Local fresh produce, lovingly prepared, cooked and served in elegant surroundings each day.

Most people dining out would assume rightly or wrongly that the food they are being served has been sourced from quality suppliers and prepared in fitting surroundings by experienced staff.

Unfortunately, as TV celebrity chefs and consumer programmes probing into the hospitality industry have uncovered, many private establishments and large chains not only fail to meet our expectations but sometimes serve food that's low quality and even worse not fit for human consumption.

Skilled and qualified staff

Quality and consistency, the kind that only comes from regimented training and experience amongst dedicated professional is your guarantee of a fabulous meal and with hospitality being a business of two halves, the front of house experience and the kitchen and back office, its essential to have a good duo to make it work.

So what better training and experience than being head chef under celebrity chef Jean-Christophe Novelli or manageress of various successful restaurants, just two of the qualities that Jamie and Nere posses as both owners and committed staff of the Boyne Arms.

Dining in a sympathetically restored Georgian dining room with classic formalities and naipary you will be able to absorb yourself in a true eating experience. Each item on the menu has been chosen and designed to accentuate locally sourced quality ingredients and the fabulous cooking skills of our staff. Served by friendly, efficient and courteous staff who will help you to enjoy your experience as much as possible, whether you're entertaining loved ones, friends, or there for business.

Then why not come on over and challenge our claim by asking to see our kitchens? And then sample the splendid food and drink we have on offer.

The Boyne Arms Autumn A la Carte Menu

Chef Patron Jamie Yardley has carefully designed this season’s menu to
utilise fantastic quality, seasonal produce from fine well established local
suppliers.

To Start :

Risotto of natural smoked haddock and hollandaise, with a deep
fried hens egg, curry oil £5.95
Fresh clam and smoked bacon chowder with crème fraiche and
cayenne cheese straws £5.95 or £9.95 (main course)
Mosaic of pork with apple and cumin puree and toasted baguette
*£5.55
Warm salad of wood pigeon with pumpkin puree, roquette and
balsamic jus £6.95
Red onion tart tatin with local goats cheese fritter and a thyme
vinaigrette * £5.95
Soup of the Day * £4.25

To Follow:

Grilled fillet of Red Snapper with steamed Asian vegetables, fresh
plum and oyster sauce £15.95
Pan fried escallops of salmon in a delicate Champagne and chive
cream
£16.95
Pan roast rump of Shropshire lamb with braised red cabbage
creamed potatoes and liquorice and port wine jus £17.95
Crisp roast duckling with pork and chestnut stuffing pear and orange
sauce £18.95
Supreme of free range chicken stuffed with buffalo mozzarella and
sunblushed tomatoes wrapped in Parma ham
£13.95*

We Love Great Food As Much as You Do

Baked wild mushroom and ricotta pancakes with herb cream sauce
£10.95 (v)

From The Grill:

Simple grilled fillet of salmon* £12.95
Fillet of aged beef £19.95
Aged Rib eye steak £16.95
Aged rump steak £15.95
Butcher’s Plate £15.95
Horseshoe gammon steak* £12.95
Supreme of free range farm chicken* £12.95

We are pleased to say that all of our beef is from Reg May and Son
of Ditton Priors and has been hung for 28 days to mature the flavour.

All of our dishes are served with freshly prepared new season
potatoes or chips and fresh market vegetables or tossed garden salad.

If you have any food allergies, please make your hostess aware.

We Love Great Food As Much as You Do

To Finish:

Grande assiette of chocolate £6.95
Burnt Trinity cream with chocolate chip cookies*£4.95
Baileys cream profiteroles with hot chocolate sauce *£5.95
Apple tart tatin with vanilla bean ice cream £5.25
Selection of homemade ices and sorbets* £4.95
Selection of cheeses with traditional accompaniments £6.95
Filter coffee and petit fours* £4.95
Filter coffee and biscotti £2.50
Liquor coffee £5.95

The Boyne Arms at Burwarton
Thank you for your valued custom. Kindly note that service is not
included.

You can contact us on 01746 787214 or at
theboynearms@btconnect.com or for our latest events
And offers visit www.theboynearms.co.uk

Boyne Arms Chocolate tart with Honey Ice cream

I love this...one of my favourite puds – try it  at home – if you can’t make it work, why not come into the Boyne and see how I do it (make sure it is on the menu 1st – if not, come anyway – be  nice to see you!)

Jamie Yardley – Chef Patron

Serves 8

For this recipe you will need to base it over 2 days, so give your self plenty of time! Its not that it’s tricky, just the pastry and ice cream need time.

