyone!

Monday – Saturday 12 noon – 2.30pm
Monday – Friday 5.30pm – 7pm

 

 

Mocktail Recipe - Elderflower Lemonade

Mocktail Recipe – Elderflower Lemonade

Mocktail Recipe - Elderflower Lemonade

A Mocktail Recipe for spring

Here is a perfect spring elderflower lemonade mocktail recipe for you to have a go at! We have created this perfectly refreshing mocktail recipe for those spring sunny days. We hope this one tantalises your taste buds.

Ingredients

3 Slices of lemon

25ml Elderflower cordial

15ml Lemon juice

3 Mint leaves

Soda to top up

Method

1 Use a high ball glass and half fill it with ice.

2 Add 2 slices of lemon, mint leaves, lemon juice and elderflower cordial.

3 Top with soda leaving a 2cm gap at the top of the glass.

4 Stir with a spoon and add the final lemon slice on top as a garrnish.

This mocktail recipe was featured on the Provenance Magazine Spring 2019, if you would like to know more about the spring season, click on the image to view the Provenance Magazine.

Found this recipe interesting? Don’t forget to share on social media to all your friends so they can have a go at it too!

Provenance Magazine Spring Edition - Lamb Recipe

Masons Gin Cocktail Recipe

Gin Cocktail Recipe – Masons Gin

Masons Gin Cocktail Recipe

Masons Punch – Gin Cocktail Recipe

Here is a perfect spring gin cocktail recipe for you to have a go at! Masons Gin and Provenance Inns have collaborated to create a perfectly refreshing cocktail for those spring sunny days.

Ingredients

5 Raspberries

40ml Masons Original Yorkshire Gin

10ml Raspberry Liqueur

10ml Cassis

25ml Lemon Juice

10ml Sugar Syrup

Masons Original Gin Cocktail

Method

1 Muddle the raspberries first and then add all remaining ingredients. Shake well.

2 Single strain into a hurricane glass (or any glass you think would look best) filled with cubed ice.

3 Garnish with a lemon twist and raspberry.

This cocktail recipe was featured on the Provenance Magazine Spring 2019, if you would like to know more about the spring season, click on the image to view the Provenance Magazine.

Found this recipe interesting? Don’t forget to share on social media to all your friends so they can have a go at it too!

Provenance Magazine Spring Edition - Lamb Recipe