Dishing up the latest from The Daffodil

 As we leave the rainy months behind us and move into what promises to be a glorious summer, we would like to keep you informed of all our up-and-coming events. We also give you our head chef Mark Davidson's recipe for ‘local ingredient of the month’ Herefordshire Pigeon. It is served with wild mushroom sauce on a bed of gnocchi and is currently on The ‘Dailies’ menu. Enjoy!

Dates for your diary

Monday 22nd June - 6 July 2009

In the absence of our very own Henman Hill we've done the next best thing to bring the start of the Wimbledon tennis tournament to Cheltenham. Join us in the luxury of the Circle bar to watch the matches live whilst sampling some of the delicious treats on offer from our pastry kitchen, including cream teas and strawberries and cream. The bar staff will also be serving refreshing jugs of Pimm's from the bar – two weeks of tennis just isn't enough time to take it all in, so you'll be pleased to know that our ever-popular Pimm's cocktail is available throughout the summer as well.
 

Tuesday 7th July - Ladies Lunch

Ladies lunch is all about pampering in July, as the Chapel Down Spa take up residence as the special feature of the day and demonstrate their new Carita Gold facial - they will also be showcasing their sought after mineral make-up range with mini makeovers in the mezzanine Circle bar.

As usual Ladies lunch will start with a complimentary apéritif, followed by a two-course lunch and a Daffodil ‘goodie’ bag filled with product samples, discount vouchers and a hand made patisserie treat from the Chef, all for only £15 per person.

This is a popular day at The Daffodil so to reserve your table either call 01242 700 055 or click here to book online

Wednesday 8th July - 'Winesday'

Every first Wednesday of the month is ‘Winesday’ here at The Daffodil and for July the 8th we’ll be uncorking Rosé in the spirit of summer.

Our guest wine expert Mike Lury from Corney & Barrow wine merchants will be on hand to guide you through an informal tasting in the relaxed setting of the Circle bar, followed by an hors d'oeuvres platter created by our chef to compliment the flavours of each vintage.

The three wines on offer for July will be the Spanish Mas Oliveras Rosada, from one of the oldest wine estates in Spain, a Provence Rosé from Chateau Loubens, owned by Lord Bamford and the stunning Pinot Noir Bourgogne Rosé from esteemed producer Olivier Leflaive in Burgundy. As an additional bonus there will also be a tasting of Bollinger Brut NV Rose.

The cost is £15 per person – to book either call 01242 700 055 or click here to book online.

Local ingredient of the month: Herefordshire Pigeon

Herefordshire pigeon on wild mushroom & Gorgonzola gnocchi can currently be found on our 'Dailies' menu.   For those of you who would like to try their hand at re-creating Chef's dishes at home, below is the recipe for this delicious and seasonal dish.

Ingredients:
4 Pigeon breasts
Salt & pepper
For the mushroom sauce:
¼ of a large onion, finely chopped
250g mixed wild mushrooms
1Pt double cream
35g Gorgonzola cheese
330g Potato Gnocchi
For the dressing:
1 part 8 year aged balsamic vinegar to 4 parts extra virgin olive oil.

Sweat onions down in olive oil, add the wild mushrooms and leave to reduce for approximately 10 minutes. Add the double cream and leave to simmer for 8-10 minutes, stirring occasionally. Break up the Gorgonzola, add to the mushrooms and still till mixed in thoroughly. Season to taste.
Season both sides of the pigeon breast with salt & pepper. Pan roasts the whole breast while cooking the gnocchi in boiling water. (it is ready when the dumplings start to float) mix the gnocchi in with the mushroom sauce, dish up and serve slices of pigeon breast on top, with fresh watercress and balsamic dressing to finish.