For the sweet pastry:

150g icing sugar
500g Plain flour
4 Egg yolks
½ tsp Baking powder
Pinch salt
250g creamed butter
Zest of ¼ orange blanched
4 table spoons of water

Combine all of the ingredients except the water in a bowl and rub with your fingertips until a sandy/bread crumb texture, then a little at a time add the water (you may not need all of the water) until the mixture comes together into a firm dough.
Lightly flour a clean surface and kneed the mixture for a minute or so until it becomes smooth.
Cling film and place in the fridge top rest

For the Ice cream:

250ml Whole milk
250ml whipping cream
100g Egg Yolks
100g Caster sugar
50 g Honey
40 g Trimoline/Liqued glucose

Whip the sugar and eggs in a food processor until very pale and fluffy, heat the milk and cream in a heavy bottomed pan but do not boil.
Add the trimoline and honey to the hot liquid and whisk until all dissolved.
Pour the mixture over the eggs and sugar whisking all the time. Return the mixture to the pan and back to the heat. Cook over a low/medium heat whisking all the time until bubbles/froth is gone (making sure that the mix doesn’t stick to the bottom of the pan!).
Remove the mix and refrigerate.
For the best results  churn in an ice-cream machine, but if not place in a plastic tub, cover and freeze.( for 4 hours every 30 minutes  remove from the freezer and stir gently making sure you get to all the edges and corners)

For the tarts:
Remove the pastry from the fridge 2 h before use
Grease 8 small tartlets moulds/rings and set aside. Roll the pastry on a lightly floured clean surface to aprox 3-5 mm thickness and using a pastry cutter cut rings aprox 2 cm larger than the circumference of the moulds/rings. Dock the pastry disks with a fork and carefully press them into the moulds/rings.
Place on a flat baking sheet and refrigerate, don’t worry if they look a little uneven, they will be trimmed.
Mean time pre heat your oven to gas mark 5 /350 deg.
Remove your pastry from the fridge after aprox 1 h (this will stop it from shrinking in the cooking process) and make sure it is pushed down into the moulds/rings with your thumb.
Take a square of cling film 3 sheets thick and place it inside your tarts, then fill ¾ full with rice, fold the Clingfilm into the middle to create little parcels within the pastry.
Place in the oven and bake for 8 /10 minutes, turning the tray half way.
Remove the tray and carefully discard the rice parcels. Quickly with a very sharp or serrated knife trim the pastry that is hanging over the edges, cut only in one direction and avoid tearing the pastry. Set aside.

The custard:

240 ml Double cream
8 Tblesp Whole milk
2 eggs
100g Caster sugar
400g Bitter chocolate (70% or more)

Cream the sugar and eggs until pale and fluffy, heat the milk and cream without boiling and whisk into the eggs and sugar.
Mean while melt the chocolate in a bowl over some boiling water, fold ½ into the custard mix and set the other half aside. Whisk the custard making sure the colour and texture is even.

Using pastry brush paint the insides of the tarts with the remainder of the chocolate forming a barrier between the custard and the pastry.
Carefully spoon the custard into the pastry cases, filling to just below the rim and return to the oven.

Bake at the same temperature for a further 8/10 minutes and remove, carefully using a palette knife/fish slice place each tart onto a wire cooling rack.

Leave to cool for 30 minutes, and then very carefully ease the tarts out of the rings/moulds.
To serve re heat in a hot oven for 6 minutes and top with a ball of fresh honey ice cream.

Sample Sunday lunch menu

Crispy Whitebait with Tartare sauce
Classic prawn cocktail
Pan fried fish cakes with sweet chilli mayonnaise
Chicken liver and cognac pate with pineapple chutney
Grilled goats cheese with pesto and sunblushed tomato
Greek style salad with crispy croutons
Leek and potato soup with chive oil

-----------------------

Pan fried salmon with a caper and parsley butter
Traditional Fish and chips
Pan fried red mullet wrapped in Parma ham
Roast Sirloin of beef
Roast leg of farm lamb
Roast Free range chicken
(All served with the traditional accompaniments, our meat is served pink so please inform your server if this is not to your taste)
Fresh Tagliatelle with marinated char grilled vegetables and pesto sauce

----------------------------
Bread and butter pudding
Apple and rhubarb crumble
Classic tiramisu with tuille biscuit
Chocolate Fondant with fudge sauce
Sticky toffee pecan pudding
Exotic fresh fruit salad
Selection of cheese with the traditional accompaniments
 Coffee and petit fours

Kindly note that service is not included

1 course meal £11.95
2 course meal £13.95
3 course meal £16.95

Christmas & New Year Events & Menus

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